FRITTERS OF TWISTED DOUGH (CAKUE)
Oh dear, I love this crispy crunchy cakue. Cakue is a type of bread but this bread cooked through a deep fried process, not baked process. Is it sweet ?? nope, the taste of cakue is salt but not too salt. But there is a specials thing from cakue, it has a special crispy level,it's so crunchy at the first bite than you will fill chewy in your mouth hmmm...so yummy.
In east Asian cuisine it's usually called "YOUTIAU" , but here I better call it cakue, it's easy to spell LoL. Cakue is usually served with chicken porridge or plain porridge and doesn't forget to accompany with a cup of hot Chinese tea.
By the way.....
I had a wonderful experience during the rainy season ago, at that moment my little family and I eat two pieces cakue with hot chicken porridge and cold from the rainy day is neutralized. There's one more and this is the most valuable, I feel the warmth of a harmonious from my family, hmmm..... perfect and delicious.
Tips for eating.
I recommend you to eat this cakue while it's hot or like chef said "fresh from the Oven" hmm...no no no, it's not oven I think but it's from frying pan Lol. When it is cold, the crispy crunchy will reduce. I've had several times tried to vary this cakue recipe but the end result always the same, it will reduce the crispy when it's cold. Why ?? Someone help me, pleaseee.
So if your place has a winter season now, this menu will be suited for you. Come on quickly read the recipe, buy and prepare the ingredients and... voila you were done but don't forget the most important thing, enjoy with your family and accompanied with a cup of Chinese tea. Agree ?? Anyone??
Ingredients :
- 600 grams high protein flour
- 9.5-gram baking soda
- 11 grams salt
- 11.5 grams ammonium carbonate
- 7.5 grams alum
- 1 pan fried oil
Methods :
- Place ammonium carbonate, baking soda, alum and salt in a basin, mix evenly, add 360cc water to dissolve above material thoroughly, put flour in water, mix and form a soft dough.
- Turn soft dough side over after 30 minutes (don't knead, or it will expel carbonic acid gas dough)
- Turn dough side over thoroughly after 30 minutes, and make the dough in a long shape, then let yeast begin to work.
- After yeast working about (7-10 hours), put the dough on the board, pull it long, then made it flat evenly, and cut into 1/2 inch pieces.
- Twist both pieces, press with chopstick, pull it longer from both end with thumbs and forefingers
- Deep fry in boiling oil, turn quickly till golden brown and serve.
Notes :
- Use high protein flour for it has elasticity
- when adding water to a material, it will have a chemical reaction and produce white froth and sound.
- While the yeast is working, dumb a little oil on it or cover with damp cloth to keep from dry
- The time of yeast depends on upon temperature, the higher more faster, the lower more slower.