• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Starter dough (A)
  • 125g plain flour
  • A light sprinkling of sugar
  • 80ml water
  • 3/4 tsp instant dried yeast granules
  • (B)
  • 200g high-protein flour
  • 200g plain flour
  • 50g castor sugar
  • 1/4 tsp bicarbonate of soda
  • 1/8 tsp ammonia
  • 200ml water
  • 10g shortening
  • Sugar sheet (C)
  • 60g plain flour
  • 80g castor sugar
  • 20ml water
  • 1 tbsp sesame seeds


  1. To prepare the starter dough: Combine the flour, sugar, yeast and water in an airtight plastic container. Mix well and close the lid. Leave aside to proof for 7-8 hours.
  2. To make the dough (B): Sift the high-protein and plain flours together and combine with the sugar and prepared starter dough in a food processor. Pour in water and mix for 4-5 minutes.
  3. Add shortening and continue to mix for a further 4-5 minutes, then cover the mixing bowl with a damp tea towel. Leave aside to proof for 25-30 minutes.
  4. Combine baking soda and ammonia with a tablespoon of water. Stir well and add to the dough. Knead well to blend until dough is smooth and pliable.
  5. Mix ingredients (C) together. Put on a lightly floured working surface and roll out into a thin sugar sheet.
  6. Place the well-proofed dough on a lightly floured tabletop and roll into a rectangle. Lightly brush with a little more water and place the sugar sheet on one side of dough. Bring the other end over to cover. Cut horizontally into 3 equal parts, then cut each part into 4 equal parts.
  7. Make a hole at one end of the corner using a chopstick. Turn the edge of the dough through the hole.
  8. Leave the dough aside to proof for 20-25 minutes. Deep-fry the pieces in medium hot oil until lightly golden and well puffed up.
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