As a girl with Chinese blood, I cannot resist of having chinese breakfast. I always crave for it whenever I am. One of the favorite chinese breakfast is congee and fried doughstick.
Here I am, present my recently experiment with sourdough starter to make fried doughstick.
Why do I use sourdough starter/natural yeast/natural leavened?
It is just because it is healthier to use the natural yeast and it is difficult to buy instant dry yeast here. Then I decided to make my own natural yeast (please refer to my recipe on sourdough starter).
Today I will give you the recipe of the fried doughstick. Let us get started..
Ingredients.
200 gr sourdough starter (fed)
100 gr all purpose flour
40 ml water
1 tsp salt
300 ml of cooking oil
Method.
1. In the morning, you may feed the starter. For example take out 2 tbsp starter from the fridge add to 100 gr flour and 70 gr water. Here we take less water, because we want to make soft dough (not sticky dough).
2. Let the sourdough starter double in volume.
3. In a bowl, Mix the starter, all purpose flour, salt and the water. If the dough is very stick, add 1 - 2 tbsp flour. Mix it well until form a dough.
4. Let the dough autolyse / rest for 10 minutes. "The enzyme will work out together and break down the starch and protein in the flour. Then the starch gets converted to sugar and protein gets reformed as gluten." So it will be easier for us to knead the dough later on.
5. After autolysing, knead the dough for 5-8 minutes. It will be soft and firm dough.
6. Place the dough in an oiled bowl. Cover it with a wet kitchen towel.
7. Place it in the fridge. Let it go to bulk fermentation, give some taste/flavour to the dough.
8. The next morning, bring the dough to room temperature for at least 1 hour or if you don't have much time. We can directly roll / flatten the dough into 1/2 cm thickness on a floor dusted counter top.
9. Cut/slice the dough into rectangular shape. Place one slice on top of another slice of doughs. They stack together and mark a line in the middle with a wooden stick. They stick together.
10. Let it rest for 30 minutes - 45 minutes.
11. Heat the oil in a pan. The sign of hot oil is by placing a wooden stick, it will show bubble around the stick.
12. Stretch / pull the dough a little bit longer (2-3 cm). Place it on the hot oil. Deep fry it for 2 minutes each side until golden brown.
13. Transfer the fried doughstick into a plate with paper napkin to absorb the extra fat. Continue to fry the rest of dough.
14. Serve it with your congee (rice with water and salt)
Here I am, present my recently experiment with sourdough starter to make fried doughstick.
Why do I use sourdough starter/natural yeast/natural leavened?
 |
| Natural yeast that has been fed |
Today I will give you the recipe of the fried doughstick. Let us get started..
Ingredients.
200 gr sourdough starter (fed)
100 gr all purpose flour
40 ml water
1 tsp salt
300 ml of cooking oil
Method.
1. In the morning, you may feed the starter. For example take out 2 tbsp starter from the fridge add to 100 gr flour and 70 gr water. Here we take less water, because we want to make soft dough (not sticky dough).
2. Let the sourdough starter double in volume.
3. In a bowl, Mix the starter, all purpose flour, salt and the water. If the dough is very stick, add 1 - 2 tbsp flour. Mix it well until form a dough.
4. Let the dough autolyse / rest for 10 minutes. "The enzyme will work out together and break down the starch and protein in the flour. Then the starch gets converted to sugar and protein gets reformed as gluten." So it will be easier for us to knead the dough later on.
5. After autolysing, knead the dough for 5-8 minutes. It will be soft and firm dough.
6. Place the dough in an oiled bowl. Cover it with a wet kitchen towel.
7. Place it in the fridge. Let it go to bulk fermentation, give some taste/flavour to the dough.
8. The next morning, bring the dough to room temperature for at least 1 hour or if you don't have much time. We can directly roll / flatten the dough into 1/2 cm thickness on a floor dusted counter top.
9. Cut/slice the dough into rectangular shape. Place one slice on top of another slice of doughs. They stack together and mark a line in the middle with a wooden stick. They stick together.
10. Let it rest for 30 minutes - 45 minutes.
11. Heat the oil in a pan. The sign of hot oil is by placing a wooden stick, it will show bubble around the stick.
12. Stretch / pull the dough a little bit longer (2-3 cm). Place it on the hot oil. Deep fry it for 2 minutes each side until golden brown.
13. Transfer the fried doughstick into a plate with paper napkin to absorb the extra fat. Continue to fry the rest of dough.
14. Serve it with your congee (rice with water and salt)
 |
| the inner view of fried dough stick |
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