Tuesday, October 23, 2007
Honey Glazed Fried Buns
120 gm. plain flour
2 gm. instant yeast
65 gm. water
185 gm. Hong Kong flour or any superfine flour
10 gm. Baking powder
2 gm. Ammonium Bicarbonate (Ammonia powder)
40 gm. Sugar
40 gm. egg white
60 gm. cold water
20 gm. Shortening
(1) Mix all the ingredients for Sponge Dough and let it ferment for 3 - 4 hours in an airtight container.
(2) Prepare the dough by combining the sponge dough with the rest of the ingredients except for shortening. Mix for about 5 mins, then add in shortening, continue to mix for about 5 mins. and divide into 50 gm. pieces. Round it into balss and leve to rest for anaother 10 mins.
(3) Roll out the small balls into a length of about 15 cm. Lightly brush with some cornoil or any oil of your preference, fold over into a semi-circle. With a metal scrapper, slits 6 - 8 cuts . Open up the dough and twist tht two ends in opposite directions. Loop the twisted dough and tuck one end underneath to form into a snail-like shape. Place the dough onto a square greaseproof paper and leave to prove for another 30 mins.
(4) Steam for 12 - 15 minsutes and deep fry in a wok of hot oil till golden brown. Glaze with oney and sprinkle with some toasted sesame seeds.