Adapted from Octaphilosophy by André Chiang.
Ingredients
Vegetable Ash
- Carrot, 1
- Onion, 1
Dough
- Plain/all-purpose flour, 300g
- Vegetable ash, 7.5g
- Caster sugar, 40g
- Active dried yeast, 5g
- Water, 175ml + 10ml
- Baking soda, 1g
- Salt, 5g
- Oil, for frying
Instructions
Vegetable Ash
- Grill carrot and onion until completely blackened.
- Place on a baking sheet and bake at 100C for 8-10h until dehydrated.
- Let cool and process to a fine powder by pounding with a mortar and pestle/using a food processor.
Dough
- In a large bowl, mix flour, vegetable ash, sugar, yeast and 175ml of water.
- Shape the dough into a ball and place in the bowl. Cover with oiled clingfilm and set aside to prove for 30 min, until doubled in size.
- In a separate small bowl, mix 10ml of water with baking soda and salt.
- Knead the mixture into the dough, then return the dough to the bowl, cover and prove for another 45min.
- Flatten the dough, and cut into 40 strips.
- Take two strips and twist them together.
- Heat oil to 190C and deep-fry the strips until crisp.
- Drain on paper towels and serve.
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