The KING of Fried Dough 👑

By Pailin's Kitchen · 45 min

Ingredients

Instructions

1. Sift the flour and cornstarch into a bowl.
2. Dissolve the sugar and salt in the water, then stir in the baker's ammonia until it dissolves. Add the oil.
3. Pour the liquid into the flour and mix by hand just until no dry flour remains. Do not knead. The dough will be shaggy and sticky.
4. Cover and rest the dough for 2.5 to 3 hours.
5. Heat at least 1.5 inches of oil in a wide pot or wok to 375°F. Keep a thermometer in the oil and check it often.
6. Dust a large board with flour and turn the dough onto it. Dust the top with flour and pat into a rectangle about 1/4 inch thick and 7 to 8 inches wide, keeping the sides straight. Do not knead.
7. Cut the rectangle into 3 strips, each about 2 1/4 to 3 inches wide. Keep the strips you are not using covered.
8. Trim the ends of a strip square, then cut it into 1-inch wide pieces.
9. Brush a 1-inch vertical line of water down the centre of every other piece. Press a dry piece on top of each wet piece to stick them together. Cover the pieces while the oil heats.
10. Just before frying, stretch each piece to about double its length. Brush off excess flour, then drop into the oil.
11. Fry for at least 5 minutes, turning often, until deep golden on both sides and bubbling has subsided. Keep the oil around 375°F and never below 360°F; if it drops below 360°F, fry a little longer.
12. Drain the finished pieces on paper towels. Break open the first cooled piece and smell it; if any ammonia smell remains, fry the next batch longer.
13. Serve as soon as they are cool enough to handle, with sweetened condensed milk, coconut pandan custard, or hot fresh soy milk.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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