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03 February 2016

Kuih cakoi aka patongko rangup

Jom kaknab kongsi kuih cakoi atau kaknab panggil patongko.

Sebenarnya knab dah banyak  buat kuih ni tapi tak berapa nak menjadi, ni resepi terbaru mmg rangup dan sedap. Oleh kerana patongko ni memang asalnya kuih orang china,siam dan vietnam, jadi resepi mereka memang sedap dan rangup.

Kuih cakoi

500 grams bread flour
1 packet of instant yeast (about 11g)
4 grams of baking soda
4 grams of double acting baking powder
16 grams of salt
15 grams of cooking oil
1 egg
250 grams of warm water
4 tablespoon of sugar dissolve it in 250  of warm water.(this added by knab because knab like a bit sweet. Their original recepi no sugar.

In  a big whisking bowl, put all dry ingredients together. Make a well in the centre, add the eggs and water. Use a spoon to roughly stir until it form a sticky dough. Transfer the whisking bowl to the standing mixer. Use a dough hook and beat the dough at medium to high speed for about 15 minutes until smooth. Add oil and beat for another 10 minutes until all the oil are incorporated.

Set aside and let it proof until almost double in size. Kaknab set for 45 minutes only.
Transfer the dough to a flat surface. Use a rolling pin to roll it in a square.shape of about 0.5 cm thickness. Cut the dough into 1 cm x 6 cm rectangular pieces. Put one piece of dough on top of the other piece of dough. Place the two pieces of dough on top of a chopstick. Press. Place chopstick on the othe side of block with chopstick, press to get like divider. Pull longer and fry till golden brown.



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