Tuesday, 21 July 2015

马脚 / 黑芝麻糊 ~ Chinese Crullers with Sesame seeds / Black Sesame Seeds dessert




食谱取自 新新饮食第96

面种

材料:
100g 面粉
150ml
1茶匙
1茶匙  即用干酵母

做法
1.将材料加一起拌匀,用湿布盖好待发2小时即成面种.

 
Recipe source : Yumyum Magazine @ No. 96

Starter Dough

Ingredients :
100g plain flour
150ml water
1tsp sugar
1tsp instant dry yeast

Method :
1. Combine all ingredients and mix well . Cover with a piece of wet towel and leave to proof for 2 hours.

 
马脚

材料:
1份 面种
300g 面粉
120g
+- 140ml
1/4茶匙 碱水
1小匙
1/2小匙 苏打粉
1/2小匙 发粉
1大匙

甜面糊材料 (一起拌匀
1大匙 面粉
1大匙 粟粉
3大匙
50ml
适量芝麻

做法
1.把全部材料搅拌均匀,搓成光滑面团,盖上湿布,休息15分钟。

2.把面团捍成约2cm厚片,切成长条(2.5cm x 10cm长),涂上甜面糊,沾上芝麻,将2条面团叠在一起,两端捏紧,放在盘中休息20分钟。

3.烧热2杯油,转小火,面团稍微拉长,放入油锅中以中火炸至涨大及金黄色,捞起沥干油即可。

 
Chinese Crullers with Sesame seeds  

Ingredients :
1 portion starter dough
300g plain flour
120g sugar
+- 140ml water
1/4tsp alkaline water
1tsp salt
1/2tsp baking soda
1/2tsp baking powder
1tbsp oil

Sweet batter ( mixed ) :
1tbsp plain flour
1tbsp cornstarch
3tbsp sugar
50ml water
some sesame seeds

Method :
1. Combine all ingredients and mix well . Continue to knead into a smooth dough . Cover with a wet towel and rest for 15 minutes .

2. Roll out the dough into 2cm thick rectangle , cut into strips ( 2.5cm X 10cm length ) brush with sweet batter and sprinkle with sesame seeds . Stack 2 dough strips together and pinch the two ends to stick . Rest for 20 minutes .

3. Heat up 5 cups oil for deep-frying then turn to low heat . Meanwhile  , stretch the dough a little longer and deep-frying in hot oil with medium heat until puff up and golden brown . Dish and drain . Serve .

 
黑芝麻糊
( 我做食谱一半的份量 )
材料:
400g  黑芝麻粉
300g  冰糖 / 细砂糖
100g  粘米粉
10
做法
1.黑芝麻粉过筛
2.全部材料(除了糖)倒入锅里,以中火煮至浓稠 (不停的搅拌哦! )。
3.加入糖,再拌煮至糖溶解即可。
 
Black Sesame seeds dessert
( I made half portion only )
Ingredients :
400g black sesame powder
300g rock sugar / granulated sugar
100g rice flour
10 cups water
Method :
1. Sift the black sesame powder till very fine .
2. Combine all except sugar in a pot and cook at medium heat . Stir during the whole process .



This post is linked to Cook-Your-Books # 25 , hosted by Joyce from Kitchen Flavours .
 
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3. Add in sugar and keep stirring till thicken .