Chinese fried bread


  • 160 g ice water
  • 75 g sugar
  • 5 g instant yeast
  • 5 g bicarbonate soda
  • 7 g salt
  • 250 g all purpose flour, low gluten
  • 1 tbsp five spice powder
  • 2 tbsp sesame seed, un-toasted
  • Oil for deep-frying


  • Combine all ingredients, except flour, in a bowl. Lightly fold the ingredients together to get an evenly distributed dough. Use a rubber spatula, if possible. Mix for about 30 seconds.
  • Cover the bowl and let stand for 15 minutes.
  • Sprinkle some flour on top of sticky dough and try to form it into a ball. Use a plastic dough cutter to help handling dough.
  • Leave on kitchen counter for 30 minutes, covered with plastic.
  • Roll dough into a rectangle, about 1,5 cm thickness.
  • Sprinkle five spice powder on top.
  • Roll dough into a log and let stand for 10 minutes.
  • Using a dough scraper, cut dough into 2 cm pieces.
  • Lightly shape it into a round disk and brush a bit of water on one side.
  • Sprinkle sesame seeds on top. Sprinkle some flour on top of sesame seeds.
  • Roll the dough into thinner disk, 1,5 cm thick.
  • Leave on for 30 minutes, uncovered.
  • Heat cooking oil in a deep wok or deep-fryer.
  • Flatten bread dough to 1 cm thickness and drop into hot oil. Do this one at a time.
  • The dough will drop to the bottom of the wok. When it floats right back up, flip over.
  • Continue flipping three or four more times to get even golden color, about 4 minutes.
  • Remove from wok and let drain on paper towel. Continue with the rest of the dough.
  • Serve warm.