ingredients:
- 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
directions:
- 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.
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