Experiment time! Tried out jeneket, even though I don't know what it is. I might have eaten it before, but I can't recall. It is an old school snack but isn't readily available now.
It is like making doughnut, but since the yeast is not a lot, the batter can be left overnight. And I love easy peasy recipes. I have avoided making bread because you need to wait for a certain number of hours, go to it again, then let it proof again. Also, kneading. Nope. But this 'bread' just requires using the k-beater on my Kenwood, then let the dough rest overnight, or 8 hours.
Recipe is from here, and I've searched many many times and all sorts, just to make sure I know what I'm doing. I made half a batch.
Jeneket
300g flour
200ml water (supposed to be 100ml)
1/2 heapful tsp bicarbonate soda (or potas but can't find that)
1/4 tsp salt
1 egg
100g caster sugar
1/8 tsp instant yeast
1 tsp baking powder
- Beat egg and sugar until volume increases. I used the highest speed for a few minutes.
- Add in bicarbonate soda, yeast and baking powder. Beat again on high.
- Add in flour, water, salt. Beat until all incorporated, for a few minutes. The dough will be wet, I added in a bit more flour.
- Leave covered in room temperature, for at least 4 hours. I tried frying after 4 hours of resting, it worked and tasted good. I continued leaving it overnight and fried the rest in the morning.
- Pull the dough apart thinly and deep fry. Of course the recipe says make diamond shape etc, but sis is malas eh so I just scooped it with my fingers, gave it a bit of stretch, and dropped it straight into the wok.
Comments