Jeneket

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

1. Beat egg and sugar until volume increases. I used the highest speed for a few minutes.
2. Add in bicarbonate soda, yeast and baking powder. Beat again on high.
3. 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.
4. 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.
5. 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.

Got my friends to try, and I nailed it! Haha. So happy. My son ate it too, with Nutella, cos it was like doughnuts. My son wants me to make this again so yay!

How dough looks like after beating

How it looks like after 8 hours!

Frying it after 4 hours for a test. Seems fine if you don't have 8 hours to wait, but less bubbles in the dough.

[updated]

I tried the recipe for a second time, and I realised I added twice the amount of water in my first attempt. No wonder the batter was so soft! So I tried with the correct measurements, and I must say, I prefer the accidental experiment above. The recipe has been amended above. 

This is the dough with the correct recipe measurement. Much more like a dough, but couldn't see bubbles.

After frying. The taste is still there, but it's denser.