Never Get Tired of Repeating This Recipe | Yeast-Free and Egg-Free Cakwe | Chinese Fried Stick Bread
Hello everyone, this time I'm making my favorite savory snack. I'm still faithfully using the Magic Ingredients channel's cakwe recipe. I made it five times, from short to long, letting it rest for 4 hours, and then overnight in the refrigerator. The results are in the video 😍👍.
Eggless and Yeast-Free Cakwe
Recipe: @MagicIngredients
Recooked: @VinastarChannel
350 grams all-purpose flour.
10 grams of double-acting baking powder (1 tablespoon)
3 grams of baking soda (1/2 teaspoon)
225-250 grams of cold milk (the dough tends to be sticky)
6 grams of salt
12 grams of vegetable oil (1 tablespoon)
The longer the resting time, the less bitter the baking powder/soda taste and the less distinct the flour smell. Honestly, it tastes better if left in the refrigerator overnight.
Some things that can cause cakwe to not be airy: *The dough is too dry, lacking moisture, making it difficult to become elastic when folding (this cakwe dough tends to be a bit sticky)
*The oil is not hot enough when frying (at least 180-200°C).
*Poor quality baking powder and baking soda, which means they don't rise properly.
*A minimum resting time of 4 hours is recommended for recipes without yeast like this, as the dough needs time to become elastic, making it light and fluffy when fried.
