Dec 15, 2012

My version of cakoi@paktongko

I love making these...
And i've been making quite a few times and trying to perfect it suiting my taste each time...
Finally, after I think more than 10 times ..haha, I manage to came up with these fluffy, crunchy at the outside and soft at the inside..

Here is the recipe:-
High protein flour - 200gm
Salt - 1 teaspoon
Sugar - 2 teaspoon
Instant dry yeast - 1/2 teaspoon
Warm water - 100ml
Butter - 1 tablespoon

1. Mix sugar and dry yeast with warm water. Let it sit until it bubbles.
2. Next in a mixing bowl put flour and salt together and mix well.
3. Then add the butter, with your hands, mix the butter with the flour.
4. After that, make a well and pour in the yeast mixture. Mix them well. The texture should be just nice and you dont need to add any flour and water.
5. On a clean surface put some flour and you can start kneading the dough.
6. You its done when the dough doesnt stick to your hands, smooth and elastic. Aprroximately 8-10 minutes.
7. Let it rest in slightly oil container and cover with cling film. Let it double in size.
8. When the size is doubled punch the dough to remove the air and knead another minute or so. Cover and let it rest until it doubles again and it is ready to be use.

Enjoy the recipe!

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