Glutinous Rice doughnuts

 

Yeast Paste Preparation
100g flour
150ml warm water
1/2 tbsp yeast

Add yeast into flour. Pour in warm water and mix well into a paste.
Then cover with a wet cloth for 1-2 hours till foamy to become proved yeast paste.
Yeast paste can be kept for up to 24hours in the fridge and just used the amount required.
Yeast paste is also used for recipes of  horse hoof crisp.  

Ingredient A:
600g plain flour
150g yeast paste
250g sugar

Ingredient B
300g water
¼ tsp alkaline water
2 tsp salt
2 tbsp oil
1 tsp bicarbonate of soda
1 tsp baking powder

Fillings
300g glutinous rice
¼ tsp five spice powder
60g sugar
½ tbsp salt
Soak glutinous rice till soft and drain off excess water. Mix  with all ingredients thoroughly. Add in ½ cup water and steam or cook for ½ hour. when cooled, roll up with clear cling firm to form a strip. Keep aside.


Method
1. Mix ingredients B. Mix well yeast paste and sugar of ingredients A. Add in B and mix well.
2. Add in flour. mix well
3. Cover with a wet cloth for ½ hour. Add in a little flour. Turn over to proof for another hour.
4. Sprinkle some flour on a table. Roll out dough into a rectangular sheet.
5. Place filling at the center and roll up. Brush some water at the edge.
6. Cut across about ¾ inches thick. press slightly.
7. Deep fry in hot oil till golden brown
8. Drain off excess oil.

 

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