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  • Beancurd Crispy Recipe

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    Lingling NG
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    This recipe calls for sesame beancurd crisps made from a dough of all-purpose flour, sugar, salt, baking powder, white sesame seeds, black sesame seeds, egg, and mashed firm tofu. The dough is kneaded and left to rest before being rolled thin, cut into rectangles, and formed into pretzel shapes by folding and twisting the dough before deep frying until lightly golden.

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    This recipe calls for sesame beancurd crisps made from a dough of all-purpose flour, sugar, salt, baking powder, white sesame seeds, black sesame seeds, egg, and mashed firm tofu. The dough is kneaded and left to rest before being rolled thin, cut into rectangles, and formed into pretzel shapes by folding and twisting the dough before deep frying until lightly golden.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    5 views1 page

    Beancurd Crispy Recipe

    Uploaded by

    Lingling NG
    This recipe calls for sesame beancurd crisps made from a dough of all-purpose flour, sugar, salt, baking powder, white sesame seeds, black sesame seeds, egg, and mashed firm tofu. The dough is kneaded and left to rest before being rolled thin, cut into rectangles, and formed into pretzel shapes by folding and twisting the dough before deep frying until lightly golden.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    Sesame Beancurd Crisps

    Recipe taken fromYanHuoJianwith minor adaptations

    S hare

    200gmall purpose flour


    50gmsugar (I think
    1/4 tsp salt
    1/2 tsp baking powder
    50gmwhite sesame seeds
    20gmblack sesame seeds
    1 egg
    80gmfirmtofu, mash with fork
    Tapioca Starch for dusting

    1. Combine all dry ingredients and mix to combine thoroughly.


    2. Add egg and mashed tofu into the dry ingredients and knead until a dough forms.
    3. Leave dough for 30 minutes, covered.
    4. Roll dough as thin as you can. Dust with tapioca starch if needed.
    5. Cut dough into rectangles.
    6. Stack 2 rectangles together.Cut 3 slits vertically
    7. Take one end and bring it through the middle slit. Pull it slightly.
    8. Repeat step 6-7 until all dough is used up.
    9. Heat a wok of boil, deep fry on mediumheat until lightly golden (it will darken further upon cooling) and drain off excess oil.
    10. When cooled, store in air tight container.

    -61%

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