Lynn Chong Wan Ling
280g bread flour
2g baking powder
3g baking soda
2 tbsp oil
1 Sift all flours into a big bowl. Add the rest of the ingredients to mix. Knead and shape into a ball. Wrap with cling film to rest for 30 minutes.
2 Place into a clean plastic bag. Tie it up to refrigerate overnight.
3 Remove dough from fridge and let it warm to room temperature for 20 minutes. Flour worktop then roll out the dough. Slice into rectangles. Lay one rectangle on top of another then press down the centre with a skewer. Flip over to press likewise.
4 Heat oil in wok. Lightly pulling both ends of the dough, place into wok to fry. As the dough stick puffs up, turn it deftly and fry till golden yellow.
“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller