Tippy Patongco Mix (油條粉)

£2.50

  • Brand: Tippy
  • Size: 500g
  • Shipping Weight: 0.605kg
  • Cuisine: Thai
  • Product of: Thailand
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Description:Just add water and oil
Makes 60 pieces

Make your own delicious patongco and enjoy it while hot. Easy to mix and fry.
Makes doughnuts too!

Cooking Directions:

Dough Mixer Method
Ingredients: 1 packet Tippy Patongco Mix, 1 1/4 cups water, 1 tbsp vegetable oil.
Methods: Place contents of packet in a mixing bowl. Add water and vegetable oil. Mix dough, using medium speed of mixer. Continue mixing until dough is well-developed. This takes about 15 minutes. Cover dough and let stand for not less than 30 minutes.
Without punching dough, transfer onto floured surface. Dust thinly with wheat flour. Using a rolling pin, roll out dough to about 1/2 cm thickness. Let stand for about 10 minutes.
Meanwhile, heat enough oil in a saucepan for deep fat frying.
Cut into strips about 4 cm long and 1 1/2 cm wide. Wet centre of each dough piece slightly. Place another dough piece over it and gently press the centre to make them stick together.
Take hold of the twin dough with both hands and stretch it lengthwise. Drop immediately into pre-heated oil. Fry on both sides with constant turning until golden brown. Place cooked patongco in a container lined with kitchen towel to drain away excess oil. Serve while hot.

Hand Mixing Method
Place contents of packet in a mixing bowl. Gradually add water and vegetable oil while mixing until just blended. Transfer onto floured surface. Knead dough by folding over, pushing down with the fleshy bit of the palm closest to the wrist of the hands, then giving the dough a quarter turn before folding over again. Continue kneading until dough is smooth and well-developed.This takes about 300 vigorous strokes. Round up and cover. Let stand for 30 minutes. Proceed as in dough mixer method.

Quick Cake Doughnuts
Beat 3 eggs into with 1/4 cup sugar until frothy. Add 1 packet Patongco Mix, 1/3 cup margarine and 1/3 cup water. Mix using a wooden spoon. Knead dough until smooth. This takes about 300 strokes by hand.
Roll out dough with a rolling pin to about 1 cm thickness. Cover with a damp cloth and let stand for about 20 minutes.
Meanwhile, heat enough oil in a saucepan for deep fat frying.
Cut dough with doughnut cutter. Fry both sides in pre-heated oil until golden brown. Place cooked doughnuts in a container lined with kitchen towel to drain away excess oil. Roll in sugar.
Serve while hot. Makes about 20 doughnuts.

Allergen Information: Contains Wheat.
Ingredients:Wheat Flour, Sugar, Baking Soda, Phosphates, Salt, Sodium Stearoyl Lactylate.

04950
 

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