Cara Buat Cakwe – Jurnal Online

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Hello Sohib EditorOnline, are you a fan of cakwe? This popular snack is a favorite among many Indonesians, and it’s not hard to see why. With its crispy exterior and soft, fluffy interior, cakwe is perfect as a breakfast menu or snack. In this article, we will guide you through the process of making your own cakwe at home. Let’s get started!

What is Cakwe?

Cakwe is a type of Chinese fried dough, also known as youtiao, you char kway or Chinese cruller. It is usually eaten as a breakfast food, paired with a bowl of congee or soy milk. Cakwe can also be eaten as a snack, either plain or with dipping sauce.

The dough is made from simple ingredients such as flour, yeast, sugar, water, and salt. It is then shaped into long strips before being deep-fried until crispy on the outside and fluffy on the inside. Cakwe can be eaten plain or served with a variety of sauces such as chili sauce, ketchup or soy sauce.

Ingredients

Before we start making cakwe, let’s take a look at the ingredients you will need:

Instructions

Now that we have all the ingredients, let’s start making cakwe!

Step 1: Prepare the dough

In a mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.

Add in the warm water gradually while stirring the mixture. Keep stirring until the dough is smooth and not sticky. If the dough is too dry, add in a little bit more water. If the dough is too sticky, add in a little bit more flour.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 2: Shape the dough

After 30 minutes, dust your working surface with some flour. Roll out the dough into a thin rectangular shape, about 1 cm thick.

Then, cut the dough into long strips, about 10 cm in length and 2 cm in width.

Step 3: Fry the cakwe

Heat up some cooking oil in a deep frying pan over medium-high heat. Once the oil is hot enough, gently slide in the dough strips into the oil.

Fry the dough strips until golden brown and crispy, about 2-3 minutes on each side. Use a slotted spoon to remove the cakwe from the oil and place them on a paper towel to drain the excess oil.

FAQ

1. Can I use self-raising flour instead of all-purpose flour?

No, self-raising flour contains additional ingredients such as baking powder and salt that may affect the texture of the cakwe.

2. Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. However, you may need to adjust the amount accordingly as instant yeast is more potent than active dry yeast.

3. How do I store leftover cakwe?

Allow the cakwe to cool completely before storing them in an airtight container. They can be stored at room temperature for up to 2 days or in the fridge for up to a week. To reheat, simply pop them in the oven at 180°C for 10 minutes or until crispy.

4. Can I freeze cakwe?

Yes, you can freeze cakwe. Allow them to cool completely before placing them in a freezer-safe bag. They can be stored in the freezer for up to a month. To reheat, simply thaw them at room temperature before reheating in the oven at 180°C for 10 minutes or until crispy.

Cara Buat Cakwe – Jurnal Online