ODADING TANPA TELUR TANPA ULEN

Summary

In this video, the creator demonstrates how to make odading (Indonesian fried dough) without eggs and without kneading. The recipe includes ingredients like warm water, sugar, instant yeast, flour, baking soda, and sesame seeds. After mixing and letting the dough rise, the odading is shaped and fried in hot oil until golden brown. The result is a crispy, soft pastry with a hollow center, perfect for enjoying with tea or coffee. The video encourages viewers to try this easy recipe and enjoy a delicious treat during the rainy season.

Takeaways

• 😀 This recipe for Odading (Indonesian sweet pastry) doesn't require eggs or kneading.
• 😀 The Odading dough has a hollow center, making it similar to Cak Kue.
• 😀 The ingredients used are simple, including warm water, sugar, yeast, and flour.
• 😀 The dough is mixed until well combined, but not kneaded until elastic.
• 😀 The dough needs to proof for about 1 hour until it doubles in size.
• 😀 The dough is rolled out and cut into 16 small pieces, which are then shaped and topped with sesame seeds.
• 😀 The sesame seeds are pressed onto the dough to prevent them from falling off during frying.
• 😀 The Odading is fried in medium-low heat oil to ensure a golden, crispy exterior and soft, airy interior.
• 😀 Unlike donuts, Odading is flipped multiple times during frying to help it puff up and form a hollow center.
• 😀 The final product is crunchy on the outside, soft and fluffy inside, with a mild sweetness and savory sesame flavor.
• 😀 The Odading is best enjoyed with a warm cup of tea or coffee, making it ideal for rainy days.

Q & A

What is the main purpose of the video?

The main purpose of the video is to teach viewers how to make 'odading' (Indonesian sweet bread) without eggs and without kneading the dough.

What are the key differences between the 'odading' recipe shared in this video and the previous one?

In this video, the 'odading' is made with a hollow center, similar to 'cak kue', while the previous recipe made a softer version resembling a donut.

Why does the presenter mention that they won't knead the dough until it is smooth?

The presenter mentions that they will only mix the dough until it is evenly combined, avoiding extensive kneading to keep the dough light and not too firm.

What is the purpose of proofing the dough in this recipe?

Proofing the dough helps it rise, making it double in size. This process is essential for achieving a light and airy texture for the odading.

What ingredients are added to the dough for flavor and texture?

The ingredients added for flavor and texture include sugar, vanilla essence, high-protein wheat flour, milk powder, baking soda, and salt.

How does the presenter ensure the sesame seeds stay on the dough during frying?

The presenter brushes the dough with water before sprinkling sesame seeds, which helps them stick to the dough and prevents them from falling off during frying.

What temperature should the oil be when frying the odading?

The oil should be heated to a medium-low temperature to ensure that the odading fries evenly and doesn't burn. It is important to flip the odading during frying to ensure it cooks fully.

How does the presenter know when the odading is fully cooked?

The odading is considered fully cooked when it turns golden brown in color and has a puffy, hollow center. The presenter also ensures the sesame seeds stay attached and don't fall off.

Why is it important to use active baking soda in this recipe?

Using active baking soda is crucial because it helps the dough rise, creating the desired airy texture. If the baking soda is not active, the dough may not rise properly.

What is the ideal consistency of the odading dough before frying?

The odading dough should be soft and slightly sticky but not too wet. It is important to handle it gently to prevent it from becoming too tough or dry.