Nostalgic Treat: Crispy and Chewy Salad Bread Made with Glutinous Rice Doughnuts
Nostalgic Treat: Crispy and Chewy Salad Bread Made with Glutinous Rice Doughnuts
Relive Childhood Memories! A Special Salad Bread Recipe Combining the Chewy Texture of Glutinous Rice Doughnuts with the Freshness of Salad
Today, we’re making everyone’s favorite classic snack: Salad Bread! We’ll use glutinous rice doughnuts to achieve a wonderfully crispy exterior and chewy interior, then fill it generously with fresh cabbage salad for a refreshing taste. Drizzle with plenty of ketchup and mayonnaise, and you can recreate the exact flavors you loved as a child. Enjoy a delightful home baking session with this recipe from ‘All Recipes of the World’ and ‘Man-Gae Recipe’!
Salad Bread Dough Ingredients- Glutinous rice doughnut mix: 1 packet
- Egg: 1
- Water: 75ml
- Vegetable oil: 4 Tbsp
- Breadcrumbs: As needed
- Frying oil: As needed
Cabbage Salad Ingredients- Cabbage: 3 leaves (approx. 150g)
- Cucumber: 1/2
- Mayonnaise: 5 Tbsp
- Ketchup: 2 Tbsp
- Cabbage: 3 leaves (approx. 150g)
- Cucumber: 1/2
- Mayonnaise: 5 Tbsp
- Ketchup: 2 Tbsp
Cooking Instructions
Step 1
First, we’ll prepare the bread part of the salad bread. In a large bowl, crack 1 egg and whisk it well. Then, add 75ml of water and 4 Tbsp of vegetable oil, mixing thoroughly with a whisk or fork. Mixing the wet ingredients first helps them combine better with the doughnut mix.
Step 2
Add 1 packet of glutinous rice doughnut mix to the bowl and mix with a spatula or your hands until no dry powder remains. Be careful not to overmix, as it can make the dough tough; just mix until it forms a cohesive ball. Divide the dough into portions of about 30g each, then shape them into flattened rounds for a nice appearance after frying.
Step 3
Brush the surface of the shaped dough with egg wash (1 egg mixed with a little water). Then, generously coat them with breadcrumbs. This step is crucial for achieving a super crispy texture when fried. Ensuring the breadcrumbs adhere well will give you a nice, even coating.
Step 4
Now it’s time to fry! Pour enough frying oil into a pot or deep pan to reach about 2-3 inches, and preheat it to 170°C (340°F). You can test the temperature by dropping a wooden skewer; if small bubbles form around it, the oil is ready. Carefully place the breadcrumb-coated dough into the preheated oil. Fry them for about 3-4 minutes, turning occasionally, until golden brown and puffed up. This ensures they are cooked through and crispy on the outside.
Step 5
While the doughnuts are frying, let’s make the cabbage salad filling. Finely shred the cabbage, and slice the cucumber thinly on the diagonal. Using fresh vegetables will yield the best flavor, so it’s best to prepare the salad just before assembling.
Step 6
In a bowl, combine the shredded cabbage and sliced cucumber. Add 5 Tbsp of mayonnaise and 2 Tbsp of ketchup. Gently toss the ingredients together until well combined. Avoid overmixing, which can make the vegetables mushy. Taste and adjust the seasoning by adding more mayonnaise or ketchup as per your preference.
Step 7
Once the glutinous rice doughnuts are nicely fried, let them cool slightly. Using a knife, carefully slice them in half horizontally, being careful not to cut all the way through. Fill the opened doughnuts generously with the prepared cabbage salad. Finally, drizzle with extra ketchup and mayonnaise for that classic, nostalgic salad bread. Enjoy your delicious creation!
