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soya chaap

SOYA CHAAP STICK RECIPE – AUTOLYSE METHOD

  • Author: Hasti Goradia Vaiibhav
  • Prep Time: 12 hours
  • Cook Time: 20 mins
  • Total Time: 12 hours
  • Yield: 4-5 chaap 1x

Description

With this recipe , you can make soya chaap just like store bought or tinned chaap without kneading or using dough maker machine . We will be using the process of “Autolysing”.

 


Scale

Ingredients

FOR THE GLUTEN

All purpose flour 500 grams

Water 420 ml

 FOR THE CHAAP

Soya bean flour – 8 tablespoon

All purpose flour – 3 tbsp

Water – 5-6 tablespoon

Salt to taste

FOR THE BROTH

Water 23 cups

Sugar 1 teaspoon

Salt 3 teaspoon

Vinegar 1 teaspoon

Flavouring agents like Maggi stock cube ,ajinomoto, vegetable stock ,etc


Instructions

  1. Mix together the dough and water, till it comes together. No need to knead this dough. Slightly more water is required in this recipe than kneading method.
  2. Transfer to a clean bowl and Cover it properly with the help of a clingfilm. Stick the cling film to the surface of the dough so that the top layer of the dough doesnt become hard or dry.
  3. Leave this dough at room temperature for 1-2 hours. You will see that the dough will get smoother and well formed after 2 hours. Here water and dough are going through the process of autolysis. Then transfer it to the refrigerator for 10-12 hours.
  4. Because of autolysis , kneading is not required. Gluten is developed because of natural enzyme activity over a long period of time. So this method is easy and does not require a lot of effort.
  5. After 10-12 hours your dough is ready , with well developed gluten.
  6. Now wash this dough under running water to separate the gluten and starch.
  7. You can follow the same instructions as the kneading method recipe from this point forward.

Notes

Same as the previous recipe.

Keywords: Soya Chaap