Homemade Chinese Doughnuts Food

HOMEMADE CHINESE DOUGHNUTS (YOUTIAO, 油条) | FOODGRESSING

Steps:

• Pour warm water into large mixing bowl. Add in salt and yeast. Allow yeast to hydrate for 2 mins.
• Mix in flour and kneed inside the mixing bowl till it forms uniform texture. (Or use a KitchenAid mixer on low speed for less than 5 mins).
• Cover dough with plastic wrap and allow dough to rise at room temperature for 4 hours or overnight.
• Heat up 1-2 litre of cooking oil in fryer, preheat oil with medium-high heat.
• Lightly dust dough and kneed inside the mixing bowl till no longer sticking to the bowl.
• Cover the bowl and allow dough to rest for 30 mins. Break up the dough into 4 roughly equal pieces.
• Place a piece of dough on a lightly floured surface.
• Use a rolling pin to make rectangular sheet about 1/5 inch thick.
• Lightly salt the sheet with salt shaker and gently press in the salt with rolling pin.
• Cut into 1 inch x 4 inch strips (can be longer or shorter, depends on the size of your fryer).
• Combine 2 strips together.
• Press down into the middle of the combined strips with a chopstick.
• Gently place 1 piece of dough into fryer, allow temperature to recover before adding additional pieces.
• Fry doughnut till golden brown with frequent flipping to ensure even cooking.
• Allow excess oil to drain before serving.

HOMEMADE CHINESE DOUGHNUTS

Steps:

• Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 350°F.
• Meanwhile, in the bowl of a food processor, combine the flour, sugar, salt, and baking powder. Add the butter and pulse several times to cut the butter into the flour until the mixture resembles coarse meal. You can also do this by hand with a pastry blender. Stir in the milk until combined.
• Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it's a 1/2-inch in thickness. Use a 2-inch round biscuit cutter to cut out circles.
• Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry until golden brown and cooked through, about 2 minutes per side, being careful not to let them burn. Let drain on a paper bag (or paper towels) to soak up the excess grease.
• While still hot, generously coat each doughnut in granulated sugar. Serve. Doughnuts are best served the day they are made.

CHINESE DOUGHNUT (BUFFET STYLE)

Steps:

• Add enough oil to a deep fryer or large, deep heavy pot so that it is a couple of inches deep.
• Heat the oil to 350 degrees.
• Place 2 to 3 biscuits in the oil and allow them to lightly brown on one side, about 90 seconds. Be sure to fry only a couple at a time or the oil may cool too much and the donuts will absorb too much oil.
• Turn the biscuits over to brown on the other side.
• When the donuts are golden brown on both sides, transfer them to a wire rack or paper towels to drain for 15 seconds.
• Pour sugar into a small bowl.
• Dredge the warm donuts in the sugar.

CHINESE BUFFET STYLE DONUTS

Steps:

• Use either a deep fryer, or a large deep skillet.
• Be sure to add enough of oil to line the bottom of the pan a couple of inches deep.
• Heat oil to 350 degrees.
• Remove biscuits from can and fry a few at a time in the fryer.
• When browned on one side, turn over.
• When golden brown on both sides remove from oil, and drain on paper towels.
• Pour sugar into a small container, and once the doughnuts have cooled slightly toss the doughnut into the sugar, and coat on both sides.
• Be sure to fry only a couple at a time.