Chinese doughnut stick

Chinese doughnut stick

Ingredients

For the dough

·         360g / 2.5 cups plain flour (all-purpose, see note 1)

·         240ml / 1 cup milk

·         1 tablespoon cooking oil

·         1 tablespoon baking powder

·         1/2 teaspoon baking soda

·         1 teaspoon salt

You also need:

·         1 teaspoon cooking oil (for coating the dough)

·        

mso-fareast-font-family: "Times New Roman";">500ml cooking oil (for deep frying, see note 2)

Instructions

1.    In a mixing bowl, add all the ingredients for the dough. Knead with your hands (or a stand mixer with a fitted dough hook) until well combined. Leave to rest for 20 minutes. Then knead again to form a soft and smooth dough.

2.    Divide the dough into two equal portions. Flatten each portion into a rectangle shape (about 10×20 cm / 4×8 inch). Coat all around with a thin layer of oil, then wrap with cling film. Keep in the fridge overnight.

3.    Next morning, transfer the dough pieces (still wrapped) to a warm place for 1 hour or so until they come back to room temperature (very soft to the touch).

4.    Heat up the oil for deep frying over a medium heat.

5.    Meanwhile, place the two pieces of dough on a chopping board then cut each piece into 10 equal strips. Lay one strip on top of another. Press the centre with a chopstick lengthways to stick the two strips together. Repeat the procedure with the rest of the dough.

6.    The oil is ready when it reaches 180°C / 356°F (see note 3).

7.    Pinch both ends of the dough with thumb and index finger. Then gently stretch it to double the length. Carefully lower it into the oil.

8.    After the doughnut stick comes up to the surface, roll it frequently with a pair of chopsticks. When evenly golden brown, transfer into a heatproof colander (with a plate underneath to collect excessive oil). Repeat the procedure (see note 4).

Source  https://redhousespice.com

Tweet