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Рецепт Chinese Doughnuts
by Global Cookbook

Chinese Doughnuts
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Ингредиенты

  • 1 1/2 c. water
  • 1 Tbsp. sugar
  • 2 1/2 tsp baking pwdr
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp alum pwdr
  • 4 c. all-purpose flour plus more for kneading the dough
  • 1 Tbsp. vegetable oil Vegetable oil for deep-frying

Инструкции

  1. Stir the water, sugar, baking pwdr, baking soda, salt and alum pwdr together in a large bowl. Let stand till small bubbles form, about 5 min.
  2. Stir in the flour and mix till the dough is stiff and smooth. Turn the dough out onto a lightly floured work surface. Knead, adding more flour as necessary to prevent sticking, till the dough is smooth and elastic, about 5 min. Cover the dough with a damp cloth and let stand, till slightly puffy and soft, about 30 min.
  3. Knead the dough again for 5 min, recover, and let stand for 30 min.
  4. Knead the dough briefly to remove any air bubbles. Rub the 1 Tbsp. oil over the surface of the dough, then place the dough in a 2-gallon resealable plastic bag. Seal the bag, then press the dough inside the bag into a rectangle. Let the dough rise in a hot location of the kitchen till it puffs slightly, about for 4 hrs.
  5. Place the dough on a lightly floured surface. Flatten and stretch the dough to make a 12- by 8-inch rectangle about 1/4-inch thick. Cut the dough crosswise into 12 strips, each about 2/3- to 1-inch wide, then cut the strips in half crosswise.
  6. Form the doughnuts: stack two strips of dough, one atop the other, then press a thin chopstick lengthwise along the center of the top piece of dough to seal the two pcs of dough together.
  7. Pour sufficient oil into a wok to fill 3 inches. Heat to 350 degrees. Hold the ends of one of the doughnuts, stretch it out to about 6 inches, then carefully slip it into the warm oil. The doughnut will shrink in length then puff. Fry the doughnuts, a few at a time, turning continuously till golden, about 1 1/2 to 2 min. Remove the doughnuts with a wire skimmer or possibly slotted spoon and drain on paper towels. Fry the remaining doughnuts. Serve with jook or possibly sprinkled with powdered sugar.
  8. This recipe yields 10 to 12 doughnuts.
  9. Yield: 10 to 12 doughnuts