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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
- 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.
- 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.
- Knead the dough again for 5 min, recover, and let stand for 30 min.
- 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.
- 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.
- 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.
- 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.
- This recipe yields 10 to 12 doughnuts.
- Yield: 10 to 12 doughnuts
