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Hey, guys.
Today, I'm going to show you how to make Chinese doughnut.
Now, Chinese doughnut is a Taiwanese breakfast
that's sometimes eaten plain, sometimes with congee.
But my favorite is with homemade soymilk.
In Mandarin, we call Chinese doughnut youtiao.
And it's known for its delicate crunchiness.
And inside, it's honeycomb shapes.
It's salty.
It's delicious.
And today, I am going to show you
how to make Chinese doughnut at home
using six basic ingredients.
Now, for this recipe, we will need
1 and 1/2 cups of all-purpose flour, 3 tablespoons of oil,
3 teaspoons of baking powder, 1/2 teaspoon of sugar,
3/4 teaspoon of salt, and 1/2 cup of room temperature water.
Now, with all these ingredients, we
are going to be making a cold rise dough.
And I like using this method because we
don't need any yeast, and because we're
going to let it sit in the fridge
overnight for the dough to rise and ferment,
which is great, because I don't like to babysit my dough.
And what's really neat is that you can do this on a Friday,
and it'll be ready on Saturday or even the next day,
on a Sunday.
You'll have Chinese doughnut ready to make.
So with that, let's get started.
First, start by sifting together all your dry ingredients
in a large mixing bowl.
Next, add your oil and water while slowly mixing everything
in with a spatula or spoon.
Once all the ingredients are mixed, dig in with your hands
and begin to knead everything together.
Now, it might be slightly sticky at first,
but try kneading for a little bit
before adding small amounts of flour if needed.
After kneading for three to five minutes, cover the bowl
and let the dough sit in a warm area for one hour.
During this time, some air bubbles
will begin to form in the dough.
So after an hour, take the dough out and gently punch down
about 15 times or so to release the gases that have formed.
After that, knead the dough for another 10 minutes.
Next, form the dough into a ball shape
and place it in a small plastic bag.
Then seal it up by tying a knot at the top,
leaving just a bit of room inside so the dough can expand.
Now, all we need to do is just place it in the fridge
overnight for it to ferment and rise.
The next morning, and take dough out of the fridge
and let it sit on your countertop or a warm area
for two hours.
You'll want to make sure the dough comes to room temperature
before using it.
When it's ready, gently roll the dough out into a log shape,
then into a long rectangle about one third of an inch thick.
Now, be gentle when rolling, because there
are air bubbles in there.
And those will help give our doughnut
the honeycomb shapes inside.
Next, divide the dough into thin strips of equal width.
And using a chopstick or skewer, make an indentation
in the center of your first strip.
Place another piece on top of that,
and press down to make another indentation.
And when you're done, the strips should look like this.
Now, it's time to cook.
Since we're deep frying, I really
recommend you wear an apron so you don't get any oil
splatters on your clothes.
Next, fill your wok with oil and heat it up to 350 degrees.
Use a candy thermometer if you have one
so you have just the right temperature.
I'm cutting my dough lengthwise in half
so I can make shorter doughnuts, because they're easier to cook.
Stretch and pinch down the ends just
before placing them in oil.
And if your oil's at the right temperature,
they should float to the top right away.
Use long chopsticks to turn the doughnuts while deep
drying so they cook to an even golden brown.
This should take about two minutes.
Now, if you want to make long ones, you can.
Just keep in mind you'll need the cookware and more oil
to accommodate the longer length.
Once they're done deep frying, let
them drain on paper towels or a rack to cool before serving.
So this is how you make Chinese doughnut.
Now, you know you've made a good Chinese doughnut when
you bite into it and it's kind of crispy and flaky.
So let's give that a shot.
Now, if you ever get tired of savory Chinese doughnut,
you can always sprinkle a little bit of cinnamon sugar over it,
and then you'll have sweet Chinese doughnut.
It kind of tastes like a churro, so really good.
I'm Angel.
I hope you enjoyed this video.
Don't forget to give me a thumbs-up if you did.
And I will see you guys soon.
Bye.
Oh, wait.
There's one more thing I forgot to mention.
If you guys have extra Chinese doughnut dough,
go ahead and just cook it all off,
deep fry them, let them cool.
Then put them in your freezer.
You can freeze them whole or freeze them cut up like this.
Then you can put them in the toaster or your over.
Or you can deep fry them again for the next day.
But I personally like cutting them up into bite size pieces
like this, popping them into the toaster,
and that will make these extra crunchy.