[MUSIC PLAYING] Hey, guys.
Today, I'm going to show youhow to make Chinese doughnut.
Now, Chinese doughnutis a Taiwanese breakfast that's sometimes eatenplain, sometimes with congee.
But my favorite iswith homemade soymilk.
In Mandarin, we callChinese doughnut youtiao.
And it's known for itsdelicate crunchiness.
And inside, it'shoneycomb shapes.
And today, I amgoing to show you how to make Chinesedoughnut at home using six basic ingredients.
Now, for thisrecipe, we will need 1 and 1/2 cups of all-purposeflour, 3 tablespoons of oil, 3 teaspoons of baking powder,1/2 teaspoon of sugar, 3/4 teaspoon of salt, and 1/2cup of room temperature water.
Now, with all theseingredients, we are going to be makinga cold rise dough.
And I like using thismethod because we don't need any yeast,and because we're going to let itsit in the fridge overnight for the doughto rise and ferment, which is great, because Idon't like to babysit my dough.
And what's really neat is thatyou can do this on a Friday, and it'll be ready onSaturday or even the next day, on a Sunday.
You'll have Chinesedoughnut ready to make.
So with that, let's get started.
First, start by sifting togetherall your dry ingredients in a large mixing bowl.
Next, add your oil and waterwhile slowly mixing everything in with a spatula or spoon.
Once all the ingredients aremixed, dig in with your hands and begin to kneadeverything together.
Now, it might beslightly sticky at first, but try kneadingfor a little bit before adding smallamounts of flour if needed.
After kneading for three tofive minutes, cover the bowl and let the dough sit ina warm area for one hour.
During this time,some air bubbles will begin to form in the dough.
So after an hour, take thedough out and gently punch down about 15 times or so to releasethe gases that have formed.
After that, knead the doughfor another 10 minutes.
Next, form the doughinto a ball shape and place it in asmall plastic bag.
Then seal it up bytying a knot at the top, leaving just a bit of roominside so the dough can expand.
Now, all we need to do isjust place it in the fridge overnight for it toferment and rise.
The next morning, and takedough out of the fridge and let it sit on yourcountertop or a warm area for two hours.
You'll want to make sure thedough comes to room temperature before using it.
When it's ready, gently rollthe dough out into a log shape, then into a long rectangle aboutone third of an inch thick.
Now, be gentle whenrolling, because there are air bubbles in there.
And those will helpgive our doughnut the honeycomb shapes inside.
Next, divide the dough intothin strips of equal width.
And using a chopstick orskewer, make an indentation in the center ofyour first strip.
Place another pieceon top of that, and press down to makeanother indentation.
And when you're done, thestrips should look like this.
Now, it's time to cook.
Since we're deepfrying, I really recommend you wear an apronso you don't get any oil splatters on your clothes.
Next, fill your wok with oiland heat it up to 350 degrees.
Use a candy thermometerif you have one so you have just theright temperature.
I'm cutting my doughlengthwise in half so I can make shorter doughnuts,because they're easier to cook.
Stretch and pinchdown the ends just before placing them in oil.
And if your oil's atthe right temperature, they should float tothe top right away.
Use long chopsticks to turnthe doughnuts while deep drying so they cook toan even golden brown.
This should takeabout two minutes.
Now, if you want tomake long ones, you can.
Just keep in mind you'll needthe cookware and more oil to accommodatethe longer length.
Once they're donedeep frying, let them drain on paper towels ora rack to cool before serving.
So this is how youmake Chinese doughnut.
Now, you know you've made agood Chinese doughnut when you bite into it and it'skind of crispy and flaky.
So let's give that a shot.
Now, if you ever get tiredof savory Chinese doughnut, you can always sprinkle a littlebit of cinnamon sugar over it, and then you'll havesweet Chinese doughnut.
It kind of tastes like achurro, so really good.
I hope you enjoyed this video.
Don't forget to give mea thumbs-up if you did.
And I will see you guys soon.
There's one more thingI forgot to mention.
If you guys have extraChinese doughnut dough, go ahead and justcook it all off, deep fry them, let them cool.
Then put them in your freezer.
You can freeze them whole orfreeze them cut up like this.
Then you can put them inthe toaster or your over.
Or you can deep fry themagain for the next day.
But I personally like cuttingthem up into bite size pieces like this, poppingthem into the toaster, and that will makethese extra crunchy.