Youtiao (Chinese Doughnut)

• portionen: Makes 6
• gesamtzeit: Overnight

Zutaten

300g (2 ½ cups) bread flour, plus more for dusting

1 tablespoon baking powder

½ teaspoon baking soda

12 teaspoon coarse salt

1 large egg

150g (2/3 cup) milk

20g (2 tablespoons) canola oil, plus extra for frying

Youtiao is best served fresh but freezes well. Place cooked youtiao in a resealable bag and freeze for up to 3 months. Reheat youtiao on a large rimmed baking sheet in a 400°F oven for 10 minutes.

Anweisungen

In the bowl of an electric mixer fitted with a dough hook, combine the flour, baking powder, baking soda, salt, egg, milk, and oil.

Mix on low speed to form a shaggy dough, then increase to medium speed and continue mixing until the dough is tacky and pulling away from the sides of the bowl, 8 to 9 minutes.

Transfer the dough to a lightly floured surface and form into a smooth ball. Cover with a clean kitchen towel and allow the dough to rest for 20 minutes.

Roll out the dough into a roughly 6 x 12-inch rectangle. Place a large piece of plastic wrap on your work surface. Transfer the dough onto the plastic wrap and wrap tightly in plastic. Set the dough on a plate or small baking sheet and allow the dough to rest overnight in the fridge (at least 8 hours or up to 24 hours).

The next day, let it come to room temperature on the counter, at least 1 hour. (The dough will be very soft.)

In a large heavy-bottomed pot, heat 3 inches of canola oil over medium-high heat until a deep-fry thermometer registers 370°F.

While the oil heats up, uncover the dough. Use the plastic wrap to help flip the dough onto a lightly floured surface. Cut the dough in half, into two 6 x 6-inch pieces. Then cut each half into six 1 x 6-inch strips. Stack two strips on top of each other and gently press a chopstick down the center of the dough, making sure not to fully cut through it. Pinch either end of the dough (so the pieces don't separate in the oil) and gently stretch it until it is about 8 inches long. Place the stretched dough on a lightly floured surface and repeat with the remaining strips of dough.

Working in batches of one or two, fry the strips in the hot oil (adjust the heat in order to maintain 370°F). Once they float to the top (after about 5 seconds) turn them continuously with chopsticks or kitchen tongs until golden brown, 60 to 90 seconds. With tongs, transfer the doughnuts to a wire rack set in a large rimmed baking sheet. Continue to fry the remaining strips of dough, allowing time between each batch for the oil temperature to return to 370°F. Serve the youtiao warm.

Notizen

From: Milkbread + Moon Cakes pg. 27