You Tiao (Chinese Doughnut)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.

   Ca. 2 min.

2. 2

   Gradually add the warm water and the vegetable oil (for the dough) to the dry ingredients, mixing until a shaggy dough forms.

   Ca. 3 min.

3. 3

   Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

   Ca. 7 min.

   Kokkens note: Do not over-knead; the dough should be soft.

4. 4

   Lightly oil a clean bowl, place the dough inside, cover with plastic wrap, and let it rest at room temperature for at least 3 hours, or preferably overnight in the refrigerator.

   Ca. 3 t.

   Kokkens note: This long rest is crucial for the dough's texture.

5. 5

   On a lightly floured surface, gently press and stretch the rested dough into a rectangle about 1 cm thick and 10-12 cm wide.

   Ca. 3 min.

   Kokkens note: Avoid using a rolling pin; use your hands to maintain airiness.

6. 6

   Cut the dough lengthwise into strips about 2 cm wide.

   Ca. 2 min.

7. 7

   Take two strips and stack one on top of the other, then gently press down the middle with a chopstick to create an indentation.

   Ca. 3 min.

   Kokkens note: Do not press all the way through; just enough to join them.

8. 8

   Heat the vegetable oil (for deep frying) in a deep pot or wok to 180°C (350°F).

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure accurate oil temperature.

9. 9

   Gently stretch each dough stick slightly before carefully dropping it into the hot oil.

   Kokkens note: Work in batches to avoid overcrowding the pot.

10. 10

    Fry the You Tiao for 1-2 minutes per side, turning occasionally, until they are golden brown and puffed up.

    Ca. 5 min.

11. 11

    Remove the fried You Tiao with tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

12. 12

    Serve immediately while hot and crispy.

    Kokkens note: They are best enjoyed fresh.