Chinese doughnuts

Chinese doughnuts

Giò cháo quáy

By
From
Street Food Asia
Makes
12
Photographer
Alan Benson

From the name you’ll be able to guess that this dish originates in China, where it is typically eaten with congee for breakfast. In Saigon, these doughnuts are eaten either on their own or also with congee, while in the north of the country the locals enjoy theirs with a bowl of steaming ph . Crunchy on the outside, soft and doughy on the inside, they make a great snack.

Ingredients

Quantity Ingredient
450g plain flour
1/3 teaspoon sugar
1 teaspoon baking powder
1/3 teaspoon bicarbonate of soda
vegetable oil, for deep-frying
sea salt

Method

  1. Put the flour in a large bowl. Make a well in the middle and pour 250 ml water into it, then add the sugar, baking powder, bicarbonate of soda and a pinch of sea salt. Mix all the ingredients together, then knead to form a soft, smooth dough either by hand or in a mixer fitted with a dough hook. Cover the dough with a tea towel (dish towel) and leave to rest in a warm place for about 30 minutes.
  2. Cover a baking sheet in a layer of plastic wrap.
  3. Turn the rested dough out onto a clean, lightly floured surface and knead for a further 1–2 minutes. Shape the dough into a flat loaf about 60 cm long, 10 cm wide and 1.5 cm thick, taking the time to make it truly uniform. Place the dough in the centre of the prepared baking sheet and wrap it up in the plastic wrap, tucking the ends of the plastic under the loaf, and ensuring that the dough is completely covered. Cover with an extra layer of plastic wrap, transfer to the refrigerator and leave to rest for at least 7 hours, or overnight.
  4. Once rested, remove the dough from the refrigerator and leave it for 2 hours to reach room temperature, then cut it crossways into 1.5 cm strips.
  5. Divide the strips into pairs, placing one strip on top of the other. Using the back of your knife or a chopstick, press a line through the centre of each pair of strips without cutting all the way through (this will help shape the doughnuts).
  6. Half-fill a wok or large saucepan with vegetable oil and heat to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds. Lower the dough pieces into the hot oil, in batches if necessary, and fry for 1–2 minutes, turning them every 30 seconds, until golden brown and puffy. Remove the doughnuts with tongs or chopsticks and drain on paper towel before serving.
Tags:
South-East Asian
Asian
Street Food
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