Description
These delightful Crisp and Airy Chinese Doughnuts (Pa Tong Ko) are a traditional breakfast staple, known for their crisp exterior and airy interior, making them perfect for dipping and sharing.
Ingredients
Scale
- 250 g all-purpose flour
- 50 g cornstarch
- 2 tsp vegetable oil
- 1 tsp LorAnn baker’s ammonia
- 1 tsp fine table salt
- 1 Tbsp sugar
- 200 ml water
- For serving: sweetened condensed milk, coconut pandan custard, hot fresh soy milk
Instructions
- Sift together the all-purpose flour and cornstarch into a mixing bowl.
- Combine the water, salt, and sugar in a small bowl until dissolved.
- Add the LorAnn baker’s ammonia to the water mixture and ensure it’s fully dissolved.
- Stir the vegetable oil into the water mixture, then pour it into the flour mixture.
- Mix gently with your hand until combined, cover, and let it rest for 2.5 to 3 hours.
- Preheat oil to 375°F (190°C) about 30 minutes before frying.
- Dust a cutting board with flour, place the dough, and pat it down into 1/4 inch thick rectangle.
- Cut the dough into three strips and then into 1-inch wide pieces.
- Layer every other piece, paint a strip of water down the center, and press them together.
- Stretch each piece to give them the classic “doughnut” shape before frying.
- Carefully place the dough pieces into the hot oil and fry for about 5 minutes until golden brown.
- Drain on paper towels and serve with dipping sauces.
Notes
Best enjoyed fresh, but leftovers can be stored at room temperature or refrigerated for a few days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 doughnut
- Calories: 150
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg