Chinese Crullers/Doughnuts
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 170.2
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 301.2 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 0.4 g
- Protein: 2.2 g
View full nutritional breakdown of Chinese Crullers/Doughnuts calories by ingredient
Number of Servings: 15
Ingredients
-
2 Cups Flour ( 1/2 bread flour + 1/2 plain flour, if bread flour has too much gluten use all plain flour)
baking powder,double action, 1 tsp
alum, 1 tsp ( level)
baking soda, 1 tsp
salt, 1 tsp
ammonia, 1/2 tsp (Substitute 1/4 tsp baking powder + 1/4 Baking Powder if you cannot find ammonia)
water, 220ml (a little less than 1 cup)
glutinous rice flour, enough for coating hands
Directions
A. Mix flour and baking powder in a bowl.
B. In another bowl, add alum, baking soda, salt and ammonia. Add 220 ml water. bubbles will be seen. Stir until the mixture dissolves
C. Add the above water mixture to flour mixture. Mix well, with spoon until evenly coated. Cover with plastic sheet to allow fermentaiton process.
--
D. Write down knead times -> 4 times, every 15 minutes
for example:
1. 3.25- mix
2. 3.40 ( don't have to pull too high)
3. 3.55 ( able to fold higher and if not sticky, don't need to add glutinous flour)
4. 4.10
5. 4.25
--
And this is what you do for the Knead process:
1. Using the back of fingers, punch the dough down 8 times
2. Fold over 4 times
3. Flip dough over
4. Punch 8 times again. (never do more than 8 times as will over stretch the dough)
5. Cover with plastic to prevent drying
---
E. Coat plastic bag with shortening. Cut the dough into 2 batches. Leave it to ferment for 4 hours.
F. Turn dough onto a floured board with floured hands, form a long roll. Allow to rest for 5-10 minutes before cutting into strips.
G. Cut into wide strips. Pick up a strip and then place another strip on top of it.
H. Using a stick, dip in flour and press through the center, to join the strips securely.
I. Pick up a strip of dough and stretch lightly, drop into hot oil, turning continuously until golden brown.
J. Drain and serve hot.
Number of Servings: 15
Recipe submitted by SparkPeople user BABYYXPINK.
B. In another bowl, add alum, baking soda, salt and ammonia. Add 220 ml water. bubbles will be seen. Stir until the mixture dissolves
C. Add the above water mixture to flour mixture. Mix well, with spoon until evenly coated. Cover with plastic sheet to allow fermentaiton process.
--
D. Write down knead times -> 4 times, every 15 minutes
for example:
1. 3.25- mix
2. 3.40 ( don't have to pull too high)
3. 3.55 ( able to fold higher and if not sticky, don't need to add glutinous flour)
4. 4.10
5. 4.25
--
And this is what you do for the Knead process:
1. Using the back of fingers, punch the dough down 8 times
2. Fold over 4 times
3. Flip dough over
4. Punch 8 times again. (never do more than 8 times as will over stretch the dough)
5. Cover with plastic to prevent drying
---
E. Coat plastic bag with shortening. Cut the dough into 2 batches. Leave it to ferment for 4 hours.
F. Turn dough onto a floured board with floured hands, form a long roll. Allow to rest for 5-10 minutes before cutting into strips.
G. Cut into wide strips. Pick up a strip and then place another strip on top of it.
H. Using a stick, dip in flour and press through the center, to join the strips securely.
I. Pick up a strip of dough and stretch lightly, drop into hot oil, turning continuously until golden brown.
J. Drain and serve hot.
Number of Servings: 15
Recipe submitted by SparkPeople user BABYYXPINK.