Chinese Donuts (You Tiao) is a traditional food with a history going back 1500 years. It is said that the Churros originated from this when it was brought by the Portugese into Europe.
There are many different recipes for Chinese Donuts (You Tiao). The perfect You Tiao is crisp on the outside, light and puffy on the inside and stays that way even after it cools. In this recipe, I'll talk about a few key steps and the science behind it these key steps:
1. Milk/Egg - Adds crisp to the outside, and softness inside
2. Technique - Makes the You Tiao puff into the perfect shape
3.Temperature - Best browning and puffiness
【Ingredients】for 10 Pieces
* AP Flour: 200g | 1¼ Cups (100%)
* Baking Powder: 3g | ~1 Teaspoon (1.5%)
* Baking Soda: 3g | ½ Teaspoon (1.5%)
* Salt: 2-3g | Less than ½ Teaspoon (1-1.5%)
* Milk: 150g | 1 Cup (75%)
* Oil for mixing into dough: | ~2 Tablespoons
* Frying Oil: Peanut or other High Smoke Point cooking oil''
【Key Techniques】
These recipes use baking soda, a chemical leavening agent to make the dough rise. Yeast takes slower to rise and not as effective in fried foods when temperatures rise rapidly.
1. Crispiness
Traditionally, the recipe calls for Potassium alum aka alum [KAl(SO4)2·12H2O]. This is used to make the donut crisper and balance out the baking soda (basic) to achieve PH neutral so you don't have the baking soda taste. Only water is used in this case. These days, we try not to use alum for health reasons because it contains aluminimum. Instead we use Baking Powder which contains Baking Soda and other ingredients to make it PH neutral (no wierd baking soda taste). And then add Milk & Egg to make the donut crisper. Once the milk is heated, the milk flavor will no longer be easily detectable.
2. Not Greasy
Control the oil temperature between 210-230C (410-446F). Higher temperature oils will taste less greasy by hardening the surface much faster so it doesn't absorb the oil. To keep the oil temperature high and not drop quckly, there are several tricks. First is to have a cast iron pot that holds heat better Second is that fresh oil tend to shed heat faster (see my video for reason). So oil that has been used some will hold the temperature better.
3. Remain crisp after cooling
The donut needs to have very airy and puffy (less dense). So that after it cools, it doesn't absorb much water and more likely to remain crisp.
4. Water to add as a Porportion of the Dough
Usually you'll need around 65% of flour weight in water. If you use whole milk, you'll have to adjust as it is only 87% water. 2% Fat milk is about 89% water. So when using milk, you'll need to use about 7% of flour weigth in milk
5. Flavor
Fry with high smoke point oil like peanut oil. Canola can work too though it's not the best. Also to balance acidity (avoid the baking soda taste), you'll need to balance the acidicty of milk with some additional baking soda. Remember that Baking Powder already comes with a mix ingredients that balances out the baking soda taste.
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Негізгі бет Making The【Chinese Donuts (or Churros)】- Dough 101 Ep. 19 (Eng Sub)
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