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Crisp and Airy Chinese Doughnuts

Experience the warmth of home with Crisp and Airy Chinese Doughnuts (Pa Tong Ko) - perfect for dipping in sweetened condensed milk and evoking fond memories of family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 12 doughnuts
Course: Breakfast, Snack
Cuisine: Chinese
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 250 g all-purpose flour Use high-quality flour for the best texture.
  • 50 g cornstarch Helps achieve a crispy exterior.
  • 2 tsp vegetable oil Use a neutral oil for frying.
  • 1 tsp LorAnn baker’s ammonia Essential for puffy texture; avoid substitutes.
  • 1 tsp fine table salt
  • 1 Tbsp sugar
  • 200 ml water Room temperature is ideal.
Serving Suggestions
  • sweetened condensed milk For dipping.
  • coconut pandan custard For dipping.
  • hot fresh soy milk For dipping.

Method
 

Preparation
  1. Sift flour and cornstarch together into a mixing bowl.
  2. Put water into a small bowl then add salt and sugar and stir until dissolved. Then, add the baker’s ammonia and stir until dissolved.
  3. Stir the oil into the water and pour everything into the flour. Mix with your hand just until combined and no dry flour remains.
  4. Cover and let rest for 2.5 to 3 hours.
Cooking
  1. Preheat oil in a pot or wok to 375°F.
  2. On a floured board, pat the dough into a 1/4 inch thick rectangle and cut into strips. Dust with more flour as needed to prevent sticking.
  3. Trim ends and cut strips into 1-inch wide pieces.
  4. Use a skewer to paint a strip of water into the center of every other piece, then press together.
  5. Stretch each piece before frying.
  6. Fry in oil for about 5 minutes until browned.
  7. Place on paper towels to absorb excess oil and serve warm.

Notes

Best enjoyed fresh, but can be stored in an airtight container for 1-2 days. Reheat briefly to restore crispness.