Wednesday, February 1, 2017
Chinese Donuts and Pancakes for a New Year's Brunch
From the kitchen of One Perfect Bite...The Silver Fox and I are having guests for brunch on Saturday. In keeping with my plan to serve Chinese food for the duration of the Spring Festival, I've put together a menu that I think our guests will enjoy. I'll be serving congee, noodles, shrimp omelets, dumplings, and creamed bok choy as well as Chinese donuts and pancakes. The recipes for these dishes have been featured on One Perfect Bite in the past, but I came across new recipes for the donuts and pancakes that I wanted to try and share with you. They are easy to make and I think your family and friends will enjoy them. Here is how they both are made.
Youtiao - Chinese Donuts...from the kitchen of One Perfect Bite
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 small egg
1/2 cup milk
4 teaspoons vegetable oil
1/2 teaspoon salt
oil for deep-frying
1) Place all ingredients in a stand mixer then knead with dough hook on low speed for 7-9 minutes, or until the dough is quite elastic.
2) Shape into a ball and then cover with plastic wrapper and refrigerate overnight.
3) Next morning, remove dough from refrigerator and let sit at room temperature for about 2 hours, or until the dough is at room temperature.
4) Heat oil for frying to 400 degree F.
5) Turn dough onto a floured board and then shape it into a long log. Then pat or roll log into a rectangular shape. Cut into strips about 1-inch in width. Cover each strip with another, then press a mark lengthwise through the center. Then hold the two ends and slightly stretch the strips to around 6-inches. Press the two ends so they can stick together. Place it to the wok and fry until slightly golden brown.
Cong You Bing - Scallion Pancakes...from the kitchen of One Perfect Bite
4 cups flour, plus more
1 tablespoon baking powder
1 tablespoon kosher salt
1/3 cup canola oil
2 tablespoons toasted sesame oil
1-1/2 cups sliced scallions
1/4 to 1 teaspoon crushed red chili flakes
1/2 teaspoon ground white pepper
1) Process 2 cups flour and baking powder in a food processor. With motor running, add 2/3 cup cold water and process until dough forms, about 40 seconds. Transfer to a plate. Set aside. Add remaining flour and salt to food processor, and with motor running, add 2/3 cup boiling water processing until dough forms, about 30 seconds. Return reserved dough to food processor and pulse until both doughs come together, about 35 seconds. Transfer to a lightly floured work surface; knead until smooth, about 4 minutes. Transfer to a greased bowl, cover; let sit at room temperature for 2 hours.
2) Halve dough and using a rolling pin, roll a dough half into a 10" x 20" rectangle. Brush with 1 tablespoon canola oil and half the sesame oil. Sprinkle with half the scallions, half the chili flakes, and half the white pepper. Beginning with one long side, tightly roll dough like a jelly roll. Cut roll crosswise into 3 pieces, slightly stretch each piece, and starting from one edge, coil piece horizontally, tucking the end underneath. Using your hand, gently flatten coil into a disk; using a rolling pin, flatten into a 5" circle. Repeat with remaining pieces and second dough half, 1 talespoon canola oil, remaining sesame oil, scallions, chile flakes, and white pepper. Let pancakes sit for about 10 minutes.
3) Heat oven to 200°. Heat 2 teaspoons canola oil in a 10" nonstick skillet over medium heat. Add 1 pancake to skillet; cook, swirling skillet and turning once, until golden and crisp, about 10 minutes. Transfer to a baking sheet; place in oven to keep warm. Repeat with remaining oil and pancakes; cut into wedges to serve. Yield: 6 servings.