Pa Tong Go Recipe

Ever had one of those lazy afternoons where you just want to whip up something irresistibly tasty without too much fuss? Well, this super simple homemade doughnut recipe is about to become your secret kitchen weapon, ready to turn everyday ingredients into a delightfully crispy indulgence that’s perfect for sharing—or savoring solo!

Delightfully crunchy, Pa Tong Go is a treat that brings me pure pleasure. Commonly known as Chinese crullers (the name we use here at VEA), they are made with all-purpose flour, baking powder, and a hint of sugar.

When deep-fried, they serve as a base for many a breakfast dish or dessert. There are other ways to enjoy them: tear them, dip them, or just flat-out gobble them.

Their flavor might not make you swoon, but that crunch will get you every time.

Ingredients

• All-purpose flour: Provides structure and carbohydrates, creating a light, airy texture.
• Baking powder: A leavening agent that helps the dough rise, making it fluffy.
• Sugar: Adds a hint of sweetness and aids in browning during frying.
• Vegetable oil: Ensures a tender dough and contributes to the frying process.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup water
• 1 tablespoon vegetable oil
• Oil for deep frying

How to Make this

1. In a big mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar. Mix well to evenly distribute the dry ingredients.

2. Form a hole in the middle of the dry components, and into this hole pour the water and vegetable oil.

3. Slowly combine the dry ingredients with the wet ingredients until a soft dough is formed. Knead this gentle mass of dough to make it smooth. The instructions above are for making a very simple dough that can be used as follows.

4. Dampen a cloth or some plastic wrap and cover the bowl. Let the dough rest at room temperature for 2 hours so it can rise a little.

5. Following a period of rest, lightly flour a clean surface and roll out the dough to about 1/4-inch thickness.

6. Slice the dough that has been rolled out into strips. The strips should be roughly 1 inch wide and 3 inches long.

7. Take two strips and lay them on top of one another, then press gently in the center to get them to adhere.

8. Place oil in a deep frying pan or wok and heat over medium setting until hot (about 350°F or 175°C).

9. Lower the dough pieces carefully into the hot oil, working in batches so you don’t overcrowd the pan. Fry the pieces until they’re golden brown and puffed up, turning them occasionally, for about 2-3 minutes per side.

10. Remove the deep-fried doughnuts with a slotted spoon and drain them on paper towels. Serve them warm and enjoy a deliciously sweet snack.

Equipment Needed

1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Whisk or spoon for mixing
5. Damp cloth or plastic wrap
6. Clean surface for rolling dough
7. Rolling pin
8. Knife or dough cutter
9. Deep frying pan or wok
10. Thermometer (optional, for checking oil temperature)
11. Slotted spoon
12. Paper towels

FAQ

• Q: Can I use a different type of flour instead of all-purpose flour?A: Even though all-purpose flour is conventional, you can try using bread flour for a more elastic texture, but outcomes might differ. B: Unbleached flour works well, and so does bleached flour, which gives a slightly more tender result. But do you really want to use bleached flour in your bread? C: Whole-grain flours can be tricky; if you use them, understand that not all whole-grain flours are created equal. Some are more forgiving than others. Know your flour.
• Q: How do I know when the oil is hot enough for deep frying?a. Heat the oil to about 350°F (175°C). A small piece of dough should sizzle and float to the surface within a few seconds.

  b. The oil should be hot enough that a tiny piece of dough dropped into it sizzles immediately, and it should be at a temperature that floats a piece of dough to the top after only a few seconds.

  c. The oil should be 350°F (175°C).

• Q: Can I make the dough ahead of time?A: Preparation of the dough is indeed possible. You can do so and then refrigerate the dough for a 24-hour period, at most. After that, let it come to room temperature. Then it is ready for the frying stage.
• Q: Why is my dough not rising properly?A: Check that your baking powder and baking soda are fresh because if they are old, they can become ineffective as leavening agents.
• Q: Is there a substitute for vegetable oil in the dough?You can use canola or sunflower oil instead, keeping the flavor neutral.
• Q: Can Pa Tong Go be frozen after cooking?A: Yes, they can be frozen. To restore crispness, reheat in an oven or air fryer.
• Q: What should I serve with Pa Tong Go?They are classically relished with either sweetened condensed milk or warm soy milk that serve as dip.

Pa Tong Go Recipe Substitutions and Variations

All-purpose flour: For a healthier option, substitute with 1 cup whole wheat flour and 1 cup pastry flour.
Baking powder: Substitute with 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.
Baking soda: Substitute with 1 teaspoon of baking powder but decrease any acidic ingredients in the recipe.
Substitute 3/4 teaspoon fine sea salt for a slightly different flavor.

Pro Tips

1. Rest the Dough After kneading, let the dough rest for at least 2 hours, but if you have more time, an overnight rest in the refrigerator can develop more flavor and improve the texture. Remember to bring the dough back to room temperature before rolling it out.

2. Temperature of Oil Use a thermometer to maintain the oil temperature around 350°F (175°C) for optimal frying. If the oil is too cool, the dough will absorb more oil and become greasy, and if it’s too hot, the outside will brown too quickly while the inside remains undercooked.

3. Uniform Thickness When rolling out the dough, ensure it is of uniform thickness throughout. This helps in even cooking and puffing when fried. Use a ruler or guides to achieve the 1/4-inch thickness precisely.

4. Test Fry Before frying the main batch, test fry a single piece to ensure the oil is at the right temperature and the dough rises and puffs as expected. Adjust the heat accordingly based on this test.

5. Cooling Rack For extra crispy results, after draining the fried doughnuts on paper towels, transfer them to a cooling rack to prevent them from sitting in excess oil, which can make them soggy.