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It's already 2009. When I last wrote this welcome message, I happily dated it 2010 to make it sticky. Stanley Kubrick's & Arthur C Clarke's vision of the future is almost in the past and we're refreshing this blog with a new look and a new attitude to reflect new challenges and new directions.
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In the past year, due to YOUR support, we've added a third outlet to the Just Heavenly family. And now, we're proud to be serving Petaling Jaya from our new hub there, A Slice of Heaven. Watch out for more to come.
To A Slice of Heaven in Jaya One - Coming Soon To Bangsar To Pleasures in Plaza Damansara PLEASE SCROLL DOWN TO SEE WHAT'S NEW!

Saturday, March 17, 2007

"Chinese Doughnuts"

They look a lot like these but more heavily dredged in sugar. The colour on these is perfect.

This tea time treat is really something to be savoured. Golden and slightly crispy on the outside and a touch creamy and tender on the inside. Since I have not made these for sometime due to pesky resolutions of virtue made at the turn of the Georgian AND the lunar calendar, I had to borrow a picture from the net. ;-)

It's actually one take on how you can cook Pate a choux with a few obvious differences.

210 ml water
2 tbsp vegetable shortening or unsalted butter (or lard if you prefer hehe)
A generous pinch of salt
110g bread/high protein flour
2 tsp of milk powder
1 tsp double action baking powder
2 eggs
Caster sugar/Cinnamon Sugar/Vanilla sugar for dredging
Enough oil to deep fry

  1. Bring water and shortening to the boil in a non stick sauce pan.
  2. Gently whisk the dry ingredients, i.e. flour, salt, milk powder, double action baking powder, together
  3. Using a wooden spoon, tip the dry ingredients into the boiling liquid and stir vigourously for 2 minutes until the dough leaves the side of the pot cleanly and the flour is cooked thoroughly. If need be, lower the heat and cook a while longer. Don't be alarmed if some sticks to the bottom of the pan. Just don't allow it to burn.
  4. Take off the heat and cool for 20 minutes and then stir in the eggs one at a time until smooth and sticky.
  5. Using 2 teaspoons, dip them in the COLD oil to prevent them from sticking to the spoons and form a small teaspoon of dough.
  6. Drop the dough into the COLD oil. This is important. If you drop it into HOT oil a crust will form and it won't expand.
  7. Turn up the heat to medium high and watch them slowly fry. They will expand quite dramatically.
  8. They are ready when they are a light golden brown.
  9. Remove from the heat, dredge in the sugar of your choice and serve hot!
I can never get enough of these. They are like salted roasted peanuts. Addictive. Be warned! ;-)

13 comments:

Paprika

Mmmmm, this looks fantastic! Can't really go wrong with fried dough right?! Been meaning to ask where your retail space is.

Allan Yap & Nigel A. Skelchy

Hey Paprika, we were just talking about you; my friend and I, the spice that is. She's in Bahrain and she's agreed to pick up some paprika for me which she gets very cheaply.

As for our retail space, we're in Bangsar. No 47 Jalan Terasek to be exact. Phone 03-22879866

Thanks for stopping by.

Nigel

teckiee

So many steps to make it =( ...kind of have to deep fry them at one go too if not have to wait for the oil to cool or use too many pots of oil. Got anyway to get around that?

Allan Yap & Nigel A. Skelchy

Hey Teckiee; you'll find that my recipes tend to be quite detailed. So instead of "chuck all dry ingredients in boiling milk and shortening" I break it up into points. That's sorta what I learnt from a cooking journal that is really idiot proof for an idiot like me. So I adopted the same method. Don't let it put you off though. The method is the same as making choux pastry. Instead of baking them though, you deep fry them. They're a LOT simpler than my many steps may indicate. ;-)

boo_licious

Tummy rumbling for some doughnuts now. I thought you mentioned Plaza Damansara for yr new outlet in one of the posts? Are there 2 places?

Allan Yap & Nigel A. Skelchy

boo_licious; Our usual outlet is a house that we work out of in bangsar. Plaza D'sara is our new take out outlet. :-)

Melting Wok

my gawdddd. don't know why these reminds me of beignets w/dusted sugar, yummy !! hm..I wan ham chin peng too leh, how ? hehe :)

Allan Yap & Nigel A. Skelchy

meltingwok; a rose is a rose by another name. ;-) I doubt very muc that we would have been the first to come accross the recipe. For deep frying choux pastry that is. I think in Italy they also call it a zeppole or something like that.

Wiglet

Hiya,

Jamie Oliver, English Chef, (Don't know which part of the world you are in?) used a choux recipe for donuts a couple of weeks ago on his TV show and I've been promising my kids (and myself) that I would make them.

I've searched the internet and finally found your recipe (only way to get Jamie's is to buy the book) but why? So many good cooks around, good recipes too.

Thanks for our pudding

I shall return!
Pigletwiglet

fadzaziz

how do I acess your dates for july and aug classes

Allan Yap & Nigel A. Skelchy

fadzaziz, if you could email me at info.justheavenly at gee mail dot com I'll send you all the details. :) Thanks very much.

spongebobsqarepants90

Well in america we call them biegnets covering up what they really are as chinese doughnuts just because we added a little more stuff to it then what it really is.Which is in china called chinese doughnuts some of us call it chinese doughnuts and some call it biegnets same thing just different countries with different beliefs!!!!

Allan Yap & Nigel A. Skelchy

Long Live Diversity. I think Churros are also quite similar.

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