CHINA LAUGHING RECIPES

Steps:

• Shift flour, baking powder, salt and set aside. Then dissolve sugar in warm water and whisk egg.
• Then mix all the dry ingredients with sugar water, egg and oil. Knead into a soft dough. Then divide into 40 small portions and round each one into a small ball.
• Strain some water on surface and roll into sesame balls.
• Heat up oil to 160 degree C and dip the sesame balls in. Deep-fry for 4-5 minutes with medium to slow fire. Stir the balls at intervals so they can be evenly fried.

Steps:

• Melt the lard in a skillet (frying pan) and set aside to cool.
• Sift the flour, baking powder, and baking soda (bicarbonate of soda) onto a pastry board or clean work surface. Make a well in the center and add the sugar, egg, lard, and 4 tablespoons cold water. Using your hands, gently bring the flour toward the center of the board and push down to form a dough. Using a scraper, gently fold the dough for 4–5 minutes, press down with your hands—do not knead the dough otherwise gluten will form and the right texture won’t be achieved.
• Cut the dough into strips and then into small pieces, each weighing about 1/4 ounce/ 7 grams Roll each piece into a small dough ball, dampen the balls with a little water, and roll them in the sesame seeds. Roll each dough ball again, using your fingers to press the sesame seeds firmly into the dough.
• Heat the oil in a wok or deep saucepan to 300°F/150°C, or until a cube of bread browns in 1 1/2 minutes. Put the dough balls, in batches, onto a spider strainer or a large slotted spoon and carefully lower the balls into the hot oil. Reduce the heat to 265°F/130°C and deep-fry for 2 minutes, stirring occasionally with chopsticks, or until the donuts have opened up. Increase the heat to 300°F/150°C, and cook for 1 minute, or until golden brown. Use a slotted spoon to carefully remove them and drain on paper towels. Repeat with the remaining dough balls.
• They can be served immediately or stored in an airtight jar where they will keep for 2–3 days.