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how to make patongko?
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  1. #1
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    question how to make patongko?

    Does anyone have any advice on making patongko (the thai donuts that you usually eat with nam tao hu)? That was one of my favorite snacks at night

  2. #2
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    You tiau

    You tiau is chinese. Vietnamese eat it with their pho. Thai people snack on it. Here is the receipe:

    Ingredients:
    6 C. ( 1 1/2 lbs) high protein flour
    2 C. water
    oil
    2 t. ammonium bicarbonate or I T. baking powder
    2 t. baking soda
    11/2 t. alum* (food grade)
    1 1/2 t. Salt

    Preparation instructions:
    1: Place ingredients A in a mixing bowl; add water and stir until the ingredients have dissolved. Add flour and mix well; let stand for 15-
    20 minutes. Use your hand to take some dough around edges and drop it into the center of the dough; let stand for 15-20 minutes. Continue to
    drop the dough in the center of the bowl 3 or 4 times until the dough is elastic and smooth. Turn the dough over and lightly coat the surface
    with oil so that the dough will stay moist. Let it stand for I hour.Remove the dough from the bowl and place it on a sheet of plastic
    wrap; wrap the dough and form it into a rectangular shape. Let it stand for 4 hours. If a large batch is made, cut the dough into several I I/; lose
    pieces then wrap each piece in a sheet of plastic wrap.

    2: Unwrap the dough. Use a rolling pin to roll the dough and attech if into a long strip (Fig. 1). Roll the dough into a rectangular shape, 3" wide and
    1/16 thick (Fig. 2). Crosswise cut the rectangular shaped dough into strips, 1/3 wide (Fig. 3). Put two strips on top of each other Fig, 4); Use
    a thin rod (skewer) or the back of a cleaver to press lengthwise in middle of the strips (Fig. 5); this will attach them securely to each
    other. Follow the same step for the other strips. Heat the oil for deep-frying; pick up a strip from the ends and gently stretch it to make it
    longer (Fig. 6). Carefully drop it into the hot oil and turn it over continuously with chopsticks until the cruller expands and turns golden
    brown; remove.

    The hot cutlers may be placed in split "Flaky Sesame Flat Breads" (''Shau Bing") or served with "Salty or Sweet Soy Bean Milk".
    * Alum may be omitted if it is unavailable.

    Here is another recipe for the same thing:

    Title: Deep-Fried Devils (You Zha Gui or You Tiao)
    Categories: Chinese, Breads, Appetizers
    Yield: 20 Servings

    -From Florence Lin's Complet
    Book of Chinese Noodles,
    Dumplings and Breads,
    Morrow Press
    2 ts Coarse salt
    1 ts Alum*
    1 ts Ammonium carbonate powder*
    1 ts Baking soda
    1 ts Baking powder
    1 1/4 c Water at room temperature
    3 1/2 c Unbleached flour (approx.)
    6 c Or more peanut or corn oil
    For deep frying, preferably
    In a wok

    *available at pharmacies. MK note: Chains may not carry these. Try to find
    an old mom & pop pharmacy. Put the salt, alum ammonium carbonate, and
    baking soda and powder in a large mixing bowl. Add the water and stir until
    all the powders are dissolved. Add 3 cups of the flour and use your hands
    in a pressing and pushing motion to mix the dough. Add the remaining flour
    if the dough is too soft. It should be firm enough to handle Transfer the
    dough to a floured surface and knead until smooth with no lumps. The
    kneading should take no longer than 2 or 3 minutes. Divide the dough into
    two pieces, and with a little flour shape them into two oblong loaves, then
    coat with oil and wrap tightly in plastic. Let them sit at least 4 hours
    and up to 8 hours at room temperature. Sprinkle a large cutting board with
    flour and put it near the stove. Stretch the loaves so that each measures
    14 inches long and 3 inches wide. Lay them on the board at least 4 inches
    apart. Sprinkle some flour on top. With a rolling pin, roll on loaf out to
    about 1/4 inch thick, 4 inches wide, 16 inches long. Repeat with the other
    loaf. Cover with a damp towel & let rest 10 minutes. Heat 3 inches of oil
    to 350 deg. Have a tray lined with paper towels nearby. Cut 4 crosswise
    strips 2/3 inch wide from one of the loaves. Brush the top of 2 with water,
    then lay the other 2 on top. Press a chopstick lengthwise on each pair of
    strips to make them stick together. Stretch each double strip to 8 to 10
    inch length. Lower the pieces into the oil, immediately turning them gently
    with chopsticks, without squeezing them, until all sides become lightly
    browned. This takes about 2 minutes. Drain on paper towels. Repeat the
    cutting and frying with the rest of the dough. Wrapped in plastic, they
    keep well 1 week in the refrigerator and 1 month in the freezer. Reheat in
    a pre-heated 450 deg oven for about 2 minutes, until crisp but not dry.

  3. #3
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    What is high protein flour or consist of ?

  4. #4
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    High protein flour is a flour with a higher amount of gluten(protein ) in grain that allows the flour to come together and be elastic ,smooth,and give it the stretching ability that is needed to hold the gas created from the yeast , baking powder, or ammonian carbonate.
    Using a flour with a low or no gluten will cause the dough to just be wet flour( good for cakes or crumbly items(pie dough,, cookie doughs,etc)

  5. #5
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    thumbs up

    Thank you very much!!!

  6. #6
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    The flour for patongo is special mixing and available in most Thai oriental grocery stores or you can order on line. Some time you can find them ready to be eaten at vietnamese Pho (noodle soup place)

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