Pa Tong Go small donuts are fried in boiling oil for no more than three minutes, the dough must be infused for 40 minutes before this.
How to cook Thai donuts
Flour – 4 cups
Sugar – 200 grams
Eggs – 2 pieces
Margarine – 150 grams
Sour cream – half a glass
Yeast ordinary (wet) – 50 grams
Soda – on the tip of a knife
Sunflower oil – half a glass
Water – 50 grams
Salt – half a teaspoon
How to fry Pa Tong Go
1. Grind yeast in cool boiled water (not warmer than 40 degrees).
2. Beat the eggs, gradually adding sugar.
3. Melt margarine until liquid.
4. Mix diluted yeast, margarine, egg-sugar mass, sour cream, soda and salt.
5. Pour in the flour and mix the dough well again.
6. Cover and leave to stand for 45 minutes in a warm place.
7. Mix again and, pinching off pieces, form Pa Tong Go into the desired shape.
8. Pour the oil into the pan, heat the oil until bubbles appear.
9. Put the formed Pa Tong Go on a frying pan and fry until golden brown.
10. Remove excess fat from the surface by laying the donuts on a paper or cloth napkin.
– Pa Tong Go is very common in Thailand – this is the most popular breakfast sold in the morning everywhere.
– Most often, donuts are eaten for dessert with a sweet sauce, washed down with coffee or chocolate soy milk.
– Together with the traditional thick rice porridge, donuts become a very nutritious breakfast – they can be eaten as a snack, crumbled directly into porridge or used as a spoon, dipping Pa Tong Go into porridge.
– The traditional form of Pa Tong Go is X-shaped. In Chinese tradition, it had the symbolism of two villains, forever doomed to boil in oil. Thais tend to consider the donut as the personification of the merger of a couple in love.
– Modern youth increasingly sees the silhouette of a chromosome in the X-shaped Pa Tong Go, so Pa Tong Go is jokingly called chromosomal.