Comments on: Crisp and Airy Chinese Doughnuts (Pa Tong Ko)

By: Pamika Thongpichai

Pamika Thongpichai — Sat, 02 Mar 2024 09:30:38 +0000

Sawaddee Ka! I came across posts in a Facebook group of Thai people overseas and saw that Pa Tong Go (and also Roti) made with pre-made pizza crust/pizza dough or puff pastry were quite popular. I want to know your thoughts on this. 🤩🤩

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 07 Jun 2023 17:53:52 +0000

In reply to Marco Baglieri. Yep the dough can be made a day in advance. There are details on this in the body of the blog post!

By: Marco Baglieri

Marco Baglieri — Thu, 01 Jun 2023 00:21:13 +0000

Sa-wad-dii Krup, I am making patongo for my thai wife for the first time as a surprise for her birthday. Howlong in advance can I make the dough? Can I make it 12-24 hours in advance?

By: Fred

Fred — Sun, 18 Jul 2021 11:09:07 +0000

Have u put enough oil in the pot? The less oil there is the faster u will burn ur food. So try adding more oil to it and dont let the patango get close to the bottom. Thats a mistake that many ppl make.They use a flat iron pan or something an dont have enough space for oil.

By: Lana

Lana — Sun, 28 Feb 2021 05:28:28 +0000

I meant, add 2 tablespoons of vinegar

By: Lana

Lana — Sun, 28 Feb 2021 05:25:08 +0000

Try adding just 1/4 teaspoon of baking ammonia. Use 2 teaspoon of vinegar in your water and dissolved baking ammonia in it. Vinegar will eliminate the smell of baking ammonia.
Add 2 teaspoon of baking powder into your dried ingredients.

By: Visoot

Visoot — Wed, 24 Feb 2021 10:45:18 +0000

I replaced half of baking ammonia with 2 tsp double acting baking powder. The ammonia smell was eliminated almost completely.

By: Visoot

Visoot — Sun, 21 Feb 2021 06:23:30 +0000

According to https://www.cooksillustrated.com/how_tos/6284-what-is-bakers-ammonia, baking ammonia produces lighter and crunchier texture because when its tiny crystals decompose in the heat of the oven, they leave minuscule air cells in their wake from which moisture easily escapes.

By: Stephen Chan

Stephen Chan — Tue, 15 Dec 2020 06:04:35 +0000

This is a Chinese classic I grew up with as a Hongkonger! Yet as Cantonese we usually pair it with congee rather than as a dessert like Thais. If you make it you can try both ways.