Air Fryer Recipe: Chinese Doughnuts

 

Air Fryer Chinese Doughnuts (Shaqima-Inspired) with Sweet Red Kidney Bean Paste Filling

These Air Fryer Chinese Doughnuts are a unique take on the traditional Shaqima (or Sachima), often found in Chinese bakeries. Instead of the usual deep-fried, airy squares, we're creating soft, slightly chewy doughnut-like pieces that are then filled with a rich, sweet red kidney bean paste. Air frying gives them a delightful golden-brown exterior that is less oily than traditional frying, while keeping the inside tender. The taste is a harmonious blend of the comforting, subtly sweet doughnut and the earthy, sweet, and wonderfully smooth red kidney bean paste – a truly satisfying and less-guilty indulgence.

Ingredients:

For the Doughnuts:

• 1 ½ cups all-purpose flour
• ¼ cup cornstarch
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs, lightly beaten
• 2 tablespoons milk
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract (optional, for a hint of sweetness)
• 1 tablespoon neutral cooking oil (e.g., vegetable, canola) + more for brushing

For the Sweet Red Kidney Bean Paste Filling:

• 1 cup cooked red kidney beans (canned, rinsed and drained, or cooked from dried)
• ¼ cup granulated sugar (adjust to taste)
• 2 tablespoons water (or more, as needed)
• ½ teaspoon vanilla extract (optional)
• Pinch of salt

For Assembly:

• 1 tablespoon flour (for dusting)
• A little extra cooking oil for brushing

Instructions and Method:

1. Prepare the Sweet Red Kidney Bean Paste Filling:

* In a small saucepan, combine the cooked red kidney beans, granulated sugar, and 2 tablespoons of water.

* Bring to a gentle simmer over medium-low heat, stirring occasionally.

* Once simmering, reduce heat to low. Use a potato masher or the back of a spoon to mash the beans until mostly smooth. If the paste is too thick, add a little more water, 1 teaspoon at a time, until you reach a thick, spreadable consistency.

* Stir in the vanilla extract (if using) and a pinch of salt.

* Continue to cook and stir for another 5-7 minutes, until the paste is thick enough to hold its shape. Remove from heat and let it cool completely.

2. Prepare the Doughnut Dough:

* In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.

* In a separate medium bowl, whisk together the lightly beaten eggs, milk, granulated sugar, and vanilla extract (if using).

* Pour the wet ingredients into the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.

* Add the 1 tablespoon of cooking oil and knead the dough in the bowl for 5-7 minutes until it comes together and is smooth and elastic. It should be a relatively firm dough.

* Cover the bowl with plastic wrap or a damp cloth and let the dough rest at room temperature for 30 minutes.

3. Shape and Fill the Doughnuts:

* On a lightly floured surface, divide the dough into 8 equal portions.

* Take one portion of dough and roll it out into a thin rectangle (approximately 4x6 inches).

* Take about 1-1.5 tablespoons of the cooled red kidney bean paste filling and spread it evenly along one of the longer edges of the dough rectangle, leaving a small border.

* Tightly roll the dough from the filled edge across to the other side, forming a log.

* Gently pinch the seam to seal it.

* Cut the log into 1-inch thick pieces, creating individual doughnut rolls. You should get 4-6 pieces per log.

* Gently flatten each piece slightly with your palm.

* Repeat with the remaining dough and filling.

4. Prepare for Air Frying:

* Lightly brush the shaped doughnuts with a little neutral cooking oil.

5. Air Fry the Doughnuts:

* Preheat your air fryer to 175°C (345°F) for 3-5 minutes.

* Carefully place the prepared doughnuts in a single layer in the air fryer basket, ensuring they are not overcrowded. Cook in batches if necessary.

* Air fry for 8-12 minutes, flipping them halfway through, until they are golden brown and puffed up. The exact cooking time will vary depending on your air fryer model and the thickness of the doughnuts.

6. Serve:

* Carefully remove the air-fried Chinese doughnuts from the basket.

* Serve warm and enjoy immediately. They are delicious on their own or with a light dusting of powdered sugar if desired.

Tips:

• Smooth Bean Paste: For an extra smooth red kidney bean paste, you can pass it through a fine-mesh sieve after mashing.
• Thick Bean Paste: Ensure your bean paste is thick enough to spread and not too runny, or it will be hard to roll into the dough.
• Even Dough Thickness: Roll the dough evenly to ensure consistent cooking and a good texture in the final doughnut.
• Tight Rolling: Roll the dough tightly to prevent gaps when cooking and to ensure the filling stays inside.
• Don't Overcrowd: This is crucial for air frying. Overcrowding leads to steaming instead of frying, resulting in soggy doughnuts.
• Monitor Closely: Air fryers can vary. Keep an eye on your doughnuts, especially during the first batch, to prevent over-browning.
• Experiment with Fillings: While red kidney bean paste is classic, you could also experiment with other sweet bean pastes (like mung bean paste) or even a thick taro paste.
• Storage: Best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat¹ briefly in the air fryer to refresh.