Can you steam half-finished doughnuts?

Can't.

Youliang, also known as 馃zi, is an ancient Chinese noodle dish, a long, hollow, deep-fried food with a crunchy and tough texture, one of China's traditional morning snacks.

The History of the Song Dynasty records that during the Song Dynasty, Qin Hui persecuted Yue Fei, and the folk expressed their anger by deep-frying a noodle food similar to doughnut (fried hinpi). The origins of similar deep-fried noodle dishes date back far earlier than the Song Dynasty, to before the Tang Dynasty, and the exact period is not verifiable.

Making process

First of all, it is hairy noodles, that is, fresh yeast or old noodles (leavened noodles) and flour together with water and knead, so that the dough fermented to a certain degree, and then add the appropriate amount of soda ash, salt and knead, and then cut into a thickness of 1 centimeter, the length of about 10 centimeters of the strips, every two strips of the top and bottom of the folded up and down, with a narrow strip of wood in the middle of the press a little bit, after rotating and lengthened into a hot frying pot to deep-frying.

Make the expansion into a loose, crispy, yellow and fragrant doughnut. During the fermentation process, as the yeast multiplies in the dough to secrete enzymes (mainly saccharase and liquefied enzyme).

To make a small part of the starch into glucose, and from glucose into ethanol, and produce carbon dioxide gas, at the same time, there will be some organic acids, these organic acids and ethanol role in the generation of flavored esters.