Mahua: Twisty Chinese Fried Snacks Recipe by cookpad.japan
Cooking Instructions 1 Preliminaries: Measure out the ingredients. Sift the flours. 2 Mix all the ingredients together. 3 Start mixing lightly with chopsticks, then knead with your hands. 4 When it is no longer floury and the dough is smooth and cohesive, cover with plastic wrap and leave to rest for more than 30 minutes. 5 If you rest the dough it stretches out easily. Knead lightly to soften, and then start shaping the dough. 6 Divide the rested dough into 14 to 16 equal portions. 7 Roll each portion into a ball. Keep the dough you're not working on covered to prevent it from drying out. Open a hole in the middle of a dough ball. 8 Use your fingers to slowly stretch open the hole, to form a ring with the dough. You don't need any flour for dusting. 9 Make a ring of dough; the dough should be a bit less than 1 cm thick. The thinner the dough, the better the texture will be. It should be about 30 to 40 cm long when you fold the circle in half. 10 Hold both ends and start twisting. 11 Keep twisting tighter and tighter. 12 If you hold the middle and bring the ends together, it will become twisted on its own. 13 It's now a twisted stick. Neaten out the shape. 14 If you put one end in the ring on the other end, they won't fall apart while frying. 15 Deep fry the sticks slowly in fairly cool oil, for about 5 minutes. Cook them through thoroughly to harden them. 16 When they are a nice golden brown, they are done. Once they are totally cool, they'll become hard and break with a snap, almost like a biscuit. 1 Preliminaries: Measure out the ingredients. Sift the flours. 1 Preliminaries: Measure out the ingredients. Sift the flours. 2 Mix all the ingredients together. 2 Mix all the ingredients together. 3 Start mixing lightly with chopsticks, then knead with your hands. 3 Start mixing lightly with chopsticks, then knead with your hands. 4 When it is no longer floury and the dough is smooth and cohesive, cover with plastic wrap and leave to rest for more than 30 minutes. 4 When it is no longer floury and the dough is smooth and cohesive, cover with plastic wrap and leave to rest for more than 30 minutes. 5 If you rest the dough it stretches out easily. Knead lightly to soften, and then start shaping the dough. 5 If you rest the dough it stretches out easily. Knead lightly to soften, and then start shaping the dough. 6 Divide the rested dough into 14 to 16 equal portions. 6 Divide the rested dough into 14 to 16 equal portions. 7 Roll each portion into a ball. Keep the dough you're not working on covered to prevent it from drying out. Open a hole in the middle of a dough ball. 7 Roll each portion into a ball. Keep the dough you're not working on covered to prevent it from drying out. Open a hole in the middle of a dough ball. 8 Use your fingers to slowly stretch open the hole, to form a ring with the dough. You don't need any flour for dusting. 8 Use your fingers to slowly stretch open the hole, to form a ring with the dough. You don't need any flour for dusting. 9 Make a ring of dough; the dough should be a bit less than 1 cm thick. The thinner the dough, the better the texture will be. It should be about 30 to 40 cm long when you fold the circle in half. 9 Make a ring of dough; the dough should be a bit less than 1 cm thick. The thinner the dough, the better the texture will be. It should be about 30 to 40 cm long when you fold the circle in half. 10 Hold both ends and start twisting. 10 Hold both ends and start twisting. 11 Keep twisting tighter and tighter. 11 Keep twisting tighter and tighter. 12 If you hold the middle and bring the ends together, it will become twisted on its own. 12 If you hold the middle and bring the ends together, it will become twisted on its own. 13 It's now a twisted stick. Neaten out the shape. 13 It's now a twisted stick. Neaten out the shape. 14 If you put one end in the ring on the other end, they won't fall apart while frying. 14 If you put one end in the ring on the other end, they won't fall apart while frying. 15 Deep fry the sticks slowly in fairly cool oil, for about 5 minutes. Cook them through thoroughly to harden them. 15 Deep fry the sticks slowly in fairly cool oil, for about 5 minutes. Cook them through thoroughly to harden them. 16 When they are a nice golden brown, they are done. Once they are totally cool, they'll become hard and break with a snap, almost like a biscuit. 16 When they are a nice golden brown, they are done. Once they are totally cool, they'll become hard and break with a snap, almost like a biscuit. 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