IMG_6568(本人煎炸功夫烂得不行)。。。this is one little snacks that local chinese loves as well, but there are simply too many versions out there… with baking powder, without baking powder, with yeast, without, with baking soda… ٩(͡๏̯͡๏)۶ ahhhhhh!!!! further, there are also a few different methods of twisting the dough and shaping it… after reading many recipes and watching videos, i’d decided to adapt 夏茉’s recipe (including proofing and rising time) and 李老师‘s shaping method (only)

Recipe adapted and translated from 夏茉

Ingredients / 用料 


Flour 250g / 面粉250克
Instant dry yeast 5g/发酵粉5克
Sugar 5g / 白糖5克
Egg 1 / 鸡蛋1个
Oil 15g / 油15克
Salt 2g / 盐2克
Baking soda 1.2g / 小苏打1.2克
Water / 水130克

Directions / 麻花的做法
*Shaping (please refer to above link) / 搓行 (请参考以上李老师视频)

IMG_6561– mix yeast with warm water. then add in egg (with oil previously mixed in it). add in remaining dry ingredients and knead till you get a silky dough

– cover with cling wrap, and allow to proof till double in size

– grease table top with oil and transfer dough onto it. place cling wrap on top of dough and press dough into a big sheet using fingers. allow to rest for 15 mins

– slice dough into long strips

– roll dough into a long rope

– roll dough in an anti-clockwise direction, twisting it into a tight rope. then holding both ends of rope, hold it up to allow it to twirl naturally

– repeat the above process one more time, and holding it up on both ends, tuck one end into the other tightly

– cover twisted dough with cling wrap and proof in a warm environment for 35 mins

– heat a wok with oil till 150 degrees C, then drop twisted dough into it. you will notice small bubbles forming around dough

– once dough floats to the surface, fry till both sides are golden brown and remove to cool

Personal notes:

IMG_6572– i halved the recipe and made about 11 twisted dough. if you look at some other recipes, the sugar used for twisted dough is quite high ~ since my maid has a sweet tooth, i used 35g of sugar for 125g of bread flour
– the width of each dough after slicing is about 0.6cm. Add water very very slowly as i find the water content of this recipe to be a bit high for 麻花
– after first proof, i rested my dough for 30 mins and greased the dough before rolling it out into a rope. i find it much easier to shape this way. in addition, due to the greasing of the dough, it kept my frying oil totally clean after frying the entire batch
– follow the 150 degrees C oil temperature. i tried to act smart by thinking it should be the heat of the oil for frying chinese crullers and ended up with very brown (but very crispy) twisted dough
– from another video i watched, it says that once both sides are golden brown, you should fry the dough for another 1 min and remove immediately

IMG_6566maid was so happy when she realised i was making this for breakfast σ(≧ε≦o)

Pollution index: 3 (Hong Kong)


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