Prep 40 mins
Cook 1 min
This recipe is from Nanjing, China but variations are made all over the county. In some regions of China, it's enjoyed with a piping hot bowl of sweetened soy milk.
- 1 1⁄4 cups self-rising flour
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon baking soda
- 1⁄3 cup lukewarm water
- peanut oil
- Mix flour, baking powder, baking soda, and salt. Stir in water.
- Lightly knead dough. Loosely cover for about 20 minutes, or enough time for the dough to rise.
- On floured surface, roll the dough into 2 inch wide and 14 inch long strips. Twist together in pairs, pinching the ends. Holding each end of twists, pull until 9 inches long.
- Deep fry each twist in peanut oil until golden brown (about 25 seconds).
- Let cool and eat.
Thank the gods you scrolled down I only hope I'm not too late to warn you about this recipe. When I made this recipe and followed it to the letter, the dough was far harder than several other recipes when I watched them on YouTube. I strongly recommend using a different recipe.