Ingredients

• All-purpose flour 300 g
• Water 150 ml
• Egg, large 1 (50 g)
• Baking powder 1 1/2 tsp (7 g)
• Baking soda 1/2 tsp (2 g)
• Salt 2/3 tsp (4 g)
• Vegetable oil, for the dough 1 tbsp (13.5 g)
• Vegetable oil, for deep-frying 1 l

Instructions

1. 1

   Mix the flour, baking powder, baking soda and salt, then add the egg, water and 1 tbsp of oil and stir into a soft, sticky dough.

2. 2

   Knead for 2-3 minutes, cover and rest for 20 minutes; knead briefly again and repeat twice more.

3. 3

   Shape the dough into a flat rectangle, oil it, wrap it and refrigerate for 8 hours or overnight.

4. 4

   Let the dough come to room temperature, stretch and press it into a long strip about 10 cm wide and 1 cm thick, and cut it crosswise into 16 equal strips.

5. 5

   Stack two strips on top of each other and press them together lengthwise with a chopstick.

6. 6

   Heat the oil to 200C, stretch each pair to about 25 cm and fry for 1-2 minutes, turning constantly, until puffed and golden brown.

7. 7

   Drain on a rack and serve warm, traditionally with soy milk or rice porridge.