A Chinese-style breakfast pastry made by deep-frying dough that becomes airy and porous with baking powder, giving it a crisp exterior and a light interior. A street food favorite usually served with hot soy milk or rice porridge.
Put the flour, baking powder, baking soda and salt into a large bowl, add water little by little and knead a soft, slightly sticky dough.
Cover the dough with a damp cloth and rest at room temperature for at least 45 minutes; this resting gives the dough an open texture.
Roll the dough out into a rectangle and cut finger-thick strips, stack two strips on top of each other, press down the middle and twist slightly.
Stretch the strips slightly and drop them into hot oil, turning constantly, and fry until each side is golden and puffed up.
Important: If the oil isn't hot enough, the dough will absorb oil and become heavy; test the oil's temperature with a small piece of dough before frying. Allergen: contains wheat (gluten).
If you stack two dough strips, press down in the middle, and twist them, it takes on its characteristic long, puffed shape when fried.
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