Mahua is a great fried dough snack in China, which can have different shapes and flavors. It is very popular with the more nostalgic crowd, as it is deep-fried and traditional.
Sometimes I will get a strong craving for these soft and delicious treats, and with this recipe, I can enjoy them anytime!
This super-sweet Ma Hua, the procedure is very simple, so let’s take a look at this recipe together so that you, too, can enjoy one of my favorite treats any time!
Ingredients (makes about 28):
- 1) 150 grams of medium-gluten flour
- 2) 16 grams of fine sugar
- 3) 45 grams of eggs
- 4) 30 grams of water
- 5) 1/4 teaspoon of baking soda (1.25ml)
- 6) 1 gram of salt
- 7) Sufficient amount of peanut oil for frying
Step 1: Mix the flour with baking soda and salt. Take another bowl and mix the eggs, water and sugar.
Step 2: Lay the flour out on the counter in a pile with a reservoir in the middle. Slowly pour the liquid ingredients into the flour.
Step 3: Knead into a smooth dough. Depending on the water absorption of the flour, the amount of water required is also different. The amount of water in the formula is for reference. If the dough is too soft, add some flour. If it is too hard, add some water.
Step 4: Leave the kneaded dough for 15 minutes (it is recommended to cover with a plastic wrap or a damp cloth to prevent the surface of the dough from drying).
Step 5: Sprinkle some flour on the cutting board and roll the dough into a rectangular shape.
Step 6: Use a pizza cutter to cut the dough into thin strips with a rolling pin as a guide to keep them straight.
Step 7: Put each strip on the cutting board and roll the noodles in the opposite direction with both hands.
Step 8: Fold the noodles in half around one finger on one side, and pinch the two ends together with your other hand and twist a few times.
Step 9: Once again folded in half, twist a few times and you will start to see it take its final shape.
Step 10: Pinch the end of the noodles together to avoid separating when you fry. When you lay it on the cutting board after twisting, make sure the form is tight so that it maintains its shape.
Step 11: Pour enough peanut oil into the pot (at least to submerge the mahua). Heat over medium heat, and then gently lay each mahua in the oil.
Step 12: As it begins to fry, you can use chopsticks to flip each one over to get both sides to a golden brown.
1: When resting the dough, it is best to cover the dough so that it does not try out .
2: When heating the oil, you should not turn the heat over medium to avoid burning it . To test if the oil is hot enough, you can place one muhua in the oil. If the temperature is too high, the insides will not be cooked when the outside is finished. If the Mahua is not fried enough it will not be crisp after cooling,
3: If you don’t have peanut oil, you can also use soybean oil, corn oil, or other vegetable oils. It is recommended to use peanut oil as this will give you the traditional fragrance of the muhua!
4: You can increase the amount of salt and sugar if you end up having to equalize the dough with a lot more flour or water when getting the right texture, so that they do not lose their flavor.