1/ Add salt, sodium bicarbonate and ammonium bicarbonate with 3/4 of the water.
2/ Add alum to the rest of the water.
3/ Transfer the flour into a bowl.
4/ Pour mixture in 1/ and 2/ into the bowl
5/ Hand mix for 2 minutes, rest 20 minutes, then hand mix for another 30 seconds. Rest again for 20 minutes and finally hand mix for 30 seconds.
6/ Flaten the dough, wrap the dough with a greased plastic bag and rest for 3 hours.
7/ Roll out with a roller pin into a rectangular shape with about 1 cm thickness.
8/ Cut the dough to 10*2cm.
9/ Using a wet chopstick, press the dough along the length of the dough. Put one piece of dough on top and press with the chopstick again to stick the dough together.
10/ Stretch the dough a little longer before frying in hot oil until golden brown.
11/ Suggest serving with black coffee or in porridge.
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