- Difficulty
- medium
- Serving
- 4
- Time
- 60 mins
This is absolutely my favourite. My mom used to have to keep an eye on me because I couldn’t resist these crispy delights. The light, airy texture and delicate flavour are just irresistible. In Chinese culture, these are known as “hot air” food, meaning they’re easy to give you a sore throat if you eat too many. Today, I’m sharing this beloved recipe as part of a series of home recipes.
Ingredients:
- 500g plain flour
- 180g water
- 1 large egg
- 2 pieces of fermented tofu
- 7g salt
- 20g sesame seeds
- 10g lard
-
15g minced garlic
Instructions
- Prepare the dough: In a bowl, dissolve the fermented tofu in the water and add it to the flour. Mix until a firm dough forms.
- Add remaining ingredients: Combine the egg, lard, sesame seeds, minced garlic, and salt into the dough, kneading until smooth and elastic.
- Rest the dough: Cover the dough with plastic wrap and let it rest for 1 hour. If you’re short on time, you can refrigerate the dough overnight to let it rest.
- Roll and shape: Divide the dough into three portions. Roll each portion into a large, thin sheet, as thin as possible—this will ensure a crispy texture when fried. Cut the dough into rectangles, about 10×5 cm.
- Form the Egg twist: Place two pieces together, press them lightly, and use a knife to make a slit down the middle of one piece. Fold one end over the slit, creating a twist. This is a crucial step for the unique shape of the Egg twist.
- Fry in the wok: Heat oil in a wok over medium heat to 170°C (340°F). Fry the Egg twist in batches until golden brown and crispy, about 3–4 minutes, turning occasionally to prevent burning. The colour will deepen as it cools.
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Drain and serve: Remove from the oil and drain on paper towels. Once cooled, store them in an airtight container.
Tips:
- The wok is the perfect tool for deep frying because it distributes heat evenly, ensuring that each Egg twist cooks to a light, airy perfection without burning. The unique combination of fermented tofu, lard, and sesame seeds in the dough gives these treats a rich, savoury flavour that’s both crispy and fragrant.
- In Chinese culture, these are known as “hot air” foods, meaning they can easily give you a sore throat if you eat too many. Enjoy them in moderation!
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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