Twisted Dough Pastry (Ma Hua)
Ma Hua, or Twisted Dough Pastry, is a traditional Chinese snack with a long history. It was first made in ancient China for special occasions. The pastry has a crispy outside and a soft, fluffy inside, and can be twisted into fun shapes. They are crispy, golden, and lightly sweet. With a satisfying crunch and a hint of sweetness, they make a perfect snack or treat to enjoy with tea. Simple, delicious, and fun to make! Enjoy!
Twisted Dough Pastry (Ma Hua)
Ma Hua, or Twisted Dough Pastry, is a traditional Chinese snack with a long history. It was first made in ancient China for special occasions. The pastry has a crispy outside and a soft, fluffy inside, and can be twisted into fun shapes. They are crispy, golden, and lightly sweet. With a satisfying crunch and a hint of sweetness, they make a perfect snack or treat to enjoy with tea. Simple, delicious, and fun to make! Enjoy!
Open in Cookpad AppSteps
- 1
Mix Dough:
• Combine flour, yeast, baking soda, and sugar.
• Add warm milk (110°F / 44ºC), eggs, and honey. Mix for 10 minutes.
- 2
Proof Dough:
• Let dough rise in an oiled bowl, covered with plastic wrap, for 1 hour. - 3
Shape:
• Divide dough into 14 pieces. Roll into strips, brush with oil, and twist into a shape of your choice.
- 4
Second Proof:
• Let shaped dough rise, covered with plastic wrap, until doubled in size and light and fluffy.
- 5
Fry:
• Heat oil to 340-350°F (170-180°C). Fry dough in batches for 3-5 minutes until golden.
• Drain on paper towels.
- 6
Dust:
• While still warm, dust pastries with sugar or a cinnamon sugar mixture.
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