Photograph of the finished Mahua

China · Bánh bột xoắn chiên giòn mè

Mahua

1 hr 40 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 880 g
  • Photograph of Sugar Sugar 320 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 140 g
  • Photograph of Oil Oil 1.8 l
  • Photograph of Maltose Maltose 100 g
  • Photograph of Baking soda Baking soda 12 g
  • Photograph of Salt Salt 12 g

Method

  1. 1 Knead the flour with eggs, sugar, malt syrup, and sesame seeds, then let the dough rest for 1 hour.
  2. 2 Divide the dough into three thin strips, then twist the three strips together to form a braid.
  3. 3 Fold the braid in half, then twist it again to form the body of the multi-layered pastry.
  4. 4 Twisting it twice gives the correct shape, while twisting it once causes the pastry to pop open in the oil.
  5. 5 Fry in oil at 150 degrees Celsius for 12 minutes over low heat until the cake is cooked through.
  6. 6 High heat will make the outside golden but the inside still raw; it must be maintained at exactly 150 degrees.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 5: spray oil evenly over the twisted pastry, air fry at 170 degrees for 15 minutes, and flip at the 8th minute to ensure the pastry is cooked through. Keep the double twisting method from steps 2 to 4.

Start cooking