Honey Mahua
Crispy and sweet honey mahua, coated with glossy syrup, delivering a delightful crunch and traditional Chinese flavor.
Ingredients
12 items- all-purpose flour 250 grams
- egg 1 large (about 50g)
- water 80 ml
- granulated sugar 30 grams
- cooking oil 15 grams
- baking powder 2 grams
- baking soda 1 gram
- honey 100 grams
- granulated sugar 50 grams
- water 30 ml
- oil for frying 500 ml
- white sesame seeds to taste
Nutrition
Steps （7 steps）
In a large bowl, combine 250g sifted all-purpose flour, 2g baking powder, 1g baking soda, and 30g sugar. Whisk for 1 minute.
Make a well, add 1 egg, 15g oil, and 80ml warm water. Stir with chopsticks to form clumps, then knead into a smooth dough. Cover with plastic wrap and rest for 20 minutes.
Roll dough into 0.5cm thick sheet, cut into 10cm by 1cm strips. Take one strip, roll into a rope, twist ends in opposite directions, fold to form twist, pinch ends. Repeat for all.
Heat 500ml oil to 160°C (a piece of dough sizzles immediately). Fry twists in batches over medium-low heat until golden brown, 3-4 minutes. Drain on paper towels.
In a separate pot, combine 100g honey, 50g sugar, and 30ml water. Cook over low heat, stirring until sugar dissolves. Continue until syrup thickens and forms a thread when dripped from a spoon. Turn off heat.
Pour fried twists into hot syrup, toss quickly to coat evenly. Sprinkle sesame seeds if desired.
Transfer coated twists to parchment paper, separate while hot. Let cool until sugar hardens (about 30 minutes).
Tips
Control oil temperature around 160°C to avoid burning; remove syrup from heat as soon as it reaches thread stage to prevent bitterness; separate twists immediately after coating to avoid sticking.
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