桂发祥大麻花
Guifaxiang Mahua is a famous Tianjin snack, golden and crispy, sweet and delicious. Traditional layering process makes it a favorite after-dinner treat.
Ingredients
10 items- All-purpose flour 500 g
- White sugar 100 g
- Eggs 2
- Corn oil 50 g
- Warm water 200 ml
- Baking soda 1 tsp
- Baking powder 1 tsp
- Salt 2 g
- White sesame seeds as needed
- Frying oil sufficient
Nutrition
Steps （8 steps）
Sift together all-purpose flour (500 g), baking soda (1 tsp), baking powder (1 tsp), and salt (2 g). Mix in sugar (100 g) with a whisk.
Make a well in the dry mixture; pour in beaten eggs (2), corn oil (50 g), and warm water (200 ml). Stir with chopsticks until flaky.
Turn dough onto work surface and knead with palm for about 5 minutes until smooth and non-sticky. Cover with damp cloth and rest 30 minutes.
Divide dough into 10 equal portions. Roll each into a thin rope about 15 cm long, brush with oil to prevent drying.
Take two ropes side by side, twist in opposite directions with both hands to tighten, then fold in half to naturally form a braid. Pinch ends to seal.
Arrange all mahua on a baking tray lined with plastic wrap, brush with oil, cover with wrap and rest for 10 minutes.
Heat enough oil over medium heat to 160°C (a chopstick inserted produces fine bubbles). Fry mahua over medium-low for 6–8 minutes, turning constantly, until golden and crispy.
Remove with a slotted spoon, drain, sprinkle with white sesame seeds while hot. Cool completely on a wire rack before storing in an airtight container.
Tips
1. Knead dough thoroughly and allow enough rest for a crispier texture. 2. Keep ropes even and twist consistently to prevent unraveling during frying. 3. Maintain oil temperature around 160°C; too low makes it greasy, too high burns the outside. 4. Cool completely before storing to retain crispness; keeps for about a week.
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