📝 About This Recipe
A beloved treasure of Hunan street food, these 'Ma Hua' twists offer a sophisticated balance of textures—shatteringly crisp on the outside with a slight, airy chew within. Unlike the purely sweet versions found elsewhere, the Xiang (Hunan) style often incorporates a hint of savory spice or a glossy honey-glaze finish that dances on the palate. These golden, braided delights are a testament to the artistry of Chinese pastry, perfect for sharing over a pot of dark tea.
🥗 Ingredients
The Dough Base
- 500 grams All-purpose flour (sifted for a smoother texture)
- 80 grams Granulated sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda (helps with the golden color and crispness)
- 1 Large egg (at room temperature, beaten)
- 30 grams Vegetable oil (for the dough mix)
- 180-200 ml Warm water (adjust based on humidity)
Aromatic & Spice Infusion
- 2 tablespoons Black sesame seeds (toasted)
- 1/4 teaspoon Sichuan peppercorn powder (for a subtle Hunanese floral hum)
- 1/4 teaspoon Salt
For Frying and Finishing
- 1 liter Neutral oil (peanut or canola oil for deep frying)
- 2 tablespoons Honey or Maltose (for a light glaze (optional))
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, salt, and Sichuan peppercorn powder until well combined.
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2
Create a well in the center of the flour mixture. Pour in the beaten egg, 30g of vegetable oil, and the black sesame seeds.
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3
Slowly add the warm water while stirring with chopsticks or a wooden spoon until a shaggy dough forms. Use your hands to knead the dough in the bowl.
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4
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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5
Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 45-60 minutes. This relaxes the gluten, making it easier to twist.
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6
After resting, divide the dough into equal portions, roughly 40-50 grams each. Roll each portion into a smooth ball.
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7
Take one ball and roll it out into a long, thin rope about 12-14 inches long. Ensure the thickness is consistent throughout the rope.
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8
Hold one end of the rope with your left hand and roll the other end with your right hand in one direction to create tension (like winding a spring).
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9
Lift the rope by both ends; it should naturally twist around itself. Fold it in half and let it twist again to form a four-strand braid look. Tuck the ends securely so they don't unravel during frying.
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10
Repeat with the remaining dough balls. Place the finished twists on a tray and cover them with a dry towel to prevent them from drying out.
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11
Heat the frying oil in a wok or deep pot to 320°F (160°C). Use a thermometer to ensure the oil is not too hot, or the outside will burn before the inside is cooked.
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12
Carefully slide 3-4 twists into the oil. Fry over medium-low heat, turning them constantly with long chopsticks to ensure even expansion and golden browning.
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13
Fry for 5-7 minutes until they are a deep golden brown and feel light/hollow when tapped. Remove and drain on a wire rack.
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14
Optional: While still warm, brush with a thin layer of warmed honey or maltose for a glossy, professional finish.
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15
Allow the Ma Hua to cool completely before serving; they become significantly crispier as they reach room temperature.
💡 Chef's Tips
The secret to extra crunch is the low-temperature fry; if the oil is too hot, the center remains doughy. Always rest your dough properly; if it springs back while rolling, let it sit for another 10 minutes. To check oil temperature without a thermometer, insert a wooden chopstick; if small bubbles form slowly around it, the oil is ready. Store the cooled twists in an airtight container immediately to prevent them from absorbing moisture and becoming soft. For a more authentic Hunan kick, add a pinch of dried orange peel powder to the dough.
🍽️ Serving Suggestions
Serve alongside a cup of strong Pu-erh or Tieguanyin tea to cut through the richness. Pair with a bowl of sweet fermented rice soup (Jiuniang) for a traditional breakfast. Enjoy as a crunchy snack during Lunar New Year celebrations. Serve with a side of spicy chili oil honey for a modern sweet-and-heat dip. Crush leftovers and sprinkle over vanilla ice cream for a unique dessert topping.