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1
Preliminaries: Measure out the ingredients.
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2
Sift the flours.
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3
Mix all the ingredients together.
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4
Start mixing lightly with chopsticks, then knead with your hands.
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5
When it is no longer floury and the dough is smooth and cohesive, cover with plastic wrap and leave to rest for more than 30 minutes.
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6
If you rest the dough it stretches out easily.
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7
Knead lightly to soften, and then start shaping the dough.
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8
Divide the rested dough into 14 to 16 equal portions.
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9
Roll each portion into a ball.
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10
Keep the dough you're not working on covered to prevent it from drying out.
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11
Open a hole in the middle of a dough ball.
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12
Use your fingers to slowly stretch open the hole, to form a ring with the dough.
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13
You don't need any flour for dusting.
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14
Make a ring of dough; the dough should be a bit less than 1 cm thick.
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15
The thinner the dough, the better the texture will be.
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16
It should be about 30 to 40 cm long when you fold the circle in half.
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17
Hold both ends and start twisting.
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18
Keep twisting tighter and tighter.
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19
If you hold the middle and bring the ends together, it will become twisted on its own.
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20
It's now a twisted stick.
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21
Neaten out the shape.
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22
If you put one end in the ring on the other end, they won't fall apart while frying.
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23
Deep fry the sticks slowly in fairly cool oil, for about 5 minutes.
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24
Cook them through thoroughly to harden them.
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25
When they are a nice golden brown, they are done.
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26
Once they are totally cool, they'll become hard and break with a snap, almost like a biscuit.
