Adapted from Chinese Snacks, Wei-Chuan's Cookbook
makes about 10 seven inch pieces.
260 g bread flour (about 2 cups)
175 ml water (about 2/3 cup)
1 tsp baking powder
2/3 tsp baking soda
1/2 tsp alum
1/2 tsp salt
1. Mix water with baking powder, baking soda, alum, and salt until dissolved. Pour this solution in the flour and mix until combined. The mixture will be sticky so make sure to wet your hands periodically to mix.
2. Let this sit for about 30 minutes and gently use your fingers to knead until dough is more elastic.
3. Spray a plastic ziploc bag with oil and place the dough in the bag. Place a heavy object on top to flatten the dough. Let sit for 4 hours.
4. Heat enough oil for deep frying to about 350-375 F. 5. Use scissors to cut a side of the zip loc bag to open. Cut dough in half, and slice each half to ten equal pieces, about 3/4 inch wide. Stack two pieces together and use the back of a knife to press the middle to make an indentation.