Steps

1. In a bowl, combine 50g high-gluten flour and 60g hot water. Mix and knead with a spatula.
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2. Once mixed, let it cool slightly, then refrigerate for 3 hours to overnight. (Key Tip!) Resting overnight will create a chewy dough.
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3. In a bowl, combine 120g high-gluten flour and 30g low-gluten flour and mix.
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4. Make a well in the center of the flour. Add 30g sugar and 2g dry yeast to one side, and 2g salt to the opposite side.
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5. Pour 80ml lukewarm milk (around body temperature) directly onto the yeast and mix with chopsticks.
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6. Once the mixture resembles coarse crumbs, gather the ingredients with your hands and start kneading.
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7. When the dough begins to come together, tear off the prepared Tangzhong dough and add it. Continue kneading and incorporating it.
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8. Once the Tangzhong is fully incorporated and the dough is smooth, add 20g unsalted butter and knead it in. (Key Tip!) Knead thoroughly until a thin membrane forms when stretched. Do not add extra flour; keep kneading persistently.
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9. Shape the dough into a ball, place it seam-side down in a bowl, and let it undergo its first fermentation in a warm place for 1 hour, until it doubles in size.
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10. After fermentation, remove the dough, deflate it gently, divide it into 6 equal portions, and shape them into balls.
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11. Cover with plastic wrap and let rest for 10 minutes.
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12. Roll out each dough ball into a 15cm circle.
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13. Fold the front edge slightly past the center, pressing out air. Then, fold the back edge towards you, pressing out air and sealing it firmly.
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14. Pinch the ends together while lifting them, forming a rod shape.
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15. Roll the dough into a 30cm long rod and twist it. (Key Tip!) Twisting creates lines on the surface, giving it a beautiful finish like the original product.
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16. Create a loop at one end. Pass one tip through from the top and the other tip from the bottom, then seal the dough securely. (Key Tip!) Ensure the seam is well-sealed to prevent it from coming apart during frying.
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17. Place the shaped dough onto a square of parchment paper, cover with plastic wrap to prevent drying. Shape the remaining dough similarly.
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18. After shaping, cover again with plastic wrap to prevent drying and let it undergo its second fermentation for about 20-30 minutes, until it has increased in size.
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19. About 5 minutes before the second fermentation is complete, heat oil in a frying pan to medium heat (160-170°C). (Key Tip!) The oil is ready when small, slow bubbles form around chopsticks inserted into it.
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20. Once the oil is hot, carefully place the dough into the frying pan, along with the parchment paper.
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21. Remove the parchment paper once it detaches easily from the dough.
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22. Fry one side for about 2 minutes until golden brown on the bottom, then flip and fry the other side for another 2 minutes.
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23. Remove when golden brown all over and drain excess oil. Fry the remaining dough in the same manner.
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24. Once drained, arrange on a plate.
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25. If you have leftovers, reheat them in the microwave, or microwave them and then toast them in a toaster oven for a crispy finish.
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