Sesame Twist Cookies

Sesame Twist Cookies

　　Ingredients: 200g all-purpose flour, 80g soft tofu (use the tender middle part, discard the hard skin), 40g eggs, 50g sugar, 1/4 tsp salt, 1 tbsp black sesame seeds, 1 tbsp white sesame seeds.

Method: 1. Mix all ingredients evenly and let rest under a damp cloth for 30 minutes; 2. Roll the dough into as thin a sheet as possible — the thinner it is, the crispier it will be after frying. If your work surface is small, divide the dough into smaller pieces and roll them separately; 3. Cut the dough into appropriately sized rectangular strips, make a slit in the middle of each strip, then pull one end of the dough through the slit to form a twisted shape. You can also overlap two strips and pull them through together, which will result in double-layered twist cookies when fried; 4. Heat oil in a pan over medium heat. Once the oil reaches 60% heat, carefully lower in the dough strips one by one. Fry over medium heat until golden brown and bubbles start to form on the surface. Remove, drain the oil, and let cool before serving.

Notes: 1. Do not eat the twist cookies right after frying, as they may burn your mouth. They taste crisper and more delicious once completely cooled. 2. If sealing them in a jar, wait until they are fully cooled to prevent them from becoming soft.