Put all the dry ingredients in a mixing bowl. Combine all the wet ingredients in another bowl and then gradually add into the dry ingredients and stir until roughly combined and then knead with your hands or a mixer until smooth. The dough will somewhat a bit tacky and soft, but it's okay, don't worry
Spray the dough with some water and then cover and rest for at least 4 hours or for as long as 8-10 hours (put in the fridge if you plan to do longer than 4 hours)
Let the dough comes to room temperature:
If you rest the dough in the fridge, 2 hours before you plan to make, get the dough out from the fridge and let it set at the counter for about 2 hours to get it back to room temperature
Shape the dough:
Lightly flour your work surface with some flour. Dust your hands with some flour too. The dough will be incredibly soft at this point as it should be
Roll the dough out into about 1/2 cm in thickness and into a rectangle shape. Use a dough cutter to cut the dough in half, and then each half into 8 pieces (as shown in photos above). you will get 6 large pieces and the ends will give you shorter piece (but hey..they are still tasty, just shorter :) )
Stack one strip of dough on top of the other. Use a knife or dough cutter to make a line in the center. Be careful not to cut through the dough. Repeat with the rest
Techniques you need to know to fry the dough:
Preheat about 2-3 inches of cooking oil over medium heat. Make sure there is enough of oil or you tiao won't puff up nicely. Dip a chopstick or a skewer into an oil, if it bubbles vigorously around it, the oil is a bit too hot. Lower the heat to between medium and low, closer to low and try again. There may be still a bit of bubbles, but shouldn't be too much bubbles
Pick up one strip of dough using your thumbs and index fingers at both ends and gently stretch the dough to the length that will fit into your fryer and gently put the dough into the hot oil
Use a chopstick to gently roll the dough around as it is frying. Do not use a chopstick to squeeze the dough or it won't puff. Just gently nudge the dough to roll it around so it puffs up nicely
Watch the heat and fry the dough until it has nice golden brown. We don't want the dough to get dark on the outside but still uncooked on the inside. The heat should be at low-medium. Try to fry one at a time if possible
Remove you tiau to an absorbent paper towel and repeat with the rest of the dough
Serving:
You tiau is best served on the same day if possible. Serve it with a bowl of congee, or warm tau foo fah, or a rojak
Leftover:
I place leftover on a baking sheet and pop them into the freezer for one hour and then transfer to a freezer bag
When ready to serve, there's no need to thaw. They can be reheated with an air fryer or oven at 350 F for 5-8 minutes or until heated through and crispy again