One of my favourite snacks in Thailand - Mini Chinese Crullers.
A row of kneaded crullers dough
The dough has an elastic and stretchable nature.
Adding more flour while pulling it to a desired length.
Cut the long dough to shorter segments of equal size.
It's the skill that matters.
Topping each small segment with another
The dual-layer dough is ready to be stretched longer then deep-fried.
Expanding in size and turning into golden brown in a pool of hot boiling oil.
Draining excess oil from the fried crullers
Chinese crullers are best eaten when they are still hot and crispy!