In a large bowl, add 500g all-purpose flour, 5g salt, 3g active dry yeast, and 10g fried dough stick crispness powder. Stir with chopsticks until evenly combined.

Crack in 1 egg and pour in 320g warm water. Keep stirring with chopsticks until the flour turns into a soft dough (no need to knead vigorously—just make sure there are no dry flour clumps).

Cover the bowl with a lid or plastic wrap and let it proof for 30 minutes. The dough should rise to double its original size, with a puffy, porous texture inside.

Sprinkle chopped scallions over the proofed dough (skip if you don’t like scallions).

Put on disposable gloves and coat them lightly with cooking oil (this is crucial to prevent sticking—you won’t regret it!).

Grab a small piece of dough (about 50-60g each; adjust size to your liking) and gently stretch it into a thin, even round or oval shape (about 0.5cm thick). If the dough shrinks back, let it rest for 2 minutes before stretching again.

Pour plenty of cooking oil into a deep pan. Heat over high heat until the oil reaches 170℃ (use a kitchen thermometer if you have one). If not, dip a chopstick into the oil—dense small bubbles should form around it and not pop immediately.

Carefully lower the stretched dough into the hot oil (it should float right away). Flip it quickly with chopsticks to ensure even cooking.

Keep frying over medium heat, turning the cake occasionally, until both sides are golden brown, puffy, and crispy. Use a slotted spoon to transfer it to a plate lined with paper towels to soak up excess oil.