Summary

Ingredients

• 500 g flour, sifted
• 2 teaspoons sea salt
• 0.5 teaspoon ½ dry yeast
• 1 tablespoon sugar, finer
• 1 teaspoon Baking powder
• 0.5 teaspoon ½ deer horn salt
• 2 tablespoon vegetable oil
• 375 ml water, lukewarm
• 1 egg (s)
• 1 pinch baking soda, or a little more baking powder
• 1 liter vegetable oil, for deep-frying

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Instructions

1. Mix all dry ingredients. Add the water, egg and the 2 tablespoons of oil and mix until the dough is smooth and a little sticky. Possibly add a little more flour. Cover the bowl with a cloth and let the dough rise at room temperature for at least 4 hours (or overnight).
2. Squeeze the dough up a little with your fist and shape it into long rolls about two thumbs thick. Cut this into finger-length pieces.
3. Put a little water in the middle of the fingers and place two fingers on top of each other, pressing lightly.
4. Let the frying oil get very hot and fry your fingers in it until golden brown.
5. These Pa Thong Go are eaten with Tschohk (the thick rice soup) or with Khao Tom (the thin rice soup), or you dip them in sweet condensed milk and crushed peanuts, or you just eat them like that.