Mix Wet Ingredients and Seasonings: Prepare a medium-sized bowl, then add 100 grams of grated cheddar cheese, 50 grams of margarine, 1/2 tsp of salt, 1/2 tsp of granulated sugar, 1/2 tsp of ground pepper, 1 tsp of chicken bouillon powder, and pour in 26 grams of Whole Egg Powder Mix + 78 ml of boiled water. Whisk or stir all these ingredients using a whisk or spatula until completely mixed and smooth. Knead the Dough: Gradually add 250 grams of tapioca flour into the wet cheese mixture. Stir gently, then knead using clean hands until the cookie dough becomes smooth, non-sticky, and easy to shape.
Roll and Soak in Cold Oil: Prepare a frying pan filled with 500 ml of room-temperature cooking oil (the stove must be off). Take about 1/2 tablespoon of the dough, then roll it between your palms until it forms an elongated shape with pointy ends. Immediately drop and soak the rolled dough into the cold oil. Repeat this process until the pan is adequately filled (do not overcrowd so the cookies can puff up).
Fry the Snack: Once enough dough is submerged in the pan, turn on the stove to medium heat. Let the oil heat up slowly. Avoid stirring the dough if the texture is not yet firm to prevent it from breaking or crumbling.
Drain and Store: Once the outside of the cookies looks sturdy, puffed, and turns a light golden brown, stir gently and immediately remove from heat. Drain the excess oil thoroughly. Wait until the cookies are completely cool at room temperature, then store these crispy cheese corkscrew snacks in an airtight jar.
