Beat the egg into an egg wash, pour it into the flour and baking powder and knead it through and let it rise for 1 hour.

Roll out the dough into an even thickness (this is similar to rolling out noodles).

Slice the dough into 3 cm pieces.

Fry the noodles over medium-low heat until golden brown.

Sweeten the sugar and maltose with a little water and simmer over low heat to make a thin, silky consistency. Pour the fried noodles into the consistency and stir well to make sure that the consistency sticks to each one (sprinkle sesame seeds or raisins into the pan at this point).

Place the noodles in a greased plastic container, press firmly with your hands and let cool.