Ingredients: flour, eggs, milk, yeast, corn oil, salt, honey, sugar and rapeseed oil.

step

1 The first step is to mix the dough. First, prepare half a bowl of warm water, add 2-3 grams of yeast powder to melt. I used 500 grams of flour today. Pour the flour into a bigger pot, beat two eggs and put them in. Then add the right amount of sugar and a little salt, then pour in 2 tablespoons of corn oil and 2 tablespoons of honey. The amount of honey is whatever you like, and you can add a little more if you like something sweet. Pour the melted yeast powder water into the flour, and then start to stir the flour by hand. When mixing flour, add milk while mixing, and stop adding milk when the flour is mixed into a flocculent state. I am kneading the flocculent flour into a slightly smaller dough by hand. If it feels dry, you can add some milk until the noodles are kneaded to be softer than the dough usually used for steaming steamed bread.

2 Wrap the mixed dough with plastic wrap or cover it with a wringing wet cloth for fermentation. Generally, the temperature of fermented dough is 38 degrees, which is the most suitable temperature. When the dough is fermented, it can bounce immediately by pressing it with your hand. Put the fermented dough on a clean surface, sprinkle a layer of dry flour on it, knead the dough for a few minutes, and let the air discharge the dough. Cut off half of the kneaded dough, roll it into a thin sheet with a thickness of about one inside, and cut strips of noodles on the rolled sheet with a knife. The width of noodles should be uniform. Take out a piece, pinch the two ends of the noodles with your hands and twist them in the opposite direction, then lift the two ends of the noodles and put them together. When the noodles are put together, they will naturally entwine together, and then hold the two ends of the entwined root by hand and entwine in the opposite direction as just now.

3. Pinch the joint tightly by hand, so that it won't be loose when frying, and the first twist blank is ready. Make the remaining noodles into twists in turn in the same way. Let the prepared twist stand for ten minutes. Prepare a deeper pot and put rapeseed oil in it. An ordinary pot will do, but you need to put more oil than a deep pot. This is also a little skill that I often do. Heat the oil pan with high fire until the smoke is slightly 60% to 70% hot. Put the prepared twist into the oil pan and fry it until cooked. After the twist is put in, turn the fire to medium heat. When the twist floats, it will gradually become bigger. Turn the twist with chopsticks to make it heated evenly. When the color of the twist turns dark, you can take out the drained oil and put it in the pot. The first batch of twists will be fried, and the rest will be fried again.

Note: Don't add too much milk when mixing flour, or it will stick to your hands. After the dough is mixed, it should be smooth, soft and non-sticky. When frying the twist, the heat must not be too strong, otherwise the twist will be brown in appearance and broken if it is raw inside. It should be fried slowly in a medium or small fire, so don't worry. I usually fry more at a time so that I can eat for a while. The fried twist tastes more crisp after it is cooled, and the rest should be sealed and eaten next time.