A photo of the required ingredients.

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Add eggs, yeast, sugar, cooking oil and honey to the flour, stir well, then add water, push and pull and knead it like in the video, and finally break it into a film shape by hand, tearing it without big serrated edges. Let the lid relax for ten minutes.

Rubbing is the key, too much effort can be replaced by a machine. It is very important to squeeze out such a film, which is the key to twisting painting!

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After relaxation, divide it into 100g flour, press it with both hands in the opposite direction, knead it into a long strip with the thickness of the index finger, pick it up, knead it into a twist, and then press it in the opposite direction to knead it into a long strip with the thickness of the index finger. One third of the right hand is folded in half, followed by the left hand and twisted into a twist. Watch your head. This way, the twist won't spread when frying. Wrap it all in plastic wrap and wake up, which is 1.5 times as big.

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When the oil temperature is about 160 degrees, the twist floats quickly and there are many small bubbles around it, which proves that the oil temperature is just right. Turn to low heat and fry slowly, and the chopsticks keep turning to prevent uneven heating. At this time, you will find that the twist has grown a lot until it is golden brown.

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Here comes the finished product drawing, golden in color and beautiful in shape. Is it particularly appetizing?