Ingredients

High flour? 500 grams

Low flour? 30 grams

Sugar? 60 grams

Milk powder? 6 spoons

Yeast? 5 grams

Salt? 1 gram

Butter? 25 grams

An amount of vegetable oil for fried twists Use

Condensed milk? Appropriate amount

Warm milk? 230 grams

Honey? Appropriate amount

Method

All twists Put the ingredients (except butter and vegetable oil) into the bread machine and mix. After the first stirring is completed (about 20 minutes), restart the stirring function. After the second stirring is completed, add butter and continue stirring for about half an hour for the first fermentation.

After the first fermentation is completed, the dough is taken out for deflation and shaping.

It is best to divide the exhaust into small round portions, each about 85 grams. After being rounded, roll them into thin strips and braid them into braids. I happened to have pork floss and ham sausage at home, so I made a few tricks along the way.

If you don’t like fried bread, you can make it into sandwich bread.

Put a bowl of boiling water in the oven and let it ferment for 45 minutes at about 30 degrees.

I had so much dough that I made two donuts. Fermentation is complete (it doesn’t have to double in size, it will expand a bit when frying)

When the oil is warm, fry the donuts first, then add the twists over low heat after frying.

The twists must be fried over low heat and turned frequently, otherwise they will burn easily. Fry until fluffy and golden, remove and drain.

Bake the remaining two ovens at 160 degrees for 20 minutes. There is no egg wash for coloring. The appearance is a bit ugly, but the taste is good