1. Material: high-gluten flour 1000g, butter 80g, yeast 10g, steamed bread improver 2g, salt 4g, sugar 160g, egg 1 piece, milk 50g, boiled honey 30g and appropriate amount of water.

2. First, mix the dough, dissolve the dry yeast with water, mix it with all the ingredients such as flour, improver and water, and stir until the gluten is fully formed to make the dough. Then relax the dough for 20 minutes, divide it into 65,438+000 grams, shape it into strips with uniform thickness and consistent length, rub the strips with both hands in the opposite direction, and rub the hands into three strands at the ratio of 65,438+0/3.

3. After waking for about 45 minutes, the temperature is kept at 34℃ to 36℃ and the humidity is kept at about 75%. Finally, you can start frying the dough twists. Pour the right amount of oil into the pot and heat it to 70% to 80% heat. Fry the dough twists in the oil pan until golden brown. When it is cooked, it can be cooked. After all the twists are fried, you can start to enjoy the food. Honey has strong water absorption, which helps to keep the taste of twist and make it crisp outside and tender inside.