How to make twist?

Warm milk to melt the yeast, add all ingredients except flour and mix evenly.

Pour the liquid ingredients into the flour in batches, stir with chopsticks into a flocculent shape, then knead it into a dough with your hands, and leave it in a warm place to ferment until doubled in size.

Knead and deflate the fermented dough, then divide it into small pieces of about 80 grams each (1 to 10 pieces). Knead the dough into a cylindrical shape, brush with oil and place it on the panel. Let rise for 10 minutes.

Take a piece of dough and slowly roll it into a long strip with a diameter of about 8-10 mm. Rotate both ends of the long strip in opposite directions, then pinch the two ends together and lift them up. The dough will turn together on its own. , if it turns unevenly, you can help smooth it out. Repeat this step once, and finally get a four-strand twist (the mouth must be tightened). Place in a warm place for secondary fermentation until the twists become noticeably larger.

Put in the twists when the oil temperature is 160 degrees (if you don’t have a thermometer, you can grab a small piece of dough and throw it into the oil pan. If the dough floats after a second, it means the oil temperature is appropriate). When putting the twists, turn to low heat. , after putting all the twists, you can turn up the heat slightly. After all the twists are put in the pot, if the first twist turns slightly yellow, it means the heat is just right. Fry until golden brown and take it out.

Tips

1. If the dough shrinks easily when rolling the strips, it means that the proofing time is not enough. You can roll each strip a little thicker first, and then start from the next step after rolling all the dough. Continue to knead one piece thinly.

2. The frying time is about 4 minutes. If the time is too long, the inside of the twist will be dry. If the twist does not change color for a long time, it means the oil temperature is not enough.