2, the flour, salt, sugar, baking powder, baking soda, these dry ingredients mixed well.
3, add the egg, water and corn oil, first use chopsticks to mix until there is no dry powder, the basic state of the dough.
4: Transfer the dough to the kneading station and knead it just until it forms a smooth dough, don't over-knead it.
5: Cover with a bowl (or plastic wrap) and let the dough relax for 20 minutes.
6: Shape the dough into strips and divide into 10-12 equal portions with a knife.
7: Cover with plastic wrap and let the dough rest for 15 minutes, then roll out the dough into a long strip of even thickness (about 30cm long).
8, both hands at the same time, one end forward, one end backward, twist the long strip, the long end of the strip to pick up, it will be rolled into a twist. Dip it in some water and pinch the interfaces together.
9, pour 2-3cm deep oil in the pot, open low heat, wait until the bottom of the pan oil disappears, put a chopstick, the chopstick will produce small bubbles around the oil temperature can be. Add the sesame flowers, use low heat throughout, and fry for 15-20 minutes to get crispy sesame flowers. (If you use medium heat to fry, 3-5 minutes on the color, fried out of the soft heart of the twist)
10, out of the pot, you can turn up the temperature a little, continue to fry for about 10 seconds, so you can force out the oil inside the twist.
11, with kitchen paper to absorb the surface of the oil, cooled and ready to eat.