Preparation materials: 300 grams of high-gluten flour, 200 grams of milk, 1 egg, 20 grams of cooking oil, 3 grams of salt, 5 grams of sugar, 4 grams of yeast, cooking oil in moderation

1, and all the ingredients used in the pasta into the noodle bucket;

2, kneading the dough for about 15 minutes, kneading until the surface is smooth.

3: Add two tablespoons of cumin.

4: Knead the cumin evenly.

5: Cover with a damp cloth and ferment until 2.5 times its size.

6: Divide into two portions and deflate, form into long strips and let rise for 15 minutes.

7: Roll into a long sheet and cut into strips about 1cm wide.

8, row again about 20 minutes to rise.

9, oil temperature of 60% heat into the pan frying until golden.

10, the last fish out of the plate can be served.