flour
1500g
Eggs (of hens)
10
milk
500 ml
White granulated sugar
500 grams
sodium bicarbonate
Proper amount
Yeast yeast
Proper amount
oil
500 grams
Practice of soft twisting in Northeast China
The previous steps are similar to steaming steamed bread. The dough is fermented, and the volume is increased to 2-3 times. Then it is kneaded evenly, cut into the shape shown in the figure with a knife, and kneaded into thin strips.
The two roots are combined into one.
Rub your left hand in your own direction and your right hand in the opposite direction.
Eventually rub it into one.
Fold in half, fold in half, fold in half again, let it naturally twist along the strong road and put it in the plate.
Fry in a pan.