3 bowls of plain flour about 600 grams

3 tablespoons of sugar about 45 grams

Yeast half a packet of about 6 grams

Warm water more than a bowl of about 260 grams

Eggs 2

Alkali two pinches of about 3 grams

Warm water a little bit of about 10 grams (to melt the alkali)

Home-style fried sesame flowers (old-fashioned sesame) method: Ingredients

The flour is stirred well with the sugar. >Home made fried sesame flowers (old-fashioned sesame flowers)

Flour with sugar stirred well.

Yeast melt with warm water.

Whisk the egg into the flour to form large flakes.

Pour the yeast water into the basin, while pouring and stirring the dough, do not pour all at once, slowly to, slowly stir until no obvious dry powder, you can start kneading. The amount of water is not fixed, because each brand of flour water absorption is not the same, so the water should be added as appropriate, can be added or subtracted.

Knead the dough until it is a little soft and slightly smooth. Cover and let rise in a warm place until doubled in size.

Make sure the dough is at least twice as big as you think it should be to create a large honeycomb, which will give the twists a special fermented flavor.

Prepare the lye, either granulated lye or lye, whatever.

Melt the lye with a little warm water and add it to the dough.

Knead the water into the dough little by little, don't rush, take your time, make sure the lye is well kneaded.

Oil the board and grease the dough, I put a little too much.

Divide the dough into 15 equal-sized portions.

Start rolling, first roll the dosage into long strips, and then start to rub the strength, the technique is very simple, the left hand upward, the right hand downward. Don't roll too thin and too long, it will break.

From the center of the folded up, twisted strip of natural strength, along the two ends of the pinch together.

The right hand holds the folded point to keep still, the left hand continues to rub upward strength, or do not rub too thin and too long. Then both hands together to lift up, twist natural upward strength. Tuck the left hand twist into the right hand circle, so that when fried will not fall apart.

Twist rolled

Plasticity I get also general, see laugh.

The frying pan is hot enough to insert chopsticks will quickly bubble small can be under the twist, twist floating side of the golden brown can be turned over.

Turn over.

Do not fire too quickly, the oil is too hot will lead to the surface of the twists quickly browned, but the inside is not cooked, I use the induction cooker frying function, the temperature is adjusted to 130c, is always this temperature.

Flip a few times to fry to the picture, deeper golden brown on the good, the whole process about 8 minutes or so.