2. First, prepare a large soup basin, put in 350g flour, beat in 2 eggs, add 5g salt, 25g sugar and 40ml vegetable oil, then stir with chopsticks, add warm water while stirring, stir into a flocculent shape, and then knead into a smooth, moist and non-sticky dough!
3. After the dough is kneaded, it does not need to be proofed, and it is directly divided into small doses with uniform size. Because yeast is added, if you wake up, the dough will swell, which is not convenient for subsequent production.
4. Take out the divided small dose, put it on the chopping board, knead it into a long strip first, then press the left side with your hand and push it forward with your right hand. When the noodles are elastic, hold the two sides together, let them roll up at the corner, then fold them up, grab the joint, turn them forward into a twist-like shape, and fasten the seam at the corner.
Do it as soon as possible, because there is yeast in it. If the interval is too long, the size may be different after fermentation. Generally, the prepared twist surface is smooth and will not stick together easily.
6. Add wide oil to the pan. When the oil temperature reaches 50% heat, turn to low heat, and put the prepared twist into the pot and fry it slowly until it is golden and crisp. The twist floats and can be cooked.
7. Put the fried dough twists into a colander, and drain the oil to serve.