2, ready 500 grams of flour, 80 grams of sugar and 5 grams of yeast into 240 grams of water, pour into the flour and stir, knead into the dough a little bit hard.

3. Ferment the dough to 2 times its size.

4. Press a nest, easy to add accessories.

5: Add 60g of oil and 1 egg directly into the fermented dough bowl above. Mix the oil and egg, and then add 50 grams of flour. Once the oil, egg and flour are blended, then knead with the dough until it comes together.

6, at first it will be sticky, do not worry, continue to knead, it will be a smooth dough. Then we will rest and let the dough rise again to 1.5 times its size.

7: On the board, knead the dough and divide it into four equal parts. Take one portion and knead it, then divide it into four equal portions, the back will be transformed into four twists. Roll half-length respectively, and then roll long in turn. *** Can make 16 twists.

8, the left hand forward, the right hand back, two hands in the opposite direction of rolling, to the noodle on the string. The two ends are merged, the right hand lifted, the noodles will be intertwined with each other. Wind a few more times, and then lift, the twist will automatically twist together, one end into the other end of the hole, the shape is good.

9, in order to do the rest of the twists, the good twists of plastic wrap gently covered to prevent air drying. The first good twist will naturally wake up and become plump.

10, burning good oil, open frying. Oil temperature standard: twist into the slowly floating, but not too obvious color. Steps: twists into the pot - floating up - turn over - expansion - and then turn over the color - turn over - fish out.

11, twists outside the crisp inside soft, fragrant, enjoy.