Twist twist is a kind of unique pasta. When cooked, the twist is shaped like a rope, golden and crispy, and full of fragrance. It is especially suitable for leisure time.

Although twists are small, they are not simple to make. You need to pay attention to various details. The most unforgettable thing is the small twists in my memory. My grandfather taught me the recipe and method, and now I share it with you ~ 400 grams of all-purpose flour, 2 eggs

, 80 grams of oil, 80 grams of warm water, 3 grams of yeast, 60 grams of sugar, 1 gram of baking soda, 4 grams of salt 1. Dissolve the yeast in warm water first, set it aside for later use, first put the flour in a large basin, and then beat in

Eggs, then add oil, yeast water, sugar and baking soda.

2 Mix the ingredients evenly with your hands. The dough will start to look like a flocculus, but will gradually form into a ball. Don’t worry, cover with plastic wrap or cover and let it rest for 40 minutes.

3. Knead the dough into small balls, roll it into strips, and knead it as evenly as possible.

4 Fold the long noodles in half and twist the two ends in opposite directions.

5 Then insert the connector into the hole at the other end and twist it in the opposite direction to form a twist.

6 Arrange the peanut embryos neatly and let them rest for a while.

7. Add oil to the pot. When the oil temperature is 40% hot, add the twists and fry slowly over medium heat.

8 When the twists float and are set and golden in color, you can control the oil and take it out of the pan.

9 Break open the twists, they are crispy and delicious, and the family is full of praise.

Tips: 1. Add baking soda to make the twists fluffier.

2 If the dough is a little dry, you can add a little water, because the size of the egg and the amount of water absorbed by the flour will affect the humidity of the dough.

3. During the shaping process, remember to keep the prepared dough moist. The dough needs to rise for enough time before it can be kneaded into thin pieces.

4. The temperature of fried twists should be controlled well and fry slowly over medium heat.

When heating the oil pan, if you are not sure about the oil temperature, you can first throw a small piece of noodles into the oil pan to see if the oil temperature is suitable.

If the temperature is too high, the twist may be mushy on the outside but still soft on the inside.

The fried twists will be very crispy after cooling. If they are soft after cooling, it means the frying temperature is not high enough.

Crispy and delicious twists are ready. The recipe is actually very simple. The key is that the taste and texture are no worse than those sold outside.