How to make Shenchi Mahua

Ingredients:

1) Dough: 200 grams of flour, 20 grams of sugar, 3 grams of yeast, 90 grams of water, 0.5 grams of baking soda

2) Main dough: 200 grams of flour, 25 grams of sesame oil, 25 grams of eggs, 50 grams of sugar, 60 grams of salt, 3 grams of water, 30 grams of water

Method:

1. Mix ingredients 1 Mix the flour, yeast, sugar and water to form a smooth dough, then leave it in a warm place to ferment until it doubles in size.

2. Put baking soda into the fermented dough and knead thoroughly.

3. Put the flour, oil, eggs, sugar, salt and water in ingredient 2 into a basin.

4. Tear the fermented dough into pieces and knead evenly until smooth.

5. Divide into eight equal portions (can also be divided into 12 portions). Take four portions first, and temporarily put the remaining four in the refrigerator to prevent them from fermenting again and frying. After the mixture has rested for a minute or two, use both hands to rub it from both ends in opposite directions, first into thin strips.

6. After kneading vigorously, lift the noodles with both hands, and the noodles will automatically coil into two strands of twist, and then twist tightly into four strands with your hands to form a twist. 7. When the sesame oil in the pot is 50% hot, add the sesame seeds and fry over low heat until golden red. Then take out the dough from the refrigerator and fry it according to the above method.

8. The sesame oil must be boiled in advance, and then placed at 50% heat, so that the fried twists will taste very fragrant; use a deeper pot to fry the twists, and the oil must cover the twists. If you can't finish the fried twists at one time, store them in a crisper so they won't harden.