2. Prepare 500 grams of flour, mix 80 grams of sugar and 5 grams of yeast into 240 grams of water, pour into the flour and stir, and knead into a little hard dough.
3. The dough is fermented to twice the size.
4, press a nest, convenient to add accessories.
5. 60 grams of oil and 1 egg are directly added to the fermented basin. Mix the oil and eggs and add 50 grams of flour. After blending the oil, egg and flour, knead it with the dough.
6, it will be sticky at first, don't worry, continue to knead, it will become a smooth dough. Let the dough ferment again to the size of 1.5 times.
7. Put the dough on the board, knead it and divide it into four parts. Rub one of them, divide it into four parts, and the back will turn into four twists. Rub them for half a length respectively, and then rub them in turn. * * * can make 16 twists.
8, left hand forward, right hand backward, both hands in the opposite direction, to string the noodles. When the two ends are combined and the right hand is lifted, the noodles will be intertwined. Wrap it around a few times, and then lift it, and the twist will automatically twist together, and one end will be stuffed into the hole at the other end, and it will be shaped.
9. Make the remaining twists in turn, and gently cover the twisted plastic wrap to prevent air drying. The first twist will naturally wake up and become plump.
10, burn the oil and fry. Oil temperature standard: the twist floats slowly when it is put into the club, but it can't be colored too obviously. Steps: put the twist into the pot-float-turn over-expand-turn over and color again-turn over-take it out.
1 1, the twist is crisp on the outside and soft on the inside, with a fragrant smell. Enjoy it!