The key ingredients to make soft and fluffy twists are yeast, as well as the right amount of fermentation time and a second rise.

Milk soft twist ingredients preparation: 250g flour, 3g yeast, 100g warm milk, 3g salt, 40g sugar, 1 egg, 10g vegetable oil, oil.

Cooking steps:

1, 3g yeast with 100g of warm milk melt, let stand for 2 minutes.

Flour into a basin, then add 3g salt to increase the gluten of the flour, add 40g of sugar, cracked into an egg to break it, and then pour into the milk just melt the yeast, while pouring while stirring, stirred into flocculent, then add 10g of vegetable oil, and then underhand and into a smooth dough, and the dough should be and a little bit of a little bit of a soft, covered with plastic wrap and fermented to the original 2 times the size.

2, after the dough fermentation, get the board to knead exhaust, and then rolled into a long strip, divided into 12 small doses, each small dose was rolled into a long strip, and then hands pinch both ends of the noodle, twisted in the opposite direction, the two ends of the folded up, it will be twisted automatically, and then pinch the mouth of the place, to avoid frying when the spread.

3, in order to do all the hemp peanut embryo, cover the plastic wrap second wake up to the original 2 times larger; then start the pot of oil, oil temperature 50 percent hot turn small fire, into the raw embryo, fried to the bottom side of the golden flip, continue to fry, and ultimately fried to both sides of the golden can be out of the pot.

Summary:

1, ingredients, the amount of sugar can be put with their own taste. Butter, if you don't have it, you can replace it with a less flavorful cooking oil, such as corn oil, only the taste will be slightly worse than that of butter. Butter is usually sold in larger supermarkets, if not, online shopping is also very convenient.

2, the whole process of fermentation, loosening are essential, which is the key to the texture of the twists fluffy, you must not skip out.

3, the temperature of the oil is very important, if the oil temperature is not enough, it is easy to make the twists absorb too much oil, eating taste greasy. And the oil temperature is too high, it is easy to fry the surface of the twist black, inside is not cooked. Therefore, when frying, it is recommended that parents can first put a little bit of dough into the pot to try, if the dough quickly float up, the volume becomes larger and around the small bubbles, it means that it can be. After the twist is put into the pot, use chopsticks to turn it over a few more times to make it evenly colored.