Ordinary flour 300 grams

Eggs 1 egg

Yeast 3 g

6 grams of salt

Thirteen grams of incense

A little more oil

The practice of salty and fragrant twist?

Prepare 300 grams of ordinary flour, beat in an egg, add 3 grams of yeast powder, 6 grams of salt and 3 grams of thirteen spices.

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Use warm water of about150ml to mix the flour, and the water is appropriately increased or decreased according to the water content of the own flour, then stir it with chopsticks to form a large flour wadding, and then knead it into a smooth medium soft and hard dough.

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Cover with plastic wrap and ferment until it is twice as big. Just poke a hole with your hand and don't retract it. Take out the dough and exhaust it as evenly as possible, so that the dough will be delicious.

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Knead the dough round and flatten it with a rolling pin, then cut it into long strips. Take a long strip and roll it long. Hold one end with one hand and rotate it in one direction with the other. The twist will automatically twine together.

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Cover the twisted dough with plastic wrap for secondary proofing 10 minute.

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When the oil temperature is 60% hot, put the awakened twist into the oil pan, and the twist will immediately float up. At this time, turn it over frequently to ensure that the twist is evenly heated, and fry it on both sides and remove it golden.

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Tips

Don't turn on the fire too much when frying the twist, so as not to fry it.