Recipe and practice of crispy small twisted flowers are as follows:

Main ingredients: 150g of medium flour, 20g of granulated sugar, 30g of milk, 1 egg.

Accessories: 2g baking soda, 1g salt, black sesame seeds.

Steps:

1, egg, milk, sugar mix well.

2, the basin into the appropriate amount of medium flour, add egg milk liquid (milk amount of their own adjustment).

3, add the right amount of cooked black sesame seeds.

4, and into a smooth dough.

5: Cover with plastic wrap and relax for 15 minutes.

6: Roll out the dough into a square sheet.

7: Cut into thin strips.

8: Take one strip and roll it round and long with your hands.

9: Fold it in half.

10: Take one end in one hand and roll it in the opposite direction.

11: Lift the 2 ends with your hands again, and the long strip will curl naturally, then fold it in half and tuck the 2 ends into the circle.

12, this is a good semi-finished product.

13: Heat oil in a frying pan to 60%.

14: Put the small twists into the frying pan one by one.

15: As the twists start to expand in the pan, keep turning them over with chopsticks.

16, fry until golden brown can be removed, you can re-heat the oil in the pan again to re-fry quickly removed.

17, thoroughly cooled very crispy.