1, raw materials: high-gluten flour 250g, milk 40g, sugar 30g, 1 and 1/4 teaspoons of yeast, eggs 120g, salt 1g and butter 40g. Pour all the ingredients except butter into the container (yeast and salt can't contact directly, and salt will kill yeast).

2. When you rub it with your hands like washing clothes until it has a weak film, add the butter cut into small pieces.

3. Continue to knead and beat the dough to the expansion stage (cut a piece of dough with a scraper and pull out a layer of film with serrated holes and toughness by hand).

5. Divide the fermented dough into 20 parts and relax for 15 minutes.

6. Knead the loosened dough into 25 cm long strips in turn and fold them in half.

7. Press the folded end with the index finger of the left hand and rub it outward with the right hand until the noodles are firm.

8. Lift the kneaded noodles at the same time, because in the seventh step, the noodles will be twisted together after being lifted, and finally put the right side into the hole on the left.

9. Twist the noodles into twists in turn, put them in a non-stick pan baking tray, and put them in the oven for final fermentation (about 40 minutes, put a bowl of boiling water at the bottom of the oven).

10, the twist can be fermented until the fingers can't move and nervous.

1 1. In a 50% hot oil pan, put the fermented twist into the oil pan with the bottom facing up.

12, slowly fry on low heat until golden brown on both sides, remove and drain the oil.