Warm milk melts yeast, adds all ingredients except flour and mixes well.

Pour the liquid material into the flour several times, stir it into a flocculent shape with chopsticks, knead it into dough by hand, and ferment it in a warm place to double its size.

The fermented dough is kneaded and vented, and then divided into small doses of about 80g each (65,438+00 in total). Knead the dose into a cylinder, brush it with oil and put it on the panel for 65,438+00 minutes.

Take a piece of dough, slowly knead it into a long strip with a diameter of about 8- 10 mm, rotate the two ends of the strip in opposite directions, then pinch the two ends together and lift them up, and the dough will rotate by itself. If it becomes uneven, it can be smoothed. Repeat this step once and finally get a four-strand twist (the mouth must be tightened). Put it in a warm place for secondary fermentation, and the twist will obviously increase after awakening.

When the oil temperature is 160 degrees, put the twist (if there is no thermometer, you can pull a small piece of dough and throw it into the oil pan, and the dough will float after one second, indicating that the oil temperature is appropriate). Turn the fire down when putting the twist, and the fire can be slightly increased after all the twist is put into the pot. After all the twists are put into the pot, the first twist turns yellow slightly, indicating that the temperature is just right. Fry until golden brown and take it out.

skill

1. If the dough shrinks easily during kneading, it means that the proofing time is not enough. You can knead each one a little thicker first, and then continue to knead from the first one.

2. The frying time is about 4 minutes. If the time is too long, the inside of the twist will be dry, and the color of the twist will remain unchanged for a long time, indicating that the oil temperature is not enough.