1, mix flour, salt, sugar, yeast, honey and eggs, stir well, and then add a small amount of milk several times to knead into smooth dough.
2. Heat the butter in water until it melts and mix it into the dough.
3. The dough is sealed with plastic wrap and fermented until the dough is twice as big.
4. After the dough is taken out, knead and discharge the gas from the dough, and divide it into agents with uniform size.
5. Rub the agent into long strips and then seal it with plastic wrap for proofing 15 minutes.
6. Knead the agent into a thumb-thick strip, then hook it with one finger in the middle of the noodle and screw the two ends together with the other hand.
7. After twisting, the two ends are lifted together and slightly shaken to automatically form the shape of a twist.
8. Wake up again for half an hour.
9. Burn the oil in the pot at 50% oil temperature and fry the twist until it is golden on both sides. In the process of frying, use chopsticks to constantly turn the twist to make it evenly heated.
Deep-fried twisted dough can be sealed and preserved after being cooled thoroughly, and it still feels fresh when eaten. Of course, a twist with milk is also a good breakfast. Little friends, do you want to go home and try?