1, milk 1 cup, 2 eggs, 2 tablespoons oil, 550g flour (about 2 bowls), 6 tablespoons sugar, 0 tablespoons salt 1 teaspoon yeast?

2. Heat the milk to the temperature of your hand, and sprinkle the yeast into it and mix well?

3. Stir the eggs and oil evenly, and pour them into the milk and yeast solution and stir well?

4. After mixing the flour, salt and sugar evenly, add 3. Knead the dough, which is not sticky and soft. After kneading the dough, knead it for a while, grease it and ferment it to twice the size of the original dough?

5. pat the dough into a rectangle by hand, cut it into long strips, and wake it up 10 minutes?

6. Take a long strip of noodles and knead it evenly. Hold one end in each hand and twist it in the opposite direction. When you are strong, hold both ends and pile them on the panel. Take another one, repeat the action just now and twist it again. Then pick up the two ends of two strong strips of noodles with your hands, naturally twist them, then fold the two ends back and twist them again. Is the twist made?

Rubbed twist, the dark one is limp and numb flower, and the light one is soft twist?

7. After covering it with plastic wrap for 20 minutes, burn the oil until it is 8 minutes coOKed, and fry it until golden brown on medium heat, ok?

Remarks: If fried dough twists are troublesome, you can make pancakes or fried cakes with this ingredient, and the effect is also very good?

How to make crisp and crisp flowers:

250 grams of flour (about 1 bowl), 3 tablespoons of sugar and 3 eggs. Pour the egg liquid into the flour and mix it evenly. At this time, the dough is hard, put oil on your hands, pat the noodles and knead it into the dough a little. The final dough is almost as soft and hard as jiaozi noodles. The amount of oil should not be less, and it is not necessary to be too much. After kneading it into dough, use it.

Remarks: After fried and air-cooled, the twist can be put into a fresh-keeping bag, which can prevent moisture and keep the crisp taste of the twist for a long time?