Generally, warm water is used for dough kneading, and milk can also be used instead of warm water. When kneading dough, you must stir while adding it. You can't add all the water at once. The fried dough should be slightly harder, so that the dough made is crisp and delicious. The oil temperature should be controlled well, and the fire should not be too big, so as not to fry the twist. In the process of frying, you should turn the twist constantly with long chopsticks. When the twist is fried to golden brown, you can take it out and control the oil!

Warm water is used to mix the dough, and the water is 35-37 degrees. It is advisable not to burn your hands when you try it. If the water temperature is too high, the yeast will die. The taste of the finished product is directly related to the degree of dough rise, so we must wait until the dough starts to press and does not rebound and relax. Egg yolk is a natural leavening agent, which will make the twist crisp and taste good. The addition of butter also has a crisp effect, and the taste is suitable for eggs. When frying twist, the oil temperature should not be too high or too low. If it is too high, it will fry, and if it is too low, it will not be soaked. Kneading: Just like we usually do in jiaozi, we must knead the dough smoothly, otherwise the following steps will be broken and difficult to handle.

The improver can be put or not. If there is no bread flour, just replace all the flour with medium gluten flour. If there is no oven, you can only fry it. Pour the right amount of oil into the pot and heat it with high fire. Put the twist into the pot and fry it with medium and small fire until the twist floats and turns over. Take it out after frying, put it on a plate and let it cool, which is more crisp at this time. To make salty twist, you just need to change the sugar mentioned above into salt, and the other methods will remain unchanged. Edible oil can also be replaced with lard: milk needs to be heated with warm water; After the twist floats, it must be fried with a small fire, otherwise it will be easy to fry. The fried twist is not only golden in surface, but also more crisp.

If fried dough twists are troublesome, you can use this ingredient to make pancakes or fried cakes, and the effect is also very good. The fermentation in the freezer must be sealed to keep the dough moist.