Flour (just ordinary, I just look at my own quantity) 700g.

Sugar (per 10g 10g sugar) 70g.

Baking soda (every 100g plus 1g, every 500g plus 3g is enough) 4g.

20 grams of lard

Corn oil (you can also put one, but lard tastes a little too much, so I put half of it, which is crisp and crisp) 20g.

Water (40g water per100g, moderate hardness) 280g.

Sesame (black and white) can be used in moderation, depending on your preference.

How to make crisp twist?

Mix all the ingredients together, cover them with a film, and knead them twice for 30 minutes each time.

Evenly divide the baked noodles into components, knead them into strips, cover them with film, and then bake them. All are rubbed, and the first one is baked, so you can start rubbing directly.

Put it under the film after wiping, quickly, and don't let your face become warped.

Fire directly after rubbing. First heat it to 60% to 70% with a big fire. Reduce the heat, add the twist, put it neatly one by one, straighten it with chopsticks from time to time, fry it until the color is the highest, and take it out.