Process of making soft twist:

1. Rising: Rise the dough for 10-20 minutes until it is smooth and delicate, and roll out the dough into a sheet of uniform length, width and thickness of about 1cm.

2. Pressing: Roll the dough repeatedly on the press until it is smooth and delicate, and roll out the dough into a sheet of uniform length and width, with a thickness of about 0.5-2cm.

3. Molding: cut the dough sheet of uniform length and width into small dosages, and then roll the twist: roll inward with the left hand, roll outward with the right hand, and then lift, fold, and twist the two ends together automatically, and then repeat the above operation, and then fold again, and twist into a twist shape automatically. Insert one end into the other and pinch gently to prevent separation after frying.

4. Let rise: After making all the twists at once, let rise for about 10-20 minutes.

5.

Frying: add oil to the pan, heat the oil to 40-50%, about 150℃, put in the hairy twist blanks, fry on low heat until golden brown.

For reference only.