High flour: 200g

Salt: 5g

Sugar: 20g

Fast dry yeast: 4g

Milk: 130g

Water: 50~60g

Oil: 1tbsp+sugar

Steps to make:

1 . Knead the dough ingredients into a smooth dough after the oil method

2. Proceed to the basic fermentation until it doubles in size

3. Exhaust the dough and divide it into 8 equal parts (I think it is a bit big and divided it into 16 parts), and then roll it out to the intermediate fermentation for about 15-20 minutes

4. When the intermediate fermentation is over, exhaust the dough and roll out the dough into long strips one by one, and take care to cover with a wet cloth to prevent it from drying out

5. Pinch the ends of the strips together with your left hand and rotate them with your right hand to form a twist shape, or you can form the shape you like

6. Place the shaped twists on a baking sheet for final fermentation

7. Add oil to a pan and deep-fry the twists for about a minute on each side of the pan at about 180-190 degrees Fahrenheit, being careful not to fry them

8. After frying, remove the excess oil from the dough and remove the dough from the baking sheet. After frying, you can remove excess oil through the kitchen paper, the appropriate amount of sugar and cinnamon mixed together to make cinnamon sugar (do not get more than one time, not enough to add, than imagined to use much less), will be fried sesame flowers into which dipped in cinnamon sugar