Ingredients: 250g flour, 5g baking powder, 5g sugar, egg 1 piece, oil 15g, 2g salt, 2g baking soda 1.2g water 130g.

Practice: first stir the yeast with warm water, then add the evenly stirred eggs and oil, add the flour and all the materials, and knead it into a smooth dough; Cover and put it in a warm place to ferment twice as big; Grease the dough, add the dough, cover it with plastic wrap, press it into large pieces by hand, and let it stand for more than ten minutes; Cut into long strips with a knife.

Knead into smooth strips by hand; Twist the thick strip in the opposite direction, lift both ends and twist naturally; Then twist in the opposite direction, lift both ends and tighten them, and then insert one end into the other. Drain, put in a flat plate, cover with plastic wrap, and put in a warm place for secondary fermentation for 35 minutes; The oil in the pot 150 degrees, twisted and bubbled; After the dough twists float, turn over and fry until both sides are golden.

Northeast honey big dough twists

Ingredients: common flour 1.5 cup, half a cup of milk, yeast 1 tablespoon, one egg, a little salt, 3 tablespoons of sugar and a little honey.

Practice: microwave the milk to 30 degrees, dissolve the yeast in the milk and let it stand for ten minutes. Beat the eggs well and mix them well with the milk. Then pour in flour and stir well, add all other ingredients and stir until the dough is smooth. Ferment the dough to twice its size. Knead the dough into a twisted embryo, put it in oil and heat it to 160~ 180℃, put it in, and fry it until both sides are golden.

Reminder: Twist twist looks simple, and you need to do a few more to master the skills. If you like crispy dough twists, you don't need to knead dough, you should knead it more finely. When rubbing strips, you can wake up for a while and then rub them, which makes it easier to rub them more carefully.