Preparation materials: 400 grams of high-gluten flour, 130 grams of pure milk, 30 grams of corn oil, 50 grams of sugar, 2 eggs, yeast (dry) 4 grams, 2 grams of salt, a little powdered sugar

1, the first liquid, diagonal sugar and salt, and then put the flour and yeast.

2, press the dough button for 30 minutes, take out and roll round room temperature fermentation until the original volume of double.

3. Knead well and divide into 10 equal parts. Cover with plastic wrap and let rise for 10 minutes.

4: Roll into strips and finish rolling. Starting from the first one, roll out the strips again.

5: Using both hands, roll the noodles in the opposite direction to form a twist.

6: Place on a plate and let rise for 15 minutes, covered with plastic wrap.

7: Heat oil in a wok until it reaches a medium-high temperature.

8, low heat deep fry until the twist is golden brown, fish out and dry grease can be.