Compared with the traditional crispy twist, this soft twist has a texture more inclined to deep-fried Western-style sweet bread, crispy and fluffy, tastes almost like a donut, once super popular, and there are always long lines at the stores.

Process: deep-fried

Flavor: sweet

Time: <15 minutes

Calorie: higher calorie

Ingredients:

250 grams of flour , 3 grams of yeast powder, 1 egg , 40 grams of sugar , 2 grams of salt, 100 grams of water, 15 grams of butter, vegetable oil in moderation

Cooking steps:

1. Mix all the ingredients of the dough (except the butter), stir to form a slightly smooth dough, then add the butter and continue to stir to form a smooth and ductile dough, cover with plastic wrap and place in a warm place for the basic fermentation

2. Fermentation is completed until the original dough is twice the size of the basic fermentation

3. The dough was rolled into a long sheet with a thickness of about 1.5cm

4. Then cut the dough sheet into small sheets of about 5cm*10cm, cut two slashes on the top, and braid it into a twist-like braid, and let it rest for about 20 minutes for the second fermentation

5. Pour in a pot of oil and heat it up to a medium temperature, then put in the fermented twist embryos, and deep fry them on medium-low heat until they become golden on both sides (if you want to dip them into the sugar, put them into the bowl of sugar as soon as they are out of the frying pot, otherwise they will be easily damaged if there is a little delay. When frying, the heat should not be too high, and should be constantly turned, so that the twists are evenly colored and prevented from frying too burnt

.