2. First, stir with chopsticks into a flocculent shape.
3. Then knead into a ball by hand.
4. Melt the butter in water or microwave oven, add it to the dough and knead it slowly until the butter is completely absorbed by the dough. You can add a small amount of cooking oil without butter. Cover with plastic wrap and ferment to twice the size. If it is fried for breakfast, you can cover it with plastic wrap before going to bed and put it in the refrigerator for refrigeration and fermentation.
5. Take out the fermented dough, drain it and roll it into a rectangle. The thickness is about 1cm.
6. Cut into long strips. The size of the twist depends on the size of your pot.
7. Take a long strip and fold it in half.
8. Hook the finger of the right hand to the hole in the middle, hold the other end with the left hand, twist it twice first, then rub it with the left hand without moving the right hand. After rubbing tightly, put your hands together and naturally twist into a twist.
9. Insert the tail ends of the left and right hand grips into the holes of the right hand. A twisted embryo is done.
10, continue to do the same method.
1 1, make all the twists, leave a gap in the middle and put them on the non-stick baking tray or panel, and don't cover anything. Dry fried skin is more brittle. Can be fermented to about 1.5 times, not particularly fat, and will become fat when fried.
12, put oil in the pot, and do not twist the oil amount. When the oil temperature is about 60% hot, you can throw a piece of dough into it, and the dough will float up immediately. You can also spread the embryo of twist, and there are many small bubbles around it. Don't be too hot, or the twist skin will change color and the inside is not ripe.
13, reverse in time.
14, fry until golden on both sides, remove and control oil.
15, the creamy twist with crisp outside and tender inside is ready.
16, which will not harden after cooling.