What are the tricks of twist?

The making method of milk-fragrant big twist;

1. Pour the milk, eggs and salad oil into the bread machine (if there is no bread machine, you can put all the ingredients into a basin and knead them into smooth dough by hand.

2. Pour in flour, put salt and sugar in two corners, dig a hole in the middle of flour, and put yeast powder on the ground.

3. Start the dough making program, knead and ferment automatically. If you get up in the morning and fry the dough, you can ferment the dough of the previous day for 10 minutes, and then put it in the refrigerator to continue to ferment to twice the size, and the dough will be fermented in the morning.

4. Take out the fermented dough, knead it into a ball and roll it into a cake with a thickness of 1cm.

5. Cut the bread into several long strips, and the size of the twist depends on your own pot.

6. Take a strip and rub it with your hands.

7. Fold the slender noodles and twist them.

8. Then fold it in half and twist it in the opposite direction, and the noodles will be twisted automatically.

9. Put the tail through the fold and the green twist will be done.

10. Put all the twists in the tray, leaving a gap in the middle. Leave it in a warm place for about 30 minutes after opening (so that the skin will be crisp). Just swell up a little, not twice as big, and the twist will grow in the oil pan.

1 1. Add vegetable oil to the pan and heat the oil pan to 50% heat. Just put the twist in the oil bubble and the starting point is slightly higher.

12. Change it to a small fire and often use chopsticks to turn the twist. Twist will float to the oil surface with the heating of oil temperature and grow up slowly. When each side of the twist is fried to golden brown, the twist will be cooked. Remember to use a small fire all the time, otherwise the color will be too fast and the inside will be unfamiliar.