1. Mix flour, honey, milk powder, water, salad oil, yeast, sugar, whole eggs, and salt to form a smooth dough
2. Ferment the dough to double its size, dip your fingers in flour in the middle, and insert it without shrinking.
3. Add baking soda, break up the baking soda with water, and knead it into the dough
4. Knead the dough for ten minutes, divide it into small doughs, and knead again into smooth small doughs
5. The kneaded small dough relaxes for 20 minutes, then knead the dough into strips, strengthen in the opposite direction, and rewind into strips from 1/3.
6. Then rewind from 2/3 to the top of the coil
7. Also made a few alternatives for Ruirui
8. Second fermentation to double the size of the twist slab
9. The oil temperature is about 160 degrees, and the twist slabs are deep-fried until golden.
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