Fresh Milk Honey Twist
1.
1. Add all the ingredients to the bread machine and start kneading! You can also knead it by hand
2.
2. Cover with plastic wrap or wet towel to ferment at room temperature to 1.5 times the size, because the temperature of each place is different, the exact fermentation time cannot be provided, and the final state is right! Knead it into a strip!
3.
3. Roll out the long strips and divide them into equal amounts of 10-12 small doses. If you want to make a bigger one, divide into 8 doses, then round the small doses and cover them with plastic wrap to relax for 15 minutes!
4.
4. Take a small dose and rub into a long strip
5.
5. Fold in half and twist into a twist
6.
6. Fold in half again and put the tail into the first mouth to shape
7.
7. According to the temperature, you can choose to cover with plastic wrap for the second fermentation. Due to the northeast weather, I can use the oven to send it to 1.5 or 2 times the size!
8.
8. Take a pot and pour more oil. After the oil is heated, fry it over medium heat.
9.
8. Fry until golden on both sides!
Tips:
1. As long as the oil used for frying is vegetable oil, you need to pour more twists to make it float.
2. The oil temperature is very important. Do not use high fire, otherwise the outside will be burnt and the inside will not be cooked.
3. Don't weave the twists too big or it will be difficult to fry them.
4. It is best to eat as soon as possible after it is fried. There is a big difference between cold and hot food.
