Honey Soft Twist
1.
All the ingredients are mixed and knead into a smooth dough
2.
Put the plastic wrap in the container lid and ferment in a warm place, ferment 1.5~2 times until the hand does not retract when pressing the hole, and then take it out.
3.
Divide the fermented dough into 10 rounds, cover with plastic wrap, and relax for 15 minutes.
4.
Roll each into a tongue shape, turn it over, and thin the bottom.
5.
Roll up from bottom to top, squeeze the cuff tightly. All rolled up.
6.
Roll into 70 cm evenly long strips. When rubbing, use lighter force and operate while slack.
7.
Fold the noodles in half, fix one end of the center with your left hand, and twist the noodles in one direction with your right hand.
8.
Fold it in half again, repeat the previous step, and twist it into a figure eight shape. The end is inserted into the hole where it was folded in half for the first time. Proof in a warm place for 30-40 minutes
9.
Pour peanut oil or corn oil into the pot and heat it to 60% to 70% hot. Carefully add the proofed twists, deep fry the twists over low heat and turn them over.
10.
Fry on low fire until golden on both sides, drain the oil out.
11.
