Milky Honey Twist

Milky Honey Twist

1. Add milk to the bread bucket

2. Add flour and eggs

3. Add honey

4. With salt

5. Add yeast

6. Finally add vegetable oil

7. Bread machine kneading, a kneading program, 20 minutes

8. Finish the kneaded dough and leave it to ferment in a warm place (the container should be covered with a lid)

9. The fermented dough becomes twice its original size

10. Divide equally into 12 portions, knead round, cover with plastic wrap and relax for 15 minutes

11. Roll out the loose dough into an oval shape, turn it over, and thin the bottom edge

12. Roll up along the long side from top to bottom, making the roll tighter

13. Rolled up

14. Slowly and evenly rub about 25 cm long, relax for a few minutes and continue rubbing, do not use brute force to rub, it will break the gluten

15. The loosened noodles continue to be rubbed and fold in half

16. Hold one end in each hand, and move upward in the opposite direction

17. Fold in half again and plug the connector

18. Make the remaining hemp peanut embryos one by one and relax them again for more than ten minutes to make the hemp a little bigger, and do not need to double the size. My hand is disabled, the twist is not good-looking, don’t follow me

19. Heat the pan with wide oil, the peanut embryo will be hemp when the oil is 40% hot. The twist will sink to the bottom when it enters the oil pan, and then it will slowly float

20. Use chopsticks to keep turning to heat it evenly and fry it until golden brown.

21. My oil temperature is still a bit high, and the fried twist is still a bit dark, but it still tastes very soft and full of milk flavor.

Tips:

1. The oil temperature of the fried twist must not be high, the oil temperature is high, the surface of the twist is pasted but the inside is not cooked
2. 400 grams of flour I added 60 grams of honey, the fried twist is slightly sweet. If you like sweet ones, you can add more honey