Milky Soft Twist

Milky Soft Twist

1. All the ingredients are mixed and put into the mixing tank.

2. Use a chef's machine to stir into a smooth dough and ferment at room temperature.

3. Ferment to double the size, knead and vent, roll out into slices about 1 cm thick, and cut into strips.

4. Take one of them and rub it for a long time.

5. Rub in the opposite direction.

6. Fold in half and continue to work hard along the lines.

7. Fold in half and pass one end through the fold to form a hemp peanut blank.

8. I made all of them one by one, and I made 15 of this recipe. Let stand for about 15 minutes (appropriately extend the time in winter)

9. The twist is obviously swollen. It feels light to hold it with your hands.

10. Fry in a 50% hot oil pan over medium-low heat until the skin is golden and crispy, remove it, and put it in absorbent paper to absorb the excess oil.

11. Finished product

12. Finished product

13. Finished product

Tips:

Use low heat throughout the process, and use chopsticks to turn the twists frequently. The amount of sugar is slightly sweet, you can add the amount of sugar to 80 grams if you like sweetness.