How to make northeastern old-fashioned twist

1, 400 grams of gluten flour, 4 grams of baking powder, 4 grams of yeast, 1 egg, 3 grams of salt, 100 grams of sugar, mixed in a pan with 180 grams of water and the dough

Then kneaded until the surface is smooth, then cover with a lid or plastic wrap, and put at room temperature to ferment until doubled in size

Fermentation of twice the size of the hole, with a little bit of oil on the finger to rub a hole, to see if the hole collapses or bounce back. If there is no such problem, the fermentation is complete. If there are no two problems, the fermentation is complete. You can take out the dough and knead it evenly

2. After exhausting, divide the large dough into smaller doughs of equal size and knead them well

Take a dough and knead it into long strips, fold it in half

Shape it into twists, and let it rise again for 10-15 minutes

3. Put half a pot of soybean oil into the pot, and don't let the oil be too hot, just 70% of the oil can be hot, then put in the blanks to be deep-fried.

Medium-low heat frying, so that the inside of the cooked (remember to keep turning, to avoid paste), and then high heat frying so that the outside of the crispy, deep-fried until golden can be removed from the pot