Who can tell me how to make a soft twist?

Master the formula first: 250ML of milk, 8 g of baking powder, 30ML of oil, 2 eggs, 4 tablespoons of sugar, 0 tablespoons of 65438+ salt, 2 tablespoons of honey and about two bowls of flour.

Then step by step:

1, first mix the oil and eggs evenly;

2. Stir the milk and baking powder evenly;

3. Pour all the materials (except flour) together and stir well;

4. Finally, pour the flour into the mixed liquid and knead it into dough, which is as soft and hard as steamed bread. So don't care about the amount of flour, take the liquid as the standard. If it is too soft, add flour.

After about three hours, the dough is fermented successfully and can be made into twists.

First pour the dough on the chopping board, knead it, and roll it into a slightly thick dough with a stick; Then cut it into strips with a knife.

After kneading the noodles into finer noodles by hand, the left side is rubbed down and the right side is rubbed up to form a rubbing force. Then pinch the two ends together by hand, weigh them together, and let the noodles screw together automatically.

After making the twist, you can't fry it immediately, otherwise it will be hard but not soft. Wrap the twist with plastic wrap to prevent the skin from drying, let it wake up naturally for 20 minutes and then fry it in the oil pan.

Don't be too angry when frying! Otherwise, the color of the surface of the twist is easy to be dark brown, and the twist fried by eight layers of fire will be golden yellow. There is flour on the surface of the twist, so the oil bubbles. )