The practice of dough twist stuffing in Northeast China

flour

250 grams

condiments

oil

15g

salt

1g

Little Suda

2g

yeast

5g

water

130g

refined sugar

5g

Eggs (of hens)

1

Red bean sauce

Proper amount

step

1. Flour

2. Yeast baking soda powder is mixed with sugar and salt evenly.

3. Then pour in the egg liquid and oil and water, stir well and knead into dough.

4. Knead the dough evenly to the size of 1.5 times.

5. Brush the dough on the panel first and flatten it by hand.

Cut into strips

7. To pull out a long strip, rub it up and down with your hand, and then choose the one as shown in the figure.

8. Just fold the broken end and stuff it into the dough at the other end.

9. Take out another strip and press a groove in the middle with a rolling pin.

10. Add the bean paste prepared in advance, then pinch both sides to make the force fold in half, and then fold in half.

1 1. Strong torsion

12. Put the twist in turn and wake up according to the temperature 15 minutes. If it is summer, it is 10 minutes.

13. Just fry in the pan until both sides are golden.