Practice and cooking skills of old-fashioned northeast twist

1. Put 400g of medium gluten flour, 4g of baking powder, 4g of yeast, 3g of egg 1 piece, 3g of salt, 0g of sugar100g into a plate, and mix the flour with180g of water.

Then knead until the surface is smooth, cover with a lid or plastic wrap, and ferment at room temperature to double the size.

When the fermentation is twice as big, rub a hole with your fingers to see if the hole collapses or rebounds. If these two problems do not exist, it proves that the fermentation is over. Take out the dough, exhaust and knead it evenly.

2. After exhausting, divide the big dough into small doughs with the same size and knead well.

Knead the dough into long strips and fold it in half.

Make a twist and wake up again 10- 15 minutes.

3, put half a pot of soybean oil in the pot, the oil should not be too hot, 70% hot, add the green body and fry.

Deep-fry on medium and small fire until the inside is thoroughly cooked (remember to turn it constantly to avoid burning), then deep-fry on high fire until the skin is crisp and golden brown.