Crispy twist
Overview
Yesterday, the grandma of the child took the second child out to play, and was given a long twist. When the eldest child came back from school, he wanted to eat it when he saw it. One stick was shared between the two of us, and after we finished eating, we still had to go out to buy it at night. It was troublesome, mainly because we ate too much fried food outside. Just tell the children, mom, can you cook a lot for you, and wait for your brother to come back from school tomorrow to eat together...
Tags
Ingredients
Steps
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Dissolve the yeast powder with warm water, add it to the flour, stir and knead it into a dough, and put it in the refrigerator to ferment at low temperature overnight. In the morning, take out the dough and knead it into a small uniform dough, then let it rise for a while.
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Get started directly, roll the dough into a long and thin strip, pinch both ends, and knead into twists.
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The twists are all done, let them rise for a while.
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Put it in the pan and fry it. Use a chopstick to test the oil temperature and make small bubbles. Turn it frequently when frying (use home-grown rapeseed oil)
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When fried all golden brown, it is ready to be taken out of the pan. If you like it crispier, fry it again. If you like it soft, just fry it once.
