Twisted bean paste stuffed

Overview

How to cook Twisted bean paste stuffed at home

Mix all the ingredients except the bean paste filling evenly and knead into a smooth dough, and ferment at room temperature.
Ferment until doubled in size, knead and deflate, roll into thin slices about 1 cm thick, and cut into strips.
Take one of them, press it flat, and put a strip of bean paste filling on it.
Fold both sides in half and pinch tightly, then roll into a round shape.
Fold in half and roll the strip in the opposite direction.
Insert one end into the folded part to form a twist.
Make everything in order, this recipe makes 7. Let it sit for about 15 minutes. Extend the time appropriately in winter.
The hair is lifted until the twists hold up the hair, giving it a light feel.
Fry in a 50% hot oil pan over medium-low heat until the skin is golden brown and crispy, then take it out and place it in absorbent paper to absorb excess oil.
Finished product
Finished product
Finished product
Finished product.