The homely method of milk twist is soft and sweet

[Ingredients]: flour, eggs, milk, baking powder, baking soda, cooking oil, sugar, white sesame seeds.

【Method】:

1. Add baking powder and a little baking soda to the flour, stir well, then sprinkle in a small amount of sugar, stir well, beat in three eggs, stir into a flocculent, and add an appropriate amount of cooking oil (I will add some sesame oil from our hometown, which is particularly fragrant).

2. Add an appropriate amount of warm milk, mix the dough into a soft dough, cover with plastic wrap and let rise for 20 minutes.

3. Put the proofed dough on the panel, roll out the rectangular flatbread and cut it into long strips.

4. Evenly knead into slender strips with your hands, two hands in the opposite direction, fold in half at both ends, twist into a rope, pinch one end tightly, and the other end in the opposite direction, fold in half, and then rotate on the strength, and stuff the scattered end into the inside of the other end, so that the raw embryo twist is done.

5. Repeat all the twist flowers in this way, put oil in the pot, boil the oil temperature to 50% hot, put the twist flowers into it, and fry it slowly over low heat.

6. Fry until the surface is golden brown.

7. Add 100 grams of water to another pot, add an appropriate amount of sugar, boil the sugar and appear dense small bubbles, and the twists go in one by one to stick the sugar.

8. Sprinkle with a layer of white sesame seeds, spread them on the shelf, and wait for the syrup to solidify before eating.