1. Ingredients: 320g all-purpose flour, 1 egg, 3g yeast, 3g salt, 130g milk, 35g fine sugar, 25g honey, 10g butter (or vegetable oil).
2. Accessories: Use appropriate amount of oil for frying.
3. Mix all the ingredients and knead into a smooth dough
4. Put the container in a container and cover it with plastic wrap and place it in a warm place to ferment. Ferment 1.5~2 times until the hole does not come back when pressed with your hand. Shrink, take out.
5. Divide the fermented dough into 10 pieces and roll them into rounds, cover with plastic wrap and let rest for 15 minutes.
6. Roll each into a long tongue shape, turn over and press the bottom thinly.
7. Roll up from bottom to top and pinch the closing area. All rolled up.
8. Roll into 70 cm long uniform strips. Use gentle force when rubbing, and work while relaxing.
9. Fold the noodles in half, fix the end of the center with your left hand, and twist the noodles in one direction with your right hand into an 8-figure shape.
10. Fold it in half again and repeat the previous step to twist it into a figure eight shape. Tuck the end into the hole you made when you first folded it in half. Leave to rise in a warm place for 30-40 minutes
11. Pour peanut oil or corn oil into the pot and heat until it is 60 to 70% hot. Carefully add the risen twists and fry over low heat
12. Turn the twist over after it floats.
13. Fry over low heat until golden brown on both sides, drain the oil and take it out.