Practice of soft twisting of honey

Prepare a proper amount of flour, milk, sugar, yeast, 2 eggs, 2 spoonfuls of water white honey, 2 spoonfuls of corn oil and 2 grams of salt, pour the yeast into a small bowl, melt it with warm water, pour the flour into a larger basin, knock in two eggs, add sugar and a little salt, pour in 2 spoonfuls of corn oil and 2 spoonfuls of water white honey, and the amount of honey can be adjusted by yourself. Add more sweets if you like them. Then pour in the melted yeast, pour in the milk while stirring, and stop adding the milk when stirring into a flocculent state.

Knead it into a slightly soft dough by hand, and add a little milk when it feels dry. Good dough should be softer than steamed bread. The specific amount of milk is controlled by yourself. Don't touch it with your hands. It is advisable to rub it. Cover with a layer of cloth and put it in a warm place to ferment until it is twice as big and can be deep without retracting your fingers. Knead for a few minutes to exhaust the dough, roll a part of the dough into thin slices with a thickness of about 1 cm, and cut it into strips with a knife, preferably one by one.

Take a noodle, don't rub it round, pinch the two ends of the noodle in the opposite direction with your hands, then lift the two ends together to make it naturally wind, then pinch the two ends with your hands and twist them in the opposite direction, and then pinch the two ends together to make it naturally wind into a twist. When frying, pinch the joints tightly to avoid spreading, and a twist is made. After kneading all the dough, let it stay awake for about 10 minutes. When the oil pan is 60% hot, you can fry it. When the fire is small, it will turn golden brown, and the delicious honey twist will be finished!