Crispy Twisted Dough

Put all the ingredients for kneading into a large bowl.

Knead into a rough dough, cover with plastic wrap, and let rest for half an hour.

The relaxed dough is very soft; take it out and knead it evenly on the countertop again.

Divide into small portions, each about 30g.

Brush oil in the bowl to prevent sticking.

Roll the small dough pieces into long strips, place them on a plate, cover with plastic wrap, and let them rest for half an hour.

Take the well-fermented dough and roll it into a long piece. Hold both ends and twist them in opposite directions to form a thin strip with a slightly thicker ends and a thinner middle. Pinch the ends and lift it up, and the dough will twist into a braid. Then fold it in half and pinch the opening tightly (I felt 30g was a bit large, so I split the small dough into two when making it; the size can be adjusted according to personal preference).

Do everything well.

Add oil to the pan and heat to about 180 degrees, then add the twisted dough sticks and fry over medium heat until cooked.

Remove and let cool to control oiliness; the taste is fragrant, sweet, crispy, and very delicious.