1, in flour of good metage interfuse of loose agent of Peng of the deep-fried twisted dough sticks that do not have aluminium, repeatedly agitate comes even.

2, mix the water that has salt, fall into flour. The discretion with warm water wakes to doughy hair time impact is very big, summertime knead dough should use normal temperature water commonly, water is warm spend in 20-30 about; Winter knead dough had better use hot water, control in 60 degrees about.

3, mix the flour after adding water into dough

4, place the dough that has kneaded wake hair, the skin when be being sent to prevent dough to wake is weather-shack, dough needs to be built to go up, also can use plastic film to enclothe, the attention should be brushed in plastic film on edible is oily, prevent to stick a face, quiet place wakes send 30 minutes.

5, wake the dough surface that has sent is slick, soft and have very good extend a gender, in order to facilitate drawing shapes.

6, oil of a bit vegetable is brushed on face plate, to prevent to stick a hand, can touch oil of a bit edible with the hand.

7, pull the dough that has waked into strip to be put on operation chopping board.

8, become the area with even thickness with rolling pole roll piece.

9, cut a look with same size again

10, the area that will cut piece two overlay,

11, the side that has furlinging with the chopstick piece among press.

12, holding a range piece both ends is twisted a few times, allow a side piece sticky together.

13, in pulling strip to put oily bowl quickly.

14, the oily lukewarm ordinary control of scamper deep-fried twisted dough sticks is controlled in 200 ℃ , deepfry time is 1-2 minute. Had pulled in putting oily bowl, roll ceaselessly with the chopstick, till expand of deep-fried twisted dough sticks, colour and lustre golden, can fish out.

15, oil accuses in putting the deep-fried twisted dough sticks of fish out in meshy basket, it is finished product namely.