Milk Crispy Hemp Flower
Overview
It’s been a while since I’ve fried twists. Today I used milk instead of water to make the fried twists, which are crispy on the outside and soft on the inside, golden in color, crispy and not greasy.
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Ingredients
Steps
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Add all the ingredients into the basin, and finally add the milk and flour (you can leave it out if you don’t have milk powder).
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Let it sit for 20 to 30 minutes, take it out and knead until even.
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Divide into 8 small portions.
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First, knead the dough into a uniform strip, rub it with your left and right hands in opposite directions until the two ends face each other. status
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Do the same thing the second time and roll it into a twist.
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Knead the twist pieces one by one and cover with film.
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The twist dough has doubled in size and is white, plump and cute.
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Heat the oil until it is 40% hot, add the twist dough and fry it.
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I only put in one at a time to prevent crowding and deformation.
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Flip and fry at any time according to the heat.
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Remove until golden brown.
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There are 4 more twist doughs to be fried.
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After frying, control the oil, remove and place on a plate.
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After frying them all (the children have already eaten 3), put them on the plate and serve them. The milk twists are golden in color, crispy on the outside and soft on the inside, crispy and delicious.
