Roasted mini twists

Overview

This little twist is not bread. I baked it using a recipe similar to wedding cakes. I added a little water and kneaded the hard dough with eggs and oil. After baking, it was fragrant, hard, and a little choking. By the way, this is the characteristic of Jiaodong wedding cakes. The small twists baked in this way can be stored at room temperature for more than ten days without deterioration.

Tags

• staple food
• baking
• home cooking
• ice products
• children
• breakfast
• egg
• flour
• peanut oil
• sugar
• yeast
• water

Ingredients

Steps

1. 1 Mix all the ingredients together and knead into a stiff dough.

   

2. 2 Ferment until doubled or triple in size.

   

3. 3 Deflate the dough and divide into ten pieces.

   

4. 4 Shape into long strips.

   

5. 5 Fold in half.

   

6. 6 Twist it a few times.

   

7. 7 Use your hands to press firmly on the closing area.

   

8. 8 Arrange into baking pan.

   

9. 9 Ferment until doubled in size.

   

10. 10 Preheat the oven to 180 degrees for about 15 minutes.