Soft Honey Fried Dough Twist
Pay attention to the color of the dough twists as they fry quickly; be careful not to burn them.
Story
These golden, sweet treats are a nostalgic favorite that bring a comforting aroma to the kitchen. Because they fry up so quickly, keeping a watchful eye on the hot oil ensures a perfectly light and crispy texture without over-browning.
Ingredients
High-gluten flour
1000g
Honey
30g
Milk
50g
Egg
1 piece
Angel steamed bun improver
2g
Water
450 to 500g
Butter
80g
White sugar
160g
salt
4g
Angel yeast
10g
Instructions
1
Step 1
Making the dough—Dissolve the dry yeast in water, then mix together with the flour, dough conditioner, and water. Stir until the gluten is fully formed and knead into a dough.
2
Step 2
Shaping—Rest the dough for 20 minutes, then divide into 100-gram dough portions. Shape and roll them into long strips of uniform thickness and consistent length. Roll the strips with both hands in opposite directions to build up tension, then fold into three strands at a 1/3 ratio. Insert the left thumb under the right thumb, then lift with the right hand to twist it into a mahua (fried dough twist) blank.
3
Step 3
Proofing—Proof for 40~50 minutes at a temperature of 34~36°C and 75% humidity.
4
Step 4
Cooking—Heat the oil in a pot to 70~80% hot (200~220°C). Drop the mahua blanks into the oil and deep-fry until golden brown. Remove from the oil once fully cooked through.
