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Sweetened Dough Twists, Beijing-Tianjin Style－－-part 30

Source: tcmdiscovery.com  Time: 2009-10-17 03:26:20

181. Sweetened Dough Twists, Beijing-Tianjin Style

4 1/2 cups (500 g) flour, sired
5 tbsp brown sugar
2 eggs
10 1/2 oz (300 ml ) vegetable oil
 
1. Mix the flour with 9 oz (250 ml) of water to make a dough.
 
2. Dissolve the sugar in a little water. Beat the eggs and mix with the sugar. Stir into the dough. Knead the batter until smooth and elastic. Turn onto greased surface and roll into a long roll and cut into 10 round pieces. Roll each piece into a small strip. Fold each strip double and twist into an yarn-like stick.
 
3. Heat the oil in a wok to about 230~F (ll0~C). Deep-fry the dough twists slowly until dark brown and crisp. Remove, drain well, and serve.
 

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