181. Sweetened Dough Twists, Beijing-Tianjin Style
4 1/2 cups (500 g) flour, sired
5 tbsp brown sugar
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.