- 1 cupof milk
- 1/5 cupof yeast
- 1/5 cupof sugar
- 2 cupsof plain flour
- 1/10 cupof oil
Put a glass of cold milk into a microwave to heat it up about 26 seconds. Add one teaspoon of yeast and sugar and mix well. Sit in the oven 26-30c for about 20 minutes or until the bubbles arise.
In a large bowl add 2 cups of plain flour, 3 teaspoons of sugar and 1 teaspoon of oil. Add the yeast mixture to the flour and mix together. The first fermentation takes about 2 to 3 hours. Leave to rise in the oven under 38c. You can also let the dough rise in the fridge overnight instead (cool rise for at least 10 hours). After taking the dough out of the fridge, reshape and let rise again in the second fermentation.
Sprinkle some flour over the dough and some flour on a clean work surface. Transfer the soft and sticky dough. Then, knead well for 25 times. The second fermentation takes about an hour. Leave to rise in a warm place or in the oven under 38c. Cover your dough with a wet cloth. The dough should rise until it is puffy. Add one teaspoon of oil when you knead it. Knead well for 25 times. Roll out the dough on a well-floured surface. Cut the shape making conjoined sough twins. Using bamboo sticks, make a gutter in the middle of each strip pressing it down lightly. Pick up one double strip. Hold the two ends and stretch it until 8 inches long.
Fry in hot oil at approximately 180c. Gently flip it over continuously many times with chopsticks. Keep flipping and frying until they have puffed up and become golden brown. Then, remove them. Drain off excessive oil before eating.