Honey Twist
Honey Twists are crispy on the outside and soft inside, coated with a glossy sugar syrup. A traditional festive pastry from Central China, each bite is sweet and fragrant.
Ingredients
9 items- All-purpose flour 300g
- Yeast 3g
- Granulated sugar 30g
- Granulated sugar 100g
- Salt 1g
- Egg 1
- Milk 120ml
- Vegetable oil as needed
- White sesame seeds 10g
Nutrition
Steps （9 steps）
In a large bowl, combine 300g sifted flour, 3g yeast, 30g sugar, and 1g salt. Add 1 room-temp egg and 120ml warm milk; stir into a shaggy dough.
Transfer dough to a floured surface and knead for 10 minutes until smooth, elastic, and can form a thick membrane. Place in a bowl, cover with a damp cloth.
Let the dough rise in a warm place for about 1 hour until doubled in size and spongy inside.
Punch down the dough, roll out into a 0.5cm thick rectangle, and cut into 1.5cm wide strips.
Take one strip, roll into a rope, fold in half, and twist the two ends in opposite directions. Pinch the ends to seal. Cover and rest for 20 minutes.
Heat enough oil for deep-frying to 160°C. Fry twists over medium-low heat for about 4 minutes, turning occasionally, until golden brown. Drain on paper towels.
In a separate pan, combine 100g sugar and 50g water. Cook over low heat, gently swirling the pan, until the syrup thickens and turns light amber with dense bubbles.
Quickly add the fried twists to the syrup, sprinkle with sesame seeds, and toss well to coat each twist evenly.
Remove the coated twists and spread them on parchment paper, separated, to cool until the syrup hardens and becomes crispy.
Tips
Cook the syrup over low heat to prevent burning; fry the twists at medium-low heat to ensure they cook through without browning too fast.
You May Also Like
More recipes you might enjoy
Oil-Braised Prawns
A classic Shandong dish featuring fresh prawns braised in oil and sauce until gleaming red, tender, and coated with a savory-sweet glaze. The rich shrimp oil and aromatic sauce make it an irresistible centerpiece for festive meals.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.