The Best Chinese Style Pan Fried Twist

·      Mix 400g flour, yeast and water together to make a soft dough.  Set for 5 minutes.
·      In a separate bowl, mix the flour, salt and sesame seeds.  Heat up the oil at 170 degrees, pour on the mixture. Mix well to form a consistent liquid.
·      Roll the dough to a half centimetre rectangular shape flat dough.
·      Spread the oil mixture on the flat dough evenly.
·      Fold the up side of the flat dough in the middle, then fold the down side on top of the up side to form a threefold roll.
·      Cut the roll in 22 pieces evenly, about 2cm wide.
·      Put two pieces on top of each other, then slightly stretch and twist at the same time.
·      Cover the finish twisted rolls with cling film.  Let them set for an hour to double their size.
·      Heat up a large frying pan, cover the bottom with a very thin layer of oil.
·      Put the twist in the pan, at low heat then fry each side for 10 minutes until golden brown. Sprinkle a bit hot water in the middle to prevent them from becoming too dry.