How to fry soft twist, how to fry soft twist How to fry soft twist

How to make soft twist flowers:

1. 1 cup milk, 2 eggs, 2 tablespoons oil, 550 grams of flour (about 2 bowls), 6 tablespoons sugar, 1 tablespoon salt, 2 tablespoons yeast.

2. Heat the milk to hand temperature, sprinkle the yeast and mix well.

3. Stir the eggs and oil well, pour in the milk and yeast liquid and stir well.

4. After mixing the flour, salt and sugar evenly, add 3, knead into a dough, the dough is not sticky, soft, and after the dough, knead and beat for a while, smear with oil, and ferment to twice the size of the original dough.

5. Pat the dough into a rectangle, cut it into long strips, and let it rise for 10 minutes.

6. Take a long strip of noodles and knead them evenly, hold one end in each hand, twist in the opposite direction, hold the two ends to pile them on the panel after the good strength, take another one, repeat the action just now and twist it again, and then pick up the two ends of the two long strips of noodles with your hands, twist it naturally, fold the two ends back in half, twist it again, and the twist will be rubbed.

7. After covering with plastic wrap for 20 minutes, boil the oil until it is 8 minutes cooked, and fry it over medium heat until golden brown.

Note: If you feel that frying twist is very troublesome, you can use the production method of this ingredient to make pancakes or fried cakes, and the effect is also very good.

1. Ingredients: three bowls of flour, three eggs, two bags of 240 grams of milk, six spoons of sugar (steel spoons for eating), three spoons of oil, half a spoon of salt, and half a spoon of yeast.

2. Preparation. Heat the milk to about the same temperature as your hand, then add the yeast to the milk and stir well. Beat the eggs and oil well, then mix well with the milk yeast liquid; Finally, mix the flour, sugar, salt, etc. with the liquid that was beaten before to form a dough. At this point, the dough is kneaded for a while and beaten for a while (it is said that the dough is softer), then the dough is smeared with a layer of oil and left to ferment in plastic wrap (omitted).

3. Make a model. When the dough has risen to twice its original size, it is ready to be made. First, cut the dough into several large vertical strips, each vertical strip is patted into a rectangle (oblong oval), and then cut horizontally into several thin vertical strips, and finally the thin vertical strips are evenly kneaded into long strips, folded in half at both ends, twisted in reverse, and then folded in half to form hemp peanut billets.

4. Proofing. The green billet is covered with plastic wrap and allowed to rise for 15-20 minutes.

5. Deep-frying. Put enough oil in the pot, boil until it is 80% hot, put in the proofed green and fry until both sides are golden or slightly heavier in color.

Ingredients: 400 grams of gluten flour, 130 grams of pure milk, 30 grams of corn oil, 50 grams of sugar, 2 eggs, 4 grams of yeast (dry), 2 grams of salt, a little powdered sugar.

1. Put the liquid first, sugar and salt diagonally, then flour and yeast.

2. Press the dough button for 30 minutes, take out the round and ferment at room temperature until twice the original volume.

3. Rub well and divide into 10 equal portions. Cover with plastic wrap and let rise for 10 minutes.

4. Roll it into strips and so on. Then start with the first stick.

5. Rub the noodles in reverse with both hands, and rub the noodles into a twisted shape.

6. Put it on a plate, let it rise for 15 minutes, and cover it with plastic wrap.

7. Relax the oil in the pot and boil it until it is hot in four layers, and put in the hemp peanut billet.

8. Fry over low heat until the twist is golden brown, and then remove the dry grease.

Crispy little twist].

1.First of all, we prepare the ingredients, 200 grams of refined flour, 10 grams of sugar, beat an egg, add 2 grams of yeast, and 15 grams of black and white sesame seeds. Then add pure milk while stirring, first stir into the dough and then add a little vegetable oil, adding vegetable oil to make the dough easier to crisp.

2.The dough should be slightly hard and soft after fermentation, knead the dough repeatedly, cover it with plastic wrap and ferment it in a warm place for 2 hours.

After an hour, smear a layer of vegetable oil on the cutting board, take out the dough and knead it smooth, then roll it out with a rolling pin into a round agent about 1 cm thick.

4.Then use a knife to cut into long strips, pick up an agent and knead it into a slender strip by hand, then twist it into a twist and fold it up, and rub it all one by one.

5.Next, we fry the twist flowers, burn the oil in the pot, slowly put the twist into the pot with your hands when the oil temperature is 4 hot, gently shake the pot to prevent the twist from sticking to the bottom of the pot, this process should be kept on low heat, and the oil temperature should not be too high.

6.The twist will slowly float on the oil surface, and you have to keep pushing and turning it over, and you can take it out when the twist is golden brown.

Raw material formula (about 168 finished products, weighing about 6 kg).

5 kg of flour.

kilograms of granulated sugar.

kg of vegetable oil.

kg of milk powder. Kilograms of alkali powder (kilograms in winter).

Kilograms of alum. Kilograms of vegetable oil are used for frying.

If you make sugar twist, you can also use a kilogram of powdered sugar, such as making salty powder, you can reduce the powdered sugar, add an appropriate amount of ice eggs and salt.

How to make it: 1.Preparation of loosening agent:

Add kilograms of cold water to alum, add kilograms of alkali powder to cold water, and then slowly pour alkaline water into alum water, stir with a shovel, and stir until there is no foam. It is ready to use. When operating, do not mix alum powder with alkali powder in some water, to prevent splashing, affecting safety.

This kind of loosening agent is to neutralize the acid and alkali to produce carbon dioxide gas and expand, so that it consumes less oil and the product is brittle.

In addition, baking soda, lye or yeast dough can also be combined into a loosening agent.

2.Dough making: After the flour is mixed evenly with sugar, oil and loosening agent, about kilograms of water are added to make dough. Before forming, the dough should be allowed to stand for 40 minutes, if it does not stand, the old yeast dough should be added when preparing the dough.

3.Forming: Divide the dough, cut it into small strips that require weight, and roll them into slender strips about 40 to 50 cm long, with a uniform thickness.

When operating, pay attention to rubbing and not elongating, otherwise the finished product will shrink into a "short and fat shape". After rubbing, the double is rolled into two strands of rope, and then the double is rolled into a four-strand hinge, that is, it becomes a green billet. The green billet is required to be uniform in length.

4.Steaming: Heat the oil in the pot, put in the green billet, stir lightly with a wire fence, and pick it up when it floats and the color turns golden yellow.

If you need to sprinkle powdered sugar on the outside, it is best to mix it temporarily when you sell it. If mixed too early, the powdered sugar is easy to be wetted by the oil, which will affect the color and gloss.

Quality standards. The color is required to be golden or dark yellow, and there is no dissolution of powdered sugar on the surface. The shape should be slender and even, and the middle section (except for the two ends) should be more than four twists. The taste is crunchy and there is no softness. The water content is required to be less than 10%.

1.Put the flour in a basin, dig a hole, crack the eggs into the pit, and then draw a trench on one side of the flour to make it easier to get the oil.

2.On one side to the inlet oil.

3.Stir the oil and noodles a little, then pour milk on one side of the noodles and stir together with the noodles4Add the yeast and put in an appropriate amount of warm water at the same time, and start to mix the noodles 5Once the dough is well combined, let it ferment for 2 hours.

After an hour, knead the dough, divide it into small pieces, and knead it into strips and put it together for 7Take a long strip and rub it in both hands in reverse to get a strong 8One end is placed in two-thirds of the strip, and the other end is placed in the folded head, and the twisting force becomes a twist.

9.After rubbing, let it sit for 10 minutes, then fry.

10.After the oil pan is hot, you can fry the twist flowers.

Tip 1Flour can be used plainly;

2.After the dough is opened, rub the same amount of small agent under the long strip and brush the oil for a little to avoid the agent sticking together.

1 bowl of flour, 1 piece of pumpkin, and a gorgeous turn, it has become today's protagonist, pumpkin twist. Delicious, cuisine, staple food, breakfast, pasta, steamed steamed buns, steamed buns, dumplings, flower rolls, food, novices, lazy, simple, trouble-free, tricks, satisfying cravings, enjoyable, delicious. Noodles, pancake preparations, pastries,

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500 grams of flour.

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20 grams of honey.

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190 grams of milk.

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1 egg. Please click Enter a description.

35 grams of sugar.

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Peanut oil 15 g salt as an adjunct.

2 g yeast. To prepare 3 grams of soft-fried twist.

1.Pour milk, sugar, salt, honey into a large bowl, then pour flour, eggs, peanut oil and yeast, I used 500 grams of flour, fried out 20 twist flowers, everyone according to their own family to adjust the amount of ingredients in the recipe, if there are fewer people can be halved.

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2.Put all the ingredients and form a dough and then ferment, the dough feels very soft, according to the water absorption of their flour to add the appropriate amount of milk, now it is summer with room temperature milk can be, if it is made in winter, the milk should be heated slightly, and then the dough will help the dough to ferment better.

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3.The fermented dough is twice as large as before, and the inside of the dough is honeycomb-shaped.

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4.Take out the dough and knead it slightly, exhaust the dough, and then divide it into 40 grams of a small agent, the length of the twist made by 40 grams of the agent is about 12 cm, because we make it at home, we don't need to use too much oil to fry, so don't make the twist too long, and the small twist is cooked quickly when it is fried.

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5.Take a small agent and rub it into a long strip, the length is about 50 cm, if it is too short, the twist will be very short.

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6.Pinch the two ends of the kneaded strip together, then pinch it with your left hand without moving, and rub it firmly in one direction with your right hand.

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7.Then fold it in half, after loosening, a beautiful twist will be automatically screwed, and the good twist will be fermented aside, and the volume will become larger, and it will feel light when you pick it up by hand, and you can fry it in the pot.

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8.Pour oil into the pot, put the twist when the oil temperature is hot, fry it over low heat until the skin is golden, take it out, this process is about 3 minutes, pay attention to the heat when frying the twist, the twist will be very oily if the fire is too small, the twist skin will be very fast, the outside is pasted and the inside is not cooked, keep the oil temperature in the pot at about 155 degrees.

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9.The twist flower is fried, crispy on the outside and soft on the inside, very delicious.

Soft-fried twist.

Ingredients: 100 grams of milk.

Sugar: 40 grams (or 35 grams of sugar, 5 grams of honey).

1 egg.

Yeast 3 grams.

Salt 3 grams. 250 grams of flour.

15 grams of oil (you can also use the same amount of butter or replace it with 25 grams of butter) to fry the twist softly.

Pour 3 grams of yeast into 100 ml of warm milk and let it stand, add 3 grams of salt, 40 grams of sugar, 1 egg and 15 grams of oil to the flour, knead well.

The dough is 2 times larger, take out the exhaust and knead it well, divide it into 12 points, and twist it into a twist (self-brain supplement