Tips for the preparation and recipe of the crispy little twist

The classic snack small twist is sweet and crispy, and it is not hard when it is cold, and it is still the taste of childhood.

Twist is a special existence in the memory of a generation, which is not only a small snack, but also full when hungry. The crispy golden appearance is a little sweet to eat, and the fragrant fragrance makes people chew more and more, and it is simply irresistible. Today, Xiaoyi will share the practice of small twist, there are no additives, and you can rest assured that you can eat a hundred.

Ingredients: 250 grams of plain flour, 3 grams of salt, 10 grams of sugar, 1 egg, grams of baking powder, grams of baking soda, 80 grams of room temperature water, 15 grams of cooked cold oil, cooking oil.

Production steps: Step 1: Prepare 250 grams of plain flour in a large bowl, then add 3 grams of salt, 10 grams of sugar, an egg (about 50 grams), baking soda and baking powder, then mix with about 80 grams of room temperature water and noodles, add 15 grams of cooked cold oil after forming a flocculent, then knead the dough with your hands, fully knead it into a delicate dough and wrap it in plastic wrap to relax for 20 minutes.

Step 2: Take out the loose dough and roll it into strips, then divide it into two large agents, and then divide it into two large agents and knead it into thin strips. Then cut the thin strips into 5-6 grams of small doses for later use (9 grams of small doses are used in **).

Step 3: Roll the small agent into thin strips, then hold down a section of the strip with your left hand, rub it in one direction with your right hand, and pick up the strip after rubbing, and the strip will roll up naturally; Then repeat this step, and finally circle the thin strip of "little tail" into the small circle and press it tightly, and the twist is ready.

Step 4: Add enough cooking oil to the pot, boil until the oil temperature reaches about 165 degrees (try with chopsticks to have small bubbles, but not very dense), and add the finished twist flowers. After the twist is set and floats, adjust the oil temperature slightly, continue to fry until golden brown, and then you can take it out, and you can eat it after controlling the dry oil.

Key points of production:

1.The twist should be turned over more during the frying process to ensure that it is evenly heated.

There are many types of twist flowers, and my favorite is this crispy little twist flower, which is often not the taste that I am satisfied with, either too hard or not crispy enough. If you also like to eat twist flowers, you can try it according to the steps of Xiaoyi sharing, and the taste can throw off a few streets sold outside!

Crispy little twist, many people have eaten, it tastes crispy and sweet, very delicious, adults and children love to eat, its method, in fact, is not difficult, that isAfter the noodles are reconciled, knead them into long strips, pinch the two ends together, and then fry them in the oil pan, which is a delicious little twist.

However, don't underestimate the fried twist, there are certain skills in it, otherwise it can't be fried, crispy and sweet little twist, today I will share with you the detailed crispy little twist production process.

1. Preparation of raw materials: 500 grams of flour, 2 eggs, 100 grams of water, 100 grams of oil, 50 grams of sugar.

2. Prepare a basin, pour all the above ingredients in, stir until flocculent, knead until the dough is smooth, then cover with plastic wrap, and let it rise for half an hour, so that the flour and water can be fully integrated.

3. When the time is up, the dough is kneaded onto the board, kneaded into long strips, and divided into several small flour agents, the size of the dough is consistent, and the twist flower size is the same, which is more beautiful. Then knead each dough into long strips, about 2 cm in diameter, and then pinch the two ends with both hands, roll them in opposite directions, and wait for the gluten to merge the two ends together, and the noodles will naturally be entangled.

4. After being wrapped together, remember to pinch the two ends tightly, otherwise the two ends will be separated, affecting the appearance, try to ensure that the thickness of each noodle is consistent, so as to ensure that the final small twist size is consistent.

5. Twisted twist, cover with plastic wrap to avoid air drying, and after all the twisting is done, heat the oil, the oil temperature is fifty percent hot and you can fry it in the pot, the heat should be small, and the whole process is slow fried over medium and low heat, because the twist is relatively thick and solid, so the whole process is slow fried over medium and low heat, and so float up, the whole body is golden brown, and you can take it out.

2. Tip 1: Just use ordinary all-purpose flour for flour, of course, you can also use low-gluten flour, which will be more crispy.

2. When mixing noodles, eggs must be put in, which is the key, eggs can have a crispy effect, so that the twist is crispy.

3. Water can also be replaced by milk, if there are conditions, of course, it is better to use milk, and the fried twist has a milky flavor.

4. Regarding whether to put yeast or not: you can put it or not, there are actually two kinds of twist flowers, one is fermented with yeast, and this kind of fried will be softer; The other is the one I said above without adding yeast, so that the fried is more crispy, this depends on personal preferences, what you like to eat, you can do what you like, the method is exactly the same.

The method is very simple, first add the flour to the appropriate amount of water and milk, sugar and stir evenly, then the noodles rise for 10 minutes, twist the noodles into the shape of twist flowers, and then when the oil is heated to eighty, put the twist flowers in the pot and fry them until they change color.

Answer ingredients: flour, sugar, oil, eggs, water, baking powder, baking soda Method: 1. Take a small bowl first, pour in 40 grams of cooking oil, 50 grams of sugar, an egg (about 60 grams of egg liquid), 110 ml of water, and then mix all the ingredients evenly.

2. Prepare 400 grams of flour in a basin, add 2 grams of baking powder, grams of baking soda, stir well, then add the stirred liquid, stir into a dough, knead into a slightly hard dough, and let it rise for 20 minutes.

When mixing the dough, add oil first, or add it directly after mixing evenly, do not add water first, add water first, the water will be combined with the protein in the flour first, and it will not be crispy. 3. When the time is up, take out the dough, do not knead, knead it directly into long strips, and cut it into about 15 grams each.

Roll the cut into long strips, not very long, and then place them in a container and brush them with oil.

After all the kneading is done, start making it from the bottom of the kneading first, and the first kneaded has the time to make the noodles, and the ductility is good, so it is easy to rub long and fine. Try to rub it as finely as possible, and the thickness is even, so that it is easier to fry through when frying.

After rubbing, hold the two ends with both hands, rub hard in the opposite direction, rub two or three times, and then lift the two ends, and it will automatically wrap together.

Put it on the cutting board, rub it in the opposite direction again, and then lift the two ends again, after the noodles are entwined, fix the two ends and pinch them tightly, and spread them out when they are placed to fry.

4. After all is done, the oil temperature is turned to low heat, and the twist is added. Stretch the twist before putting it into the pot, and it will be more crispy and time-saving when it is fried. Once it's all floating, turn it frequently so that each side is evenly heated.

Be sure to fry it slowly on low heat, it will be soft if it can't be blown through, but don't blow it up, it will be hard if it's fried. In addition to the recipe, heat is the key to the success of this crispy little twist. Fry until the surface is golden brown, remove the oil, and let it cool to become very crispy.

The crispy little twist flower is ready, crispy and sweet, and it will be broken with a light grip on your hand.

First prepare some low-gluten flour and pour yeast, then put in warm water, then add some sugar, stir well, knead into a dough for later use, wait for fermentation, make it into a twist, put it in an oil pan, and fry it until golden brown.

First of all, add an appropriate amount of flour, yeast powder, salt, sugar, sesame powder, and water to the bowl, stir well to make a small twist, and fry it in the oil pan.

Beat two eggs in a basin, put a small spoon of salt, then put some black sesame seeds, put some baking soda, and stir with cooking oil and water, knead into a smooth dough, let it rise for half an hour, and then make it into a stepson, let it rise for another ten minutes, and fry it in an oil pan.

Crispy little twist, a small snack that can be easily made at home.

Crispy and delicious, let's find the taste of childhood together.

Without adding a drop of water, "Crispy Little Twist".

Ingredients: 150 grams of all-purpose flour, 16 grams of sugar, 1 egg, 1 4 teaspoons of baking soda, 1 gram of salt, 30 grams of water.

Accessories; Plenty of cooking oil.

1.Put the flour and baking soda together and mix well.

2.Add water, salt and sugar to the eggs and beat them together to make an egg mixture.

3.Gradually add the beaten egg mixture to the flour and mix well to form a smooth dough, wrap in plastic wrap and let it sit for 15 to 20 minutes.

4.Roll out the dough with a rolling pin and cut it into thin strips of uniform thickness with a knife to form a twist shape.

5.Cooking oil on low heat, put in the finished twist flowers, low heat and slow frying, until crispy and take out.

6.This is a fried twist, and the fire below is a little bigger.

300g of flour

Excipients: 2 eggs, 1/2 tablespoon of salt.

4 tablespoons of sugar and half a tablespoon of baking soda.

Appropriate amount of peanut oil and appropriate amount of warm water.

Step 1First, mix the flour, eggs, sugar, salt, and baking soda, add an appropriate amount of warm water to knead the dough, and knead it into a dough.

2.Let the dough rise for 20 minutes.

3.Roll out the dough into thin dough and cut it into thin strips for a noodle-like effect.

4.Rub the two ends of the thin noodles in opposite directions, and finally lift the two ends, the noodles will automatically wrap together, at this time, continue to rub in the opposite direction, fold them in half again, and press the open noodles at one end to prevent them from falling apart when frying.

5.Heat peanut oil or other cooking oil over medium heat and fry the twist flowers until golden brown, and they will be crispy after cooling.

Tip 1The amount of materials I wrote can make a large pot of twist flowers, suitable for large families, and if a family of three eats, the materials can be halved;

2.If the fried twist is relatively soft after cooling, there may be two reasons, one is that the twist is too coarse, and the other is the time when the oil temperature is high.

Summary. 2. Mix into a smooth dough, cover with plastic wrap and relax for 15 minutes, roll out the dough into square dough sheets, and cut into strips.

Hello, I have seen your question and am sorting out the answer, please wait a while

Hello kiss, the method of making crispy small twist is as follows: 1. Mix eggs, milk and sugar, put an appropriate amount of medium powder in the pot, add egg milk liquid, and add an appropriate amount of cooked black sesame seeds.

2. Mix into a smooth dough, cover with plastic wrap and relax for 15 minutes, roll out the dough into square dough sheets, and cut into strips.

3. Take a piece of rubbing the circle and rubbing it long with your hand, fold it in half, take one end in one hand, rub it in the opposite direction, and then lift the two ends with your hands, the long strip will be naturally curled, and then fold it in half to stuff the two ends into the circle.

The last step is frying is the most important kiss, which is the key to the crispiness of the small twist.

4. Heat the oil pan to 6 into heat, put the small twist flowers into the oil pot one by one, the twist flowers begin to expand in the pot, you must use chopsticks to keep turning over, fry until golden brown can be fished out, you can heat the oil in the pan again and fry it again, quickly take it out, and it will be very crispy after thorough cooling.

Kiss, remember to be sure to fish it out and fry it again<>

<>This is the key to crispiness.

Dear, if you are satisfied, you can give me a thumbs up, your encouragement is my greatest support, thank you very much! 

What is the recipe for crispy little twist? Let's take a look at this problem**, I hope these contents can help friends in need.

Crunchy little twist, many people have eaten, it tastes crunchy and sweet, very delicious and delicious, adults and children like it, its way to do it, in fact, it will not be too difficult, that is, after the noodles are put out of breakup, rub the strips, pinch both sides together, and then fry them in the oil pan, it is a delicious little twist.

However, you don't have to underestimate the fried twist, there is also a certain method inside, otherwise it can't be fried, the crunchy and sweet little twist, today I will introduce to you, the detailed crunchy twist production process.

Production process: prepare raw materials in advance: 500 grams of wheat flour, 2 raw eggs, 100 grams of water, 100 grams of oil, 50 grams of sugar, prepare a basin in advance, pour all the above raw materials in, mix to the flocculent, knead the smooth batter, and then cover the fresh-keeping bag tightly, let the noodles rise for half an hour, so that the wheat flour and water can be fully combined.

When the time is up, the batter is put on the cutting board, kneaded into strips, and divided into a number of Chongqing small noodles, the size of the dough is the same, and the twist made in this way is the same size, which is more beautiful. Then knead each dough into strips, about 2 cm in diameter, and then pinch both sides with both hands, and flip them in opposite directions.

After wrapping together, remember to pinch both sides tightly, otherwise the two sides will separate, endangering the appearance, try to make sure that each fresh noodle is the same size, so as to ensure that the final small twist is the same size.

Screwed twist, cover with a plastic bag, in case of drying, and so all screwed, start the pot to burn oil, the temperature is fifty percent hot can be fried in the pot, the degree of familiarity should be small, the whole process of Chinese fire slow frying, because the twist is relatively thick and solid, therefore, the whole process of Chinese fire slow frying, and so suspended, the whole body is orange and yellow, scoop up.

The above is the production process and method of crunchy small twist, because the subject is asking about crispy and fragrant small twist, so this example tutorial does not add yeast, so fried out is crunchy, if you want to eat soft small twist, add yeast when kneading, the amount of yeast is 1% of wheat flour, that is, 500 grams of wheat flour plus 5 grams of yeast, interested friends, try it quickly.