The process of making twist flowers. How to make twist flowers

Before we start making it, we first need to prepare the following ingredients: 350 grams of flour, 2 eggs, 40 ml of vegetable oil, 25 grams of sugar, 5 grams of salt, and 5 grams of yeast.

Step 1: Prepare a large soup pot, put in 350 grams of flour, beat in 2 eggs, add 5 grams of salt, add 25 grams of sugar, add 40 ml of vegetable oil, and then stir with chopsticks, add warm water while stirring, stir into a flocculent, and then knead it into a smooth, moist and non-sticky dough!

Step 2: After the dough is kneaded, it is not necessary to wake up, but directly divide it into small agents of uniform size, because yeast is added, if the dough is risen, the dough will swell, which is inconvenient for the later production.

Step 3: Take out the small agent that has been divided, put it on the cutting board, knead it into a long strip first, then press the left side with your hand, push forward with your right hand, wait until the noodles are elastic, take the 2 sides together, roll up at the turn, fold it in half, grab the interface, turn forward to the shape like a twist, and buckle the closure at the turn.

Step 4: The speed of production is as fast as possible, because there is yeast in it, if the interval is too long, after fermentation, the size may be different, and the surface of the twist flowers is generally smooth, and it will not easily stick together, so it can be stacked together, don't worry.

Step 5: Add wide oil to the pot, when the oil temperature is 5 hot, turn to low heat, put the finished twist into the pot, low heat throughout the whole process, slowly fry until golden and crispy, and wait for the twist to float, you can get out of the pot.

1.Add 500g of all-purpose flour to the basin; Add 50g of sugar, 5g of baking soda, 30g of cooking oil, and 200g of water into the basin; Knead it slightly to form a smooth dough, let it stand for 10 minutes, and do not knead it for too long, so as not to get gluten; Divide the awakened dough into three with a knife;

2.Roll the dough into long strips, about two finger thicknesses; Tear the noodles into 2cm pieces by hand; Press the agent on the cross-section with your hand and push it forward into a strip of about 5cm; Set the noodles on and let them rise for 8 minutes;

3.Roll 5cm noodles into long strips about the thickness of your little finger; Fold the strip in half; With the left hand, pinch the ends of the strip and gently press the fold of the strip in half with the palm of your hand; Use the palm of your hand to rub the noodles forward or in a direction closer to you;

4.Lift the two ends of the noodles with both hands, pinch the initial ends of the strip tightly, stuff it into the loop at the fold in half, and pull the joint out of the loop to fix it; Make a twist dough with all the dough according to steps 9-13; Pour half a pot of cooking oil into the pot; Put a small ball of dough into the oil pan, and when the dough rises to the oil surface, it means that the oil temperature is appropriate;

5.Put hemp peanut flour embryo; Fry on low heat for 10 minutes until the dough is golden brown and crispy. Place the fried crispy twist on the baking net and let it cool, and then put it into a sealed bag for preservation when the twist is cooled;

To make twist, you need flour, sugar, salt, and vegetable oil.

First put flour, sugar, oil, and salt into the basin, then add eggs, knead the dough smooth, and finally cover it with plastic wrap for about half an hour, and be sure to pay attention to the soft and hard length of the dough. First, take a small piece of dough and knead it into long strips the thickness of chopsticks. Then fold the two ends of the strip in half and fold it in half again, so that it becomes a twist shape.

Remember, you don't need to rub this step anymore, just align the ends and lift it, and pinch the head tightly to prevent the twist from falling apart when frying. Pour an appropriate amount of peanut oil into the pot and heat it, then put in the twist flowers, turn on low heat and fry slowly, wait until it is golden brown, remove and drain the oil.

Others do the method of invoking

If you are making soft twist, you need to prepare 1 cup of milk, 2 eggs, 2 tablespoons of oil, 2 tablespoons of flour, 6 tablespoons of sugar, 1 tablespoon of salt, and 2 tablespoons of yeast. Start by heating the milk, then sprinkle the yeast into the milk and stir well. Mix the eggs and oil together and stir to combine.

Then pour in the milk and stir to combine. Mix the flour, salt and sugar well, then add the flour and knead into a dough. Knead and beat the dough for a while, smear with the right amount of oil to make the dough rise.

Beat the dough into a rectangle with your hands, cut into long strips and let rise for 10 minutes. Take a long strip of noodles, knead them evenly, hold one end of the noodles in each hand, and twist them in the opposite direction. After the strength is good, take the two ends of the noodles to pile on the panel, take another noodle, repeat the action just now and twist it again, pick up the two ends of the noodles, twist the noodles up, and then fold the two ends back and twist it again, the twist is kneaded, cover with plastic wrap for 20 minutes, pour oil into the pot and heat it, put in the twisted twist flowers, and fry them on medium heat until golden brown.

The home practice of twist is as follows:

1. All ingredients are weighed in advance, 10 grams of sugar, the amount of sugar in the crispy twist is very small, mainly until the crispy, with a faint sweetness, like to eat the appropriate amount of sweet to increase the amount of sugar, and the flour is the flour used to make steamed buns at home.

2. Make oily skin first. Put the sugar and salt in clean water and stir until the sugar and salt are melted. Pour the melted sugar water into the flour.

Stir the dough with chopsticks and knead it into a smooth dough by hand. The amount of water depends on the absorbency of the flour, and if the dough is dry, add some water. After kneading the oily skin, wrap it in plastic wrap to prevent the surface from drying out.

3. Next, to make puff pastry, put the lard directly into the flour, mix it with chopsticks or a spatula until there is no dry powder, and knead it into a dough by hand. Note that lard should be solid, not liquid. Knead the dough with gloves, and without gloves, the temperature on your hands will melt the lard.

To make shortbread snacks, the outside temperature needs not to be too high, otherwise after the lard melts, it will be difficult to operate later.

The oily skin and puff pastry are ready. The amount of puff pastry should be a little smaller, because the puff pastry should be wrapped in an oily skin. Like a bun.

4. After wrapping the puff pastry in the oil skin, gently roll it out with a rolling pin. Roll out into a rectangle and roll it up from one end. After rolling, cover with plastic wrap and let loose for 15 minutes. After relaxation, sprinkle some dry flour on the surface to prevent sticking.

5. Then roll it out into long strips and roll it up from one end. Roll it up and cover with plastic wrap and let it relax for 15 minutes, which will make the dough soft and conducive to the next step of rolling.

6. After relaxing, gently roll out the dough sheet with a thickness of about 8 mm, and then cut it into strips with a width of 1 cm.

7. Take a long strip and rub it round, rub it thin, rub it long, and then fold it in half.

8. Pinch the interface tightly and screw the 2 noodles together.

9. After screwing, fold it in half again and screw it up again! The twist embryo is ready. The interface must be pinched tightly to prevent it from spreading out when it is fried.

10. Put oil in the pot, put in the twist flower after the oil temperature rises, and fry slowly over low heat. When the fire is big, the surface is instantly pasted, and the inside is not cooked. When frying, gently pluck, the twist is very crispy, vigorously turned, easy to break.

Fry until golden brown, then remove it, drain the oil, and let it cool for extra crispy. If there is no lard at home, when buying meat, cut off the fat meat and put it in a pot to refine a little lard. The shortening of lard is great and healthy!

You can fry more at a time, freeze it in separate packs, and take it out to heat it up when you want to eat it, it is fragrant and soft but with a hint of strength, which is particularly delicious.

Ingredients: 500g all-purpose flour; 50g white sugar; edible oil 30g; 200g of water; Baking soda 5g;

1.Add 500g of all-purpose flour to the basin; Add 50g of sugar, 5g of baking soda, 30g of cooking oil, and 200g of water into the basin; Knead it slightly to form a smooth dough, let it stand for 10 minutes, and do not knead it for too long, so as not to get gluten; Divide the awakened dough into three with a knife;

2.Roll the dough into long strips, about two finger thicknesses; Tear the noodles into 2cm pieces by hand; Press the agent on the cross-section with your hand and push it forward into a strip of about 5cm; Set the noodles on and let them rise for 8 minutes;

3.Roll 5cm noodles into long strips about the thickness of your little finger; Fold the strip in half; With the left hand, pinch the ends of the strip and gently press the fold of the strip in half with the palm of your hand; Use the palm of your hand to rub the noodles forward or in a direction closer to you;

4.Lift the two ends of the noodles with both hands, pinch the initial ends of the strip tightly, stuff it into the loop at the fold in half, and pull the joint out of the loop to fix it; Make a twist dough with all the dough according to steps 9-13; Pour half a pot of cooking oil into the pot; Put a small ball of dough into the oil pan, and when the dough rises to the oil surface, it means that the oil temperature is appropriate;

5.Put hemp peanut flour embryo; Fry on low heat for 10 minutes until the dough is golden brown and crispy. Place the fried crispy twist on the baking net and let it cool, and then put it into a sealed bag for preservation when the twist is cooled;

6.Tips:

1. Add an appropriate amount of sesame seeds when plucking the noodles to make sesame crispy twist;

2. Crispy twist flowers are delicious, don't eat too much at one time, it's easy to get angry, it is recommended to take some lemonade or tea and other drinks when eating;

3. The amount of white sugar can be determined according to the sweetness of personal food;

4. When rubbing the agent into a 5cm strip, be sure to press your hand forward or backward on the cross-section, if it is a smooth surface, it is not easy to rub it off.

25 kg of flour, kg of vegetable oil, kg of white sugar, 250 grams of ginger slices, 175 grams of alkaline noodles, 110 grams of green silk and red silk, 275 grams of osmanthus, 750 grams of sesame seeds, 5 grams of saccharin, water liters.

1.On the day before frying the twist flowers, add 500 grams of old fertilizer with kilograms of flour, stir evenly with 4 liters of warm water, and ferment to become old fertilizer for the next day.

2.Use 2 liters of water to simmer kilograms of sugar, 135 grams of alkaline noodles and 5 grams of saccharin into sugar water for later use.

3.Take kilograms of flour and blanch them with 550 650 grams of hot oil to make puff pastry for later use.

4.Take 750 grams of hemp seeds, scald them with boiling water, keep them not wet and dry, and prepare to rub hemp strips.

5.With blanched puff pastry, add kilograms of sugar, 110 grams of green and red silk, 275 grams of osmanthus, 175 grams of ginger slices and 25 grams of alkaline noodles, then put in 1 750 ml of cold water and stir well, rub your hands with 500 grams of dry noodles, and stir the noodles to a soft and hard degree. In the process of rubbing the strip with 1000 grams of paving.

6.Put the remaining 16 kg of dry noodles into the dough mixer, then mix the old fertilizer that was sent the day before, add the molten sugar water, and then pour an appropriate amount of cold water according to the moisture size of the flour and different seasons, and mix it into large noodles for later use.

7.Mix the noodles and cut them into large strips, then feed them into a strip press to form thin noodles, then knead them into short strips about 35 cm long and straighten them out. One part is used as a light strip, and the other part is kneaded with hemp seeds to make hemp strips.

Then make the mixed puff pastry into puff pastry. According to the light strip, hemp strip, crisp strip 5 3 1 matching, knead into a rope-like twist (pinch good mouth).

8.Pour the oil into the pot, simmer until warm, put the hemp peanut billet into the warm oil pot and fry for about 20 minutes, it is jujube red, the twist body is straight and not bent, and after taking it out, add an appropriate amount of rock sugar residue, melon strips and other small ingredients between the strips.

The specifications of twist flowers are 100 grams, 250 grams, 500 grams, 1000 grams, 1500 grams and so on according to the weight of each root.

Product features Crispy and sweet, delicious and palatable, durable, and not deteriorating.

If you want to eat twist, you can make some by yourself, and it is very labor-saving without making noodles!

1. All raw materials: 20 grams of whole eggs, 20 grams of egg whites, 100 grams of low powder, excipients: 1 4 spoons of baking powder

Seasoning: 20 grams of butter, 30 grams of honey, 15 grams of powdered sugar.

Method: 1. Soften the butter, add honey and powdered sugar, stir well 2. Add the whole egg in batches, and quickly beat it into a butter paste.

3. Sift in low powder and baking powder and stir well.

4. Take 5 grams of dough, roll it into 10 cm strips by hand, roll it into twist flowers, brush with egg whites 5, preheat the oven to 160 degrees, bake for 15 minutes, adjust the temperature to 150 degrees, and 10 minutes.

Add yeast, honey, sugar, pure milk, stir the eggs, knead them into flour, knead them into small pieces, brush with oil, roll them out into a twist shape, and fry them in a pan.

Mille-feuille twist, learn to make mille-feuille for your family.

If you want to eat twist, you can make some by yourself, and it is very labor-saving without making noodles!

I haven't eaten twist flowers for a long time, and I'm hungry