The recipe and production method of twist flower, the method and formula of making twist flower

Twist refers to a Chinese specialty noodle snack made by twisting two or three strands of noodles together and deep-frying them. The main varieties of twist are Tianjin twist, Shanxi Jishan twist, Shaanxi Xianyang twist, Hubei Chongyang twist, Suzhou and Hangzhou lotus root powder twist, etc., which are rich in protein, amino acids, vitamins and trace elements. Twist flower is moderate in calories and low in fat, which can be tasted casually and accompanied by wine and tea, making it an ideal snack food.

Twist method: flour, peanut oil, salt, water, put the flour in a basin and pour oil 400g of flour, put 40g of oil, 5g salt, rub the flour and oil by hand, (more oil is difficult to operate later), add water and knead into a dough (the dough should not be too hard) and cover with a damp cloth for 20 minutes.

Take out the dough and knead it again, knead it into long strips, cut out small agents, cover with a damp cloth and let it cook for another 10 minutes.

After the food is done, evenly knead into slender strips, rub the two ends in different directions, and pinch the two ends tightly.

Repeat again、Make hemp peanut billets。

Make all the small agents in turn, and form hemp peanut blanks.

Put more oil in the pot and boil it to 2 hot, and put it into the hemp peanut blank (2 into the hot oil temperature does not change much, put it on the top of the oil pan with your hand, and feel a little hot).

Spiced twist] Ingredients: 300 grams of flour, 3 eggs, sesame seeds, salt and pepper, a small amount of cumin powder, 2 tablespoons of cooking oil.

Method: 1. Knock 3 eggs in flour, add pepper and salt, cumin powder, and sesame seeds and stir well.

2. Add two tablespoons of cooking oil, mix into a soft and hard dough, and leave for 15 minutes.

After a few minutes, roll out the dough into thin slices, cut into long strips, and stack three on top of each other.

4. Hold down one side, rub the other side in the opposite direction, after the noodles are strengthened, lift the two ends and fold them in half, pick them up, and the bottom will naturally twist into a twist shape, and knead the joints.

5. The twist blank is all done, the oil is in the pot, the oil temperature is 60% hot, the twist is hot, and the heat is slow to fry, I fry it in two batches.

6. Wait for the twist to float and set, keep turning them with chopsticks to let them be heated evenly, fry the twist until golden, and use a colander to remove the oil.

Just put it on the inside of the dough according to the ordinary time, and you can reduce it.

Recipe: water, eggs, sugar, 10g vegetable oil, flour, baking powder, oil.

1. Pour water, eggs, sugar, 10 grams of vegetable oil, flour and baking powder into the bread machine bucket in turn.

2. Knead into a smooth dough. 3. Rub into a small agent.

4. Evenly smear vegetable oil on each agent.

5. Cover with plastic wrap and let it sit for an hour.

6. Roll the noodles into long strips and twist both ends in opposite directions.

7. Pinch the two ends, lift them, and twist them into twists naturally.

8. Twist it in the opposite direction again and twist it again, and then tuck the head in.

9. Make all the agents into twist blanks.

10. Pour oil into the pot and boil until it is hot, then add the twist blank and fry until golden brown.

11. When the color is a little darker, it will be very crispy after cooling.

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.

Other practices

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.

1. Prepare 500 grams of flour, mix 80 grams of sugar and 5 grams of yeast into 240 grams of water, pour into the flour and stir, and knead into a dough that is a little harder.

2. Ferment the dough to double its size. Press a nest to facilitate the addition of excipients. 60g of oil and 1 egg are added directly to the top leavened basin. Mix the oil and eggs and add 50g of flour. Mix the flour with the eggs and knead them with the dough.

3. It will be sticky at first, don't worry, continue to knead it, and it will become a smooth dough. Then let's rest and let the dough rise again to double in size. Put the dough on a plate, knead it, and divide it into quarters.

Take one of them and knead it, and then divide it into four equal parts, and then it will be transformed into four twists. Rub them half length, and then long them in turn. A total of 16 twists can be made.

4. Rub your left hand forward, right hand back, and both hands in the opposite direction to string the noodles. Merge the ends and lift them with your right hand, and the noodles will wrap around each other. Wrap it a few more times, and then lift it, and the twist will automatically twist together, and stuff one end into the hole at the other end, and it will be set.

5. Make the rest of the twist in turn, and gently cover the twist plastic wrap to prevent air drying. The twist flowers that are done first will naturally rise and become plump.

6. Heat the oil and open the frying. Oil temperature standard: The twist will float up slowly, but the color should not be too obvious. Steps: Twist into the pot - float - turn over - expand - turn over again to color - turn over - take out. The twist is crispy on the outside and soft on the inside, and the aroma is tangy, so enjoy it!

In fact, if you want to make twist flowers, twist flowers can be made at home is noodles and eggs. In general, two eggs are placed in a bowl of noodles, and then sugar is added. Also put some milk and baking powder.

Put aluminum-free baking powder and yeast. If you want to learn, there is a teaching on Kuaishou.