The practice and recipe of the small twist are authentic and crispy

The twist method is as follows:

Prepare a large bowl, add 300 grams of plain flour, add 20 grams of sugar to increase the sweetness, and add 20 grams of cooking oil and stir well. After stirring well, beat in an egg, add 120ml of pure milk, stir while pouring, and knead into a dough. After kneading smooth, cover and cover for 20 minutes.

Roll the dough into long strips, then press it and roll it out with a rolling pin into a rectangular dough cake with a thickness of about 1cm. Cut the rectangle dough into long and uniform strips, and then divide them slightly to prevent them from sticking together. Now start to rub the twist, the dough is a little long, knead it in half, and then knead it into even long strips.

After kneading into an evenly slender strip, rub your hands in the opposite direction, then pick it up and fold it in half, so that it will naturally roll together. Put it on the board and rub it with both hands in the opposite direction again, then fold it in half and roll it up naturally, and stuff the single end into the round hole at the other end, so that it will not fall apart when it is fried, so that the small hemp peanut billet is ready. Rub all the small hemp peanut blanks.

Add oil to the pot, put the twist flower into the oil temperature of 60% hot, and fry it slowly over low heat when frying, otherwise the outside will be scorched and the inside is not cooked. After the twist is floated, stir it frequently with chopsticks, so that the twist can be heated evenly, and the color of the fried twist is more golden and consistent. After the twist is fried until the surface is golden and crispy, it can be taken out of the pot, and the oil is taken out, and it is put on the board to cool for a while, and it is crispy and fragrant after cooling.

Such a delicious crispy little twist is done, the twist made by yourself is healthy and assured of no additives, a bite is sweet and crispy, delicious and not greasy, the taste is not worse than buying, my daughter likes to eat very much, and happily said that I don't have to buy it after I want to eat small twist, so that my mother is full of sense of achievement.

The preparation and recipe of the small twist flower are as follows:

About 300 grams of flour, two eggs, peanut oil.

For noodles), two tablespoons, an appropriate amount of vegetable oil (for frying twist), 3 grams of salt, and a tablespoon of sesame seeds.

1. Beat two eggs into a basin.

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2. Put two tablespoons of peanut oil.

3. Add an appropriate amount of sesame seeds.

<>5. Put in a cup of flour (no specific weighing, visual inspection has about 300 grams).

6. Stir with chopsticks to form a flocculent.

7. Knead a smooth dough by hand, cover and let stand for half an hour.

8. Take out the dough and roll it into thin and uniform sheets.

9. Cut into thin and uniform strips.

10. Three noodles are stacked on top of each other.

11. Hold down one end, and rub the other end upward.

12. Fold it in half and twist it out to make a twist.

13. Do it all.

14. Heat oil in a pot.

15. Put the twist into the pot, turn to medium-low heat and fry the twist, and wait for the twist to float and turn over.

16. Be sure to use medium-low heat, don't fry the paste, and take it out after frying.

17. Put it on a plate and eat.

Ingredients: 2 large eggs.

Plain flour 250

Vegetable oil 40 to 50 grams.

Sugar 30 crispy little twist preparation.

Beat the eggs, add the sugar, and mix well.

Add little by little flour to the eggs and add a spoonful of vegetable oil to knead into a ball. It takes a little effort at first, and after a while, the dough has completely absorbed the oil, and the dough is kneaded well, kneaded into a smooth dough, and let it rise for 30 minutes.

There is also a lazy way to save trouble: add egg candy and oil to the bread machine bucket and knead for more than ten minutes, and the dough will be soft and delicate! Take out the bread and put it in a plastic bag and let it rise for 30 minutes!

The proofed dough is soft and delicate.

Rub some vegetable oil on both hands and gently roll the dough into long strips, cut into strips or sheets of dough nearly one centimeter wide, and keep a distance between each small dough or it will stick together.

Gently roll the small dough into thin strips, and the thin points can be fried more crispy.

Fold the kneaded noodles in half and twist them in opposite directions.

Then put the joint into the hole at the other end, and then twist it in the opposite direction to become a twist!

Add a little more oil to the pot, fry slowly over low heat, and gently stir the twist flowers halfway.

Fry until golden brown and remove the oil.

You can sprinkle some sesame seeds and sugar to make it more delicious, and it is delicious when it is cold, fragrant and crispy!

Tips: If the dough is a little dry, you can add a little water! Because the size of the egg and the amount of water absorbed by the flour will affect the humidity of the dough! Be sure to fry it slowly over low heat to be crispy enough. The dough must rise enough to be finely kneaded!

When frying twist flowers, you must have a low heat, otherwise the inside is too soft and the outside is too hard.

1. Hold 200g of flour, ordinary flour is enough; an egg; 30g of pure milk; 20g sugar.

2. Break the eggs in a bowl with milk, add all the sugar to the milk, stir thoroughly, and add a little salt to enhance the flavor. Pour the custard mixture into the flour and mix the dough.

3. Add little by little, little by little, knead into dough, according to the actual situation, if it is too sticky, add some flour appropriately, if it is too dry, add some milk.

4. Put the kneaded dough into a bowl, cover with plastic wrap and let rise for 30 minutes. After waking up, the surface is soft, easy to form, and not easy to break.

5. After the dough is awakened, take it out, put it on the cutting board, and roll it out with a rolling pin into a dough cake about a centimeter thick (be careful not to be too thin, the dough is too thin and not easy to roll).

6. Use a rolling pin as a ruler and use a knife to cut the dough into thin strips.

7. Start rolling twist below. First knead the slender strip round, then pick up a strip, pinch one end with one hand, twist it in the opposite direction, twist it all the way and twist it all the way, then fold it in half, and it will automatically intertwin.

8. Fold all the strips in half one by one, and put them aside to wake up. Pay attention to the interface and pinch it tightly with your hands. Because this step takes a little time, there is no long strip to start screwing, and cover it with a cloth to prevent it from drying out (or how much to twist and how much to cut).

9. Fold the strip in half once, wake up, then pick it up, continue to twist it according to the pattern, and then fold it in half, and a twist will be screwed.

10. Put it in a plate, screw it all out, and prepare it to put it in the pot.

11. Pour enough oil into the pot (at least it can not be twisted), heat, put in the twist, and use medium-low heat. Note: Leave some space, as the twist will grow in size during the frying process, at least twice as large.

12. Keep turning the twist flowers, and use medium and low heat all the time during this period, because the fire is easy to color quickly, and the middle may not be ripe yet, and the outside has been burned.

13. After seeing the color of the twist turn yellow, turn off the heat, take out the twist flower, and cool it.

14. Cool twist flowers, very crispy. The crispy twist is ready!

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.

First, the production steps.

1. Prepare 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. Tips.

1. 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.

Summary: The above is the production steps and skills of crispy small twist, because the subject is asking about crispy small twist, so this tutorial does not add yeast, so that it is crispy when fried, if you want to eat soft small twist, add yeast when you and noodles, the amount of yeast is 1% of flour, that is, 500 grams of flour plus 5 grams of yeast, interested friends, try it.

Ingredients: 200 grams of all-purpose flour, 1 egg (optional), 40 grams of oil, 40 grams of warm water, yeast, 30 grams of sugar, baking soda, 2 grams of salt.

Method:1The yeast is first melted with warm water, which is about 30 degrees Celsius, and it is not hot to the hand.

The amount of water used in flour may vary slightly depending on the water absorption) 2Pour flour into the basin first, beat an egg and add oil, yeast water, sugar and baking soda. 3.

Mix all ingredients and knead them into a dough, cover them with plastic wrap or cover them directly, and let them rise for 20 minutes. 4.Cut the dough into small pieces and knead them into shorter strips (rolling them directly into long strips will retract).

Put it back in the basin and let it rise for a few more minutes, as there is oil in the dough and there is no need to worry about them sticking together. 5.After a few minutes, take them out and roll them into long strips, rub them vigorously in the opposite direction with both hands, fold them in half and twist them into twists.

6.Rub it a little harder, the twist will naturally be wound again, folded into four folds, stuff the two ends of the twist into a small circle, and pinch it gently, otherwise the twist will be loose when fried. The freshly made complete twist is shown in the picture.

7.The kneaded twist flowers wait for the pot. 8.

Pour oil into the pot, the oil temperature is hot, twist when the oil temperature is hot, and fry slowly over medium heat. 9.Wait for the twist to float and set, keep turning them with chopsticks to let them heat evenly, and it is normal to have some bubbles when frying.

10.Fry the twist until golden brown, use a strainer to remove the oil, and if you want to eat something particularly crispy, turn on low heat and fry it for a longer time.

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.

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.

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, first mix the flour, eggs, sugar, salt, baking soda, add an appropriate amount of warm water, knead the dough, and knead into a dough. Second, let the dough rise for 20 minutes. Third, roll out the dough into thin dough cakes and cut them into thin strips, the effect is like noodles.

Fourth, rub into a twist for later use. Fifth, heat the twist flowers with peanut oil or other edible oil over medium heat and fry them until golden brown, and they will be crispy after cooling.

1.Two eggs.

2.Add sugar and a pinch of salt.

3.Add flour and oil to form the dough.

4.Take a piece of noodles and flatten it on the cutting board.

5.Cut into strips.

6.Roll the cut strip into a strip shape and stiffen it in reverse.

7.After stiffening, the two are on the head.

8.Rubbed twists.

9.Fry over slow heat.

10.Fry until golden brown.

11.Remove.