Soft Twist Recipe 5, home practice and recipe tips for soft twist

Mash soft twist.

Mash soft twist is a special product of Chongqing South Shore Food Factory, the shape is beautiful, crispy and crispy, the outstanding feature is that there is the sweet fragrance of mash after eating, the aftertaste is refreshing, and it is unique in the small food.

Raw material formula: 9 kg of Sichuan white sugar, 1 kg of special powder, 12 kg of fresh eggs, 12 kg of peanut oil, 6 kg of chemical lard, 2 kg of mash, 300 grams of stinky powder.

Method 1Mixing: Add Sichuan white sugar to boiling water at a ratio of 5%, stir about 25 kg, and make it into a powder.

Then put eggs, mash and internal oil (take 500 grams of medium-sized lard and 1 kg of peanut oil in the ingredients), stir for 5 6 minutes, so that the stirring is fully integrated, and then add special powder, mix and stir for about 10 minutes, that is, it becomes dough.

2.Forming: Divide the dough according to specifications, cut into strips, knead it into long strips by hand, and twist and knead it into strands (when kneading into strips and strands, the two hands are in opposite directions), and then twist it into three strands and three spins (or four spins), which can be fried.

3.Frying: The oil temperature is 120 130. When frying, it is necessary to be careful, and the turning should be light, so that the whirlwind flower of the work in progress is evacuated. Fry in the pot for about 2 minutes, and start the pot when the color of the product is dark duck yellow. Allow to cool completely before packing.

Quality standard Specifications: Slightly rope-shaped, twisted into flowers. Cable 3 4 spins, 10 cm long, uniform and neat, 25 grams per twist.

Colour: Dark duck yellow.

Tissue: Loose and crispy, free of impurities.

Taste: Crispy and sweet, normal egg aroma, sweet aftertaste with mash sweet aroma, refreshing and pleasant.

Ingredients:

3 pounds of flour. Milk: 1 carton of food.

A pinch of yeast. Sugar in moderation with food.

Appropriate amount of oil, eggs, 3 grams of food.

Recipe preparation: 1Bring the milk to a boil and add the sugar.

2.Add yeast and egg mixture to hand temperature (pour 2 teaspoons of corn oil and stir) 3Stir to combine.

4.Add the flour and knead into a dough to ferment.

5.Wake up and knead the exhaust twice, roll it into slices about 1 cm thick and cut into strips 6Roll into long strips.

7.Take two noodles and knead them in opposite directions with both ends.

8.Rub it and pick it up, and you'll be able to twist it yourself, and you'll be fine.

9.Ferment until it doubles in size.

10.The oil temperature is 70% hot, and fry slowly in the pan over low to medium heat.

11.Flip it over and fry it on the other side.

12.Change color and it can be cooked.

Answer: 1. Raw materials for salty twist: flour, peanut oil, salt, water. 2. Pour 400 grams of flour, 45 grams of peanut oil and 5 grams of salt into the basin, rub the flour and oil by hand, add an appropriate amount of water to knead the dough (the dough should not be too hard), cover with a damp cloth and let the dough rise for 20 minutes.

3. Take out the awakened dough and knead it again, knead it into long strips, cut out the small agent, cover it with a damp cloth and cook it for another 10 minutes. 5. Heat oil in the pot for 3-4 years, pull the twist blank with both hands to relax, get off the pot from the edge of the pot, push it in one direction with the back of the colander, and wait for the twist to float out of the oil surface with the back of the colander to repeatedly press, roll, and rotate to make the twist evenly heated, slowly fry the water with low heat, fry until the color is golden, the skin is hard, and the sound is crisp.

Question: The homely practice of soft twist is salty.

Question: Salted twist fried rake is the kind that is soft and not crispy.

Twist is a soft and fluffy topping.

Add 1 egg, 3 grams of yeast powder, 3 tablespoons of sugar, 3 tablespoons of cooking oil, 2 tablespoons of honey to 300 grams of flour and stir well, add 180 ml of warm water in a small amount and many times, stir into a flocculent, knead into a dough, cover and rise for 30 minutes, knead and exhaust, arrange into long strips, press the flat cutting agent, roll into long strips, fold and rotate in half, fold and rotate again, cover the plastic wrap and wake up for 10 minutes, heat oil in the pot, heat the oil temperature 5 into the twist, fry until it floats and turns over, and fry until the surface is golden and out of the pot.

This method can make soft twist and wish you a happy life.

Ingredients: 3 servings.

200 grams of flour.

3 eggs. 20 grams of sugar, appropriate amount.

Excipients: 15 grams of peanut oil, 2 grams of salt, 2 grams of oil, 500 grams of oil for frying twist flowers, Step 1: Prepare all the ingredients.

Step 2: Mix all the ingredients and stir well with chopsticks.

Step 3: Knead the dough into a smooth dough, seal it with plastic wrap and let it stand for 30 minutesStep 4: Roll out the dough into a 1cm thick dough.

Step 5: Cut the dough into evenly squared strips.

Step 6: Rub the noodles together and fold them in half.

Step 7 pinch one end tightly with one hand, and turn the other end around the index finger in a circle, so that the noodles are all kneaded in step 8 from the oil pot, when the oil is hot, the twist can be put into the pot, fry over low heat, turn step 9 frequently and fry until golden and crispy, you can remove the oil.

Cooking skills. The noodles should be kneaded for a while, try to knead them very smooth, and the twist flowers should be fried slowly over low heat.

The preparation and recipe of soft twist are as follows:Ingredients: 200g cake flour, 1 egg, 50g milk, 10g butter, 2g yeast powder, 20g sugar, 1g salt.

Prepare the trimmings: plates, pots.

The steps are as follows:

1. Put the bread flour, eggs, milk, yeast powder, sugar and salt into the breadcone and mix the dough for 20 minutes.

2. After mixing the noodles for 20 minutes, add butter and continue to mix the noodles for 20 minutes, and ferment to 2 to times.

3. After fermentation, the exhaust air is divided into 6 small groups and proofed for 15 minutes, as shown in the figure below.

4. Then roll out the 6 small dough that have been proofed into long strips, as shown in the figure below.

5. Select two strips and put them together, merge them together, and twist them into the shape shown below.

6. Merge the two ends again, twist them into the shape shown below, and let them rise for 5 minutes, as shown in the figure below.

7. Heat the oil in the pan, add the twist and fry until golden brown, as shown in the figure below.

8. Remove the oil control, put it aside to cool, and the soft twist is ready, as shown in the figure below.

530 grams of cake flour.

150 grams of sugar.

Fresh milk 260 grams.

Dry yeast 5 grams.

Olive oil 60 grams.

Corn oil for frying to taste.

Let's learn the authentic practice of Northeast fresh milk soft twist!

1. Pour all the ingredients (except corn oil for frying) into a basin, stir, and knead into a soft and smooth dough to the expansion stage where the film can be pulled out, and the softness of the dough is similar to the softness of bread dough, slightly dry. Cover the lid and rise at room temperature for 10 minutes, rub it again, let it rise for another 10 minutes, rub it again, let it rise for another 10 minutes, and rub it again, for a total of 30 minutes, wake up and rub 3 times. The dough is then placed in an airtight container and refrigerated for 10 hours.

3. Let it sit for 10 to 20 minutes, let the dough return to temperature slightly, knead it, and expel the gas. Divide into 10 100-gram pieces and round them separately. Arrange them in the order in which they are rounded.

Roll them into thick dough sticks separately and arrange them in the order in which they are arranged. If you feel sticky and sticky, you can gently rub a little oil on the board to operate.

6. Fold in half, fold to the left, and the two heads to the right. Hook the fold with your left hand, rub two thin noodles with the palm of your right hand at the same time to make them stronger, pinch the dough, fold it in half, and stuff the dough into the hook of your left hand. Finish. Place on a plate in the order in which they are served.

7. After all is done, there is no need to add film, and the twist blank is proofed at room temperature for 10-20 minutes, and the twist becomes slightly larger, round and full, stretched and fluffy, and it is OK. It does not need to be expanded to 2 times the volume. During the frying process, the twist will also become larger.

8. Pour an appropriate amount of corn oil into the pot, heat it, turn off the heat, and let the oil cool back to 3 hot. **, adjust to the minimum fire gear of the gas stove, put the twist in the order of modeling, and turn it over from time to time to make the twist evenly heated and beautifully colored. Note that the minimum heat should be used in the whole process, and it should be fried slowly, and it is absolutely impossible to use medium heat and high heat, even medium and medium heat.

Also pay attention to check.

Ingredients: 1500g flour

10 eggs.

Milk 500ml

500g sugar

Baking soda to taste.

Yeast powder to taste.

Oil 500g

The practice of Northeast soft twist.

The previous steps are similar to steaming steamed buns, fermenting with the dough, increasing the volume to 2-3 times, then kneading well, cutting into the shape in the picture with a knife and then kneading into thin strips.

The two are combined into one.

Rub your left hand in your direction and your right hand in the opposite direction.

Finally knead into a stick.

Fold it in half, fold it in half, fold it in half, and let it twist naturally into a strand along the strength and place it on the plate.

Fry in a pan.

The practice of Eighteenth Street Twist is described in detail.

Cuisine and efficacy:

Boutique staples. Eighteenth Street Twist Production Materials:

Ingredients: 25 kg of flour.

kg of vegetable oil.

kilograms of white granulated sugar.

250 grams of ginger slices.

175 grams of alkaline noodles.

110 grams of green silk and 110 grams of red silk.

Osmanthus 275 grams.

750 grams of sesame seeds.

5 grams of saccharin. Characteristics of Shuisheng 18th Street Twist:

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

Teach you how to make 18th Street Twist, how to make 18th Street Twist to be delicious 1On 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.

Ingredients:

3 pounds of flour. Milk: 1 carton of food.

A pinch of yeast. Sugar in moderation with food.

Appropriate amount of oil, eggs, 3 grams of food.

Recipe preparation: 1Bring the milk to a boil and add the sugar.

2.Add yeast and egg mixture to hand temperature (pour 2 teaspoons of corn oil and stir) 3Stir to combine.

4.Add the flour and knead into a dough to ferment.

5.Wake up and knead the exhaust twice, roll it into slices about 1 cm thick and cut into strips 6Roll into long strips.

7.Take two noodles and knead them in opposite directions with both ends.

8.Rub it and pick it up, and you'll be able to twist it yourself, and you'll be fine.

9.Ferment until it doubles in size.

10.The oil temperature is 70% hot, and fry slowly in the pan over low to medium heat.

11.Flip it over and fry it on the other side.

12.Change color and it can be cooked.

1. Materials.

1 bowl of flour, 2 eggs, 2 tablespoons of oil, 2 tablespoons of sugar.

Second, the practice. 1.Crack 2 eggs in a container.

2.Beat the eggs into a frothy shape.

3.Add a bowl of noodles.

4.Add 2 tablespoons of sugar.

5.Add 2 tablespoons cooked oil.

6.Mix into a dough and let rise for 20 minutes to set aside.

7.Make a good agent.

8.Roll out the agent into long strips.

9.Place long strips of gluten tightened on both sides in opposite directions, pick up and twist into flowers.

10.Screwed twist.

11.Pour in the bottom oil, 60% hot, and put in the twist flowers.

12.Fry the twist until golden brown on both sides.

13.Remove the dry oil and serve.

Raw material formula (about 168 finished products, weighing about 6 kg) 5 kg of flour kg of granulated sugar powder kg of vegetable oil kg of milk powder kg of alkali powder (kg in winter) kg of alum kg kg of vegetable oil consumed 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 loose 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 standard 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%.

If you master the recipe and make it, you can actually make this crispy food at home, so in life, we don't always need to be entangled in making, if you learn by heart, master some skills, you can easily complete it at home, and enjoy the joy of making your own food.