How to make steamed twist? What is the production method of steamed dumplings?

It is a high-quality halal snack in Beijing, which is very popular with the people, and its production is more troublesome. The color of the steamed twist is brown and yellow, the texture is crispy, sweet and delicious.

Material. Alum, alkali, brown sugar, sugar osmanthus, warm water, flour, boiling water, hemp seeds, peanut oil.

Method. 1.Put alum, alkali, brown sugar, and sugar osmanthus in a pot in advance and dissolve them with warm water.

2.Then pour in the flour and mix evenly, and then foil the long strips and stir them up for a while, and then knead them into a small dose of 40 grams. <>

3.Mix the hemp seeds with boiling water, stick the small agent on the mixed hemp seeds, and break them into a small barcode of 10 cm long on the plate, and then put them in 3 to 4 layers.

4.After the food is done, pick up two small pieces of rope and break it into 2 even long ropes by hand, fold two back and forth into 8 sticks, pinch the two ends together, form two sharp ends, medium and large jujube core shape or fan shape, and fry it to become it.

5.When frying, the peanut oil in the pot is hot, hold the pinching head of the steamed bun twist, put the blank into the oil pan and swing back and forth to make it set, wait for the blank to be slightly stiff, fry the whole in the oil, and fry it into brown and yellow.

Ingredients: alum, alkaline noodles, sugar, sugar osmanthus and warm water.

Roll the dough into round strips, remove the agent, roll into strips about 2 inches long, dip in water and sesame seeds, cover with a damp cloth, and let it <> for another 40 minutes

Take a small strip and knead it into a thin strip about one foot two inches long and two points in diameter, and fold it into two from the middle, pinch the two ends of the closure together and put it horizontally, and then take a small strip to make the same shape, and then pinch the two ends of the two together, stretch it into a foot and two inches long, fold it diagonally in half from the middle, so that the left side of one end is pressed on the right side of the other end, and then gently pinch together, that is, it becomes a steamed twist blank.

Use peanut oil to fry the steamed bun twist blank until golden brown.

When making steamed dumplings, the first thing to do is to make the noodles alive, add eggs and an appropriate amount of salt to the flour, and pull them into thin strips. Then when the oil temperature is 7 hot, fry it in the pan until crispy.

Ferment the dough first, add alkaline noodles, cut it into long strips, rub it by hand, then twist it, make a twist, put it in hot oil to fry, and it's done.

Put osmanthus, brown sugar, alum, alkali in a pot, then put in warm water to melt thoroughly, pour in some flour and roll into long strips. Finally, make it look like a twist, put it on a plate, fry it in oil, and sprinkle it with sesame seeds.

1. First of all, prepare 500 grams of high-gluten flour and 2 eggs. Flour: In order to make the fried dumplings strong, it is best to use high-gluten flour.

2. The purpose of putting eggs is to make the dumplings more crispy and crispy, and the taste will be better. You can also choose not to put it according to your preference, but if you put it, the fried dumplings will be more fragrant and delicious.

3. Knead the dough to achieve three lights: hand light, basin light, and face light, cover the basin and let it rise for 30 minutes.

4. After the dough wakes up, knead it into strips of the same thickness, and the finer the kneading, the better. If the dough is stiff and you can't move when rubbing, you can moisten your hands with water first, and then rub them to shake.

5. After rubbing the strips, put them in oil and continue to proof. Pay attention to the fact that the proofing must be good, otherwise it will be easy to break if the proofing is not good. In summer, soak in oil and wake up for 1 hour to fry, and in winter, it takes a long time, it is best to wake up at 7 o'clock in the morning, and fry it at 5 o'clock in the afternoon.

Note that you must soak the entire strip in oil.

6. Pay attention to the proofing strips while slowly pulling them down, remember not to use too much force too fast, otherwise it will be easy to break.

7. When you put it in the pan and fry it, you must straighten the strips, so that it looks good when it is fried.

8. Note here that the speed of frying must be fast, otherwise the shape will not look good if the action is slow.

Summary. Ingredients: water, black sesame seeds, eggs, salt, flour, cooking oil [production steps]:

160 ml of water, 15 grams of black sesame seeds, one egg, 5 grams of salt, 300 grams of flour 1First of all, pour 160 ml of water into a large bowl, add 15 grams of black sesame seeds, beat an egg, add 5 grams of salt, stir with chopsticks and mix evenly, add 300 grams of flour, stir while pouring, the amount of flour should be determined according to the size of the egg, stir into a flocculent shape with chopsticks, and knead into a large dough with moderate hardness and softness. 2.

Sprinkle the panel with dry flour, put the dough on the panel, roll out a slightly thinner rectangular dough cake with a rolling pin, cut it into long strips of uniform size with a knife, sprinkle dry flour on top to prevent sticking, take a long strip after cutting, rub it with your hands, knead it into noodles that are thinner than chopsticks, put the kneaded noodles into a large bowl with cooking oil (the oil should not pass the noodles), and put them all in for about an hour 3Stretch the noodles while waking up, wrap them around your hands, take a noodle and connect them together to continue winding, wrap them with two chopsticks to support both sides, slowly stretch the noodles to make the noodles thinner, put the noodles in the pot into the hot oil and fry them until they are set, slowly pull out the chopsticks, continue to fry until one side turns yellow, turn over repeatedly, fry until both sides are golden and you can fish out, our dumplings are ready, very delicious.

Friends, I really don't understand, you can be more specific.

Ingredients: water, black sesame seeds, eggs, salt, flour, cooking oil [production steps]: 160 ml of water, 15 grams of black sesame seeds, one egg, 5 grams of salt, 300 grams of flour 1

First of all, pour 160 ml of water into a large bowl, add 15 grams of black sesame seeds, beat an egg, add 5 grams of salt, stir with chopsticks and mix evenly, add 300 grams of flour, stir while pouring, the amount of flour should be determined according to the size of the egg, stir into a flocculent shape with chopsticks, and knead into a large dough with moderate hardness and softness. 2.Sprinkle the panel with dry flour, put the dough on the panel, roll out a slightly thinner rectangular dough cake with a rolling pin, cut it into long strips of uniform size with a knife, sprinkle dust tung dry flour on top to prevent sticking, take a long strip after cutting, rub it with your hands, knead it into noodles that are thinner than chopsticks, put the kneaded noodles into a large bowl filled with cooking oil (the oil should not pass the noodles), and put them all in to wake up for about an hour 3

Stretch the noodles while waking up, wrap them around your hands, take a noodle and connect them together to continue winding, wrap them with two chopsticks to support both sides, slowly stretch the noodles to make the noodles thinner, put the noodles in the pot into the hot oil and fry them until they are set, slowly pull out the chopsticks, continue to fry until one side turns over the noodles, turn them over repeatedly, fry them until they are golden on both sides, you can fish them out, our dumplings are ready, and the orange is very delicious.

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.

The method of twisting is as follows:Tools: 250 grams of high-gluten flour, 50 grams of low-gluten flour, 5 grams of yeast, 15 grams of corn oil, 2 grams of salt, 50 grams of Mianbai Chong Panqi sugar, 40 grams of egg liquid, 15 grams of milk powder, 170 grams of water.

1. Put all the food loose ingredients into the bread machine bucket, open the bread and dough program, and run it twice for a total of 30 minutes.

2. Divide the dough into 15 parts, then roll it round, cover with plastic wrap and relax for 15 minutes.

3. Roll out the loose dough into a rectangle.

4. Roll from bottom to top.

5. After rolling, rub a little longer, cover with plastic wrap and relax again for 15 minutes.

6. After relaxation, it is kneaded into slender strips.

7. Fold it in half and pinch both ends tightly, put the fingers of your right hand into the noodles without moving, and rub your left hand in one direction to make the two strands entangled.

8. Fold it in half, put one end into the other end of the ring, and then twist it by hand.

9. In this way, all the ferments are done in turn, and the fermentation is doubled to the original size.

10. Pour more oil into the pot, burn it to 4 hot, put it in the Maqi jujube peanut billet and fry it over low heat.

11. After one side is fried, turn it over and fry it until both sides are golden and take out.