How to make crispy twist, how to make crispy small twist?

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.

1.Group photo of twist materials. You need 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, and 2 grams of salt.

2.The yeast is first dissolved with warm water, the warm water is more than 30 degrees, and it is not hot to the hand, and the amount of water may be slightly different depending on the water absorption of flour. Pour flour into the basin first, knock an egg, then add oil, yeast water, sugar and baking soda.

3.Mix all ingredients in a basin, knead into a dough, cover with plastic wrap or cover directly, and let rise for 20 minutes.

4.Cut the dough into small pieces one by one, knead it into shorter strips, and roll it directly into long strips to retract. Put it back in the basin and let it rise for a few minutes, because there is oil in the dough, don't worry about them sticking together, and you should pay attention to the less oily version when proofing, maybe it will stick.

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, stuff the two ends of the twist into a small circle, and pinch it gently, otherwise the twist will be loose when fried. ** Is just done with a complete twist.

7.The twist is rubbed well, and it looks so good together.

8.Put oil in the pan, twist when the oil temperature is hot, and fry slowly over medium heat. The pot is on the small side, and I fried it in two batches.

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.Twist fried until golden, use a strainer to remove the oil, if you want to eat particularly crispy, fry it for a longer time on low heat, mine is enough.

11.Such a large basket of golden and crispy twist flowers, I want to take it to the sisters' evening hot pot party, a beautiful pre-dinner snack, you can also eat it in the hot pot, enjoyable!

You can also make crispy and crispy little twist flowers at home, the method is simple, the taste is crispy, and it is not greasy at all!

Ingredients: 150 grams of plain flour.

1 egg (67 grams in shell).

Salt 3 g Cooking oil 10 g

Black sesame seeds 10 grams.

Water 30 grams.

The preparation of crispy small twist flowers.

Add eggs, salt, cooking oil, and black sesame seeds to the flour and stir well, then stir while pouring water, stir well and knead into a hard dough, cover with plastic wrap and let rise for 40 minutes.

Take out the awakened noodles without kneading, directly knead them into thick strips, roll them into rectangular slices with a thickness of about 1 cm with a rolling pin, cut them into small strips of about 1 cm, and cover them with plastic wrap (to prevent them from drying and rubbing).

Take a small strip and put it on the board to rub it finely and long, and then rub it with both hands in the opposite direction (or hold one end with one hand and rub the other hand in one direction), lift it up and fold it to automatically twist together, and then put it on the board to fix one end and the other end and rub it again.

Heat the oil to 50% hot (there are many small bubbles around the chopsticks in the pot), put in the twist flower, keep turning after the twist floats up, so that it is evenly colored, and fried until golden brown can be fished out (the whole process is fried over low heat, I use corn oil to light color).

After cooling, you can enjoy the fragrant and crispy little twist flowers you made.

Tips:

The production of crispy twist flowers.

Recipe: 2000g of low-gluten flour (ordinary flour is also acceptable).

500g sugar

300g of lard

Leavened dough 500g

300g of eggs

About 500g of water (In pastry making, water is the most difficult to say, and there is a big difference in the amount of water absorbed by the north and south, the season, and the flour, so please understand!) ）

Process flow: 1Noodles: Put the low-gluten flour in the middle of the table into a pool, put the eggs, sugar, and water in the container and stir until the sugar melts, then add lard, quickly whip with chopsticks until emulsified, and then pour it into the noodle pool, knead and mix with flour and fermented dough into a smooth and slightly hard dough, moisturizing for about half an hour.

The time is slightly shorter in summer and longer in winter. ）

2.Forming: Roll out the dough into centimeter-thick dough sheets, cut into noodles 1 cm wide and 6 cm long, (brush the dough with oil to prevent dry skin) one by one into strips slightly thicker than chopsticks, twist the two ends together, and wear the strip head from the ring at the other end, and slightly expose the tip of the green bill.

3.Frying: electric fryer, oil temperature set at 160, ordinary pot for home production, oil temperature control at eighty percent hot, frying under twist blank, pay attention to keep low heat slightly rolling, slowly fried to golden brown, hard appearance can be out of the pot.

Product features: Crispy and delicious, rich egg aroma.

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.

When you see the twist, let's do it if you want to eat it!

Ingredients: 400 grams of flour.

140 grams of milk.

2 eggs (my 2 eggs are quite large).

Oil 20 grams. 40 grams of sugar.

2 grams of salt, 4 grams of yeast.

Step Method.

Heat the milk to hand temperature, sprinkle the yeast and mix well. (The water absorption of flour is different, and the amount of milk can be increased or decreased at any time).

Stir the eggs and oil well, pour in the milk and yeast liquid and stir well.

After mixing the flour, salt and sugar evenly, add 3, knead into a dough, the dough is not sticky, soft, and after the dough, knead and beat for a while, smear with oil, and ferment to twice the size of the original dough.

Pat the dough into a rectangle, cut it into long strips and let it rise for 10 minutes.

This is the proofed dough, divide the dough into two large sheets, pat into rectangles, and divide them evenly.

Take a long strip of noodles and knead it evenly, hold one end in each hand, twist it in the opposite direction, rub it forward with your left hand, rub it backward with your right hand, hold the two ends and pile it on the panel after you have good strength, [size=+0] fold it in half, and lift it up with your hands at both ends.

The twist is rubbed, then let's start to fry the twist, put oil in the pot, when the oil temperature reaches 8 into the heat, turn off the heat, wait for 2-3 minutes, you can put the twist into the pot, at this time in the low heat slowly fry through, holding chopsticks in the hand to constantly turn the twist, so as not to twist paste, the color is also very good-looking when you can get out of the pot. Put it on the blotting paper and absorb the oil.

How to make crispy little twist? Add sugar, salt, and eggs to the flour, stir well, knead into a dough, slice and twist the twist, and fry in the pan until golden brown and remove it.

Crispy little twist explains the tutorial in detail.

Ingredients: 200g of fried dough sticks, 70g of eggs, appropriate amount of soybean oil.

1. Add eggs and an appropriate amount of water to the fritter powder.

2. Mix into a smooth dough and let rise for 40 minutes.

3. Put some oil on the panel.

4. Roll out the dough into rectangles and bushes.

5. Cut into thin strips.

6. Pick up a stretch and twist both ends in the opposite direction.

7. After screwing, fold it in half and then twist it in the opposite direction.

8. Tighten each one at a time. Hall Mausoleum.

9. Put 1000 grams of soybean oil in a pot.

10. When the oil temperature is 7 hot, put in the twisted small twist flowers one by one and fry them.

11. Stir with chopsticks and fry until golden brown.

12, the twist is ready to play the shed.

Ingredients: 300 grams of flour, 250 grams of pumpkin, 1 egg, 50 grams of milk powder, 5 grams of sugar, 1 gram of salt, 20 ml of oil, 1 gram of baking powder, 2 grams of baking powder.

1. Peel and steam the pumpkin first, crush it with a shovel and press it into pumpkin puree.

2. After the pumpkin is pressed into a delicate pumpkin puree, sift in 300 grams of flour, beat an egg, put in 50 grams of milk powder, 5 grams of sugar, 1 gram of salt, 20 ml of oil, 1 gram of baking powder, 2 grams of baking powder, stir well, do not add a drop of water, and form a soft and smooth dough.

Here you need to add a little baking powder to make the twist more soft.

3. Seal the dough and wait for it to rise.

4. Take out the fermented dough, divide it into six uniform dough pieces, first take a dough mixture, knead it round and then roll it into long strips, rub the two ends in the opposite direction, and then pick up the noodles, the noodles will be automatically screwed together, and then the noodles will be twisted together in the opposite direction, and the noodles will be automatically screwed together again, so that a twist is done.

5. After all the twist flowers are done, ferment for five minutes for a second time, and wait for the oil pot.

6. Pour a small amount of oil into the pot, as long as it can not be twisted, too much oil will be wasted, the oil temperature is just hot, before the oil is smoking, put in the twist, fry it in medium and low heat throughout the whole process, the twist is softer in the pot, and gently dial it with chopsticks to prevent one side from being too heavy.

7. Fry until the color is golden and out of the pot, and it is best to use two pairs of chopsticks to clamp the twist from both ends to control the oil when taking the twist out to prevent the twist from breaking.

The fried twist is very soft and crispy, the milk flavor is rich, and there is a faint sweetness and pumpkin fragrance, it is very delicious, I have eaten the twist for so many years, the first time I have eaten such a delicious twist, the twist flower is really very crispy and delicious, the method and proportion have told you, try it quickly, you will not be disappointed.

The method and recipe of crispy twist flowers, this is crispy, delicious and crunchy, and the method is simple.

Hello Answer! There are many ways to make twist flowers, and they are generally inseparable from the two flavors of salty and sweet, let's see how to do it together? The first crispy small twist method (salty) 300 grams of flour, two eggs, two spoons of peanut oil, an appropriate amount of vegetable oil, 3 grams of refined salt, an appropriate amount of sesame seedsStep 1 Two eggs are beaten into a basin, put two spoons of peanut oil, sesame seeds, 3 grams of salt, put in flour Step 2 Stir into a flocculent shape with chopsticks, knead a smooth dough with your hands, cover it with a lid and let it stand for half an hourStep 3 Take out the dough and roll it out into thin and uniform slices, cut into uniform thin strips, three noodles are stacked together, hold one end, and rub the other end upward.

Fold it in half and twist it out to look like a twist. Step 4 pour oil into the pot and heat it, put the twist into the pot, fry the twist over medium and low heat, and control the oil temperature when the twist floats and turns over, use medium-low heat, do not fry the paste, and take it out and put it on a plate after cooking. The second crispy small twist method (sweet) crispy small twist raw materials flour, eggs, milk, sugar, edible oil, black sesame seeds.

Method 1Put eggs, black sesame seeds, add an appropriate amount of cooking oil, and an appropriate amount of sugar in the flour. 2.

Mix the dough with milk, put it in a basin and wake up. After an hour, knead the dough and cut it into three portions. Take a long roll into a long circle, about cm thick, cut the noodles into long strips, put the cut noodles on the board in turn, rub them into long strips, take the two ends of the noodles in each hand, turn in the opposite direction, feel the strength of the noodles when the two ends are closed, the noodles will be automatically twisted up, and the two hands will turn in the opposite direction, and then the two ends will be closed, and the twist will be formed.

3.Put oil in the pot and heat it, put in an appropriate amount of twist flowers, fry it slowly over low heat. Fry until golden brown and remove and serve!

The above two kinds of twist flowers are selected according to their own taste, if you like to eat salty, you will make salty, and if you like to eat sweet, you will make sweet.

The most authentic way to twist flowers, master this secret, fragrant and crispy, adults and children love to eat.

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