Twist to do this, have you learned?

If you want to eat crispy small twist flowers, you don't have to buy them, the proportional recipes are all told to you, and you can open a store <> if you learn it

Ingredients: flour, sugar, oil, eggs, water, baking powder

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.

When mixing the dough, add oil first, or add it directly after mixing evenly, do not add water first, add water first, the water will be combined with the protein in the flour first, and it will not be crispy.

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.

Be sure to fry it slowly on low heat, it will be soft if it can't be blown through, but don't blow it up, it will be hard if it's fried. In addition to the recipe, heat is the key to the success of this crispy little twist.

Fry until the surface is golden brown, remove the oil, and let it cool to become very crispy.

The crispy little twist is ready, crispy and sweet, and it will be broken with a light grip on your hands.

It turns out that the twist is made in this way, and today it is taught. The twist made in this way is very delicious and crispy.

I learned, first add an appropriate amount of flour, salt, sugar, and sesame seeds to the bowl, then add an appropriate amount of water, stir it, make a twist, and put it in the oil pan to fry it.

The method of twisting, prepare flour, as well as sugar, etc. put it in a bowl, after the dough is proof, the dough is cut into several pieces, and then made into the shape of twist, put oil in the pot, and the twist is fried in the pot, and the color is golden and delicious.

Egg twist

Prepare the ingredients: about 300 grams of flour, 4 eggs, 40 grams of caster sugar, 30ml of vegetable oil.

Steps:1First, add an appropriate amount of sugar to the flour, stir well, and then beat in the eggs. If you don't feel that the amount of liquid is enough during the dough mixing, beat in 1 egg. Until the flour is kneaded into a dough.

2.Add vegetable oil to the dough and continue to mix until the dough is fully absorbed, wait until the dough is soft and smooth, and finally put the dough in the refrigerator overnight.

3.The next morning, take out the dough and knead it again, then roll the dough into long strips, divide it into small portions, take one portion and slowly knead it into thin pieces.

4.Hold one end of the noodles in each hand, reverse the strength, and then fold it in half, it will naturally become a twist shape, and then reverse the strength, and then fold it in half, and close the mouth well, so that the twist is rubbed.

5.Rub the rest of the dough in turn, then cover with plastic wrap and let rise for a few minutes.

6.Pour an appropriate amount of oil into the pot and heat it, then put in the kneaded twist flowers, turn on low heat and fry slowly. The twist will gradually grow larger and float.

7.Fry the twist for a while, wait until the surface is fried until golden brown, the color is even, and finally the fried twist is removed to control the oil.

Fresh milk twist

Steps: 300 grams of flour, 200 grams of fresh milk, 20 grams of sugar, 4 grams of yeast, 1 mg of baking soda, about 10 grams of refined salt, 20 ml of oil, 15 ml of water.

Steps:1Add sugar and yeast to warm milk and stir well, then pour into the flour and mix into a dough. Knead the dough until it is evenly smooth and pour in 20 ml of oil.

2.Place the dough in a warm place, then cover with plastic wrap and let rise for about 1 hour.

3.Mix 15ml of water, 10mg of refined salt and 1mg of baking soda and stir well, then pour into the dough and knead well. The dough is left to a warm place again to rise, and finally the fermented dough is placed in the refrigerator.

4.Remove the dough from the refrigerator and place it on the panel to let it rise slightly. Then cut the dough in half and press it into long strips, and then work on the other half in turn.

5.Stack two small strips together and press them down the middle with chopsticks. Take one of the servings and turn it as you stretch it. Fold the two ends of the noodles together so that the twist is braided.

The practice of frying twist flowers.

Microwave the milk, let it dry until warm, add the yeast and let it melt. This step is very important, and the yeast must be fermented well before doing the next step.

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Stir the egg mixture well, add the milk yeast liquid and stir well.

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Then pour in flour, sugar, salt, and stir with chopsticks to form a flocculent.

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