The practice of two color twist, the traditional twist method

Ingredients: flour, warm water, yeast, spinach juice.

Steps: Step 1: Mix 300 grams of flour with an appropriate amount of warm water and yeast, mix into a smooth dough, and put it in a warm place to rise.

Step 2: Mix 300 grams of flour with warm spinach juice and yeast, mix into a smooth dough, and put it in a warm place to rise.

Step 3: Exhaust the fermented white dough and knead it well.

Step 4: Evacuate the fermented green dough and knead it well.

Step 5: Roll out the white dough into a rectangle.

Step 6: Roll out the green dough into a rectangle.

Step 7: Cover the white dough with the green dough and have water in the middle as a binder.

Step 8: Cut it into thick strips and twist the thick strips into rolls in reverse.

Step 9: Tie a knot.

Step 10: Wrap the two ends around the circle to form a wreath.

Step 11: Take an appropriate amount of dough, knead it into long strips and divide it into three parts, and knead one end together.

Step 12: Braided into a three-strand braid, put the mouth down, steam all the flower rolls on the pot for 25 minutes, turn off the heat and simmer for 5 minutes before boiling.

Tips:1The dough should be moderately soft and hard, not too soft, too soft and steamed out of the taste is not good, too hard is not easy to match.

2 .After steaming, turn off the heat and simmer for 5 minutes before boiling.

People who can cook are actually very attractive, so if a boy wants to pursue a girlfriend, being able to cook is definitely a very big advantage, so try this two-color twist roll first.

Mix 300 grams of flour with an appropriate amount of warm water and grams of yeast, mix into a smooth dough and place in a warm place to rise.

Mix 300 grams of flour with warm spinach juice and yeast, mix into a smooth dough and leave in a warm place to rise.

Exhaust the fermented green dough and knead it well.

Evacuate the fermented white dough and knead it well.

5.Roll out the white dough into a rectangle.

6.Roll out the green dough into a rectangle.

7.Cover the white dough over the green dough with water in the middle as a binder.

8.Cut it into thick strips and twist the thick strips in reverse into rolls.

9.Tie it in a knot.

10.Wrap the ends around the circle to form a wreath.

11.Take an appropriate amount of dough, roll it into long strips and divide it into three portions, and knead one end together.

12.Braided into a three-strand braid, put it downward, steam all the prepared flower rolls in the pot for 25 minutes, turn off the heat and simmer for 5 minutes before boiling.

The two-color twist roll is no pressure for parents, but for young people who come to eat, can you really do it alone? Believe in yourself, with the perfect cooking method, you can definitely do it perfectly.

Twist twist is one of the fried foods, the shape is hinge-shaped, so it is also called "hinge stick". There are two flavors: sweet and salty. There is a difference between sweetness and sugar (sprinkled with granulated sugar on the outside) and no sugar.

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

Method 1Preparation 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.

The color of the quality standard is 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%.

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.