How do you fry twist at home? How to fry twist at home

Twist is a very important snack when I was a child, before my grandmother fried twist to sell, when I was a child, I always watched my grandmother fried twist, and sometimes I would help (ps: I can only eat the twist I made, because it is too ugly), grandma will give me the freshly fried twist every time, it is really fragrant and crispy, and it is delicious. Think about the family at that time, although not rich but feel very happy, now grandma no longer fried twist flowers to sell, but occasionally make some of their own to eat.

How to make crispy twist flowers.

Ingredients required: 1 kg of flour, 100 grams of sugar (if you like salty, you can replace it with salt), 150 grams of water, appropriate amount of vegetable oil, appropriate amount of lard, 2 grams of baking powder. (The ingredients used are definitely not more than 5 yuan).

1.Weigh all the ingredients with an electronic scale, and use the flour directly with the flour you usually use at home. First, take 300 grams of flour and put it in a bowl, then put the sugar into the water, stir with chopsticks until the sugar and baking powder are all melted, and then pour the sugar water into the 200 grams of flour and stir until the sugar and baking powder melt.

Pour the melted sugar water into the flour, stir while pouring in, stir into a flocculent shape and knead it into a dough by hand, wrap it in a layer of plastic wrap and put it aside for later use. (My grandmother said it was called making oily skin).

2.Pour the remaining 200 grams of flour into the basin, put the cooked lard after solidification into the flour, crush the lard by hand, and then stir vigorously with chopsticks or a spatula until there is no dry flour, the amount of lard is about 150 grams, you can't use liquid lard directly, the lard is naturally cooled and solidified after cooking, and then kneaded into a smooth dough (this is called making puff pastry).

3.After the oil skin and puff pastry are all ready, let the oil skin roll out into a round dough, then put the puff pastry in the middle, wrap it and pinch it tightly, after making it, use a rolling pin to roll it into an oval or rectangular shape, roll it out a little thinner, after rolling it out, grab one end with your hand, roll it up from the bottom up, wrap it in plastic wrap after rolling, and put it aside to relax for about 20 minutes.

4.When the plastic wrap is up, the dough roll is rolled out into a rectangular shape with a thickness of about 1 centimeter, and then cut it into strips of about 1 centimeter with a knife. After all are cut, take one of them and rub it into a slender strip with the palm of your hand, then fold it in half, pinch it tightly at the joint, and then twist it a few times like a rope, and then stretch it a little longer and fold it in half again, and then screw it a few times, the interface must be pinched tightly, or it is easy to open when it is not fried.

Prepare the remaining faces one after the other for later use.

5.Start to burn the oil below, pour an appropriate amount of cooking oil into the pot, pour a little more, turn the oil temperature to 7-8 when it is hot, turn to medium heat, put the good twist into the oil pan and fry, do not push it hard when frying, because the twist we make is particularly crispy, but also layer by layer, it is particularly easy to break if you use force, you must gently dial it until the fried twist is golden and you can take out the oil control, and you can enjoy it after cooling, especially crispy.

First of all, the dough is ready, then made into the shape of a twist, add some alkaline noodles, and then put some baking soda, so that the taste will be more fluffy and delicious, put it in the oil pan and fry it until golden on both sides, very crispy and delicious.

1.Three small bowls of flour, add yeast or dough primer to rise until fluffy.

2.Add a little water, honey, sugar, four eggs and an appropriate amount of lard to the flour and until smooth. The dough and the oil surface are one-to-one, and the dough and the oil surface are mixed and reconciled.

3.Each twist flower is two strands, which are applied separately and then rubbed together.

4.Fry in a pan. The twist fried in this way is crispy and delicious, and it is not bad to sell outside. Twist flowers are sweet and salty, and sugar and salt are added to your taste.

1. Prepare the ingredients first: flour, salt, sugar, and oil.

2. Take an appropriate amount of flour.

3. Add a spoonful of salt, some sugar, and a little red oil to the flour.

4. Stir it well with your hands.

5. Start adding water and noodles, and when mixing noodles, the water should be added many times, adding while mixing the noodles, and then mixing into a dough.

6. Cover and let rise for 10 minutes.

7. Sprinkle some flour on the board after the noodles wake up, and then knead them again.

8. After kneading, roll it out with a rolling pin.

9. Cut it into small strips with a knife.

10. Take a small strip of noodles and rub them into long strips by hand.

11. After rubbing to the appropriate length, use two hands to rub the two ends of the strip in both directions.

12. Lift the two ends of the noodle, and it will twist into a twist on its own.

13. Rub the twisted flower for the first time on the board, turn it again with your hand, press the dough behind, and the twist at this time is done. Stuffy locust.

14. Let's fry the twist flowers, when the oil temperature is hot, put in the twist flowers that have just been made, remember to fry them slowly over low heat, if the fire is large, it will be easy to burn.

15. When the color is golden, you can take it out, and the color should not be too heavy when it comes out of the pot, because the color will continue to darken after the twist comes out of the pot.

16. After frying, you can break it with your hands to see, it is very crispy.

Ingredients: Flour: 1000 grams Baking powder: 10 grams Eggs: 1 Milk: 400 grams White sugar: 50 grams Cooking oil: 500 grams.

Method: 1. Pour the flour into the container and add baking powder. Baking powder can make twist fluffy and crispy.

2. Add an egg to the flour of baking powder, milk with white sugar, and about 10 grams of cooking oil. When mixing noodles, don't mix too softly.

3. The dough needs to be rested for about 30 minutes.

4. Wake up the dough, sigh, and cut into strips.

5. Roll the noodles into long strips, so that they can be twisted into a twist for a while.

6. Rub the long noodles, screw them together, fold them in half twice, and they become the shape of twists.

7. Put the twisted twist on the board to wake up for a while, and remember not to open the window to let the wind blow.

8. Pour cooking oil into the pot, heat it, and prepare to fry the twist flowers.

9. When the oil is about 7 hot, put in the twist embryo and fry it on low heat until golden on both sides.

10. When frying twists, turn them frequently, don't just fry one side.

11. After frying, when the twist is out of the pot, stick some white sugar and serve it on the plate.

Teach you how to make honey fried twist flowers, which are sweet in the mouth, crispy on the outside and soft on the inside, and are more delicious than those bought outside.

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.

Ingredients: 400 grams of plain flour, 170 grams of milk, 100 grams of whole egg liquid, 40 grams of corn oil, 70 grams of sugar.

Excipients: 4 grams of salt, 4 grams of yeast.

Soft twist practice:

1. Mix all the ingredients together and form a smooth dough, and exhaust after the fermentation.

2. Divide the dough into small pieces and relax for 10 minutes, the size can be customized.

3. Roll the small dough into length, fold it in half, and then fold it in half and roll it into a twist shape.

4. Cover the rubbed twist with plastic wrap, and let it grow for half an hour for the second time.

5. Heat the oil in the pan, put in a chopstick, and put it into the twist fry when you see that bubbles can immediately appear around the chopsticks.

6. Turn it in time, fry it on both sides of the golden brown and swell, you can take it out, and you can eat it after it is slightly dried.

7. Finished product.

The preparation of fried twist.

1. Except for butter flour, put all ingredients together and stir well.

2. Add flour and knead into a dough.

3. Add butter and continue to knead into a smooth dough, because it is not bread and does not need to be filmed.

4. Proofing to twice the size.

5. Knead and divide the exhaust into 16 small dough of uniform size.

6. Knead the dough into long strips and twist it in one direction, and then fold it in half and twist it into a twist. Proofing for another half an hour, turning the dough once in fifteen minutes, until both sides are well proofed and turning into a very light white fat man.

7. The oil temperature is 150 degrees, fry in the pot, and put it in the pot to float up immediately.

8. If you like the skin to be crispier, it will take a little longer.

Ingredients: 200g flour, 4 eggs, 50g sugar, 60g cheese milk, 80g corn oil

Seasoning: Appropriate amount of peanut oil, appropriate amount of salt, 3g of baking powder, 3g1 of baking soda, and other ingredients except flour are mixed and stirred together.

2. Add flour and stir into a flocculent shape.

3. Mix into dough for more than 10 minutes.

4. Knead the dough smoothly and roll it out into a rectangle.

5. Cut into long strips with a knife.

6. Take one of them and twist it into this shape.

7. Then lift the two ends, drag them, twist them into a twist shape, and a twist is ready.

8. Make all the twists in turn and arrange them on the plate.

9. Put an appropriate amount of peanut oil in the pot, heat over high heat and turn to medium heat.

10. Put in the twist flowers and fry them until the twist flowers turn golden brown.

11. Fried twists.

How do you make fried twist? Add salt and boiling water to the glutinous rice, knead the dough, roll it out into long strips, take two long strips, twist and rotate back and forth, and the twist flowers are baked and fried.

Supermarket 15 pounds, 2 eggs at home is OK.

It's the New Year, teach yourself to fry twist flowers at home, golden and crispy, and it's so delicious in one bite!

Fry crispy twist at home by yourself.

Ingredients: 220 grams of ordinary flour, 2 eggs, 15 grams of oil, 6 grams of salt, 10 grams of sugarMethod 1, eggs, sugar, salt, oil, flour mixed and kneaded, wrapped in plastic wrap, proofed for about 1 hour (Qiqi pestered me, put it for more than 2 hours).

2. Take off the small agent and rub it into long strips according to the thickness I want, and I rub them into slender strips of about 34cm.

3. Fold the two ends in half, twist in the opposite direction, do not let go and then fold in half, twist slowly, and naturally roll into a small twist.

4. After screwing, the butt end is fixed by hand, and it is easy to loosen when the oil is not entered.

5. Put in the oil temperature when it is hot at 2 and fry over low heat.

6. When frying to light yellow, pay attention to turn off the heat and control the oil and remove it.