Do you want to ferment twist in the end, and why steamed twist is not secondary fermentation

There is no need to ferment to make twist, but the dough should be allowed to rise after kneading.

Twist method:

Ingredients: 250 grams of flour, 5 grams of baking powder, 5 grams of sugar, 1 egg, 15 grams of oil, 2 grams of salt, baking soda, 130 grams of water.

Steps: 1. Mix the yeast with warm water, then add the evenly mixed eggs and oil, add flour and all ingredients, and knead into a smooth dough; 2. Cover with a lid and place it in a warm place to ferment twice as large;

3. Grease the dough, put in the dough, cover it with plastic wrap, press it into a large piece by hand, and let it stand for more than ten minutes;

4. Cut into long strips with a knife;

5. Rub it into smooth strips by hand;

6. Twist the thick strip in the opposite direction, lift both ends, and twist it naturally;

7. Then twist the screwed strength in the opposite direction, lift both ends and twist them, and stuff one end into the other end;

8. Drain into a flat dish, cover with plastic wrap, and let it ferment in a warm place for a second time for 35 minutes;

9. The oil in the pot is 150 degrees, and the twist is twisted and blistered;

10. Turn the twist flower after it floats and fry it until golden brown on both sides.

Tips: 1. Twisting the twist looks simple, and you have to do a few to master the skills. This twist is twisted too much, the noodles are kneaded a little finely, and I prefer to eat coarser twists; 2. If you like to eat crispy twist flowers, don't use dough, knead more finely, when kneading strips, you can wake up for a while and then knead, it is easy to knead finer.

There is no need to ferment to make twist, but the dough should be kneaded for a period of time.

Twist the practice, prepare the material:

Flour: 500 grams, sugar: 100 grams, water: 130 grams, eggs: 2 pieces, baking powder: 5 grams, vegetable oil: 300 grams.

1. Pour water, eggs, sugar, 10 grams of vegetable oil, flour and baking powder into the bread machine bucket in turn.

2. Knead into a smooth dough.

3. Rub into a small agent.

4. Evenly smear vegetable oil on each agent, then cover with plastic wrap for an hour.

5. Roll the noodles into long strips and twist the two ends in opposite directions.

6. Pinch the two ends, lift them, and twist them into twists naturally.

8. Pour oil into the pot and boil until it is hot, then add the twist blank and fry it until golden brown.

Fermentation is required to make twist flowers. The twisting method is as follows:

Ingredients: All-purpose flour.

280g, salt.

Appropriate amount, sugar. Appropriate amount, eggs.

Appropriate amount, oil. To taste, baking soda.

Amount. 1. First of all, put the prepared flour, salt, sugar, eggs and baking soda together and mix well.

2. Then slowly knead the dough with your hands and let it stand for 120 minutes.

After a few minutes, divide the raised dough into small doughs.

4. Knead the dough into a long strip by hand.

5. Pinch one end and fold it in half from the middle.

6. Then twist the strip.

7. Pull the two ends of the strip together, pinch it tightly, and make a twist.

8. Heat the oil in the pot.

9. Add the twist flowers and fry them until the twist turns yellow.

10. After frying, put it out, and this is done.

Hello, it's proofing, not fermentation. Crispy twist recipe: 100 kg of flour, 100 kg of salt, 15-35 kg of sugar (or glucose), 5-10 kg of salad oil, 100 kg of flour crisp, 100 grams of fresh creamer, 26-30 kg of 30-degree warm water.

Operation process: Add the flour to the salad oil and mix well. Add salt, sugar, flour crisp, fresh creamer and flour water to dissolve, then stir and add to the mixed flour, mix into a dough, ferment for 30-50 minutes, knead into a small agent, knead the strips, twist into a twist, and put it into a 160-180 degree oil pan to fry.

It only represents a personal opinion, don't spray if you don't like it, thank you.

Summary. The reason why steamed twist does not need a second fermentation is because steamed twist is a traditional food without added yeast or starter culture, and its fermentation mainly relies on the carbon dioxide bubbles produced by the fermentation of natural yeast in the dough to make it expand and form a cavity. In the process of making steamed twist, the dough needs to go through the fermentation step first, so that the gluten protein inside it is relaxed, and the dough becomes soft, so that it can be expanded during the steaming process.

Therefore, steamed twist flowers do not need to be re-fermented, but can be steamed directly.

The reason why steamed twist does not need a second fermentation is because steamed twist is a traditional food without the addition of yeast or starter culture, and its fermentation mainly relies on the carbon dioxide bubbles produced by the natural yeast in the dough to ferment the mountain type to make it expand and form a cavity. In the process of making steamed twist, the dough needs to go through the fermentation step first, so that the gluten protein inside it is relaxed, and the dough becomes soft, so that it can be expanded during the steaming process. Therefore, steaming twist does not need to be fermented twice, but directly steamed lead, which is ripe, that is, Huai Xunke.

Thank you so much! Good kiss.

In daily life, many people especially like to eat twist flowers. Twist is delicious and nutritious, and is a very tasty dessert. So do you need to fry yeast in oil?

How much baking powder should we put in crunchy twist? The following will teach you whether to put yeast in crispy twist flowers?

Do you need yeast to fry twist?

Need it, otherwise it won't taste good!

Twisting ingredients: 250 grams of flour, 5 grams of baking powder, 5 grams of sugar, 1 egg, 15 grams of oil, 2 grams of salt, baking soda, 130 grams of water.

Exercise: 1. Mix the yeast with warm water, then add eggs and oil and mix well, add flour and all ingredients, and knead into a smooth dough;

2. Cover with a lid and put it in a warm place to ferment twice as large;

3. Apply oil to the dough table, put in the dough, cover with plastic wrap, press it into large pieces by hand, and let it stand for 10 minutes;

4. Cut long strips with a knife;

5. Rub it into smooth strips by hand; 6. Twist the thick strip in the opposite direction, lift both ends, and twist naturally;

7. Twist the tightening force in the opposite direction, lift both ends and twist, and insert one end into the other end;

8. Strain into a flat plate, cover with plastic wrap, and ferment in a warm place for another 35 minutes;

9. The oil in the pan is 150 degrees, twisted, and small bubbles;

10. Twist and fry until golden brown on both sides.

2. The firepower should not be too big when frying twist, because it is too big and easy to paste.

The above is to share with you whether to put yeast in making crispy twist flowers and its production process, I hope it can help you.

Fermentation time is 2 to 3 hours.

The method of soft twist is as follows:

1.Ingredients: 500 grams of flour, 5 grams of baking powder for auxiliary ingredients, appropriate amount of seasoning, salad oil, a little salt, an appropriate amount of sugar, and an appropriate amount of milk;

2.Put 500 grams of flour into a basin, add 5 grams of baking powder, an appropriate amount of sugar, a little salt, pour in warm cherry plum water or milk in batches, stir evenly and knead into a smooth dough, cover with plastic wrap to keep the surface of the dough moist, and ferment;

3.When the dough is fermented to twice the original size, sprinkle a little dry powder on the board, knead the dough evenly, and divide it into blocks of equal size;

4.Take one of the pieces and cut it into 3 small agents again, one agent is the amount of dough of a twist flower, and roll the small agents into long strips;

5.Hold one end of the strip in each hand, gently shake it and pinch the two ends in the air, and the strip will automatically close to the strength;

6.Operate again according to the above method to complete the production of hemp peanut embryo, and make others in turn;

7.The prepared raw embryo is covered with plastic wrap for secondary fermentation for about 20 minutes, and when the cooking oil is put into the pot and boiled until it is hot, the hemp peanut embryo is added;

8.Fry until golden brown on the outside, then remove from the pan, control the oil and serve hot.

No, you can't. Here's how:

Step 1> Add 500g of all-purpose flour to the basin; Add 50g of sugar, 5g of baking soda, 30g of cooking oil, and 210g of water into the basin; Knead it slightly to form a smooth dough and let it sit for 10 minutes, but don't knead it for too long to avoid gluten.

Step 2> Divide the awakened dough into three with a knife.

Step 3> Roll the dough into long strips, about the thickness of two big fingers.

Step 4> Knead the dough into a ping-pong ball dough with your hands.

Step 5> Roll the dough into long strips about the thickness of your little finger (the thickness of a big finger) and let it rise for 10 minutes.

Step 6> Fold the strip in half; With the left hand, pinch the ends of the strip and gently press the fold of the strip in half with the palm of your hand; Use the palm of your hand to rub the noodles forward or closer to you.

Step 7> Lift the ends of the noodles with both hands and pinch the first ends of the strips tightly.

Step 8> Stuff into the loop at the fold of the half, and pull the knot out of the loop to fix it; Make a twist dough with all the dough according to the steps of .

Step 9> finished product.

Step 10> Put hemp peanut dough embryo; Fry slowly over medium heat, and after frying for a few minutes, turn over the twist.

Step 11> When the twist color turns golden, you can put out the filter oil and cool it into a sealed bag for preservation.

Step 12> Finished product appreciation.

Many people don't know whether to add yeast powder to fried twist? Yes, otherwise the taste is not ideal. Pour in an appropriate amount of yeast powder first, then add flour, eggs, oil and other ingredients and knead into a smooth dough.

After that, cover the lid and put it in a warm place to ferment, grease the panel, put the dough on top and cover it with plastic wrap, then press it into large pieces by hand, put it for more than ten minutes, cut the knife into strips, knead it into smooth strips, and then twist it into twists in the opposite direction. After placing it in a flat plate, you need to cover it with plastic wrap, put it in a warm place and ferment it again for about half an hour, and then you can get up from the pot to burn the oil, put the twist flowers in it and fry it, and then turn it until it floats until both sides are golden brown.