What are the methods and recipes for crispy little twist?

1.200 grams of noodles, 2 eggs, 25 grams of oil, 25 grams of sugar, 2 grams of salt. 2.

Stir into a dough. 3.Divide into 5 grams of small doses and knead into long strips.

4.Fold the two ends of the strip in half to get the strength on it (this step is very important, be sure to get the strength up). 5.

Fold it in half again and it will become a twist (you don't need to be strong when you fold it in half, because the strength on the step just now, then fold it in half just to ease it and become a twist).

To make crispy small twist, you must first 200 grams of flour, 25 grams of oil, 25 grams of sugar, and two grams of salt.

First of all, add an appropriate amount of baking powder to the dough when mixing it, and then the time to wake up the dough should be moderate, so that the noodles will be fluffy; Then, when frying, the oil temperature should be controlled and re-fried so that it is crispy.

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.

The preparation and recipe of the small twist flower are as follows:

About 300 grams of flour, two eggs, peanut oil.

For noodles), two tablespoons, an appropriate amount of vegetable oil (for frying twist), 3 grams of salt, and a tablespoon of sesame seeds.

1. Beat two eggs into a basin.

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2. Put two tablespoons of peanut oil.

3. Add an appropriate amount of sesame seeds.

<>5. Put in a cup of flour (no specific weighing, visual inspection has about 300 grams).

6. Stir with chopsticks to form a flocculent.

7. Knead a smooth dough by hand, cover and let stand for half an hour.

8. Take out the dough and roll it into thin and uniform sheets.

9. Cut into thin and uniform strips.

10. Three noodles are stacked on top of each other.

11. Hold down one end, and rub the other end upward.

12. Fold it in half and twist it out to make a twist.

13. Do it all.

14. Heat oil in a pot.

15. Put the twist into the pot, turn to medium-low heat and fry the twist, and wait for the twist to float and turn over.

16. Be sure to use medium-low heat, don't fry the paste, and take it out after frying.

17. Put it on a plate and eat.

Ingredients: 2 large eggs.

Plain flour 250

Vegetable oil 40 to 50 grams.

Sugar 30 crispy little twist preparation.

Beat the eggs, add the sugar, and mix well.

Add little by little flour to the eggs and add a spoonful of vegetable oil to knead into a ball. It takes a little effort at first, and after a while, the dough has completely absorbed the oil, and the dough is kneaded well, kneaded into a smooth dough, and let it rise for 30 minutes.

There is also a lazy way to save trouble: add egg candy and oil to the bread machine bucket and knead for more than ten minutes, and the dough will be soft and delicate! Take out the bread and put it in a plastic bag and let it rise for 30 minutes!

The proofed dough is soft and delicate.

Rub some vegetable oil on both hands and gently roll the dough into long strips, cut into strips or sheets of dough nearly one centimeter wide, and keep a distance between each small dough or it will stick together.

Gently roll the small dough into thin strips, and the thin points can be fried more crispy.

Fold the kneaded noodles in half and twist them in opposite directions.

Then put the joint into the hole at the other end, and then twist it in the opposite direction to become a twist!

Add a little more oil to the pot, fry slowly over low heat, and gently stir the twist flowers halfway.

Fry until golden brown and remove the oil.

You can sprinkle some sesame seeds and sugar to make it more delicious, and it is delicious when it is cold, fragrant and crispy!

Tips: If the dough is a little dry, you can add a little water! Because the size of the egg and the amount of water absorbed by the flour will affect the humidity of the dough! Be sure to fry it slowly over low heat to be crispy enough. The dough must rise enough to be finely kneaded!

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

1. Hold 200g of flour, ordinary flour is enough; an egg; 30g of pure milk; 20g sugar.

2. Break the eggs in a bowl with milk, add all the sugar to the milk, stir thoroughly, and add a little salt to enhance the flavor. Pour the custard mixture into the flour and mix the dough.

3. Add little by little, little by little, knead into dough, according to the actual situation, if it is too sticky, add some flour appropriately, if it is too dry, add some milk.

4. Put the kneaded dough into a bowl, cover with plastic wrap and let rise for 30 minutes. After waking up, the surface is soft, easy to form, and not easy to break.

5. After the dough is awakened, take it out, put it on the cutting board, and roll it out with a rolling pin into a dough cake about a centimeter thick (be careful not to be too thin, the dough is too thin and not easy to roll).

6. Use a rolling pin as a ruler and use a knife to cut the dough into thin strips.

7. Start rolling twist below. First knead the slender strip round, then pick up a strip, pinch one end with one hand, twist it in the opposite direction, twist it all the way and twist it all the way, then fold it in half, and it will automatically intertwin.

8. Fold all the strips in half one by one, and put them aside to wake up. Pay attention to the interface and pinch it tightly with your hands. Because this step takes a little time, there is no long strip to start screwing, and cover it with a cloth to prevent it from drying out (or how much to twist and how much to cut).

9. Fold the strip in half once, wake up, then pick it up, continue to twist it according to the pattern, and then fold it in half, and a twist will be screwed.

10. Put it in a plate, screw it all out, and prepare it to put it in the pot.

11. Pour enough oil into the pot (at least it can not be twisted), heat, put in the twist, and use medium-low heat. Note: Leave some space, as the twist will grow in size during the frying process, at least twice as large.

12. Keep turning the twist flowers, and use medium and low heat all the time during this period, because the fire is easy to color quickly, and the middle may not be ripe yet, and the outside has been burned.

13. After seeing the color of the twist turn yellow, turn off the heat, take out the twist flower, and cool it.

14. Cool twist flowers, very crispy. The crispy twist is ready!

Crispy little twist, a small snack that can be easily made at home.

Crispy and delicious, let's find the taste of childhood together.

Without adding a drop of water, "Crispy Little Twist".

Ingredients: 150 grams of all-purpose flour, 16 grams of sugar, 1 egg, 1 4 teaspoons of baking soda, 1 gram of salt, 30 grams of water.

Accessories; Plenty of cooking oil.

1.Put the flour and baking soda together and mix well.

2.Add water, salt and sugar to the eggs and beat them together to make an egg mixture.

3.Gradually add the beaten egg mixture to the flour and mix well to form a smooth dough, wrap in plastic wrap and let it sit for 15 to 20 minutes.

4.Roll out the dough with a rolling pin and cut it into thin strips of uniform thickness with a knife to form a twist shape.

5.Cooking oil on low heat, put in the finished twist flowers, low heat and slow frying, until crispy and take out.

6.This is a fried twist, and the fire below is a little bigger.

300g of flour

Excipients: 2 eggs, 1/2 tablespoon of salt.

4 tablespoons of sugar and half a tablespoon of baking soda.

Appropriate amount of peanut oil and appropriate amount of warm water.

Step 1First, mix the flour, eggs, sugar, salt, and baking soda, add an appropriate amount of warm water to knead the dough, and knead it into a dough.

2.Let the dough rise for 20 minutes.

3.Roll out the dough into thin dough and cut it into thin strips for a noodle-like effect.

4.Rub the two ends of the thin noodles in opposite directions, and finally lift the two ends, the noodles will automatically wrap together, at this time, continue to rub in the opposite direction, fold them in half again, and press the open noodles at one end to prevent them from falling apart when frying.

5.Heat peanut oil or other cooking oil over medium heat and fry the twist flowers until golden brown, and they will be crispy after cooling.

Tip 1The amount of materials I wrote can make a large pot of twist flowers, suitable for large families, and if a family of three eats, the materials can be halved;

2.If the fried twist is relatively soft after cooling, there may be two reasons, one is that the twist is too coarse, and the other is the time when the oil temperature is high.

In life, we often eat all kinds of snacks, especially sometimes our parents will take us to the supermarket to buy some bulk snacks. Then our most common should be crispy little twist, but because the crispy little twist like the supermarket is outside, many parents will worry about not being clean. You will think of making some small twist flowers at home, but you don't know how to make it more crispy, so today we are going to talk about this problem.

Preparation First we need to prepare some high-gluten flour and some sugar, at this time we need to mix the flour and sugar well, and then add a little water. But when we add water, we must add it little by little, and stir it all the time with chopsticks, so that you can use your hands to reconcile the noodles and noodles, and then you can let it sit for 20 minutes. And we can take out the mixed dough and roll it out into thick strips with a rolling pin.

Then divide them into 4 equal portions, and roll each portion into a small ball.

After we start to knead the twist, we can knead it into very thin strips, pinch the ends together, and then twist it into a twist shape. Then put it aside and wait for 5 minutes, after which we can prepare the oil in the pan, and when the oil is hot to 6, then put in the twist we just made and start frying. However, when frying, be sure to turn on low heat for frying, and control the oil temperature at 6 to hot.

Otherwise, it is easy to fry the twist paste, and then after we see the twist change color, we can take it out and drain the oil inside, and the twist will be fried at this time.

But when we finish frying the twist, we don't want to eat it at the time, because the oil is too hot at this time, and the twist is not so crispy. We can wait until the twist flower is a little cooler for a while, and then eat it, its skin will be more crispy。If you like to eat something sweet, you can also sprinkle some sugar on it or boil some sugar water on it, which will be more delicious.

It is to put peanut oil, sesame salt and eggs in the flour. After kneading into a dough, let it sit for half an hour. Then roll it into thin slices, then divide it into evenly thin strips and grind it into twist flowers, and fry it in a frying pan.

You need to prepare flour, eggs, peanut oil, vegetable oil, salt, sesame seeds, put the eggs in a basin first, then put two spoons of peanut oil, put some salt on the sesame seeds, and then put some flour, then stir with chopsticks, knead into a dough after stirring, wait for half an hour, and then twist these noodles into a twist after half an hour, heat the oil, put the twist flowers into the pot and fry them, and fry them until they are crispy.

You can beat eggs when mixing noodles, put more oil, you can put some salt, you can proof, you can also put a little baking powder, you can fry twice when frying, you can also put some yeast powder.

Mix the flour, eggs, sugar, salt, baking soda, add an appropriate amount of warm water and knead the dough to form a dough. Rise the dough, lift the thin noodles to both ends, fold them in half, press the open noodles at one end tightly, heat them with peanut oil or other cooking oil over medium heat and fry the twist flowers until golden brown, and they are crispy after cooling. The small twist that comes out of this way is very crispy.

The recipe and method of crispy small twist are as follows:Ingredients: 150 grams of medium flour, 20 grams of sugar, 30 grams of milk, 1 egg.

Excipients: 2 grams of baking soda, 1 gram of salt, appropriate amount of black sesame seeds.

Steps: 1. Mix eggs, milk and sugar.

2. Put an appropriate amount of medium powder in the basin and add eggs and milk liquid (adjust the amount of milk by yourself).

3. Add an appropriate amount of cooked black sesame seeds.

4. Mix into a smooth dough.

5. Cover with plastic wrap and relax for 15 minutes.

6. Roll out the dough into square dough sheets.

7. Cut into thin strips.

8. Take a strip and rub it round and long by hand.

9. Fold it in half.

10. Hold one end in one hand and rub it in the opposite direction.

11. Lift the 2 ends with your hands, the long strip will be curled naturally, and then fold in half to stuff the 2 heads into the circle.

12. This is a semi-finished product.

13. Heat the oil pan to 6 heat.

14. Put the small twist flowers into the oil pot one by one.

15. The twist begins to expand in the pot, and you should keep turning it over with chopsticks.

16. Fry until golden brown and then take it out, you can reheat the oil in the pan and fry it again.

17. Very crispy after cooling thoroughly.