The practice of honey soft twist, the production method of honey large soft twist

Materials. Ingredients: 320 grams of all-purpose flour, 1 egg, 3 grams of yeast, 3 grams of salt, 130 grams of milk, 35 grams of caster sugar, 25 grams of honey, 10 grams of butter (or vegetable oil).

Appropriate amount of oil for frying.

Preparation of honey soft twist.

Mix all the ingredients and knead into a smooth dough.

Put the lid of the container in plastic wrap and put it in a warm place to ferment, ferment until the hand presses the hole without retraction, and take it out.

Divide the leavened dough into 10 portions and roll it into rounds, cover with plastic wrap and let loose for 15 minutes.

Roll them out into a long tongue shape, turn them over, and thin them at the bottom.

Roll up from the bottom to the top and pinch the closure tightly. Roll it all up.

Roll into 70 cm uniform strips. When rubbing, the force should be lighter, and the operation should be relaxed at the same time.

Fold the noodles in half, fix the center end with your left hand, and twist the noodles in one direction with your right hand.

Fold it in half again, repeat the previous step, and twist the figure of eight into shape. The end is tucked into the hole that was folded in half for the first time. Let rise in a warm place for 30-40 minutes.

Pour peanut oil or corn oil into the pot and boil until it is six or seven hot, carefully put in the awakened twist flowers, and fry them over low heat.

The twist floats and then turns over.

Fry on low heat until golden brown on both sides, drain and remove.

The preparation method of honey large soft twist flower is as follows:

Ingredients preparation: appropriate amount of gluten flour, appropriate amount of eggs, appropriate amount of sugar, appropriate amount of honey, appropriate amount of yeast, salad oil.

1. Put the high flour in a container, add sugar, honey, salad oil and eggs and stir well with chopsticks. The yeast is boiled in warm water, poured into the flour and mixed into a flocculent shape, and kneaded into a soft dough. Try to rub it as many times as possible.

2. Cover the dough with a damp cloth and ferment it until it is twice the size, and press one finger without retracting or sagging. Knead back to its original size. Spread a thin layer of oil on the flat surface, divide the dough into several small agents, and apply a thin layer of oil to each small agent.

3. Take a small agent and rub it into a long strip, put it on the plane and rub it in the opposite direction with both hands, lift the noodles and roll them into a twist shape naturally, and then put the two heads together and stuff them into the twist flower, so that it is not easy to spread out when frying.

4. When everything is ready, cover with a damp cloth and ferment again for 20 minutes (the dough becomes significantly larger and lighter).

5. Put as much oil as possible in the pot, when 5 is hot, put in the twist flower, fry it over low heat, and constantly turn it over to make the color even.

Twist

Twist refers to a Chinese specialty noodle snack made by twisting two or three strands of noodles together and deep-frying them. The main varieties of twist flowers are Tianjin twist flower, Shanxi Jishan twist flower, Shaanxi Xianyang twist flower, Hubei Chongyang twist flower, Suzhou and Hangzhou lotus root powder twist flower, etc.

Twist culture: In thousands of years of Chinese food culture, small twist is the favorite national traditional food of the descendants of Yan and Huang. Miao Cuihua small twist flower is a wonderful branch in the twist flower, which not only adheres to the traditional techniques of twist, but also injects modern technology into the production of twist flowers, so that this traditional food of the Chinese nation is rejuvenated again.

Preparation and recipe for honey twist crispy fluffy:Ingredients: 250 grams of flour, 15 grams of honey, 15 grams of sugar, 3 grams of yeast, 1 egg, 130 grams of milk, 2 grams of salt, 15 grams of corn oil.

1. Prepare all the ingredients.

2. Put high flour, eggs, milk, honey and sugar in the kitchen machine and knead the dough.

3. Knead the dough smoothly, add corn oil and sugar to continue to knead evenly, and the dough can stretch out of the glove film.

4. Knead the round lid and ferment the plastic wrap until it is twice as large.

5. After fermented dough, dip your fingers in dry powder and press the limb quietly, there is a round hole, and you can rebound slightly.

6. Gently press the exhaust.

7. Divide into 8 parts, and each part is rounded and relaxed for 15 minutes.

8. Roll the dough into long strips and twist into strength.

9. Twist together and twist again.

10. Twist into a twist and lose money, and pinch it tightly at both ends.

11. Cover with plastic wrap and relax for 20 minutes.

12. Put an appropriate amount of oil in the pot and heat it, put the twist flowers in the hot oil and fry them to color and remove them.

13. The outside is crispy and the inside is tender, and the tung crisp is soft and delicious.

The method and recipe for making honey twist crispy and fluffy are as follows:

Ingredients: 250 grams of high flour, 15 grams of honey, 15 grams of sugar, 3 grams of yeast, 1 egg, 130 grams of milk, 2 grams of salt, 15 grams of jade with rice oil.

1. Prepare all the ingredients, put high flour, eggs, milk, honey and sugar in the kitchen machine and knead the dough.

2. Knead the dough and bury it smooth, add corn oil and sugar to continue to knead evenly, the dough can stretch out of the glove film, knead the round lid and ferment the plastic wrap to twice the size.

3. After fermented dough, press it with your fingers dipped in dry powder, there is a round hole, rebound slightly, and gently press and exhaust.

4. Divide into 8 parts, each part is kneaded round and relaxed for 15 minutes, and the dough is kneaded into long strips and twisted into strength.

5. Twist into a twist, pinch both ends tightly, cover with plastic wrap and relax for 20 minutes.

6. Put an appropriate amount of oil in the pot and heat it, and put the twist flowers in the hot oil to fry and color and remove them.

7. Crispy on the outside and tender on the inside, soft and delicious.

Prepare ingredients, 320 grams of plain flour, 1 egg, 3 grams of yeast, 3 grams of salt, 130 grams of milk, 25 grams of honey, 35 grams of caster sugar, 10 grams of vegetable oil. Once the ingredients are ready, mix all the ingredients and knead them into a smooth dough.

Then put the dough in a warm place to ferment until it doubles the size, then take out the fermented dough after excavation, exhaust and roll it out into an oval or rectangle, then cut it into long strips, and then cut the strips into a small strip, so that it can be faster and easier to knead the twist. Roll it into thin strips, and when you rub the dongfan, you should be lighter, and while relaxing, rub the noodles in opposite directions with both hands, fold them in half, and repeat the action of rubbing the two sticks in opposite directions.

Fold the noodles in half, twist them into a twisted shape, and stuff the ends into the hole where they were folded in half for the first time. The next step is to put the good twist cover plastic wrap in a warm place to rise for about 30 minutes, pour oil into the pot and burn it to 7 into the heat, and then put in the awakened twist flowers, fry them over low heat, turn over after the twist flowers float, fry them until they are golden and take them out, that is, the production of scattered hail is completed.

Ingredients: All-purpose flour: 350 grams.

2 eggs.

Yeast 4 grams.

80 grams of sugar.

2 scoops of honey.

Vegetable oil 10 grams.

180 grams of warm water.

Preparation of honey twist.

Mix all ingredients into a dough and send to twice the size.

Sprinkle the flour on the panel and knead the dough vertically for exhaust. Cut into agents, brush with oil and cover with plastic wrap.

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Rub each agent into long strips, don't rub too finely, fold and rub in half, and then fold and rub twice, pin the plum twist is done, cover with plastic wrap and let rise for 20 minutes.

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The oil is boiled to four percent of the hot simmer under the twist, the twist floats up, turn it frequently with chopsticks, and fry it until golden and reddish and take it out. Late loss.

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The fluffy and delicious honey twist is ready. The sweetness can be adjusted by yourself.

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Tips: The temperature of fried twist oil should not be too high, and it must be simmered.

Ingredients.

500 grams of flour.

3 eggs.

50 grams of sugar.

3 tablespoons of honey.

Salt 2 grams. Yeast 3 grams.

30 grams of milk boiled cream.

Vegetable oil 500 grams.

Steps: 1. Prepare all the ingredients.

2. Melt the yeast with warm water and let stand for 3 minutes.

3. Put the flour, sugar, eggs, honey and salt into the container in turn4. Finally, pour the yeast water into the container and mix the dough.

5. Put the noodles in a warm place and it will be ready in about 3 hours.

7. Put the good noodles on the panel to exhaust the gas.

8. Start making Roll out the dough thicker and cut it into even strips 9. Roll it into a group of two.

10. Pinch the two sides together for strength.

11. Pinch both ends tightly.

12. Left down and right up.

13. Forming.

14. Wake up for 10 minutes after all the twists are done.

15. Oil 6 is hot when it is twisted.

16. Fry slowly over low heat.

17. Frequent flipping.

18. The twist that is crispy on the outside and soft on the inside is fried.

Tips: When frying twist flowers, be sure to turn them frequently Remember not to fry them on high fire, if the fire is fried, the outside will be cooked, and the inside will not be cooked

Ingredients. 500 grams of flour.

3 tablespoons of honey.

2 eggs.

2 tablespoons sugar.

1/2 tablespoon of salt.

Yeast 4 grams.

Oil 500 grams.

Milk powder 25 grams.

Steps: 1. Melt the yeast with a small amount of warm water at about 30 degrees Celsius, and let it stand for 5 minutes 2. Put eggs, honey, salt, sugar, and milk powder into the flour, mix it into a slightly softer dough with yeast water, and put it in a warm place to ferment.

3. Thirty or forty minutes press with your fingers in the middle, and it will be made without retraction 4. The dough is kneaded smoothly on the dough table.

5. Take a quarter of the dough and cut it into agents according to your preference.

6. Go to a long strip of medicine, the right hand goes forward, the left hand goes back, forming the opposite button 7, lift the kneaded noodles and rotate them together, slightly tidy up 8, and then knead the noodles at both ends.

9. The twist is rubbed.

10. Rub the twist flowers in turn, cover with a damp cloth and make hair twice.

11. Heat the oil in the pot to sixty percent hot, turn to low heat, and fry the twist 12, to keep turning the twist to make it evenly heated, and fry it to golden brown to get out of the pot 13, and put the fried twist on the oil blotting paper to absorb the excess oil.

14. Done.

Tips: Add honey, eggs, and sugar to flour, and use less water to make yeast; The twist must be pinched tightly at both ends, and the last time I did it, it was scattered; Don't cut the agent too big, and the twist will expand after it is put into the pot, and it will be fried unevenly.

1. Ingredients: 250 grams of all-purpose flour.

2. Excipients: 1 tablespoon of honey, 1 egg, 3 grams of baking powder (yeast), 2 grams of aluminum-free baking powder, 1 gram of baking soda, 35 grams of sugar, 15 grams of butter, 5 grams of corn oil, 80 grams of warm water.

3. Method: 1) Prepare the ingredients.

2) Add the flour to the egg mixture.

3) Add a spoonful of honey.

4) Heat the butter into a liquid and add it.

5) Add a little corn oil.

6) Add sugar.

7) Add baking powder, baking powder, baking soda powder to an appropriate amount of warm water and stir well.

8) Finally, add yeast soda to the flour to form a smooth dough and let it rise in a warm place.

9) Ferment to two to three times the original size to make twist flowers.

10) Take out the dough and knead it into small portions, and knead it into thin strips.

11) Tighten the noodles in one direction every four eyes.

12) Rub the front and back ends together, and a twist is successful.

13) The laborious rubbing is braided into a Sangu twist braid.

14) After rubbing, put it in a hot oil pan and fry it over a blind fire.