How should you fry twist at home, how to fry twist at home

Step 1: Pour three eggs into an appropriate amount of flour, add a small amount of white sesame seeds, a spoonful of sugar, half a spoonful of salt and three spoons of cooking oil and mix them all well before kneading the dough by hand.

ps: When stirring flour, you must pay attention to the noodles around the basin to stir evenly, and be sure to knead the dough until it does not stick to the basin and there is no remaining flour in the basin.

Step 3: After the dough has risen, knead it again, and then knead it into a non-stick basin again, and then you can roll it out with a rolling pin. Note that this step is to roll out as thin and narrow as possible. Cut into thin strips with a knife.

ps: Be careful not to roll out the dough sheet too thickly in this step, and don't cut too wide strips, because the twist will become very large, and it will be difficult to fry it very crispy.

The width of the strip must be consistent, so that the twist can be evenly strengthened and will not break, and the appearance will be better.

Step 4: After the strips are cut, take three and stack them together, press and hold one end of the strip with one hand, and then use the other hand to rub the twist on the strength, and then fold the twist at both ends to the middle, so that it will automatically become twisted.

Step 5: Put a little more oil ** in the pot, heat the oil to about 70% hot, then put in the twist flowers, and then use chopsticks to constantly turn it to fry the twist flowers until golden brown and then take them out.

To fry twist, you should choose gluten noodles, and the ingredients are yeast, eggs, sugar, and vegetable oil. First of all, live noodles, beat 3 to 4 eggs into a basin, add yeast, sugar, stir well, add 2 bowls of noodles, add vegetable oil, and live into a soft and hard dough. Sent to twice the size.

Take out the dough and knead the exhaust, sprinkle the rectangular slices, then cut into strips, rub one up and one down with your hands, after the strength, fold 3 folds, the upper anti-strength, the head clamp bends, get the twist type, after all are done, cover the plastic wrap to proofing for more than ten minutes, the second proofing, fry the twist with wide oil over medium heat, fry until golden and take out.

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.

1. Ingredients: 200g wheat flour, appropriate amount of brown sugar, appropriate amount of sesame seeds.

2. Add flour and water to stir into a ball, warm tips: water needs to be added slowly, do not pour it in at once, so that you have to add flour, more and more is not very easy to operate. Add the brown sugar and stir together.

3. Cover with a wet towel and let it rise for about 30 minutes, I didn't add other ingredients.

4. After proofing, add black sesame seeds and knead until smooth. Then cut into small pieces of about 30 grams.

5. Roll into a long strip, then rub the right hand backwards at the right end, rub the left hand forward at the left end, and then lift the two ends to hang in the air to naturally form a twist shape. Then you can design the twist shape you need according to your own creativity.

6. Add a little more oil to the non-stick pan and cook until it is warm and you can start frying the twist flowers. When frying twist flowers, be careful not to drip water into it, otherwise the oil in the pan will splash out!

7. You can also add a little powdered sugar to the fried twist, which is very beautiful and tastes very good!

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.

Fried twist home recipe:Ingredients: 250g all-purpose flour, 1 egg, 50g caster sugar, 3g salt, 50ml water, 15g vegetable oil.

Steps: 1. After the flour is sifted, all the ingredients are kneaded evenly into a dough, then covered with plastic wrap and let rise for 40 minutes.

2. Sprinkle flour on the table, move the dough to the table, flatten the dough and press it into slightly thicker sheets, and cut it into strips.

3. Then twist both hands on each end of the noodle in different directions.

4. It becomes brittle after cooling.

Materials for twist flowers:

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

Twist method:

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 chongling 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.