What are the differences between crisp twist and soft twist that are also twists?

There are many ways to make twist flowers, but there are usually two kinds. One is a brittle twist and the other is a fluffy twist. The reason why these two twists taste different is that something else is added when eating these two twists and flour.

After biting into the crunchy twist, you will see dense holes, which is the main reason for the brittleness of the twist. Bite into the soft twist with the texture, and you can see that the oil is slightly larger. Looks like bread.

The crunchy twist is mainly filled with baking soda.

So baking soda decomposes after heating, producing gas, and the twist becomes blurry. Because the soft twist is put yeast powder.

Fermented, the pores are relatively large, and they will become soft when eaten.

When kneading the dough, the twist made with cooked oil and flour is crispy. The temperature of cooked oil is relatively high, and the dough is being kneaded at the right time. The first one is not too hot, and the second one does not heat the flour. When we knead the dough, it is best to mix it with chopsticks or a rolling pin to avoid burns.

Hand. The amount of water here is only a reference amount, and the specific situation should be hardened according to the dough. Knead the dough well and knead the dough to a long length.

The addition of eggs can be added here with flavor or crispy. The more baking soda the better, too much alkaline the heavier the flavor, the twist is too fluffy, and loses the crispy texture.

The fluff of the two twists is different. The crispy twist is a gas that bakes soda is decomposed by heat, which makes the twist blurry, so it is fried immediately after rubbing and decomposes baking soda at high temperature. Soft twist swelling is the yeast grows up to produce gas, twist swelling, so rubbing twist, the second fermentation should have a similar size.

If you fry it directly, the yeast in the twist flower will lose its activity, the swelling effect will not be obvious, and the taste will be relatively hard. The second soft twist wants to make the twist soft. Based on the crispy twist, add some milk, add a lot of oil, and knead the dough and you're done.

If you fry the twist with inferior quality, the color will turn black, the appearance is not good, and the twist is not delicious.

No one is new to twist. The two most common types of twists are brittle and soft twists. It's all delicious, crispy and delicious.

The soft twist flower is the rice cake that the Saibei people need to entertain guests during the Spring Festival. It is a fluffy aroma. I still prefer soft twists, but kids like crispy twists.

300 grams of flour, 20 grams of sugar, 2 grams of salt, 2 eggs, 20 grams of black sesame seeds, corn oil.

20 grams, put flour in a basin with an appropriate amount of warm water, add sugar, salt, black sesame seeds, add two eggs, and add cooking oil.

Mix into warm water and flour, add water and mix into a cotton shape, knead into a dough, the dough should not be too soft, let it rest for half an hour. 3.After waking up, put the dough on the cutting board, roll it out with a rolling pin to a uniform thickness, cut it into thin strips with a knife, pick up a noodle, fold it vigorously in the opposite direction, and then fold it up and sort it out on top, twisting the blank.

That's it. When you're done, you can start frying. Put the appropriate amount of oil in the pan. The oil temperature is about 50% hot, fry and exhaust, fry slowly over low heat, the fried food is completely scattered, and the color is golden and completely cooked.

The first point is that the soft twist must have some yeast in it, so it is very soft and glutinous, the second point is that this crispy twist is made very tasteful without fermentation, and the third point is that there are some special sugars in it, so it is very crisp

The crispy twist is mainly due to the addition of baking soda, which decomposes after heating and produces gas, making the twist fluffy; The soft twist is fermented with yeast powder, and the pores are relatively large, and it will be softer to eat.

The materials of crisp twist are low-sugar yeast, twist leavening agent, high-gluten flour, water, edible salt, etc.; The ingredients of soft twist are high-sugar yeast, twist leavening agent, high-gluten flour, water, salt, milk powder, eggs, yellow cream, and sugar.

The soft and fluffy ingredients of twist flowers are flour, eggs, cooking oil, sugar, salt, milk, and yeast powder.

Flour, peanut oil, salt, water, put the flour in a basin and pour 400g of oil, put 40g of flour, put 40g of oil, 5g salt, rub the flour and oil by hand, (more oil is difficult to operate later), knead thoroughly with water and knead into a dough (the dough should not be too hard) cover with a damp cloth for 20 minutes. In this way, the twist will be soft and fragrant when it is fried.

The practice of twisting

3g yeast melted with 100g of warm milk and let stand for 2 minutes; Put the flour in a basin, then add 3g of salt to increase the gluten of the flour, and add 40g of sugar.

Knock in an egg to beat it, then pour in the milk that has just melted the yeast, stir while pouring, stir until it is flocculent, then add 10g of vegetable oil, and then start to mix into a smooth dough, the dough should be slightly softer, cover with plastic wrap and ferment to twice the original size.

After the dough is fermented, it is taken to the cutting board and kneaded and exhausted, then kneaded into long strips, divided into 12 small agents, each small agent is kneaded into long strips, and then the two ends of the noodles are pinched with both hands, twisted in the opposite direction, and the two ends are folded in half, and it will automatically twist into a twisted shape, and then pinch the closing place tightly to avoid spreading out when frying.

The key ingredient to make the twist soft and fluffy is yeast, as well as the right fermentation time and secondary proofing.

Milky soft twist ingredients preparation: 250g flour, 3g yeast, 100g warm milk, 3g salt, 40g sugar, 1 egg, 10g vegetable oil, oil.

Cooking Steps:

g yeast melt with 100g of warm milk and let stand for 2 minutes.

Put the flour in a basin, then add 3g of salt to increase the gluten of the flour, add 40g of sugar, knock in an egg to break it up, then pour in the milk that has just melted the yeast, stir while pouring, stir into a flocculent shape and then add 10g of vegetable oil, and then start to mix into a smooth dough, the dough should be slightly softer, cover with plastic wrap and ferment to twice the original size.

2. After the dough is fermented, take it to the board and knead it to exhaust, then knead it into long strips, divide it into 12 small agents, and then knead the two ends of the noodles with both hands, twist them in the opposite direction, fold the two ends in half, and it will automatically twist into a twist shape, and then pinch the place where the mouth is closed tightly to avoid spreading out when frying.

3. After making all the hemp peanut embryos in turn, cover them with plastic wrap and proofing them twice as large as they were original; Then heat the oil in the pot, turn the oil temperature to low heat, put in the raw embryo, fry until the bottom is golden and turn over, continue to fry, and finally fry until both sides are golden and can be out of the pot.

Summary:

1. In the ingredients, the amount of sugar can be put according to your own taste. Butter, if not, can be replaced with a less flavorful cooking oil, such as corn oil, but it will taste slightly worse than butter. Butter is generally sold in larger supermarkets, and if it is not, it is convenient to shop online.

2. Fermentation and relaxation in the whole process are essential, which is the key to the soft taste of twist, and we must not omit it.

3. The oil temperature of fried twist is very important, if the oil temperature is not enough, it is easy to make twist absorb too much oil, and it tastes greasy. If the oil temperature is too high, it is easy to fry the surface of the twist black, and the inside is not cooked. Therefore, when frying, it is recommended that you can put a little dough in the pot to try it first, if the dough quickly floats up, becomes larger and has small bubbles around it, then it means that it is okay.

After the twist is put into the pot, use chopsticks to turn the dough several times to make it evenly colored.

The ingredients and methods for frying twist are as follows:Ingredients: 260 grams of flour, 3 eggs, 500 grams of Huaju Huisheng oil.

Excipients: 30 grams of sugar, 30 grams of cooked white sesame seeds.

1. Pour the flour, sugar, and cooked white sesame seeds into a large bowl, knock in the eggs, and stir them into a flocculent shape with chopsticks.

2. Then knead the smooth dough by hand, cover with plastic wrap and let rise for half an hour.

3. Take it out and put it on the board, and roll it into a rectangular dough sheet with a thickness of about centimeters with a rolling pin.

4. Cut into thin strips with a knife.

5. Take a long strip and rub it by hand into a long round strip.

6. Lift the two ends of the strip with both hands to turn in opposite directions, and then overlap the two ends together, which will naturally roll into a twist shape, leaving a gap in the middle part, which is convenient for stuffing the two ends in.

7. Stuff the two ends into the middle space, and then knead them together to prevent them from falling apart, so that the twist is ready.

8. Put the rest in the basket.

9. Pour oil into the pot, boil until it is 60% hot, put the twist flowers into low heat and fry thoroughly, remove and drain the oil.

10. Turn on the high heat to raise the oil temperature to eighty percent hot, and then pour or Kai twist into it and fry it until the surface is golden brown and take it out to cool and it will be particularly crispy.

The soft and fluffy ingredients for twist are flour, corn oil, salt, sugar, water, eggs, yeast. Flour, glutinous rice flour and starch are used when making twist flowers, and the twist flowers made with these kinds of flour will be soft and fluffy. Because the dough of the twist needs to be very soft, the twist will be fluffy and soft.

There are also many people who like to make yogurt twist when making twist. Yogurt twist is not only particularly delicious to eat, but also very nutritious, especially suitable for children. There are many people who like to use the oven instead of frying when making twist, because the fried twist is too crispy.

For twisting, the yeast is melted with 40 grams of water, then all the ingredients are put together and kneaded into a smooth dough. Cover with a lid or plastic wrap and let rise until twice as large. There is no exact time for fermentation, and now that it is cold, it may take longer to ferment than in summer, and you can also put a little bit of yeast when you put it, which can promote fermentation.

The leavened dough is kneaded to remove the air bubbles inside, then rolled out into cakes and cut into small strips with a knife.

Take one of them, roll it into a round strip on the panel, and wrap it around. After wrapping, fold it in half, and wrap it like a figure 8. After it is done, the twist is fermented a second time to double.

Pour oil into the hot pan, put in the twist flower after the oil is hot, fry it slowly, and fry it until golden brown.

Summary. Dear, hello, crisp twist and soft twist accessories are different: one does not need to put yeast proofing, and the other is to put yeast proofing.

What are the differences between crisp twist and soft twist that are also twists?

Dear, hello, crisp twist and soft twist accessories are different: one does not need to put yeast proofing, and the other is to put yeast proofing.

Taste: After the crispy twist is bitten, you can see that there are some fine holes, which is the main reason for the crispiness of the twist; The texture is soft and closed, and after biting into it, you can see that the oil is slightly larger, just like bread. The crispy twist is mainly due to the addition of baking soda, which decomposes after heating and produces gas, making the twist fluffy; The soft twist is due to the fermentation of yeast powder by the sedan chair Sun Huai, and the pores are relatively large, and it will be softer to eat.

What are the differences between crisp twist and soft twist that are also twists?

Dear, glad to have your question, the reason why these two twists taste different is that other things are added when eating these two twists and flour. Whether it is crisp twist or soft twist is very delicious, are twist but the method and ingredients are very different, one is not to put Liang Tong yeast proofing, one is to put yeast proofing, the manufacturing is very simple, crunchy twist bite down will see dense holes, this is the main reason for crispy twist. Bite into the soft twist with the texture, and you can see that the oil is slightly larger.

Looks like bread. Baking soda is mainly added to the crunchy twist, so the baking soda decomposes after heating, producing gas, and the twist becomes blurry. Because the soft twist flowers are fermented with yeast powder, the pores are relatively large, and they will become soft when eaten.

When kneading the dough, the twist made with cooked oil and flour is crispy. The temperature of cooked oak oil is relatively high, and the dough is being kneaded at the right time. The first one is not too hot, and the first oak is not too hot flour.

Crispy twist flowers are crispy and delicious, soft twist flowers are fluffy and soft, I hope it can help you, I wish you a happy life and good health!