What s the deal with the fried twist that falls apart as soon as it is fried?

Ingredients for frying twist: flour, eggs, baking soda.

Sugar, salt, cooking oil, water.

Directions:1: Pour baking soda and salt into the flour and stir well with chopsticks.

2: Then add cooking oil and sugar.

Stir to combine. 3) Pour in the egg mixture, add an appropriate amount of water, and stir with chopsticks to form a dough.

4: Knead the dough by hand and cover with plastic wrap.

Let it sit for half an hour, sprinkle a little dry flour on the cutting board and put the dough on top.

5: Knead the dough into strips, roll out into long and wide strips and cut into small pieces with a knife.

6: Roll the pieces into length, turn the ends in opposite directions, put the ends together, and the noodles will naturally twist together.

7: Rub the ends of the rolled noodles in opposite directions and put them together.

8: String a single segment into a segment with a circular interface. The twist is ready.

9: When all the twists are ready, pour oil into the pan and heat the oil until it is 4 hot.

10: Put in the twist flowers, pay attention to rolling back and forth, to prevent the paste.

11: Fry until golden brown and crispy, then remove it, let it cool and then eat it more crispy.

Ingredients: flour, eggs, sugar, cooking oil, pure milk.

1. Prepare two bowls of flour, beat two eggs, put an appropriate amount of sugar, put some cooking oil, add pure milk, warm it with pure milk, and then stir it into this cotton wool shape, mix the dough into a smooth dough, and put it in a basin to rise for 20 minutes.

2. Brush some oil on the cutting board, take out the dough and knead it, then knead it into long strips, press and flatten it after rolling it into long strips, and then cut it into strips.

3. Take a medicine and rub it into long strips, the finer the better, fold it in half, and then rub it in one direction, after rubbing, fold it in half, pass one end through the middle, and then rub it again, and the twist will be done, and it will be ready after all is done.

4. Pour oil into the pot, the oil temperature is four or five hot, test the oil temperature with chopsticks, there are bubbles, and then change the heat, put the twist into the oil pot, turn the twist to it to prevent it from sticking to the paste, and keep rolling after the twist floats up, so that it can be heated evenly, so that the fried twist can be cooked thoroughly, and the twist can be fried until golden and fished out.

It may be that the noodles are not fermented well, so ferment for a little longer. It may also be that the two sides were not clamped tightly when it was fried, and it was put early, so it was scattered.

Fried twist is fried and scattered is big oil, our family fried twist bottom oil was big during the Chinese New Year last year, and there is no other thing to scatter

There may be several reasons why the fried twist flower is scattered as soon as it is fried. 1.It may be that your twist is too fine, and the dough is not awake well, and the tendon is not good, so the dough is easy to fall apart; 2.It may not be sealed well when making twist, so it will spread out as soon as it is fried.

It may be that less water is put in the dough when it is raised, so the dough is looser, so you should put a little more water when the dough is raised, so that it is more sticky.

There are several reasons for frying twist scattering, one is that the noodles are soft, and the other is when kneading the noodles, do not use flour as an anti-stick raw material on the panel, and put oil on the board, so that when frying, the oil in the pot does not grab the pot, there is no slag, and it is not easy to disperse.

Wait for the twist to cool. Put the twist into the oil, fry it until golden brown and take it out, and wait for the twist to cool before re-frying it in the oil, the purpose is to make the twist more crispy. When you put in the oil, you must fry it in a pan with cold oil, so that the oil can slowly become hot so that the twist can be cooked inside and out.

The oil temperature should not be too high for the first time, and it can be fried until it is medium-rare, and then fried a second time. Pay attention to turning the twist at any time when frying to avoid sticking to the pan. Let it cool before eating, the texture is more crispy, and it can be stored for a long time.

It is best to re-fry every 5 minutes:For the first time, you can fry the food first (the oil temperature can be lower, or take it out before frying, so that the part of the surface that has reached high temperature can transfer heat to the whole piece and become cooked). In addition, when food is cooked, water binds more closely to food molecules and is less likely to diffuse.

When you fry it a second time, you don't have to worry about the problem of "pinching", and the water inside is not as easy to spread as when it is raw, and it is easy to fry the surface to be brittle.

Twist is a very delicious fried food, salty or sweet, according to your own taste. When I see other people's fried twists, they always float on the surface, but my own fried twists always sink to the bottom. So what is the reason for the fried twist to sink to the bottom? Tell me about it!

It is normal for the frying temperature to be high, or the surface moisture is high during molding, and there are some bubbles during frying.

It may not be fully fermented or the ingredient structure is unreasonable, if you want the twist to be fluffy and full, and the taste is crispy, you must add some noodles when mixing the noodles, try it.

Honey egg crispy twist.

Ingredients: 300g of all-purpose flour, 1 egg, 10g of black sesame seeds, 15ml of oil, 70ml of water, 20g of sugar, and appropriate amount of honey.

How to do step1

Prepare the materials. step2

Stir-fry the black sesame seeds over low heat until fragrant, then let cool for later use.

Step 3Mix the eggs and flour well, then add water, oil, sesame seeds, and sugar and stir.

Step4Knead the dough by hand, cover with plastic wrap, and let it sit for 20 minutes.

STEP5Roll out the dough into thin slices.

Step 6: Cut into small rectangular pieces (about 9cm x3 cm) with a knife.

Step 7: Cut three straight knives in the middle of each strip.

Step 8Thread the side of the rectangle through the middle to form a bow.

Step9 and so on, until the dough is used up.

step10

Heat an appropriate amount of oil in a pot, add twist flowers and fry over medium heat until the surface is golden brown, remove and drain the oil.

step11

Pour an appropriate amount of honey into a small pot, bring to a boil over low heat, and dip the surface of the twist with syrup.

step12

Hot pan wide oil, the oil temperature is hot to put hemp peanut embryos, twist just into the oil pan will sink to the bottom, after a while will slowly float.

The oil temperature is fifty percent hot, the twist does not sink to the bottom under the pot, and there are a lot of small bubbles floating around, and the oil temperature is just right, and the noodles are also just right.

The oil temperature of fried twist must not be high, the oil temperature is high, and the twist is pasted on the surface but not cooked on the inside.

Fried twist is a fried food, and the following points should be paid attention to when preserving:

1. Fried food and food with high oil content should be stored at low temperature and can be put in the refrigerator.

2. The storage of fried food should be avoided for too long, and it is best to eat it within a week after eating it.

3. Put the fried food in an airtight container or in a fresh-keeping bag and tie the bag tightly.

4. Avoid exposure to the sun and put it in a cool place away from light.

5. Don't put new oil with old oily food. The first is to prevent odor transfer, and the second is to prevent the oxidation of oils and fats from contagioning each other.

Ingredients: 300 grams of high-gluten wheat flour, 10 grams of sugar, appropriate amount of water.

Method: 1. Stir the flour and sugar well.

2. Add water, the amount of water is also added little by little, and stir while adding water with chopsticks.

3. Mix the dough with your hands and let it stand for 20 minutes.

4. Take out the dough that has risen, roll it into thick strips, divide it into quarters, and roll each point into a round ball.

5. Take out a copy, knead it into a particularly thin strip with both hands, pinch the two ends of the thin strip together, twist it into a twist below, and then put the two ends on top and twist it again, so that a small twist is made.

6. Make all the twists according to the above method, and leave them to rest for a while, about 5 minutes.

7. Prepare the oil in the pot, put in the twist when the oil is 6 hot, start frying, then turn the fire down, and always control the oil temperature at 6 into hot, otherwise the oil temperature is too high and it is easy to fry the twist.

8. After the twist is fried until it changes color, you can remove and drain the oil. Fry all the twists in turn.

Tips: 1. After the twist is fried, it should be cooled for a while, and if you eat it after cooling, the twist will be more crispy.

2. When frying things in oil, pay attention to safety to prevent burns.

Frying twist can not be a big fire, to seventy percent of the fire under the twist, slowly fried, more turning, the fire will be scorched, and it is difficult to fry cooked.

Summary. 1. The noodles are not fermented well, and they are dead noodles. After an hour of fermentation, in the summer, you put the noodles in a basin and put a wet towel on the noodles and put them in the sun to promote fermentation.

It's about an hour at most. If it's winter, you put the noodles to be fermented at a temperature (the temperature is higher).

2. When frying, the two ends were not clamped and formed with chopsticks, and they were put too early, and there was oil at both ends, so they were scattered.

What's the deal with the fried twist that falls apart as soon as it is fried?

Hello, wait a minute.

The teacher is typing.

1. The noodles are not fermented well, and they are dead noodles. After an hour of fermentation, in the summer, you put the noodles in a basin and put a wet towel on the noodles and put them in the sun to promote fermentation. It's about an hour at most.

If it's winter, you put the dough to be fermented at a temperature (the temperature is higher than that of the paulownia hood). 2. When the fried old man was raised, he didn't clamp the two ends with chopsticks, and put it too early to rise, and there was oil at both ends, so it was scattered.

Twist is a delicious delicacy, and it is not very troublesome to operate, so many people will choose to make it at home. But many people are curious about why the twist flower exploded as soon as it exploded? In fact, the twist exploded as soon as it exploded for the following reasons:

1. The noodles are not fermented well, and they are dead noodles. 2. When frying, the two ends are not clamped with chopsticks, and then put too early, the oil at both ends is opened, in the process of frying twist, you need to master certain skills, so that the fried twist taste will be better, if the oil temperature is relatively high, it is easy to fry the twist. After frying the twist until it changes color, you can take it out and drain the oil, and then fry all the twist flowers.

The fried twist is not brittle, it may be because of the long storage time, at this time, the moisture in the twist will increase, so that the taste becomes soft, in addition, the oil temperature is low when frying the twist, and the twist is not fried thoroughly, and it will not be brittle. After frying the twist, it should be sealed and stored to avoid long-term contact with the air, which will cause the taste to become soft and soft.

How to remedy the fried twist is not crispy twist is a kind of food that many people usually like, it has a crispy taste, which makes people have an endless aftertaste, when they fry the twist flower, sometimes the twist will not be brittle, at this time it is necessary to consider whether the twist is placed for a long time, generally at this time the moisture in the twist will increase, and it will not be brittle to eat.

Furthermore, if the oil temperature is relatively low when frying Jingzhi twist, the twist will not be fried well after the twist is inserted, and the fried twist will not be brittle, so the twist should be fried in the appropriate oil temperature, and the frying time should be controlled, so that the fried twist will be more crispy.

If the fried twist is not sealed well, it will cause the twist to absorb the moisture in the air for a long time, so as to become soft.

Fried twist home manufacturing method.

Tools Raw materials.

500 grams of flour.

200 grams of water.

Method steps.

1. Put the sugar in boiling water, stir and dissolve, then spread and let it cool for later use.

2. Add a little oil to the flour and baking soda; Add the sugar and water to the flour and stir.

3. Knead well, cover with plastic wrap and leave for 10-15 minutes; Roll the flour into long strips; Then knead into equal sized pieces.

4. Hold the agent upright and rub it into a thumb-thick strip; Roll the other agents into long strips and leave for 10-15 minutes.

5. Rub the long strip with the thickness of the thumb into a thin strip, and pay attention to rubbing the left and right hands in the opposite direction when rubbing (you can also hold down one end and roll one end in one direction after rubbing the strip).

6. Twist the two ends up, and they will be naturally twisted together (you can tidy up the lower ends); Then twist the left and right hands in the opposite direction, and then close the two ends, they will be more twisted together; The same method is used to make other twists.

7. Heat the oil in the pot and stir the oil pan with chopsticks, so that the temperature of the oil will rise faster; When the oil is burned to 140-150 degrees, add the twist flowers.

8. When the twist is fried until it floats, turn the twist with chopsticks so that the twist is fried evenly; Fry the twist until golden brown and the twist flower sinks a little.

9. Put the picked up twist flowers into the basket and sprinkle powdered sugar on them; The crispy twist flowers are fried, and they taste rattling and rattling.

Wake the dough first, cut the dough and twist it into a twisted shape, put it into the oil pan, and fry it slowly over low heat until it turns yellow. Prepare flour, salt, sugar, cooking oil and stir together and make noodles, roll out the dough into a skin after 10 minutes, cut the slices into small strips, knead the small strips into large strips, so that the two noodles are twisted into twists; After the oil is heated in the pot, put in the twist flower, fry it slowly over low heat, and fry it until the twist color turns yellow.