Honey milk twist recipe and recipe tips

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.

To make milk honey twist, you first need to prepare the 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, and an appropriate amount of cooked white sesame seeds. After the ingredients are ready, mix all the ingredients and knead them into a smooth dough, paying attention not to put too many sesame seeds, otherwise the jujube will be easy to break when rubbing the twist flowers, and you can decide whether to add sesame seeds according to your preferences.

Then the dough is fermented in a warm place until it is doubled in size, then the fermented dough is removed, vented and rolled out into an oval or rectangle next to the sail, then cut 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, lightly when kneading, rub while relaxing, strengthen the noodles with both hands in opposite directions, fold them in half, and repeat the action of rubbing the two sticks in opposite directions.

After strengthening, the noodles are folded in half, twisted into a twist stool car shape, and the end is stuffed into the hole that was folded in half for the first time. The next step is to put the finished twist cover plastic wrap in a warm place to rise for about 30 minutes, pour oil into the pot and burn it until it is 7 hot, then put in the awakened twist flowers, fry them over low heat, turn over the twist after the twist floats, and fry them until they are golden and take them out.

Prepare fresh ingredients, clean the ingredients, and then make the twist look like a twist, and then put the twist into the oil pan and fry it until golden brown and take it out, so that the twist is ready, very delicious, quite nutritious, and can also improve our own immunity and resistance.

The practice of honey twist is very simple, first prepare flour, then add an appropriate amount of milk, honey, white sugar and stir evenly, then knead into a dough, and then knead into the shape of twist, and then heat the oil, and wait until the oil is hot to 7 percent, put the twist into the pot and fry it until it changes color.

First prepare the corresponding ingredients, then make them into the shape of twist flowers, then put them in the oil pan, fry them over medium heat for 5 minutes, and then put them in the second time and fry them until golden brown and remove them, so that the very delicious and crispy honey twist flowers are ready.

Prepare fresh ingredients, put egg sugar and water in the flour, stir well, make the shape of twist flowers, and fry them in an oil pan until they are golden brown, so that the delicious honey twist flowers are ready, which is very delicious.

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.

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.