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

Crispy fried twist preparation:Spare ingredients:200 grams of wheat flour, 80 grams of water, baking soda.

1 gram, 25 grams of vegetable oil, sugar.

25 grams, baking powder.

1 gram; <>

Production process:The first step is to prepare a slightly larger container, put wheat flour, baking soda, sugar, baking powder, pour vegetable oil into it, mix it well, and then pour a little water into it;

In the second step, stir well with chopsticks, then knead the dough by hand and cover it with a piece of plastic wrap.

Set aside to relax for 15 minutes, and when the time is about the same, rub it smooth with your hands and continue to relax for 25 minutes;

The third step, then move to the cutting board, knead it into long strips, cut it into medium-sized areas with a knife, cover it with plastic wrap and relax again for 10 minutes, then take a portion of dough and knead it into thin strips on the cutting board by hand;

The fourth step, fold it in half and twist it into a twist flower, fold it in half again and twist it into a twist flower, after making the twist embryo, add oil to the pot, and when the oil is burned to 8 into heat, put in a small twist flower and start frying;

The fifth step is to slowly fry the twist flowers to a golden state over medium-low heat, then you can take them out and control the oil, and continue to fry the remaining twist flowers.

Cooking tips: 1. The proportion of each ingredient needs to be mastered, it is recommended that you do not change it at will, otherwise the finished product of twist can not be guaranteed, the dough relaxation must be in place, after all the ingredients are mixed, the dough may not be easily kneaded smooth, don't worry, let it relax for a while and it can be kneaded particularly smooth;

2. Every relaxation process needs to be done well, and the final twist taste will be good, this one I made is a small twist, so the strips are also very thin, of course, you can also do it according to personal preferences, the shape of the twist is more casual;

3. The oil temperature of fried twist needs to be mastered, almost 8 into heat, put the twist into the pot and fry it slowly over low heat, and wait to see it completely floating, and the golden state of color means that it is cooked.

In fact, this is because the dough is not washed during the fermentation process, which will also affect its taste, and then make it more fluffy, vulnerable, and will break when fried.

The main reason for the fried twist to be scattered is that the noodles are not good, and you must not forget to add some oil when you make the noodles, so that the noodles that come out are both beautiful and delicious, and more importantly, they will not be scattered when they are fried.

First: Is it that the noodles are not fermented well, they are dead noodles, and add some oil when they are made. Second: It may be that you didn't clamp the ends with chopsticks when frying, and put them too early, and there was oil at both ends, so they fell apart.

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.

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.