How to make the twist noodles crispy, and what to put in the fried twist noodles to make the twist c

Steps to do it:

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

2Add a little oil to the flour and baking soda;

3. Add the sugar and water to the flour and stir;

4. Knead well, cover with plastic wrap and leave for 10-15 minutes;

It is important to note that:

The sugar must be boiled with hot water first and then cooled for later use, adding it directly will make the fried twist uneven color; Add a spoonful of oil to the dough to make the twist more crispy; After kneading the dough, it should be fermented for 10-15 minutes, and then 10-15 minutes after being divided into strips; After forming the agent of the same size, the agent must be rubbed vertically when rubbing into long strips, so that it can be rubbed; The method of rubbing is very important, first rub into slender strips, and then rub both hands in opposite directions, after twisting them up, they will automatically roll and twist together, and then pinch both sides to set; (My pot is not big, so I twisted it in the same way after rolling it into slender strips, and you can also go directly to the pot like this, so that the frying time does not take so long); When frying, the temperature should be 140 degrees - 150 degrees, fry on high heat first, and change the twist to low heat when it floats; When frying, the twist floats up, so as not to affect the shape, and the water can be slowly fried out after changing to low heat, so that the twist can be more crispy.

How to make crispy twist:

500 grams of flour, 150 grams of fermented noodles, 150 grams of sugar, 45 grams of peanut oil (or soybean oil) (excluding oil used in frying), appropriate amount of warm water, alkali and alum.

Preparation method: (1) Sugar, alum (about 5 grams) and alkali (about 5 grams) are fully stirred and dissolved with oil and an appropriate amount of warm water, flour and dough are added, and the sugar is dissolved by repeated kneading; Then knead the leaven surface alkali, then put the two pieces of dough together, knead well and knead thoroughly, and slightly soothe the dough. (2) Arrange and cut the dough into 48 pieces, knead it into 2 twists per 50 grams, put it into a hot oil pan, and fry it.

Characteristics: Jujube red color, sweet, crisp and palatable.

From: "400 Kinds of Delicious Pastries".

Pour an appropriate amount of oil into the flour to make the twist crispy and crispy, the specific method is as follows:

Ingredients: flour, oil, water, eggs, salt.

The practice of frying twist flowers.

1. Pour an appropriate amount of oil into the flour, mix the flour and oil evenly with your hands, add egg liquid, salt and water in turn after rubbing thoroughly, stir, knead into a smooth dough, cover with a damp cloth and cook for 20 minutes.

2. Knead the dough again, knead it into long strips, cut out small agents, cover with a damp cloth and let it cook for another 10 minutes.

3. Evenly knead into slender strips after cooking.

4. Pinch the two ends of the strip, rub them in different directions, pinch the two ends together, and the twist will be rolled by itself.

5. Put more oil in the pot and boil it until it is 2 hot, then put in the rubbed twist flowers, fry them over medium-low heat until golden brown, and remove them.

6. Done.

250 grams of flour, 3 grams of baking powder, 1 egg, 10 grams of salad oil, put sugar or salt according to your taste, put the above things together with water and noodles, wake up for 15 minutes after reconciliation, put it into a twist shape and fry it in the oil pan over low heat, and the ghee temperature should be mastered.

There is a kind of additive, bulking, what forgot, eating too much is not good for the body, that thing, the black-hearted vendor adds more, using that thing and the noodles that come out to make buns, white and big, pasta can basically be refrigerated, twist and so on.

Lard, I see my husband's mother buy some pork fat and refine lard, the refined lard is cold and cool, add milk and noodles, without water, it is very crispy and delicious.

Put lard to ensure that the crispy residue is removed.

Why do you fry the twist flowers, which are the outside and crispy on the inside, please give me some guidance.

Hello, dear. Put 300 grams of flour in a basin and grind the shirt, add 2 grams of salt, 2 grams of baking soda and 30 grams of sugar, stir well with chopsticks, then beat two eggs, add 30 grams of cooking oil, and then add an appropriate amount of water, stir the flour into a dough with chopsticks, and then knead it into a slightly harder dough, cover it, and let it stand for 30 minutes to make the dough naturally relaxed. If you want to have a crispy texture when frying twist, you must remember to add cooking oil when you want to buy noodles, which is the key to the crispiness of twist.

Ingredients: 400 grams of flour, 3 eggs, 50 grams of sugar, 50 grams of milk.

Excipients: 30 grams of corn oil.

Steps: 1. Put the ingredients together and let the dough rise for 30 minutes.

2. Divide into several equal doses.

3. Roll into strips, cover with plastic wrap and let rise for 10 minutes.

4. Continue to roll into long strips and cover with plastic wrap after 10 minutes of awakening.

5. Roll into long strips and fold them in half.

6. Rubbing strength, because a person does not shoot the actual rubbing strength.

7. Pinch the two ends to form a twist shape.

8. Wake up for 10 minutes.

9. Relax the oil and fry over low heat.

10. Evenly colored and fried thoroughly to get out of the pot.

11. Oil control.

12. Put it on a plate and let it cool, crispy and sweet.

If you want to make the fried twist more crispy, you need to prepare two parts of flour, one is oil and noodles, and the other is water and noodles, you can put 1 to 2 eggs in the water and noodles, and then combine the two noodles into one to live noodles, and then let the noodles rise for about 30 minutes.

Fried twist making skills:

1. First of all, beat the dough into a flocculent shape by hand, and keep kneading it by hand to fully integrate the dough and the material. The second step, pour the dough, add the fabric again, and pour the dough in one direction with your hands.

2. Knead the dough, knead the poured dough into a dough, soft and hard is almost the same as the dumpling skin, the kneading dough must be kneaded along the length, folded, and kneaded again, so that the direction of the internal texture of the dough is consistent, so that the kneaded dough is orderly and layered.

3. Brush the inside of the plate with oil, wait until the dough is kneaded until the surface is smooth, cover with plastic wrap and let rise for 10 minutes. When the time comes, we begin to put the dough, take out the dough and knead it for a while, wait until the dough is kneaded to a smooth surface, knead it into long strips, and knead it into about 30g of dough, the size of the dough should be uniform, so that the fried twist can be the same size.

4. Brush the plate with oil, knead the dough into 10cm long noodles, put them on the plate in turn, brush with a layer of oil, cover with plastic wrap and let the noodles rise for 30 minutesThe noodles wake up, knead them into slender strips, and then give the noodles strength from both directions, rub clockwise with one hand, rub counterclockwise with one hand, beat the noodles to make the noodles feel even, and then put the two kneaded noodles together, and let go of the noodles with one hand will automatically wrap together, and then continue to strengthen, divided into three sections together, like this our twist embryo is done, and the whole process and the rural rope is a truth.

5. Start frying the twist below, pour cooking oil into the pot, start the pot with an oil temperature of 5 into the heat, remember that the twist must be put into the pot at a low temperature, fry slowly over low heat, and turn it over with chopsticks while frying, so that the surface of the fried twist is golden and crispy, and then you can prepare it out of the pot.