How to fry mille feuille twist at home, and what are the specific methods and skills?

Twist, crispy taste, with a fragrant feeling. So many people like to eat twist flowers, but if you want to make delicious and delicious mille-feuille twist at home, you also need to master a lot of skills. For example, dough, resting, puff pastry, puff pastry.

Cut into an agent, then knead it into the shape of a twist flower, etc., and when frying the twist flower, be sure to control the heat. <>

1. How to fry mille-feuille twist at home, and what are the specific practices and skills?

The first thing is to mix the noodles, prepare flour, eggs, milk, and do not use water at this time. Take out a basin and pour the flour into the basin, then pour the appropriate amount of flour and eggs, and stir well with sugar. Kneaded into a dough state, in the process of kneading, you can put an appropriate amount of oil, here you can use vegetable oil or butter, knead the dough, and then cover with plastic wrap.

Or take a basin, cover the dough and let it rise for 15 minutes. Then roll it into a pancake state, in the process of rolling the pancake, you can't leave bubbles, you must roll it evenly. Then cut the rolled dough into evenly sized pieces.

If the twist is smaller, the width of the agent will be smaller. All in all, this aspect can be determined according to the state you want. Then the cut agent is kneaded into strips by hand in the opposite direction, and then the two ends are combined to make the shape of a twist.

2. Conclusion. Then repeat this step with the remaining agent so that the shape of the twist flower is done. Then heat the oil in the pot, and when the oil temperature is 30%, put in the twist and fry.

In the process of frying twist flowers, you must control the oil temperature, and you must use chopsticks to keep turning until the twist flowers float from the oil pan. And fry both sides until golden brown, you can remove the oil. And in the process of mixing noodles, you can add more ingredients according to your own taste, and if you prefer to eat sweet, then you can put more sugar.

And in the process of mixing dough, the puff pastry step is also very important. If you find air bubbles in the dough when you file a lawsuit, then you must solve it in time. When frying twist flowers, you can't fry them over high heat, otherwise it will be easy to fry the twist flowers.

First prepare ordinary flour, salt yeast, powder water, baking powder, edible oil, first stir these materials evenly and mix the dough, cover with plastic wrap after the goods are ready, put the puff pastry for later use, wake up the noodles, roll out the thin dough cake with a rolling pin, put the puff pastry on the rolled dough cake, and start frying twist after the relevant procedures are completed. The twist flowers with ghee will be very crispy and delicious.

First of all, mix the dough, cover with plastic wrap and wake up for 20 minutes, add 50 grams of oil to 100 grams of flour, stir evenly with chopsticks and set aside, then roll out the dough into a thin dough, put the puff pastry on the rolled dough, fold it several times and then roll it out, fold it three times, and then add more twist layers to it, and then start to fry it in the pot.

If you want to fry it at home, first add some more yeast powder. Twist it into a twisted shape and fry it in a pan of five ripe oils.

The method of mille-feuille twist is as follows:

Ingredients: plain flour, baking powder, salt, yeast powder, water, cooking oil.

1. First mix the noodles, add 3g baking powder, 3g salt, 4g yeast powder to 1000g flour, then add 200g of water to mix the noodles, stir with chopsticks while pouring, stir into a flocculent shape and knead into a smooth surface dough, cover with plastic wrap and let the dough rise for 20 minutes.

2. Make a puff pastry below, add 50g of cooking oil to 100g of flour, stir well with chopsticks and set aside.

3. Put the puff pastry on top of the rolled dough and fold it up with your hands.

<>5. After rolling, brush the dough evenly with a layer of oil, and then cut it into strips with a knife.

6. Then rub it into a long strip, fold it in half after rubbing it into a long strip, hold one end with your left hand and do not move, and keep rubbing it forward with your right hand so that it can be rolled up, and then roll it up with your left hand, pinch the head on the right side together, and the overall situation of this mille-feuille twist embryo will be done, and then know that the bridge will wake up for about 40 minutes after it is done.

7. Next, start frying the twist, pour more oil into the pot, and when the oil temperature is hot, put the twist into the pot, keep turning it with chopsticks during the frying process, and fry it over low heat until the twist is golden in color and you can control the oil out of the pot.

A detailed tutorial on how to make a mille-feuille.

Ingredients: 1 cup milk, 2 eggs, 2 tablespoons vegetable oil, 3 1/2 cups powder (standard measuring cup, 1 cup = 240 ml teaspoons salt, 6 tablespoons sugar, 2 teaspoons dried yeast.

Method: 1. After heating the milk, put it at room temperature, melt the yeast, pour it into a basin, add the beaten egg liquid, oil, and mix well.

2. Sift flour + sugar + salt and add it to the basin and knead the dough.

3. After the dough is reconciled, seal it and let it stand, and take it out until it is twice as large as it is (poke a small hole with your finger dipped in flour and do not retract).[Gourmet China].

4. Put it on the panel gently, roll it out, cut the strip according to your own needs, knead it into a long column, hold the two ends with both hands and turn it in the opposite direction, lift the two ends, turn up, and then repeat the action and twist it into hemp peanut billets, and let it stand for half an hour.

5. After the oil pan is heated (the green billet is directly floating on the top), fry it in the oil pan until golden brown, remove it and put it on kitchen paper to drain the oil.

Ingredients: oily skin, flour, oil, water, sugar, puff pastry, lard, flour, rolling pin, chopsticks, kitchen knife, pot.

First, first mix the puff pastry together and knead it into a ball, try to knead it several times, which will improve the toughness of the dough, and it is not easy to expose the filling when rolling it out later.

Second, then put the water and oil skin together and knead it into a ball, using ordinary flour.

3. Next, wrap it up and close it down like a bun and put it aside.

Fourth, roll out the previous water and oil skin into a flatbread shape with a rolling pin, roll it out, roll it up from the beginning to the end, roll it out and roll it again, and press the middle with your fingers on the two ends to the middle.

5. Use the chopsticks prepared before to fix, and then use a kitchen knife to cut the rolled skin into strips.

6. Rub in the opposite direction, rub it open and then fold it in half, and it will automatically roll up, and then rub it in the opposite direction once, roll it once, and close it tightly.

7. After heating the oil, put it in the pot and fry it, it must be on low heat, and the fried twist flowers are scooped up and filtered to control the oil.

8. Sprinkle some sugar after the pot, the twist is hot, the sugar will not fall a lot, and the taste is very crisp, and you can taste it after cooling.

The mille-feuille crispy twist is made as follows:

Ingredients: water and oil skin: 270 grams of flour, 110 grams of warm water, 20 grams of corn oil, 50 grams of eggs, 80 grams of sugar, 2 grams of yeast powder.

Features: Homemade street snacks - mille-feuille twist (soft version). [Operation:.]

1. Mix the raw materials of water and oil skin and mix the dough, and let it ferment in a warm place until it is twice the size.

2. Mix the raw materials of puff pastry (you can replace it with salad oil and noodles, which is healthier).

3. Mix the dough into a dough.

4. After the fermentation of the dough is completed, take it out.

5. Knead well. 6. Roll it out into a rectangular cake.

7. Put the raw materials of the puff pastry into a fresh-keeping bag and roll it into a rectangle.

8. Place the rolled thin puff pastry on top of the water and oil noodles (the puff pastry sheets are slightly shorter than the water and oil noodles).

9. Wrap it up and knead it all around.

10. Roll it out into a large rectangular cake, fold it like a quilt, roll it out again, and fold it again (when rolling it out, press the dough with a rolling pin first, don't roll it out in a hurry to prevent deformation).

11. Roll out the cake into a rectangle.

12. Use a pizza wheel knife to cut it into small strips.

13. Take one of them, hold one end with your left hand and keep rolling it up with your right hand (the rest of the strips should be covered with a damp cloth to prevent air drying).

14. Fold it in half from the middle position and roll it up.

15. Screw it on again and pull out the tail from the middle position.

When the twist is complete, cover with a damp cloth and let rise for 30 minutes (to prevent air drying).

18. Heat the pot, pour the oil, 6 into the heat, put the twist flowers in, low heat, and fry until golden brown.

How to make mille-feuille: 1. First of all, use warm water and noodles, and the noodles should be softer. You can take a pair of chopsticks to stir the dry flour, slowly add water while stirring (so that the noodles can be softer), and when the noodles are not dry, knead them into a soft dough by hand, and let the noodles rest in a warm place for 10 minutes.

2. Knead the dough after waking up, then roll out the rectangular slices, brush the oil on the rectangular slices, roll up into two or three agents after rolling them into long strips, squeeze each agent from both ends, press it flat by hand, and roll it into a round cake. 3. Heat oil in a frying pan, then put in a cake (note that it must be cooked over medium heat, slowly branded), wait until one side is bulging, turn over and brush the oil, and then burn the other side, and then brush the oil cake on both sides to make it golden brown. 4. Put oil in the pot and make another cake in turn.

Features: Crispy and delicious, layered.

A detailed tutorial on how to make a mille-feuille.

Mille-feuille crispy twist method: to mix with two kinds of noodles, one crispy leather surface, and one soft texture of the core surface.

Craft: 1Mix all the raw materials of the leather surface and form a dough, let it rise for 30 minutes, knead it once, seal it with plastic wrap, let it rise at low temperature for 6-8 hours again, then knead it into strips, roll it out into slices, and cut it into wide strips with a knife.

Stack multiple pieces together, brush some salad oil in the middle, and roll them out after stacking.

2.All the ingredients of the core surface are formed into a dough, and the standing is allowed to rise for 2-5 hours, then separated and kneaded into round strips.

3.Wrap the rolled leather dough sheet on the core noodles, then knead and roll it out, use a knife to draw a few lines along the twist, and then twist it into a twist, and then fry it in a 180-200 oil pan until the outside is crispy and the inside is ripe, and the color is golden and ruddy.

Note: This technology is provided by Liangshan Tianxi Company, which is responsible for interpretation.

Pour the milk, sugar, salt and honey into a large bowl, then the flour, eggs, peanut oil and yeast. Mix all the ingredients into a dough and ferment it, adding the appropriate amount of milk according to the absorbency of the flour. The fermented dough is twice as large as before, and the inside of the dough can be peeled into a honeycomb shape.

Ingredients: 500 grams of flour, 190 grams of milk, 1 egg, 20 grams of honey, 35 grams of sugar, appropriate amount of peanut oil, 2 grams of salt, 3 grams of yeast.

1. Pour milk, sugar, salt and honey into a large bowl, then pour in flour, eggs, peanut oil and yeast.

2. Mix all the ingredients of this god into a dough and then ferment, the dough feels very soft, and add the amount of milk according to the water absorption of your flour.

3. The fermented dough is twice as large as before, and the inside of the dough is honeycomb-shaped.

4. Take out the dough and knead it slightly, exhaust the dough, and then divide it into 40 grams of small agents, and the length of the macro chop old twist made by 40 grams of agents is about 12 cm.

5. Take a small agent and rub it into a long strip with a length of about 50 cm.

6. Pinch the two ends of the kneaded strip together, then pinch it with your left hand and don't move, and rub it with your right hand in one direction.

7. Then fold it in half, after loosening, the twist will be screwed up, the good twist will be put aside to ferment, and the volume will become larger, and it will feel light when you pick it up by hand, so you can fry it in the pot.

8. Pour oil into the pot, put the twist when the oil temperature is hot, fry it on low heat until the skin is golden, take it out, this process is about 3 minutes, pay attention to the heat when frying the twist, if the fire is too small, the twist will be very oily, if the fire is too big, the twist skin will be colored very quickly, the outside is pasted and the inside is not cooked, and the oil temperature in the pot can be kept at about 155 degrees.

9. The twist is fried, crispy on the outside and soft on the inside, very delicious.

Crispy little twist].

1.First of all, we prepare the ingredients, 200 grams of refined flour, 10 grams of sugar, beat an egg, add 2 grams of yeast, and 15 grams of black and white sesame seeds. Then add pure milk while stirring, first stir into the dough and then add a little vegetable oil, adding vegetable oil to make the dough easier to crisp.

2.The dough should be slightly hard and soft after fermentation, knead the dough repeatedly, cover it with plastic wrap and ferment it in a warm place for 2 hours.

After an hour, smear a layer of vegetable oil on the cutting board, take out the dough and knead it smooth, then roll it out with a rolling pin into a round agent about 1 cm thick.

4.Then use a knife to cut into long strips, pick up an agent and knead it into a slender strip by hand, then twist it into a twist and fold it up, and rub it all one by one.

5.Next, we fry the twist flowers, burn the oil in the pot, slowly put the twist into the pot with your hands when the oil temperature is 4 hot, gently shake the pot to prevent the twist from sticking to the bottom of the pot, this process should be kept on low heat, and the oil temperature should not be too high.

6.The twist will slowly float on the oil surface, and you have to keep pushing and turning it over, and you can take it out when the twist is golden brown.