Why can t I fry the twist inside?

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.

Twist is a snack we have been eating since childhood, crispy taste and fried fragrance, is the favorite of many friends, so twist, how to make it less hard? You must know that twist flowers that are too hard are not delicious.

1. Prepare before twisting.

First of all, we need to prepare 500 grams of flour, a bowl of water, a small spoon of sugar, a small spoon of vegetable oil, some baking soda and powdered sugar.

Second, make twist flowers.

First of all, we have to dissolve the sugar in boiling water, stir it aside, let it cool for later use, secondly, put baking soda and a small amount of oil into the flour, and then add the flour to the sugar water that was cooled before, and stir it in three parts. Knead the stirred flour, cover with plastic wrap and leave for 10 to 15 minutes, then roll the flour into long strips, and then cut the strips into pieces. These small pieces of dough are best placed on an oiled panel, and then the dough is kneaded into thumb-thick strips, and then the thumb-thick strips are continued to be kneaded into thin strips.

Finally, put the ends of the strip together and rotate them a little and they will stir together. Then twist the ends together and let the long dough mix together again, and it will appear like the twist flower we usually eat.

3. Fried twist.

We need to heat the oil in the pot, know that the temperature is 140 150 degrees, that is, when the oil is slightly boiling, and put the twist down. At this time, the twist flower sinks to the bottom of the pot at first, and then it will slowly float up, and use chopsticks to help the twist flower to fry it evenly. When trouble arises and ends again, it's time to put it on a plate.

Remove the twist flowers and place them on a plate, then sprinkle some powdered sugar on top. The crispy twist is fried, and the twist that has just been fried is the most crispy, and it is rattling when you put it in your mouth. In addition, the preservation of twist should be more careful, do not put it in a humid place for preservation, otherwise the twist is easy to become oily, and it is easy to soften, compared with hard twist, soft twist, more unpalatable.

First of all, you should pay attention to the ratio between oil, flour, water, sugar, and dry yeast, and you should also add an appropriate amount of baking soda, and finally put it in a warm place, which also needs to be rubbed and exhausted.

Most likely, there is too much water when making twists, so the fried twists are not hard, and it is also possible that the oil temperature is not enough.

After the twist is done, you can't fry it right away, otherwise it will be very hard and not soft. Cover the twist with plastic wrap to prevent the skin from drying out, let it rise naturally for 20 minutes before frying in the pan. When frying, the fire should not be too big, otherwise the color of the twist surface is easy to turn black and brown, and the twist flower fried by eight layers of hot oil will be golden yellow.

It must be fried slowly on low heat, the heat should not be too large, if the heat is relatively large, it will make the twist very hard, and it will not taste good, so it must be on low heat.

The oil temperature should not be too high, otherwise it will not be formed, and it will be slowly fried over medium-low heat.

Ingredients: 250 grams of flour.

1 egg.

Yeast 3 grams.

Sugar 50 grams.

Oil 15 grams.

110 grams of lukewarm water.

Honey a small spoonful.

All the materials are kneaded into a ball, pushed and pulled and kneaded until smooth and without large jagged shapes.

Please click Enter a description.

Divided into ten long strips of flour, relax for ten minutes, take one of the upper strength, pinch both ends and put aside, the other is the same technique and then on the strength, the two are combined together, and the strength is on again, the right hand is folded in half by one, the left hand follows, twisted into a twisted shape, and the proofing is doubled.

Please click Enter a description.

Put the oil temperature into the pot at about 160 degrees, fry slowly over medium-low heat, turn the chopsticks frequently and heat more evenly, and the golden brown is cooked out of the pot.

Please click Enter a description.

Kiss has already helped you find the result; The reason why the fried twist is not cooked is 1The temperature of fried oil is not high enough: the oil temperature of fried twist is generally controlled between 180-190 degrees, if the oil temperature is too low, it will cause the fried twist to be hard and uncooked.

2.The oil is not fresh enough: the base dry oil of fried twist must be fresh, if the oil contains too much sediment, it will cause the fried twist to be hard and uncooked.

3.Too much frying: If too much frying is put in, the oil temperature will be lowered, which will cause the fried twist to be hard and not cooked.

Summary. The following answers are based on what you described. The oil temperature is too low or too high.

If the oil temperature is too low, the twist will absorb too much oil and will not be fried; The oil temperature is too high, and the surface of the twist flower quickly turns golden brown, but the inside is not yet fully cooked. Two. The dough is too hard or too soft.

The dough is too hard, and the heat cannot penetrate into it when frying, resulting in uncooked twist frying; If the dough is too soft, the fried twist will be loose and not crispy enough. Three. The time to fry the twist is too short.

The frying time of twist generally needs to be mastered in about 2-3 minutes, and the time is too short, and the inside of twist cannot be cooked thoroughly, resulting in uncooked frying. Four. The twist shape is uneven.

The twist is uneven in shape, and some parts will be thicker than others, resulting in uneven frying and making the twist uncooked.

The following answers are based on what you described. The oil temperature is too low, the silver seeps into the block, or the front is too high. If the oil temperature is too low, the twist will absorb too much oil and fry it uncooked; The oil temperature is too high, and the surface of the twist flower quickly turns golden brown, but the inside is not yet fully cooked.

Two. The dough is too hard or too soft. The dough is too hard, and the heat cannot penetrate into it when frying, resulting in uncooked twist frying; If the dough is too soft, the fried twist will be loose and not crispy enough.

Three. The time to fry the twist is too short. The frying time of twist generally needs to be mastered in about 2-3 minutes, and the time is too short, and the inside of twist cannot be cooked thoroughly, resulting in uncooked frying.

Four. The twist shape is uneven. The twist is uneven in shape, and some parts will be thicker than others, resulting in uneven frying and making the twist uncooked.

It also adds the following solutions for you: In view of the above problems, the following measures can be taken: a tour of cheats. Control the oil temperature, generally speaking, the oil temperature of fried twist should be controlled between 170 -180.

Two. Adjust the firmness of the dough so that the dough is soft and easy to deep-fry. Three.

Control the frying time to ensure that the frying time is sufficient, and the inside of the twist is ripe. Four. When making twist flowers, try to keep the shape even, so that the twist flowers can be evenly heated.

Twist has always been a hot seller in street food, very delicious, selling very well, is because its taste is very delicious, and chewy, there is a layer of sugar flowers on the surface, very sweet, you can eat for a long time will not feel tired, in addition it can be full, can be eaten as breakfast, and a cup of soy milk is very perfect, if you want to be nutritious, some can be paired with a glass of milk, so that the child's energy for a day is enough. And the twist can also be dipped in some sauces, such as dipping in cream, honey, sesame paste, peanut butter, tomato sauce, so that the taste of the twist is particularly rich, and the taste of the twist has risen to several levels at once, and it can meet the choice of different people, which is very personalized. If you feel that twist is easy to eat acne, then you can eat less or with some heat-quenching soup, such as apple juice, mung bean juice, white fungus soup, etc., which can quench thirst and remove oil, which is a very good match.

In fact, no matter what sauce you dip in, or what soup you go with, the most important thing is that the twist itself should be delicious, at least it can't be too hard, so that children and the elderly can enjoy this food, if you want to make this effect, then you have to make this dish in the following way.

Ingredients to prepare: eggs, sugar, salt, flour, yeast powder.

The specific production process: select five fresh eggs and put them in a bowl, add 20 grams of sugar and 5 grams of salt and stir evenly, add 300 grams of flour and 10g of yeast, stir evenly with chopsticks to form a paste, and then knead the smooth dough by hand, cover the bowl with plastic wrap, and leave it naturally for 3 hours, the dough is almost fermented, sprinkle some flour on the table, then put the dough on it and roll it into long strips, and then make it into a small wooden stick with your hands to lubricate, and then twist it into the shape of a twist. Twist the same again, then put it in a hot oil pan and turn it over low heat, and wait until the twist skin turns golden brown and you can take it out.

You can mix the noodles with warm water, and then add a little yeast powder and edible salt to the noodles, so that the twist is not so hard, and it is particularly crispy and delicious.

Prepare 300 grams of flour, pour in 40 grams of raw oil (peanut oil is the best, it has a unique fragrance), put in 5 grams of salt, 5 grams of salt and pepper powder, 3 grams of yeast, 1 gram of baking soda, pour in water slowly and many times, knead into a smooth dough, soft and hard. You can add some black sesame seeds to enhance the appearance and taste more fragrant. The kneaded dough is flattened, folded in half, and then flattened, repeating a dozen times to let the dough relax.

It's similar to kneading the glove film when making bread.

Put the kneaded dough into a basin, cover it with a damp cloth, ferment for 20 minutes, the volume slightly increases and expands, take out the dough, sprinkle in some cumin seeds, knead about ten times with the above technique, then divide into equal parts, knead into small round balls, and continue to ferment for 10 minutes. With some oil on your hands, put the ball on the board and knead it into thin strips, pinch it together on both sides, then knead it into a twist, and then pinch it tightly at the end of the mouth. Try to rub the twist as finely as possible, so that the heated area is large, and the taste will be more crispy.

After everything is formed into a twist shape, start to fry in the pan.

Put more oil in the pot, and the oil temperature will be burned to 70% hot, and there will be a slight heat coming out. The oil temperature must be well controlled, put the chopsticks in, and there are small bubbles coming out around it, which is fine. Put the twist flowers into the pot, fry them over medium-high heat until they turn yellowish, then turn the heat to low, and keep turning them with chopsticks to heat them evenly.

Pay attention to putting too many sexes at a time, fry them in batches to avoid sticking together. After the twist flower floats on the surface and turns golden yellow, it can be clipped out and placed on oil blotting paper to control oil. The fried twist flowers will become very crispy after cooling, and if you can't eat them all at one time, you can store them in a sealed bag, and they will still be crispy when you eat them next time.

First of all, we must pay attention to the ratio between the ingredients, and we must control the time and degree of resting, and we must control the oil temperature, and you can also re-fry twice when frying twist.

Don't fry the twist for too long, and be sure to turn it over in time when you put it in the pot, so that the fried twist will be very crispy.

How to make twist: Prepare 250 grams of plain flour in a large bowl, then add 3 grams of salt, 10 grams of sugar, an egg (about 50 grams), baking soda and baking powder, then mix the flour with about 80 grams of room temperature water, pour in the flocculent, add 15 grams of cold-cooked oil, then knead the dough, knead it into a fine dough, wrap the plastic wrap, and let it stand for 20 minutes. Roll out the loose dough into strips and divide into two large pieces.

Once fine, divide it into two large pieces and roll it into strips. Then cut into 5-6 gram cubes and set aside. Roll a small dose into a thin one, then take a thin section in your left hand, and lift the thin one after rubbing it with your right hand in one direction, and then the thin will naturally roll up; Then the process is repeated, and finally the "little tail" of the thin strip is placed in a small circle and pressed, and the kink is ready.

Add enough cooking oil to the wok until the oil temperature reaches 165 degrees Celsius (try soaking with chopsticks, but not too strong). After twisting and floating, adjust the oil temperature slightly, continue to fry until golden brown, take out, dry the oil and serve.

You have to fry something to eat, like crispy pork, fritters, sesame oil cake, every time you fry it in a big bowl, you can eat it for a long time, especially the twist flower, it's crunchy, it's delicious, it tastes great. Pour the egg mixture, add sugar, vegetable oil, vegetable oil, etc. Milk makes juice, sweat, forgot to put the milk in, open, sift flour and baking powder, you can do it without a sieve, stir repeatedly, and pour the juice.

3 kg of twist honey, 2 kg of bread flour, 50 grams of yeast, 50 grams of correction, 25 grams of yeast powder, 3 taels of yellow cream, 3 taels of sugar, kilograms of water, 10 grams of shal, 60 grams of mer, 5 taels of eggs, 4 taels of salad oil, flour, sugar, eggs, peanut oil, salt in a bowl, sprinkle with sodium bicarbonate (allusion, allusion is now forbidden) Similarly, put the chopsticks on the side of the water, hold the chopsticks with your hands until the surface of the chopsticks is smooth, and kneel with your big hands. Wrap a bowl or plastic and leave for 20 minutes.

5 grams of sodium bicarbonate, a little sugar, a little black sesame seeds, and macaroni, you can add a little water, then wake up for 20 minutes, add black sesame seeds, massage your knees, wake up for 20 minutes, dip in some oil, roll, cut, knead again, automatically tighten, put the eggs into a small bowl, add 300 grams of sugar, soybean oil, mix well, then add 300 grams of hot water, mix well, pour in flour, and make a ball. Cover yourself with a torn sheet and let yourself stay for about 30 minutes.