How to fry twist flowers to be delicious How to fry twist flowers is delicious and simple

Ingredients: 200 grams of flour, 60 grams of sugar, 1 egg, 25 grams of water, 2 tablespoons of peanut oil, 1 teaspoon of baking powder.

To start: 1 Put the sugar and eggs in a bowl and stir well with chopsticks.

2 Add peanut oil and water and stir until the sugar melts.

3 Add the flour and baking powder and stir with chopsticks until a snowflake shape.

4 Knead the dough evenly by hand, cover and let rise for 15 minutes.

5 Knead the dough well, knead the strips, cut into 30g pieces, knead round, cover with a wrung out damp cloth and let rise for another 10 minutes.

6 Take a small agent and rub it into strips with a diameter of about 7 mm by hand.

7 Rub the noodles in reverse directions with both hands to make the noodles firm.

8 fold the noodles in half.

9 Roll into a twisted shape.

10 Put 500ml of oil in a pot and cook until it is 40% hot (put chopsticks and you can see small bubbles).

11 Put in the hemp peanut billet.

12 Fry over low heat until the twist is golden brown. Remove and put on kitchen paper to absorb excess grease, let cool and serve.

Tips:

1.After dividing into a mixture, let it sit for another 10 minutes, and it will be easier to rub the strips after the gluten has relaxed.

2.After kneading into hemp peanut billets, the joints must be pinched tightly, otherwise they will spread out when fried, affecting the appearance.

3.When frying, be sure to use low heat and keep turning to make the twist color even.

Ingredients required: half a pound of flour, 3 eggs, and some seasonings.

Main Steps]:

Step 1: Clean the basin, preferably a slightly larger one, which is more convenient to work with. Pour half a pound of flour, 3 eggs, 3 grams of salt, one or two peanut oil and one or two of water into the basin, stir clockwise with chopsticks, wait until all the flour slowly becomes granular, knead the flour into a dough by hand, and continue to knead the dough to make the toughness of the dough better, and the dough can not have small powder grains.

After kneading the dough, put it in a basin, cover it with plastic wrap, and let the dough relax for 20 minutes. If you like sweet twist flowers, you can also replace the salt with sugar.

Step 2: After 20 minutes, take out the dough, continue to mix for 3 minutes, the purpose of this is to let the dough breathe, and then use a rolling pin to roll the dough into a thin dough shape, generally keep it at about half a centimeter. Then use a knife to cut the dough into long strips.

Step 3: Take a long strip, roll it round, press one end of the strip with your left hand, rub the strip with the same side with your right hand, and after seeing that it has been twisted into a twisted shape, fold the strip in half, and lift one end with your hand after the whole vermicelli will automatically wrap up. In this way, you can knead the other vermicelli in half, and put the folded vermicelli back into the basin, and then you can fry it in a pan.

Step 4: Clean the pot, boil the water in the pot, pour the peanut oil, and when the oil in the pot is about 5 hot, gently put the twist vermicelli that has been made in the oil and fry it, and the frying process must be slow, so that the fried twist will be crispy and fragrant, and you can fry it on high heat for 20 seconds after seeing that the surface of the twist has become golden brown, and control the oil out of the pot.

I think it's all pretty good.

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.

Fried twist raw material formula (about 168 finished products, weighing about 6 kg).

5 kg of flour.

kilograms of granulated sugar.

kg of vegetable oil.

kg of milk powder. Kilograms of alkali powder (kilograms in winter).

Kilograms of alum. Kilograms of vegetable oil are used for frying.

If you make sugar twist, you can also use a kilogram of powdered sugar, such as making salty powder, you can reduce the powdered sugar, add an appropriate amount of ice eggs and salt.

How to make it: 1.Preparation of loose agent: add kilograms of cold water to alum, add kilograms of alkali powder to cold water, and then slowly pour alkaline water into alum water, stir with a shovel, and stir until there is no foam.

It is ready to use. When operating, do not mix alum powder with alkali powder in some water, to prevent splashing, affecting safety. This kind of loosening agent is to neutralize the acid and alkali to produce carbon dioxide gas and expand, so that it consumes less oil and the product is brittle.

In addition, baking soda, lye or yeast dough can also be combined into a loosening agent.

2.Dough making: After the flour is mixed evenly with sugar, oil and loosening agent, about kilograms of water are added to make dough. Before forming, the dough should be allowed to stand for 40 minutes, if it does not stand, the old yeast dough should be added when preparing the dough.

3.Forming: Divide the dough, cut it into small strips that require weight, and roll them into slender strips about 40 to 50 cm long, with a uniform thickness.

When operating, pay attention to rubbing and not elongating, otherwise the finished product will shrink into a "short and fat shape". After rubbing, the double is rolled into two strands of rope, and then the double is rolled into a four-strand hinge, that is, it becomes a green billet. The green billet is required to be uniform in length.

4.Steaming: Heat the oil in the pot, put in the green billet, stir lightly with a wire fence, and pick it up when it floats and the color turns golden yellow.

If you need to sprinkle powdered sugar on the outside, it is best to mix it temporarily when you sell it. If mixed too early, the powdered sugar is easy to be wetted by the oil, which will affect the color and gloss.

Quality standards. The color is required to be golden or dark yellow, and there is no dissolution of powdered sugar on the surface. The shape should be slender and even, and the middle section (except for the two ends) should be more than four twists. The taste is crunchy and there is no softness. The water content is required to be less than 10%.

How do you make fried twist? Add salt and boiling water to the glutinous rice, knead the dough, roll it out into long strips, take two long strips, twist and rotate back and forth, and the twist flowers are baked and fried.

Ingredients: 1000 grams of refined flour.

Method Steps:

Refined flour bought from the supermarket, prepare the right amount of flour and baking powder for later use.

Mix the noodles with warm water, and try to mix them with the wet spots, so that the noodles are easier to make.

After the noodles are reconciled, cover them with plastic wrap and let them flow for about 2 hours, and the noodles will be almost ready.

Sprinkle some dry flour on the cutting board, and then put the finished noodles on the cutting board and knead vigorously, so that the kneaded noodles are more chewy, especially delicious, and are kneaded into long strips.

Then cut into an appropriate amount of small agents with a knife, smear each small agent with cooking oil, let it wake up for another 30 minutes, remember that this is also a very critical step, the process of making twists, this step must not be missing.

After the oiled little agent wakes up, it is ready to be rubbed into thin strips.

Fold the ends of the strip in half and twist them together.

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Fold it in half again, twist it together to make it look like a twist, and a beautiful twist is fine.

Rub all the small agents into twists, arrange them, and do not put them together to separate them, otherwise it will be easy to stick together.

Put oil in the pot, put more oil, otherwise there is no way to fry, and the oil should be burned to 7 hot.

After the oil is hot, put the kneaded twists one by one in the pan and fry them.

When frying the twist, it must be on a high fire, and someone must watch it, and occasionally turn it until the twist is fried to golden brown, and it's OK.

Add 70 grams of sugar, 11 grams of yeast, 2 grams of salt, 20 grams of honey, 70 grams of corn oil, 4 eggs to 2 catties of noodles, stir well, use warm milk and noodles that are not hot, stir while pouring, stir until there is no dry flour, knead into a dough, add 50 grams of butter, knead into a smooth dough, cover with plastic wrap, proofing to twice the size, sprinkle dry flour on the panel, take out the proofed dough, fully knead and discharge the gas, arrange it into long strips, and cut it from the middle.

I think it's all pretty good.