Recommend a simple and delicious way to fry twist flowers, right?

I am a person who loves to eat twist flowers since I was a child, and every time I see a twist flower seller on the side of the road, my mother takes me to buy a lot of it, and the crispy taste has always been unforgettable. My mother saw that I was so rare to eat this thing, so she studied it herself at home, and the twist she made was really not inferior to the ones sold outside, and told me her own formula. Heat the milk to about the same temperature as your hand, then add the yeast to the milk and stir well. Beat the eggs and oil well, then mix well with the milk yeast liquid; Finally, mix the flour, sugar, salt, etc. with the liquid that was beaten before to form a dough.

At this time, the dough should be kneaded for a while, and beaten for a while, and then the surface of the dough is smeared with a layer of oil and placed in plastic wrap to rise. When the dough has risen to twice its original size, it is ready to be made. I first cut the dough into several large vertical strips, each vertical strip is shot into a rectangle, and then cut horizontally into several thin vertical strips, and finally the thin vertical strips are evenly kneaded into long strips, folded in half at both ends, twisted in reverse, and then folded in half to form hemp peanut billets.

Proofing. The green billet is covered with plastic wrap and allowed to rise for 15-20 minutes. For deep frying, put enough oil in the pan, burn until it is 80% hot, put in the proofed green and fry until both sides are golden or slightly heavier in color. ‍‍

Put the noodles in a slightly larger basin, add eggs, sugar, and yeast to the other side and slowly add warm water, stir the dough into a flocculent shape with chopsticks and knead the dough until the basin is light, hand light, and the face light is warm and ferment for an hour and a half, until a small honeycomb appears at the bottom of the noodles and sprinkle a little dry noodles, knead the dough into long strips, divide it into 25g portions, knead it long, twist it into a twist and fry it over medium heat. The oil temperature should not be too high. After twisting, let it rest for 15 minutes before starting to fry. ‍‍

Vegetable oil first boil and let cool. Then add sugar, baking soda, and water to the all-purpose flour, stir, add the cooled oil and knead the dough. After 30 minutes of awakening, divide into small doses of about 8 grams.

Rub each small agent long and cover with plastic wrap, let it rise for 5 minutes, and then rub it long. Roll into a twist shape, then pour in oil and fry until golden brown.

Knead and form a homogeneous dough and place it in a large container with a lid to ferment. Wait for the dough to rise about two to three times the size, and the honeycomb eyes can be seen, and then use. Roll it into strips by hand and twist it into twists. Put it in the pan and turn it repeatedly, and fry until golden brown. Drain on a plate. ‍‍

I feel that this food is not much now, so I have to consult my elders for details.

Our family is making pastries, and my grandparents have always been masters of making twist dumplings and other pastries. In fact, it is not difficult to make twist at all, and it feels very simple. Grandpa's method is to put the noodles in a container first, add water, eggs, sugar, knead well, cover with a lid, let it rise for 15 minutes, and after the noodles are awakened, cut them with a knife, knead them into a twist shape, and wait for them to be put in the pot.

Then add oil to the pot, and when the oil is hot to 7, put the twist in it, about five minutes, and the twist can come out of the pot. The twist flowers that come out of this way are really fragrant and crispy, and they are particularly delicious.

Stir the eggs well, pour 5 tablespoons of oil and 5 tablespoons of sugar water into the noodles in turn and start to mix the noodles. Wake for 15 minutes after the dough is well combined, and at the same time prepare the plate, oil, and plate, and put a little oil in the plate. After the dough is ready, rub it for a while.

Roll into a cylindrical shape, then roll it into slices with a rolling pin, remove the edges, and grease the dough sheet and cut into strips. Take out a freshly cut noodle, roll it into an even noodle shape, and grease it. Rub the two hands in opposite directions, pinch the two ends with one hand and then pinch the two ends in the opposite direction, so that the twist is ready and put into the plate.

Beat the egg mixture, add sugar, vegetable oil, milk to make juice, sweat, I forgot to put the milk, divide the open, sift the flour and baking powder, you can do it without a sieve, you have to mix it repeatedly, and then pour the mixed juice in. Noodles, the process of mixing noodles is very sticky, when the stickiness is not good, the hands are slightly wiped and then again. Mix the dough well, knead it into small dough, form it into long strips, and put it together.

Then brush with a layer of oil, cover with plastic wrap and let rise for 40 minutes. Then rub the twist. Roll it into thin strips as thick as chopsticks.

Push both hands in opposite directions, then lift both ends, they will automatically increase their strength, and then put them on the board, hold one end, and rub the other end with your hands. Lift it up again and automatically exert strength, open an opening at the other end and put the head into it, and the embryo is done. Low heat, be sure to low heat, the fire is slightly larger and it will be dark, fried until golden brown, take it out, don't worry about the inside is not cooked, the inside is fermented bubbles, it is easy to cook.

After frying, let it cool, the outside is a little crispy, and the inside is soft.

Pour the flour into the container and add the baking powder. Baking powder can make twist fluffy and crispy. Add an egg, milk with sugar, and about 10 grams of cooking oil to the flour of baking powder.

When mixing noodles, don't mix too softly. The reconciled dough needs to be rested for about 30 minutes. Wake up the dough, emotional, cut into strips.

The noodles are kneaded into long strips, so that they can be twisted into a twisted shape for a while. The kneaded long noodles are twisted and folded in half twice to form the shape of a twist. Put the twisted twist on the board and let it rest for a while, and remember not to open the window to let the wind blow.

Pour cooking oil into a pan, heat and prepare to fry the twist flowers. When the oil is about 7 hot, put in the twist embryo and fry it over low heat until golden brown on both sides. When frying twist flowers, turn them frequently, don't just fry one side.

After frying, when the twist is out of the pot, stick some white sugar and serve it on the plate.

Add kilograms of cold water to alum, add kilograms of alkali powder to cold water, respectively, into a solution, and then slowly pour alkaline water into alum water, stir with a shovel, stir until there is no foam, and then use. After the flour is mixed with sugar, oil and loosening agent, about kilograms of water are added to make a 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.

Divide the dough into pieces, 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. Heat the oil in a pot, put it in the green body, stir it lightly with a wire fence, and pick it up when it floats and the color turns golden brown. 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. ‍‍

Put all the ingredients in a basin, mix well, knead into a smooth dough, and relax with a bowl lid for 30 minutes. Cut the noodles into thin noodles and roll the noodles into rounds. Then rub in the opposite direction.

Then fold it in half and wrap it tightly around the noodles with your fingers to form two strands of hemp. Flowers, and then folded in half into four strands of twist, the head is stuffed into the looper and pinched tightly, and the twist is ready. The oil pan is 70% hot, put one in it first.

Immediately float and turn yellow, then you can put in a large number of fried until golden brown and take out.

In a bowl of noodles, add an appropriate amount of angel, baking soda, water, a small amount of sugar, salt, knead well, leave for two hours, and wait for the noodles to rise. After the first bowl of noodles is ready, use another bowl of noodles, use sugar, oil and form a dough of oil, and let the noodles rise slightly. Knead two dough dough together, change into dough sheets, cut into strips, and knead into strips.

Rotate, twist into a twist shape, after screwing, leave for half an hour, and wait for the twist to rise to twice the size. Put it in a frying pan and change color. ‍‍

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.

1. Ingredients: 200g flour, 2 eggs, a little milk, a little sugar.

2. Pour the sugar and milk into the bowl with the eggs and stir well.

3. Pour the egg mixture into the flour and mix the dough. Moderate hardness and softness.

4. Knead the reconciled noodles smoothly, apply plastic wrap and let them rise for half an hour.

5. Put the awakened noodles on the panel, sprinkle with flour, and roll them into large round cakes, not too thin, slightly thicker.

6. Cut into thin strips with a knife, don't cut too much at a time, cut the roots, put the uncut into the basin, or find a damp cloth to cover it to prevent the noodles from drying out.

7. Pick up a noodle, pinch both ends with your hands, and twist it in the opposite direction at the same time, keep twisting, twisting, twisting. If you put your hands together, you will find that the noodles are actively entwined by themselves.

8. After twisting the noodles after a fold, wake up a little and start the second round of twisting, the method is the same as the first twist, or pinch the two ends and twist in the opposite direction.

9. Pour enough oil into the pot, heat, and wait for the oil temperature to come up, and then add twists.

Twist is a very popular pasta, not only northerners often eat, southerners also like it, want to eat fried twist, you can buy ready-made, you can also fry it at home, today, at home fried three kinds of twist, the taste is really good, the twist fried at home is made of real materials, the oil is also new, it is more assured to eat, so how to fry a delicious twist? Share your experience.

Method steps.

Fried twist is a kind of pasta, its material is flour, but the flour of fried twist is more special, we need to choose high-gluten flour, when we go to the supermarket to buy flour, we must look at whether it is this kind of flour, such flour fried twist to crispy and strong, fragrant, taste very delicious.

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Fried twist wants to be more crispy, more nutritious, when mixing the noodles, beat one or two eggs in it, twist has two kinds of hard twist and twist, the hard twist is crispy twist, the dough is soft twist, we can choose according to our hobbies, if you want to eat soft twist, you need to use yeast to make the dough and then fried.

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The taste of fried twist is divided into two kinds, one is salty twist, one is sweet twist, salty twist is to add salt to the flour, and sweet twist is to add brown sugar or white sugar, the three kinds of twist I fried are salty twist, white sugar twist and brown sugar twist, each of the three has its own taste, if you want to make the twist more crispy, you should put less water when mixing noodles.

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If you want the twist to be crispy, you can also put a little alkaline noodles in the flour, in addition, when we mix the noodles, you can add a little bit of vegetable oil while mixing the noodles, and finally after the noodles are reconciled, let its surface be oily and shiny, and it feels greasy to the touch, and it looks like the noodles are oily.

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After the dough is reconciled, you need to wake up, if it is a hard dough twist, it will take about 20 minutes to wake up, if it is a dough twist, you need to put it in a warm place, so that the dough can be used only after it is fully fermented, the fermented noodles are all uniform honeycomb, so that the noodles are fried out of twist flowers to be particularly soft and sweet.

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After the noodles are ready, we can start to rub the twist flowers, when kneading the twist flowers, we should make the noodles stick to the oil, so that the twist flowers will not stick together after rubbing, the most important thing is the frying process, the fried twist needs to use a gentle low fire, so that the twist flowers are slowly cooked in the oil, so that the twist flowers are crispy after being fished out.

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1. Ingredients preparation: 260 grams of all-purpose flour, 50 grams of water, 2 eggs, 1 gram of salt, 25 grams of corn oil, 45 grams of sugar, 2 grams of baking powder, 1 gram of baking soda.

2. Mix flour, salt, sugar, baking powder, baking soda, and these dry ingredients.

3. Add eggs, water and corn oil, and stir with chopsticks until there is no dry powder and the state is basically formed.

4. Transfer the dough to the kneading table and knead it into a smooth dough, don't overknead the dough.

5. Cover with a bowl (or plastic wrap) and let the dough relax for 20 minutes.

6. Roll the loose dough into strips and divide it into 10-12 parts with a knife.

7. Cover with plastic wrap, relax again for 15 minutes, and knead the relaxed dough into long strips of uniform thickness (about 30cm long).

8. Rub both hands forward at the same time, rub back at the other end, twist the strip up, lift the strip at both ends, and it will roll itself into a twist shape. Dip some water and pinch the joints together.

9. Pour 2-3cm deep oil into the pot, heat it over low heat, wait until the oil flowers at the bottom of the pot disappear, put in a chopstick, small bubbles will be generated around the chopsticks, and the oil temperature will be fine. Put in the twist flowers, use low heat throughout the whole process, fry for 15-20 minutes, and you will get crispy twist flowers.

10. Before coming out of the pot, you can increase the temperature slightly and continue to fry for about 10 seconds, so that the oil in the twist can be forced out.

11. Use kitchen paper to absorb the oil on the surface, and you can eat it after it cools If you can't finish eating, you need to seal and preserve, if it is fried crispy twist, it can be stored at room temperature for about 5 days.