Children love to eat twist flowers, how should parents make fried twist flowers?

When I was a child, every Chinese New Year, my mother would make a large pot of fried twist flowers, which were fragrant and crispy, and they were not enjoyable, which was the best snack in childhood memories.

One, and noodles. Put 500 grams of flour, 5 grams of salt, 30 grams of cooking oil, beat two eggs, and a tablespoon of scrambled black sesame seeds in a bowl. Put 200 grams of water in a bowl (or replace it with about 230 grams of milk, but the milk is thick, so you should put more than water), add 30 grams of sugar, stir and melt.

Add a small amount of sugar water to the basin several times, stir with chopsticks until there is no flour and it is in the form of cotton wool, and then knead it into a smooth dough. Note that you can't put too much water at one time, add it little by little, knead the dough a little harder (less water, fried to be crispy), convenient for a while to make twist. After the dough is alive, cover it with plastic wrap and let it rise in a warm place for 1 2 hours.

Second, make twist flowers.

Put the dough on the cutting board, cut it directly into small pieces the thickness of your thumb, and then knead it repeatedly on the cutting board into slender strips (try to make it thinner, better cooked and more crispy), fold it in half at both ends, fold it in half, and then twist it into a twist with both hands in the opposite direction, and stuff the interface into the small hole in the front to avoid falling apart when frying. <>

Three, fried twist.

Put oil in a frying pan, heat it slightly, then put in the twist flowers, turn on low heat and fry slowly. Don't put too much at once to avoid sticking together. After the twist is set and turns slightly yellow, then turn it with chopsticks to make it more evenly fried.

It turns golden brown and floats on the surface of the oil, and it can be clipped. Place on blotting paper to absorb oil. Once cool, it is ready to serve.

When you make it, you can make more of it, as a daily small snack, put it in a plastic bag and seal it, and it is basically very crispy for a month. Even in the hot and humid weather of summer, 10 days is no problem.

Isn't it very simple, basically there is no technical content, hurry up and try it, the children at home will definitely like to eat.

First of all, prepare the noodles, oil, and eggs, stir them well, then mix them together, rub them by hand, knead them into thin strips, and then twist them into a twisted shape, and then heat the oil in the pot and the oil temperature is 80% hot, then put it in and fry it again.

The dough needs to be made well, pay attention to the ratio of fermentation and flour, and then knead the dough into a twist shape, put it in the pot and fry it.

First of all, make the dough into the shape of a twist flower, put it in an oil pan and fry it until golden brown on both sides, and sprinkle with a layer of sesame seeds.

1. Pour a pound of flour into the container and add baking powder. Baking powder can make twist fluffy and crispy.

2. Add an egg, milk with white sugar, and about 10 grams of cooking oil to the flour of baking powder. When mixing noodles, don't mix too softly.

3. The dough needs to be rested for about 30 minutes.

4. Wake up the dough and cut it into strips.

5. Roll the noodles into long strips, so that they can be twisted into a twist for a while.

6. Rub the long noodles, screw them together, fold them in half twice, and they become the shape of twists.

7. Screwed twisted twist, put it on the board to wake up for a while, remember not to open the window to talk about the house and let the wind blow.

8. Pour cooking oil into the pot, heat it, and prepare to fry the twist flowers.

9. When the oil is about 7 hot, put in the twist embryo and fry it on low heat until golden on both sides.

10. When frying twists, turn them frequently, don't just fry one side.

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

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: 200g wheat flour, appropriate amount of brown sugar, appropriate amount of sesame seeds.

2. Add flour and water to stir into a ball, warm tips: water needs to be added slowly, do not pour it in at once, so that you have to add flour, more and more is not very easy to operate. Add the brown sugar and stir together.

3. Cover with a wet towel and let it rise for about 30 minutes, I didn't add other ingredients.

4. After proofing, add black sesame seeds and knead until smooth. Then cut into small pieces of about 30 grams.

5. Roll into a long strip, then rub the right hand backwards at the right end, rub the left hand forward at the left end, and then lift the two ends to hang in the air to naturally form a twist shape. Then you can design the twist shape you need according to your own creativity.

6. Add a little more oil to the non-stick pan and cook until it is warm and you can start frying the twist flowers. When frying twist flowers, be careful not to drip water into it, otherwise the oil in the pan will splash out!

7. You can also add a little powdered sugar to the fried twist, which is very beautiful and tastes very good!

Twist is a traditional dish with a very long history, and its preparation method is very simple, it is made in two or three strips of noodles twisted together and fried in oil. Small twist flowers are moderate in calories and low in fat. It can be tasted casually, and can be accompanied by wine and tea, which is a very good snack food.

Its most representative is Tianjin's 18th Street twist, which is not only crispy and sweet, but also does not be soft, deteriorating, or tasteless when stored for several months.

Let's share a small twist tutorial that is easy to make at home, and friends who like it should learn it quickly.

[Eighteenth Street Twist].

1.Prepare the ingredients:

200 grams of refined flour, 10 grams of sugar, beaten into an egg, 2 grams of yeast, 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 puff pastry.

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

After an hour, first 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.Pick up an agent, knead it into a slender strip with your hands, twist it into a twist, and then fold it up and rub it all one by one.

5.Next, we fry the twist flowers, burn the oil in the pot, and when the oil temperature is 4 hot, slowly put the twist flowers into the pot with your hands, and gently shake the pot to prevent the twist from sticking to the bottom of the pot.

In this process, keep the fire low, the oil temperature should not be too high, the twist will slowly float on the oil surface, and you must keep pushing and turning over, and the twist can be fished out until it is golden brown.

Tips: The protein in milk can strengthen the gluten of the dough, and the twist made is not easy to break and elastic, and the milk also contains a large number of amino acids, which can provide nutrients for the yeast, and the dough expands greater.