I have shared the recipe of twist many times, but many friends can't find it, so today the pastry chef will share another recipe of twist with you, hoping to help you.
First, how to fry the twist 1 In fact, there are many kinds of twists, because there are soft twists and crispy twists, but the twists we make here are crisp and sweet, and the twists are particularly important.
2. Generally, warm water is used for kneading dough, and milk can also be used instead of warm water. When mixing dough, be sure to stir it while adding it. You can't add all the water at once. The fried dough should be a little harder, so that the dough is crisp and delicious.
3. Add eggs when kneading noodles. Eggs have a crispy effect. When kneading dough, adding oil also has a good crisp effect, which makes the fried twist more crisp and delicious.
4. When frying dough, you can put some baking soda. We all know that baking soda will produce a lot of carbon dioxide when heated, which can make the dough swell and produce tiny holes, but don't put too much, so the fried dough will be fluffy, crisp and delicious.
Second, the production steps 1. Ingredients: 500 grams of flour, 5 grams of yeast, 250 grams of warm water, 3 grams of baking soda, 50 grams of sugar, three eggs and proper amount of oil.
2. Add 500 grams of flour to the pot, melt the yeast powder with warm water, add 3 grams of baking soda to the flour, beat in three eggs, add 50 grams of white sugar, mix the dough with warm water, add it while stirring, stir it into a flocculent shape, add a little oil, knead it into a smooth dough, cover it with plastic wrap, and put it in a warm place to make it twice its original size.
3. After the dough is proofed, put oil or dry flour on the chopping board, put the dough on the chopping board, knead it until it is exhausted, then knead it into strips, and then divide it into small doses with uniform size.
4. Take a small dose, hold both ends with both hands and rub in the opposite direction. When you are strong, the two ends will blend together and naturally get entangled. Pinch the two ends tightly, otherwise it will spread easily when frying, and it will start frying when it is fully cooked.
5, add the right amount of oil to the pot, the oil temperature is 50% hot, put the prepared twist in, and fry it slowly with a small fire. When the twist slowly floats on the oil surface, it should be pushed over constantly, so that the twist can be heated evenly, and the oil can be removed after frying until both sides are golden. Crispy, sweet and delicious.
skill
1, it's best not to use too much force every time, and it's best not to touch your hands.
2. Don't add too much rapeseed oil to the secondary dough to avoid rubbing a small dose.
3, the second time 500 grams of flour, it is best to use 4 eggs, so that the twist is crisp and crisp.
4, a small fire must be slowly fried, never a big fire, otherwise the twist is soft and crisp.