Twist is a unique fried pasta snack in China. Location: Xianyang, Shaanxi, Jishan, Chongyang, Tianjin, Hunan and other places. Among them, Jishan in Shanxi is famous for its salty sesame oil crisp, Chongyang in Hubei is famous for its small twist, and Tianjin is famous for its big twist. In addition, Tianjin 18th Street Twist, Henan Ruyang County Twist, Jiangsu Lotus Root Twist, Henan Ningping Twist and Hunan Xinhua Zhao Twist have their own characteristics. The practice is to twist two or three strands of noodles together and fry them. Twist two or three strands of noodles together and fry until cooked. Twist is golden and eye-catching, sweet, crisp and delicious, sweet but not greasy, fresh in taste and fragrant in teeth and cheeks; It's delicious but not greasy, and it won't get angry if you eat more; Rich in protein, amino acids, vitamins and trace elements. Small twist has moderate calories and low fat. It can be used not only for leisure taste, but also with wine and tea. It is an ideal snack. Today, I will share with you the production technology of twist. You can try it at home by yourself.

Technical formula

According to the calculation of making 40 fresh milk twists per 5 Jin of flour:

Yeast 2- 16g, leavening agent 4g, protein sugar 6-8g, milk powder 16-20g, baking powder 8- 10g, salt 2g, white sugar 300-400g, egg white 4-6, salad oil 100g.

manufacturing technique

(1) Stir the flour with yeast, leavening agent, protein sugar, milk powder, baking powder, salt and white sugar, add water, then start stirring, and add eggs, salad oil, lard, yellow cream and white cream at the same time (heat to liquid first). If it is low-speed mixing, it usually takes 10 minute, and it takes 6-8 minutes at medium speed.

(2) Weigh the dough, separate it, knead it into strips with a diameter of 65,438+00 cm, cut it into 65,438+000-65,438+065,438+00 grams, knead each dose into strips of 20 cm, grease it with a brush, let it stand for a few minutes, and screw it into shape.

(3) Fermentation: preheat the fermentation box to 35-39 degrees in advance, put the molded twisted dough into an aluminum plate neatly, and put it into the fermentation box for fermentation. It takes 20 minutes to fry and 40 minutes to bake, and the temperature is 35-39 degrees depending on the season.

(4) Frying: When the oil temperature reaches 150- 180 degrees, the fermented twist is slightly stretched and put into deep frying, and the whole twist is turned over while frying. When the color is dark yellow, take it out and control the oil to sell.

(5) Baking: preheat the oven 25 minutes in advance, simmer to 28 degrees with low fire, take out the twist from the fermentation box, add a few taels of palm oil or salad oil to each plate, put it in the oven, and take it out after the surface of the twist turns white and red and the bottom turns yellow for about 7-8 minutes. Wear thick gloves when you take it out, empty the oil on the plate first, and then sell it.

Butter, sesame, chocolate and other sweet small twists can be used as breakfast food, snack food and meet the needs of diabetic patients, and can also be used as staple food and noodles to cook and stir-fry with pumpkin and vermicelli. The special hot pot small twist is eaten in the hot pot and tastes particularly fragrant; Osmanthus fragrans has the effects of anti-cancer, clearing away fire, resolving phlegm and resolving hard mass; Chicken sauce is rich in protein and nutrition.