method of making twisted dough:

Tianjin big twisted dough

flour 25 kg vegetable oil 12.25 kg white sugar 6.75 kg ginger slices 251 g alkaline noodles 175 g green silk and red silk 111 g sweet-scented osmanthus 275 g sesame seeds 751 g water 7.5 l

method of making twisted dough

1. On the day before frying twisted dough, use 3.5 g.

2. Use 2 liters of water to cremate 3.5 kilograms of white sugar, 135 grams of alkaline noodles and 5 grams of saccharin into sugar water for later use.

3. Take 3.5 kilograms of flour and scald it with 551 ~ 651 grams of hot oil to make crispy noodles for later use.

4. Take 751g of hemp seed, scald it with boiling water, keep it moist and dry, and prepare it for rubbing hemp strips.

5. Add 3.25 kilograms of white sugar, 111 grams of green and red silk, 275 grams of osmanthus fragrans, 175 grams of ginger slices and 25 grams of alkaline noodles to the scalded crispy noodles, then add 1,751 ml of cold water and mix well, rub your hands with 511 grams of dry noodles, and mix the noodles until the hardness is suitable. Use 1111 grams of pavement in the process of rubbing strips.

6. put the remaining 1.6kg of dry flour into the dough mixer, then mix in the old fat made the day before, add the melted sugar water, and then according to the moisture content of the flour, pour in a proper amount of cold water in different seasons, and mix it into large flour for later use.

7. Bake the big noodles and cut them into big strips, then send the big strips into a layering machine and press them into fine noodles, then pull them into short strips about 35cm long and straighten them out. One part is used as a smooth strip, and the other part is rubbed with hemp seed to make hemp strips. Then make the mixed crispy noodles into crispy strips. Match smooth strips, hemp strips and crisp strips at 5: 3: 1, and knead them into rope-like twists (pinch the mouth).

8. Pour the oil into the pan, and when it is warm with slow fire, fry the dough twist in the warm oil pan for about 21 minutes, and the dough twist is straight and not bent. After taking it out, add a proper amount of small materials such as rock sugar residue and melon strips between the strips.

soft twist

raw materials: 1111g of flour, 12g of baking powder, 311g of sugar

111g of oil, 451-511g of water

Method: 1. Pour the dry flour on the chopping board, add baking powder

and mix evenly.

2. Put the water and sugar into the pit.

Blend together again. Knead the dough with synthetic water and knead it repeatedly

three times (once every 11 minutes). Finally, brush oil to avoid dry skin

3. You can

rub the twist when you wake up with the same amount of small amount of oil

4. First, take a small amount of oil and rub it evenly, and then press one end and one hand

when you are full of strength, the two ends will be combined to form a single twist, and then press

the looped end with one hand and then insert it into the ring

to form a twist.

fry in oil until it boils, then turn it over and fry it to medium red.

Crispy twist

is a common variety of halal snacks in Beijing. Crispy twist is found not only in the south of Beijing, but also in the same shape and texture. In addition to crisp dough twists, there are sesame dough twists, prickly pear dough twists, honey twist and so on. Therefore, there is a poem in "Hundred Odes of Food in the Old Capital" that says: "The dough twist sesame cakes are all doors, full of names and colors, palatable and cheap everywhere, and faint in the morning all year round." First, dissolve brown sugar, soda and oil with twice as much water, then pour in flour and mix well. You can also use alum, alkaline noodles, brown sugar and sweet osmanthus to make dough. After dough is made, knead it in warm water and cover it with a wet cloth for 11 minutes. When making, the baked dough is pulled into small doses, kneaded into strips of about 11 cm, put in a pan and brushed with a layer of oil, and then kneaded for a while, then picked up a long rope and combined into three strands to make a twist. Its specification is about 12 cm long, and the strips should be uniform and brown, each of which weighs about 31 grams. Pour the oil into the pot, and when the fire is 61% hot, put the twisted dough into the oil in batches and fry it. When frying, shake the twisted dough in the oil with chopsticks, so that the strips are slightly loose, which is convenient for deep frying. It is served when it is fried to brown. Crispy twist is characterized by scorching, crispness, crispness and sweetness, and it remains brittle after being stored for several days.

there are two kinds of fried twist, one is inverted three-strand twist, and the other is rope twist. The twist of rope end is to rub the left and right ends with both hands, lift the two ends suspended and close them. The strip should be rubbed hard and will automatically twist into a twist shape, and then gently pinch the closed ends together and fry them in the oil pan. This method is called rope end. There is also sesame twist, which is basically the same as crisp twist. The difference is that when sesame twist pulls the flour, it should be rolled with hemp seeds mixed with boiling water. There is also a kind of lotus twist, which is basically the same, but after frying, it is rolled with a layer of powdered sugar mixed with cooked flour and white sugar. They are all crispy and taste good.

prickly heat and twisted dough are among the best Muslim snacks in Beijing, and they are very popular among the people. There are also people who call it "Zhuzi" and "Huanbing", which are fancy varieties of twist. It is said that ring cakes existed as far back as the Warring States period, and after Qin and Han dynasties, they were a must-eat food for the "Cold Food Festival".

production method: firstly, put alum, alkali, brown sugar and sweet osmanthus into a basin and melt it with warm water, then pour the flour into it and mix it evenly, rub it into long strips and dish it up for a while, and then pull it into small doses.

stir the hemp seed with boiling water, stick the small dose on the mixed hemp seed, rub it into a small bar code with a length of 11 cm, and put it in a plate with 3 to 4 layers. After cooking, pick up two small strips and knead them into two even long rope strips by hand. Fold the two strips back and forth into eight, and knead the two ends together to form a jujube pit with two sharp ends and a medium size. Add oil and fry. When frying, the peanut oil in the pan is 51% hot. Take the twist's pinch, put the blank into the oil pan and swing it back and forth to set it. When the blank is slightly stiff, fry it in the oil and fry it brown.