Put the flour into a pot, pour in 400g of flour, 45g of oil and 5g of salt, rub the flour and oil evenly by hand (it is difficult to operate in the later stage because there is too much oil), add water to knead the dough (the dough should not be too hard), and cover it with a wet cloth for 20 minutes;

Take out the baked dough, knead it evenly again, knead it into long strips, cut into small doses, cover it with a wet cloth, and knead it for 10 minute;

After baking, it is evenly rubbed into slender strips, with both ends rubbed in different directions, and both ends are combined and pinched;

Repeat it again to make a twisted blank;

Make all small doses form a twisted green body in turn;

Put more oil in the pan and heat it to 30%, then add the twist green (the oil temperature of 20% heat doesn't change much, and it feels a little hot when you put it on the oil pan with your hands).

Edible method

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.

Tianjin Twist refers to the 18th Street Twist in Guifaxiang, which has a long history. Crispy and fragrant.

Jishan Twist is salty, light and crispy, with attractive color and fragrance, which can be used as staple food and snacks.

Ingredients: 25 kg of flour, vegetable oil 12.5 kg, 6.75 kg of sugar, 250 g of ginger slices, 0/75 g of alkaline noodles, 0/0/0 of black moss red silk, 275 g of osmanthus, 750 g of sesame, 5 g of saccharin and 7 g of water.

Production method: 1. On the day before frying, 500 grams of old fat was added to 3.5 kilograms of flour, stirred evenly with 4 warm boiled water, fermented into old fat, and used the next day.

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 550 ~ 650 grams of hot oil into crispy noodles for later use.

4. Take 750 grams of hemp seed, scald it with boiling water, keep it moist and dry, and prepare to rub hemp strips.

5. Add 3.25 kg of white sugar, 65,438+065,438+00 g of green shredded pork, 275g of osmanthus fragrans, 65,438+075 g of ginger slices and 25g of alkaline noodles to the scalded crispy noodles, then add 65,438+0750 ml of cold water and mix well. Rub your hands with 500g dried noodles and stir the noodles until the hardness is appropriate. Pavement 1000g is used in the rubbing process.

6. Put the remaining 16kg dry flour into the dough mixer, then mix in the old fertilizer prepared the day before, add the melted sugar water, and then pour in a proper amount of cold water according to the water content of flour in different seasons, and mix it into large noodles for later use.

7. Bake the big noodles, cut them into big strips, then send the big strips to the layering machine, press them into fine noodles, then pull them into short strips of about 35 cm, and straighten them. One part is used as a smooth strip, and the other part is rubbed into hemp strips with hemp seeds. Then make the mixed crispy noodles into crispy strips. Smooth strips, hemp strips and crisp strips are kneaded into rope-like twists (kneading mouth) according to the ratio of 5: 3:1.

8. Pour the oil into the pot and fry it with slow fire until it is warm. Put the twist into a warm oil pan and fry it for about 20 minutes. It is purplish red, and the dough twists straight without bending. After taking out, add a proper amount of small materials such as rock sugar residue and melon strips between the strips.