Required ingredients: 50g of low gluten flour, 5g of white sesame seeds, 2g of baking powder, 7g of sugar, 7g of butter, 20g of maltose, 25g of egg wash, 10g of moss stripes

Cooking process:

Step 1

Prepare an empty bowl, put 50g of low gluten flour into the bowl, then add 2g of baking powder, 5g of white sesame seeds, 7g of sugar and 7g of butter into the flour, then prepare 25g of egg wash. Add 2 grams of baking powder, then add 5 grams of white sesame seeds, 7 grams of granulated sugar and 7 grams of butter, then prepare 25 of egg wash, add the egg wash to the flour in two additions, first use chopsticks to mix the flour and egg into a flocculent shape without dry powder, so that they are fully mixed, and then kneaded by hand into a smooth surface of the dough;

Step 2

If there is time to put it on the side of the awakening, the time is about 15 minutes, if you do not have time to continue directly on it, the dough will be rolled into a long strip, with the help of a scraper to the long strip longitudinally divided into two, and then each long strip divided into even small doses, the size of the dose to determine the size of the twists, I am a small strip divided into 8 small doses, do not recommend that you divide too large.

Step 3

The two hands alternately rubbing the small dose of rubbing the long strip, and then folded, folded and rotated, the small dose twisted into a twist, and then folded and rotated, pinching the ends together;

Step 4

Waiting for the oil to boil to 60% of the heat, the next into the small twists twisted to the bottom of the bottom of the twists can be slowly floated up and the small twists of the small surrounding small bubbles, the temperature of the oil even if it is appropriate; and then into our rolled into the oil, and then the oil temperature is suitable for the oil, and then the oil temperature is suitable for the oil. Then into the twist we rubbed well, keep the pan throughout the medium-low heat, too much fire, it is easy to fry the twist paste and then the inside is not cooked, the twist into the chopsticks from time to time to stir, so that it is heated uniformly; the small twist fried to golden brown fish out of the oil control;

Step 5

Then look for a pot, the pot on a low flame, to the pot into the 20 grams of maltose and water, the maltose and water ratio is 1:1, the maltose and water ratio is 1:1, the maltose and water ratio is 1:1. The ratio of maltose and water is 1:1, and then simmer until slightly bubbling and then into the twist, and then the twist and syrup tossed evenly;

Step 6

The twist sheng out of the surface of the twist slightly wrapped in a thin layer of sugar syrup, and then baking incense rolled out 10 grams of moss strips out sprinkled in the small twists, so that the small twists on the small twists can be uniformly moss strips wrapped on the can be.

Cooking Tips:

1. When you put some milk into the noodles, you can have a milky flavor and also make the twist taste stronger.

2. The oil temperature must be controlled when frying sesame flowers, the oil temperature should not be too high or too low; if the oil temperature is too low, the sesame flowers absorb more oil, and the inner is not easy to cook, the frying time will be extended, the water in the sesame flowers will also be lost, and eaten oily, not soft at all; if the oil temperature is too high, the outside of the sesame flowers have been fried paste and the inside is still raw; therefore, we have to use a medium-low fire to fry, and use chopsticks to turn it over from time to time, to make the sesame flowers taste more soft. So we need to use medium-low heat to fry, and use chopsticks to turn it from time to time, so that the twist can be evenly colored.