Whether you should use fermented dough or dead dough for fried twists? Should you use high-gluten flour or low-gluten flour for fried twists? In daily life, many people especially like to eat twists. In fact, it is more meaningful to fry the twists by yourself, so should you use fermented noodles or dead noodles to fry the twists? The editor below will answer it for you! We all know that different foods use different flours. Fried twists are a very delicious snack, so should we use high-gluten flour or low-gluten flour for fried twists? How to make delicious twist?

Whether it is necessary to use fermented dough or dead dough for fried twists, half of the dough is fermented and half is oiled. The oiled noodles are sugar, oil, and the noodles are mixed together and called oiled noodles. Once the oiled noodles are mixed, let them go. , wait for the dough to rise, mix the two pieces of dough together, and you can roll the twists. The fried twists will be crispy on the outside and soft on the inside. Ingredients for the fried twists: 250 grams of flour, 5 grams of baking powder, 5 grams of sugar, and 1 egg. , 15 grams of oil, 2 grams of salt, 1.2 grams of baking soda, and 130 grams of water. How to make twists: 1. Mix yeast with warm water, then add evenly mixed eggs and oil, add flour and all ingredients, and knead into a smooth dough; 2. , cover and place in a warm place to ferment until doubled in size; 3. Apply oil to the dough table, put the dough in, cover it with plastic wrap, press it into large pieces with your hands, and let it rest for ten minutes; 4. Cut it into long pieces with a knife strip; 5. Knead it with your hands into a smooth strip; 6. Twist the thick strip in the opposite direction, lift both ends, and twist naturally; 7. Twist the strip in the opposite direction, lift both ends Twist, and insert one end into the other; 8. Put it into a flat plate, cover it with plastic wrap, and put it in a warm place for secondary fermentation for 35 minutes; 9. Heat the oil in the pot at 150 degrees, add twists, and make small bubbles; 10. Flip the twists when they float and fry until golden brown on both sides.

Whether we should use high-gluten flour or low-gluten flour for fried twists? Just use our common all-purpose flour for making twists! High-gluten flour: also called strong flour, bread flour, with a protein content of more than 11.5 and the strongest gluten. It is used to make bread, pizza, puffs, fried dough sticks, layer cakes, etc. It needs strong elasticity and ductility to wrap Air bubbles and oil layer are used to form a loose structure of snacks. All-purpose flour: The most common flour, plain flour, has a protein content of 9.5-11.5. It is used to make most Chinese snacks such as steamed buns, steamed buns, dumplings, pancakes, noodles, and twists. Low-gluten flour: also called cake flour, has a protein content of 6.5-9.5. It can be mixed with four parts of all-purpose flour and one part of cornstarch according to the mass ratio. It is suitable for making cakes, biscuits, egg tarts, etc. that are loose, crispy, and have no toughness. dessert.

How to fry delicious twists Ingredients: 1 cup of milk, two eggs, 2 tablespoons of vegetable oil, 3 and a half cups of flour (standard measuring cup, one cup = 240 ml), 1 teaspoon of salt, 6 tablespoons Sugar, 2 teaspoons of dry yeast Method: 1. Heat the milk and bring it to room temperature. After melting the yeast, pour it into a basin, add the beaten egg liquid and oil, and mix evenly. 2. Sift the flour, sugar and salt into the basin, and knead Good dough 3. After the dough is mixed, seal it and let it rest until it doubles in size. Take it out (dip your finger in flour to poke a small hole and it will not shrink back). 4. Place it gently on the panel, roll it out according to your needs Cut into long strips, roll into long cylindrical shape, hold both ends with both hands and turn in opposite directions, lift both ends, turn up, repeat the action and twist into a twist dough, and let it rest for half an hour. 5. After the oil pan is hot (the dough is put into the pan) directly float on the top), fry in oil until golden brown, remove and place on kitchen paper to drain the oil. Notes: 1. The size of eggs varies from store to store, and the specific amount of flour will vary. In short, adjust it yourself. If it feels sticky, sprinkle a little bit of flour and knead it in. The final dough must be relatively soft. 2. After kneading the dough, knead and beat it for a while, the texture will be softer, which is consistent with the principle of making bread