Twist, fried dough sticks.

Ingredients: 500g of common flour (medium gluten) and 250g of water.

Accessories: 2 egg yolks, 30g butter, 80g sugar, 3g baking powder and 900g salad oil (for frying).

Ripening mode: frying (4-5% oil temperature 120- 150℃).

Production process: kneading dough ~ kneading evenly ~ embryo making ~ dough awakening ~ kneading ~ frying ~ aging.

Egg yolk is a natural leavening agent, which will make the twist brittle and taste good. The addition of butter also has a crisp effect and tastes suitable for eggs.

We mainly make peace.

Pour the flour into the table, open a nest in the middle, add the auxiliary materials and evenly form a ball. Pay attention to it (sugar water, butter melt, egg yolk beat evenly). After the dough is formed, knead it evenly, and stir it for 10 minute, mix ingredients, rub strips, make embryos, apply salad oil on the plate, put the prepared strips in, apply salad oil, and cover with plastic wrap to stir it (relax gluten for at least 30 minutes). After waking up, the dough is twisted. After each green embryo is cooked, fry it with 40% to 50% oil temperature. After floating on the oil surface, the surface is golden yellow, which can be taken out and filtered.

Method for frying twisted dough twists

Materials:

1200g flour, 200g corn oil, 300g water, 3 eggs,

Appropriate amount of cooked sesame seeds, 2 tablespoons of salt, 0/3 spices/kloc, rapeseed oil (fried).

Steps:

Put the flour you need in the basin;

Add salt, thirteen spices, sesame seeds and corn oil;

Stir while pouring, just like adding water to flour, don't add it all at once, add it little by little;

Mixed into a state of partial oil and partial powder;

Add eggs and stir well;

Add some water. Stir into flocculent;

Knead the dough, cover it, wake it up for ten minutes, then knead it for half an hour, and wake it up for another hour if there is enough time, so that the noodles are better;

Take half of the dough, knead it evenly and roll it to the thickness of the lateral finger;

Finger width;

Wake up in the basin for ten minutes;

Take one;

Gently knead and stretch to the thickness of the little finger;

Rub your hands in the opposite direction;

Lift both ends by hand and automatically twist them together to form a twist;

At this time, pour oil in the hot pot;

When the oil temperature is 60% to 70% hot, put twists one by one;

Fry in medium and small fire, fold in half with chopsticks, so that the twist is heated evenly, and then take it out after coloring;

Stir-fried a big pot;

It is delicious with camellia oleifera.