How to make pumpkin soft twist? It is fragrant, soft and brushed. Is it delicious and not greasy?

I have loved to eat twist since I was a child. I like both crisp and soft twist, but soft twist is hard to buy. In the impression, all the people selling soft twist are grandfathers, pushing a glass cabinet all over the street for publicity. When I heard the hawking, I clamored for my mother to buy it. Soft twist is attractive in color. It is a very big one in your hand, fragrant and soft, and it is brushed with metal after being pulled open. It is full of oil and delicious.

I haven't seen a merchant selling twist on the street since I got married. It means that you were particularly interested in special food at that time, especially after Zhibao was born. I made all the Chinese snacks at home and never bought them outside. Because I like to eat old-fashioned soft twist, you use it for breakfast every day. Eating fried dough sticks for breakfast is not as good as eating soft twist.

The soft twist made by myself is not greasy at all, and all the old people and children love it! The soft twist I taught you to make today has pumpkin in it, which is more attractive in color and doubled in nutrients, and tastes more delicious than the original. Pumpkin soft twist food: 5 grams of high-gluten flour of arowana, 2 raw eggs, 22 grams of pumpkin puree, 75 grams of white sugar, 5 grams of yeast, 1 grams of edible oil and 1 grams of sesame. Step 1

First, peel, clean and slice the pumpkin, then put it on a plate, cover the fresh-keeping bag tightly, poke three holes with a bamboo stick, and put it in the microwave oven for 6-8min. Step 2

After the pumpkin is cooked, it is made into fine pumpkin puree with a wall-breaking machine, and the pumpkin puree is used after it is cooled. Then pour the high-gluten flour of the arowana into the bread machine, and use the high-gluten flour to make soft twist, which makes the big twist taste more chewy. After the third step

, add raw eggs, pumpkin puree, yeast, white sugar and cooking oil respectively, and knead them into smooth pumpkin dough with a bread machine. If you don't have a toaster, just knead it by hand. Step 4

You don't need to take down the pumpkin dough, so that it can be fermented to twice the indoor temperature in the bread maker. Just pull out the better fermented dough and make it look like a honeycomb. Take down the pumpkin dough that has been fermented better, sprinkle a little wheat flour on it and knead it until smooth. Weigh it after rolling, divide it into 1 equal small doses, rub it round with your hands, cover the fresh-keeping bag tightly and wake up for 1min. Step 5

Then roll it into a cow tongue. After turning it over, the long side is down, and it is stacked into a long strip from top to bottom. Take a dough and knead it for a long time, then fold it. Fold into a big twist.

Fold it into a figure of eight, put one end into the hole, and hold it while closing. Cover the fresh-keeping bag tightly and carry out the second fermentation until it is twice as large. Spray a little water on the fermented dough embryo and sprinkle a little sesame seeds on it. Put it in hot oil with a temperature of 4%, fry it slowly, fry it until golden, then fry it again, fry it until golden on both sides, drain the oil, and let it cool before eating. Too high!