Twist is a traditional delicacy with a long history. Its making method is very simple. Two or three strips of noodles are twisted together and fried until cooked. Small twist is moderate in calories and low in fat. It can not only be used for leisure taste, but also be accompanied by wine and tea. It is a very good snack. Its most representative is the 18th Street Twist in Tianjin, which is not only crisp and sweet, but also not soft, spoiled and tasteless after being stored for several months.

Let's share a small twist tutorial that is easy to make at home. Friends who like it should learn it quickly.

18th Street Twist

1. Prepare ingredients:

2g of refined flour, 1g of sugar, an egg, 2g of yeast and 15g of black and white sesame seeds.

then add pure milk while stirring, stir it into flour wadding first, and then add a little vegetable oil. Adding vegetable oil will make the dough crisp more easily.

2. The dough should be slightly softer, and it will be soft after fermentation. After kneading the dough repeatedly and smoothing it, cover it with plastic wrap and ferment in a warm place for 2 hours.

after 3.2 hours, first spread a layer of vegetable oil on the chopping board, take out the dough, knead it smooth, and roll it into a round pill with a rolling pin about 1 cm thick.

4. Pick up a pill, rub it into a slender strip by hand, then twist it into a twist, then fold it up and rub it all.

5. Next, let's fry the twist, and burn the oil in the pot. When the oil temperature is 4% hot, slowly put the twist into the pot by hand and gently shake the pot to prevent the twist from sticking to the bottom of the pot.

In this process, keep the fire low, and the oil temperature should not be too high. The twist will slowly float on the oil surface, and you should constantly push it over and fry it until it is golden yellow.

Tip:

protein in milk can strengthen the dough, and the made twist is not easy to break and elastic. Milk also contains a lot of amino acids, which can provide nutrition for yeast and make the dough swell even more.