1. honey twist, Sichuan

honey twist is one of the traditional famous products in Sichuan Province, and its biggest feature is its honey penetration and moisturizing. Sugar heavy oil is heavy, giving people a strong sense of sweetness.

raw material formula:

1. leather material: special powder 3 kg lard 6 g

2. heart material: special powder 15 kg lard 1.5 kg maltose 1 kg baking soda 15 g peanut oil 1 kg Sichuan sugar 15 kg.

Practice:

1. Leather core making: the special powder of leather material and melted lard must be fully kneaded. Add water to the core material according to 12% of the formula and stir for 1 ~ 15 minutes. The skin and core materials are divided into 7 ~ 8 pieces, then the skin and core materials are rolled.

2. Roll-forming: Roll the cored blank into rectangular sheets with a thickness of about 2 cm, then cut into strips with a width of 5 cm, and then cut into small pieces with a width of 1.5 cm and a length of 5 cm. Then meet the middle incision, the mouth is about 3 cm long, and one end is rolled up to form.

3. Frying: fry the molded product in a pan at the oil temperature of 18 ~ 19℃ for about 3 minutes, take it out of the pan, drain it, and soak it in sugar while it is hot.

4. sugar soaking: add water to white sugar to make syrup (the ratio of sugar to water is 1: 2), when it is boiled to about 15℃, scoop it into a container, soak the oil-drained product in it for 1-2 minutes, then filter it dry, spread it out and cool it, and then package it.

second, honey twist, Tianjin

honey twist, also known as sugar ear, is named after it is shaped like a human ear. There was a poem in the past: "Ears can be eaten? "He often accompanied his companion honey twist, and asked who was good, pointing to a second bus ahead. Honey twist should eat in autumn, winter and spring. Because of the hot summer, the syrup is easy to fall off and not easy to eat.

Practice:

Use a good fermented flour to cover with alkali, and another piece of flour and brown sugar. When making, divide the fermented flour into two pieces. After rolling one piece, spread the flour mixed with brown sugar, and then roll the other piece of fermented flour and spread it on the brown sugar flour, thus forming a two-layer fermented flour and a one-layer sugar flour.

use a knife to cut a strip about 5cm, press one side of the strip thin to form a slope shape, combine the thin edge and the thick edge together, and then cut it into small pieces weighing about 4g. Cut a knife in the middle of the small block, then open it, turn the thin side inside, and fold the thick side to become an ear-shaped blank.

Peanut oil is burned to 5% heat. Fry the blank in oil pan in batches. When it turns golden yellow, take it out and drain off the oil. Soak it in warm caramel for one minute while it is hot. After soaking, fish it in a plate and let it cool.

iii. Northeast honey twist

Ingredients: 1.5 cup of common flour, 1 tablespoon of milk, 1 tablespoon of yeast, 1 egg, a little salt, 3 tablespoons of sugar and a little honey.

Practice: microwave the milk to 3 degrees, dissolve the yeast in the milk and let it stand for ten minutes. Beat the eggs and mix well with the milk. Then pour in flour and mix well, add all other ingredients and stir until the dough is smooth. Ferment the dough to twice its size. Rub the dough into a dough twist embryo, heat the oil to 16~18 degrees, add the dough twist embryo, and fry until both sides are golden.

Reminder: Twist twist looks simple, and you need to do a few things to master the skills. If you like to eat crispy dough twists, you don't need to make dough, but knead it more carefully. When kneading strips, you can wake up for a while and knead it again, which makes it easier to knead it more carefully.

IV. Crisp and crisp flowers

Formula: 2g of low-gluten flour (ordinary flour is also acceptable), 5g of white sugar, 3g of lard, 5g of fermented dough, 3g of eggs

About 5g of water (in pastry making, water is the hardest to say, and the water absorption of flour varies greatly from north to south, season to season, so please forgive me! )

Practice:

1. Flour mixing: put the low-gluten flour in the middle of the table and dig it into a pool, put the eggs, sugar and water in a container and stir it until the sugar melts, then add lard, stir it quickly with chopsticks until it is emulsified, then pour it into the noodle pool, knead it with flour and fermented dough to form a smooth and hard dough, and keep it moist for about half an hour. (The time is slightly shorter in summer and longer in winter. )

2. Forming: roll the baked dough into .2cm thick dough pieces, cut into 1cm wide and 6cm long noodles, rub the dough pieces into strips slightly thicker than chopsticks one by one (brush the dough pieces with oil to prevent dry skin), close the two ends and twist them vigorously, and the ends of the strips will go out of the ring at the other end, and the tops will be exposed slightly.

3. Frying: electric frying pan, the oil temperature is set at 16℃, and the ordinary pot is used for home production. The oil temperature is controlled at 8% heat, and the twisted dough is fried. Pay attention to keep the fire slightly rolling, and slowly fry until golden brown. Only when the appearance is hard can the pot be taken out.

v. Soft twist

Ingredients: 5g of flour, 1 cup of milk, 2 eggs, 2 tablespoons of oil, 6 tablespoons of honey, 1 teaspoon of salt and 2 teaspoons of yeast.

Practice:

1. Heat the milk to the temperature of your hands, sprinkle the yeast and mix well, and mix the eggs and oil well.

2. Pour into the milk and yeast liquid and stir well

3. After mixing the flour, salt and honey evenly, add them into the above mixed liquid and knead into dough. After kneading, knead and beat for a while, grease it and ferment it to twice the size of the original dough

4. Knead the dough evenly by hand and cut it into equal-sized agents. Hold one end in each hand again, twist it in the opposite direction, then fold the two ends back in half and twist it again, and the twist will be made

6. Cover it with plastic wrap for 2 minutes, cook the oil until it is 8 minutes cooked, and then fry it until it is golden brown on medium heat. 7. Take it out of the pot and eat it.

Reminder: 1. Make sure the noodles are soft. After mixing, knead and beat for a while.

2. When frying, use chopsticks to swing the twist back and forth, so that the twist is slightly loose, so as to be fried thoroughly.

VI. Crispy Twist

Ingredients: 5g of flour, 2 eggs and 1g of milk.

practice: divide 5 grams of flour into two equal parts, one with eggs and the other with milk. After kneading the dough evenly, wake up for 3 minutes (dough is not used, so the fried dough is very crisp) and then fry in the pan. Salt and light are freely mastered when mixing noodles.

seven, fresh milk twist

a catty of flour, add 5 grams of fresh milk, 3 eggs, and appropriate amount of sugar, and make dough. Divide the dough into several portions, each portion is twisted into long strips on the panel, then the left hand is twisted forward and the right hand is twisted backward to make a twist. Put it in a boiling oil pan and fry until golden brown.

8. The formula of crispy small twist: 9 kg of flour, 1 kg of starch, .5-1 kg of salt, 15-35 kg of white sugar (or glucose), 1.5 kg of salad oil, .5-.8 kg of flour crispness, 1 g of fresh milk essence and 3 kg of 3-degree warm water.

practice: dry mix flour and starch evenly, add salad oil and mix well. Add salt, sugar, flour crisps and fresh milk essence into flour water to dissolve, then stir and add into the mixed flour to form dough, ferment for 3-5 minutes, grind into small doses, twist into twists, and fry in a 18-degree oil pan.

IX. Formula of fried dough twists

Raw materials (about 168 finished products, weighing about 6 kg) Flour 5 kg Sugar powder .5 kg Vegetable oil .75 kg Milk powder .175 kg Alkali powder .15 kg (.1 kg in winter) Alum .1 kg Frying consumes 1.25 kg Vegetable oil

If making sugar dough twists, sprinkle with .65 kg Sugar powder, for example.

production method 1. preparation of loosening agent: alum is added with .1kg of cold water, and alkali powder is added with .35kg of cold water, which are respectively dissolved into solutions, then the alkali water is slowly poured into alum water, and stirred with a shovel until there is no foam. Ready to use. Do not mix alum powder and alkali powder in some water during operation to prevent splashing and affect safety. This kind of loosening agent neutralizes acid and alkali to produce carbonic acid gas and expands, so that it consumes less oil and the product is crisp.

In addition, baking soda, alkaline water or yeast dough can also be used as a bulking agent

2. Dough making: After flour is mixed with sugar, oil and bulking agent, about 1.5 kg of water is added to make dough. Let the dough stand for 4 minutes before forming. If it doesn't stand, add .5 kg of old yeast when preparing the dough.

3. molding: cut the dough into small strips with required weight, and knead them one by one into slender strips about 4-5 cm long, with uniform thickness. Pay attention to rubbing the length during operation, and don't stretch it, otherwise it will make the finished product tough and shrink into a "short and fat shape". After rubbing, it is twisted into two strands of rope, and then twisted into four strands of hinge, which is the green body. The green body requires uniform length.

4. blanching: heat the oil in the pot, put it into the green body, gently stir it with long chopsticks, and pick it up when it floats and turns golden yellow. If the appearance needs to be sprinkled with powdered sugar, it is best to mix it temporarily when selling. If it is mixed too early, the powdered sugar will be easily wetted by oil, which will affect the color and luster.