Twist, a kind of distinctive pasta, is golden, crisp and fragrant, and is especially suitable for leisure. Although the twist is small, it is not easy to make, so we need to pay attention to all kinds of details. Some people like to use yeast when making twist, that is, making dough; Some people like to make dough without yeast, commonly known as dead noodles, so do you need yeast to make dough twists?

do you need to use yeast powder to make dough twists?

We all know that yeast is needed when making steamed bread and steamed buns, whose function is to make steamed bread and steamed buns fluffy and have a honeycomb structure inside. If yeast dough is used to make twist, the fried twist is fluffy, golden and crisp, and the texture is crisp; If the dead noodles are directly used to make twisted dough, the fried twisted dough will also become golden and crisp, but the texture is a little hard, and the hard dough is crisp. Therefore, whether yeast fermentation is used or not is ok when making dough twists, but the final taste is slightly different. If you like fluffy and crisp dough, you can make dough, which is more suitable for children and the elderly. If you like hard noodles, you can use dead noodles, which is more suitable for adults with good teeth.

Next, Xiaorui will share with you the method of making the twisted dough:

Homemade twisted dough: golden crisp, creamy, simple and practical

Ingredients: 25g of medium gluten flour, 5g of milk, 15g of sugar, 2g of baking soda, 2 eggs, proper amount of cooking oil and warm water;

▼ Gourmet steps:

Step 1: Mix dough. First, heat the milk to about 4 degrees, then put the milk, white sugar, baking soda, eggs and a proper amount of cooking oil into a bowl and stir them evenly. After the baking soda and white sugar are completely melted, pour them into a basin, add a proper amount of warm water while stirring, stir the flour into a flocculent shape, knead it by hand until the dough is smooth, and finally cover it with plastic wrap, and the dough will be 3 minutes. Step 2: Cut the dough. Remove the plastic wrap, put the baked dough on the chopping board, rub it into strips by hand, then press it with the palm of your hand, and it will become a cuboid. Then cut it into small doses with a knife, and rub it into strips the thickness of your little finger by hand. When rubbing off a dose, cover the rubbed strips with plastic wrap to prevent the skin from drying out.

step 3: twist and shape. Fold the rubbed strip in half, put the index finger of the left hand on the folded part and press it down. After pressing the two ends with the right hand, put the palm of your hand on the noodle to roll it up, then fold it in half again, and put the pressed two ends in the folded part, so that the shape of the twist appears. Cover the twisted twist with plastic wrap and continue to lick it for about 5 minutes.

step 4: fry in oil pan. Put an appropriate amount of cooking oil in the pot, heat the oil to 4% to 5% by strong fire, turn down the fire, then put the twist one by one, turn it over with chopsticks during frying, turn down the fire when the twist floats on the oil surface and both sides are golden, continue frying for about 2 minutes, turn off the fire and take it out.

The "puzzle" of homemade dough twists

(1) Why do you need to melt baking soda and sugar first when mixing dough? Why do you need to add milk and eggs?

Answer: ① Baking soda is added to make dough soft, and adding sugar can adjust the taste, but both of them need to be melted with milk before kneading, so that they can be fully blended with flour after melting, making it soft and fluffy and the sweetness after melting sugar is evenly distributed; On the contrary, if it is directly put into flour, it will lead to prolonged baking time and hard texture of dough;

② The appearance of the prepared twist is golden yellow, which comes from the coloring in the frying process on the one hand, and the added eggs on the other hand, which can not only add color to the twist, but also provide nutrients; When milk is heated, it can increase the flavor of twist and make it emit milk flavor.

(2) Why do you need to control the heat in the order of big fire → small fire → big fire when frying twisted dough?

a: ① after pouring proper amount of peanut oil into the pot, the main purpose of starting the fire first is to quickly raise the oil temperature and shorten the heating time. This process needs to raise the oil temperature to 4% to 5%;

② In the frying process, the big fire needs to be turned into a small fire, so as to prevent the inside of the twist from being immature and the outside of the twist from being burnt. Therefore, after the twist is put into the oil pan, it needs to be fried slowly with a small fire, so that the twist can be fried thoroughly and float on the oil surface;

③ A large amount of oil was absorbed in the fried twist, and finally it turned into a big fire, in order to raise the oil temperature, make the twist quickly heated, and spit out the excess oil absorbed inside, so as to prevent the fried twist from being too greasy.

(3) Why do you want to continue to lick the dough for about 5 minutes after the twist has been shaped?

A: Baking soda is added in the dough mixing process to make the dough fluffy, but this process takes a certain time. The first time, the dough is kneaded for 3 minutes, mainly to let baking soda work and release carbon dioxide gas to make the dough soft; The twisted dough will continue to be simmered for about 5 minutes. On the one hand, it can continue to relax the dough, on the other hand, it can also use this time to prepare for the next step and improve the oil temperature.