Production method 1. On the day before frying, add 500 grams of old fertilizer to 3.5 kilograms of flour, stir evenly with 4-temperature water, and ferment to become old fertilizer for use the next day.
2. Use 2 liters of water to cremate 3.5 kilograms of white sugar, 135 grams of alkaline noodles and 5 grams of saccharin into sugar water for later use.
3. Take 3.5 kilograms of flour and scald it with 550~650 grams of hot oil to make crispy noodles for later use.
4. Take 750 grams of hemp seed, scald it with boiling water, keep it moist and dry, and prepare it for rubbing hemp strips.
5. Add 3.25 kilograms of white sugar, 275 grams of green and red silk 1 10, 25 grams of osmanthus fragrans, 25 grams of ginger slices 175 and 25 grams of alkaline noodles to the scalded crispy noodles, then add cold water 1750 ml and mix well. Rub your hands with 500 grams of dry noodles. Pavement1000g shall be used in the rubbing process.
6. Put the remaining dry flour16kg into the dough mixer, then mix in the old fat made the day before, add the melted sugar water, and then according to the moisture content of the flour, pour in a proper amount of cold water in different seasons, and mix it into noodles for later use.
7. Bake the large noodles, cut them into large strips, then send the large strips to the layering machine, press them into fine noodles, then pull them into short strips of about 35 cm, and straighten the strips. One part is used as a smooth strip, and the other part is rubbed with hemp seed to make hemp strips. Then make the mixed crispy noodles into crispy strips. Match smooth strips, hemp strips and crisp strips at a ratio of 5: 3:1,and knead them into rope-like twists (pinch the mouth). 8. Pour the oil into the pot, and when it is warm with slow fire, put the dough twist into the warm oil pot and fry it for about 20 minutes. It is purplish red, and the dough twist is straight and not bent. After taking it out, add a proper amount of small materials such as rock sugar residue and melon strips between the strips. The specifications of the twist are100g, 250g, 500g,100g,150g and so on.
Soft twist raw materials: flour 1000 grams of dried filial mother baking powder 12 grams of sugar 300 grams of oil 100 grams of water 450-500 grams?
Method: 1. Pour the dry flour on the chopping board, add the baking powder of dried filial mother, mix well and scrape the pit.
2. Put the water sugar into the basin and stir it in one direction. After the sugar is completely dissolved, add the soybean oil. Then stir it evenly and pour it into the noodle pit for quick blending before mixing. Knead the dough with synthetic water for three times repeatedly (once every 0/0 minute after waking up) and finally brush it with oil to avoid dry skin?
3. When the dough starts to rub, you can rub the twist with the same amount of small amount of brush oil and wake up slightly.
4. First, take a small dose and rub it evenly, and then press one end with one hand until it is full of strength, and then the two ends will be combined to form a single twist. Press one end with a ring with one hand and then insert one end into the ring to form a twist.
5. When the oil in the cauldron is heated to 70% heat, put the twist in the oil pan and fry until it boils, then turn it over and fry it to medium red. Crispy twist is a common variety of Muslim snacks in Beijing, which is not only found in the south of Beijing, but also in the same shape and texture. In addition to crisp dough twists, there are sesame dough twists, prickly pear dough twists, honey twist and so on. Therefore, there is a poem in "Hundred Odes of Food in the Old Capital" that says: "The dough twist sesame cakes are all doors, full of names and colors, palatable and cheap everywhere, and faint in the morning all year round." .