Twist twist is a unique pasta. When cooked, the twist is shaped like a rope, golden and crispy, and full of fragrance. It is especially suitable for leisure time. Although twists are small, they are not simple to make. You need to pay attention to various details. Some people like to use yeast when making twists, which is to make dough; What about yeast?

Does yeast powder need to be used to make twists?

Everyone knows that yeast needs to be used when making steamed buns and steamed buns. Its function is to make the steamed buns and steamed buns fluffy and have a honeycomb structure inside. If you use yeast dough to make twists, the fried twists will be fluffy inside, golden and crispy, and have a crispy texture; if you use dead dough directly to make twists, the fried twists will also become golden and crisp, but the texture will be a little harder. Firm and crispy. Therefore, it is possible to make twists regardless of whether yeast is used for fermentation, but the final taste will be slightly different. If you like it fluffy and crispy, you can use yeast dough, which is more suitable for children and the elderly; if you like it harder, you can Made with dead noodles, this kind is more suitable for adults with good teeth.

Below, Xiao Rui will share with you how to make twists:

Homemade twists: golden and crispy, milky and fragrant, simple and practical

Ingredients: medium gluten 250g flour, 50g milk, 15g sugar, 2g baking soda, 2 eggs, cooking oil, appropriate amount of warm water;

▼Food steps:

Step one: Knead the dough. First heat the milk to about 40 degrees, then put the milk, sugar, baking soda, eggs, and an appropriate amount of cooking oil into a bowl and stir evenly. After the baking soda and sugar are completely melted, pour them into the basin together and add them while stirring. Use an appropriate amount of warm water to stir the flour into a flocculent shape, then knead it with your hands until the dough is smooth. Finally, cover it with plastic wrap and let it sit for 30 minutes.

Step 2: Cut the dough. Peel off the plastic wrap, place the dough on the chopping board, roll it into a long strip with your hands, then press it with your palms until it becomes roughly a rectangular shape, and then cut it into small pieces with a knife. After cutting, Use your hands to roll it into a long strip as thick as your little finger. When rubbing the next dose, you can cover the long strip with plastic wrap to prevent the skin from drying out;

Step 3: Twist and shape. Fold the long strip in half, place the index finger of your left hand on the folded part and press it. After pressing the two ends with your right hand, place your palm on the noodle and rub it in one direction to roll it up. Then fold it in half again and press the two ends. Put it into the folded part so that the shape of the twist appears. Cover the twisted twist with plastic wrap and continue to bake for about 5 minutes;

Step 4: Fry in the oil pan. Put an appropriate amount of cooking oil into the pot, heat the oil over high heat until it is 40 to 50% hot, turn to low heat, and then add the twists one by one. Use chopsticks to flip them over during the frying process. When the twists float on the oil surface and are golden on both sides, When the temperature is high, turn to high heat and continue frying for about 2 minutes. Turn off the heat and take out the twists.

"Troubleshooting" of homemade twists

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

Answer: ① When kneading the dough, baking soda is added to make the dough soft, and sugar can be added to adjust the taste. However, both need to be melted with milk before kneading the dough, so that it can be poured after melting. When added into the flour, it can be fully integrated with the flour, making it soft and fluffy, and the sweetness of the melted sugar is evenly distributed; on the contrary, if added directly into the flour, the dough will take longer to cook and the texture will be harder; < /p>

② The appearance of the finished twist is golden yellow. This color comes from the coloring during the frying process and the added eggs. In addition to adding color to the twist, eggs can also provide nutrients; Heating the milk can increase the flavor of the twist and make it exude a milky aroma.

(2) When frying twists, why do you need to control the heat in the order of high fire → low fire → high fire?

Answer: ① After pouring an appropriate amount of peanut oil into the pot, the main purpose of turning on the high heat first is to quickly increase the oil temperature and shorten the heating time. This process requires increasing the oil temperature to 40 to 50% hot; < /p>

② During the frying process of twists, it is necessary to turn the high heat to a low fire. This is to prevent the oil temperature from rising rapidly and causing the inside of the twists to be immature and the outside to be burnt. Therefore, put the twists into the oil pan. Finally, you need to turn to low heat and fry slowly, so that the twists can be fried thoroughly and float on the oil surface;

③ The fried twists absorb a lot of fat inside, and finally turn to high heat to increase the oil temperature. , let the twists heat up quickly and spit out the excess oil absorbed inside to prevent the fried twists from being too greasy.

(3) After kneading the twist into shape, why do you need to continue cooking it for about 5 minutes?

Answer: Baking soda is added during the dough making process to make the dough fluffy, but this process takes a certain amount of time. The first 30 minutes of dough is mainly to allow the baking soda to work and release carbon dioxide. The gas makes the dough soft; after kneading the dough into shape, continue to bake it for about 5 minutes. On the one hand, you can continue to let the dough relax, and on the other hand, you can use this time to prepare for the next step and increase the oil temperature.