Mahua ingredients: flour, peanut oil, salt, water.

Put the flour in a basin, pour 400g of flour, 45g of oil, and 5g of salt. Knead the flour and oil evenly with your hands (more oil will make it difficult to operate later). After kneading thoroughly, add water and knead into a dough. (The dough should not be too hard), cover with a damp cloth and let it rest for 20 minutes;

Take out the dough and knead it evenly again, roll it into a long strip and cut it into small pieces, cover it with a damp cloth and let it rest for another 10 minutes;

After the dough is ready, roll it evenly into long and thin strips, rub the two ends in different directions, merge the two ends and pinch them tightly;

Repeat again to make a dough ball;

Make all the small ingredients in sequence to form the peanut paste;

Put more oil in the pot and heat it until it is 30% hot, then add the peanut paste (the temperature of the oil at 20% heat will not change much by hand) The oil pan feels slightly hot).

Ingredients Flour 25kg vegetable oil 12.5kg white sugar 6.75kg ginger slices 250g alkaline noodles 175g green and red silk 110g osmanthus 275g sesame seeds 750g saccharin 5g water 7.5 liters

Preparation method 1. The day before frying twists, add 500 grams of old fertilizer to 3.5 kilograms of flour, stir evenly with 4 liters of warm water, and ferment into old fertilizer for use the next day.

2. Use 2 liters of water to turn 3.5 kilograms of white sugar, 135 grams of alkaline noodles and 5 grams of saccharin into sugar water and set aside.

3. Take 3.5 kilograms of flour and scald it into crispy noodles with 550-650 grams of hot oil and set aside.

4. Take 750 grams of sesame seeds, blanch them in boiling water to keep them from getting wet or dry, and prepare them for rolling into hemp strips.

5. Use the hot pastry noodles, add 3.25 kilograms of white sugar, 110 grams each of green and red silk threads, 275 grams of osmanthus, 175 grams of ginger slices and 25 grams of alkali noodles, then add 1750 ml of cold water and mix well. , rub your hands with 500 grams of dry flour, and stir the dough until it is soft and hard. Use 1000 grams of pavement during the rolling process.

6. Put the remaining 16 kilograms of dry noodles into the dough mixer, then mix in the old fertilizer that was fermented the day before, add the melted sugar water, and then adjust the dough according to the moisture content of the flour. Season, pour appropriate amount of cold water, mix into a large dough and set aside.

7. Fry the large noodles, cut them into large strips, and then feed the large strips into the strip machine to press them into thin noodles, then pull them into short strips of about 35 cm and smooth them out. One part is used as light strips, and the other part is rubbed with hemp seeds to make hemp strips. Then make the reconciled crispy noodles into crispy strips. Match the light strips, hemp strips and crispy strips in a ratio of 5:3:1, and knead into a rope-like twist (pinch well).

8. Pour the oil into the pot and cook it over a slow fire until it is warm. Put the peanut paste into the warm oil pan and fry for about 20 minutes. It will turn red in color and the twist body will be straight and not bent. Remove it. After it comes out, add an appropriate amount of rock sugar residue, melon strips and other small ingredients between the strips.

9. Soft Twist

Twist

Ingredients: 1000g flour, 12g each dry yeast, baking powder, 300g sugar, 100g oil, 450-500g water.< /p>

Preparation method:

1. Pour the dry flour on the chopping board, add dry yeast and baking powder, mix evenly and stir well.

2. Put water and sugar into a basin, stir in one direction, add soybean oil after the sugar is completely dissolved, stir evenly, pour into the dough pit and mix quickly, then combine together to form water-kneaded sugar. Let the dough wake up slightly and knead it three times (knead it once after 10 minutes of resting). Finally, brush with oil to avoid drying out the skin.

3. Wait for the dough to rise, then roll it into a long strip and apply a small amount of oil on it. After waking up, you can knead the dough.

4. First take a small amount and rub it evenly, then hold one end with one hand and use the strength with the other hand. After the strength is fully applied, bring the two ends together to form a single twist strength. Hold the end with the ring with one hand and continue to apply strength with the other hand. When the strength is full, Insert the last end into the ring to form a twist.

5. Heat up the large pot and add oil. When it is 70% hot, put the twists in the oil and fry until it boils, then turn over and fry until it turns medium red and it is ready.