I. Production equipment and tools:

Flour mixer, fermentation box, aluminum baking tray, electric frying pan, platform scale, etc.

Second, the technical formula:

Based on the production of 40 fresh milk twists per 5 kg of flour, yeast (high enamel type) 12- 16 g, foam source (fresh milk twist modifier) 4 g, aspartame 6-8 g, milk powder 16-20 g, and flour crisp 8- 10.

Third, the production process:

(1) Stir the flour with the first eight raw materials, add water, then start stirring, while adding eggs, salad oil, lard, yellow cream and white cream (heated to liquid first). If the dough is stirred at low speed, it is usually 10 minute, and at medium speed, it is 6-8 minutes. When the dough surface is smooth and tough, the stirring can be stopped.

(2) Weigh the dough, separate it, knead it into strips with a diameter of10cm, cut it into dosage forms with a weight of100-10g, knead each dosage form into strips of 20cm, grease it with a brush, leave it for a few minutes, and twist it for molding.

(3) Fermentation: the fermentation box is preheated to 35-39 degrees in advance, and the formed twisted dough is neatly placed in an aluminum plate and put into the fermentation box for fermentation. If it is fried, it takes 20 minutes, if it is baked, it takes 40 minutes, and the temperature is 35-39 degrees according to different seasons.

(4) frying: when the oil temperature reaches 150- 180 degrees, the fermented twist is slightly stretched and put into frying, and it is turned over while frying, and the whole piece is taken out when the color is dark yellow, and the oil is controlled for sale.

(5) Baking: preheat the oven 25 minutes in advance, and primer 28. 250 degrees, face fire, take out the twist from the fermentation box, add a few taels of palm oil or salad oil to each plate, put it into the oven for about 7-8 minutes, and take it out when the surface of the twist turns white and red, and wear thick gloves when taking it out. First, pour out the oil in the plate and take it out for sale.