1. Raw material formula (finished product is about 168 pieces, weighing about 6 kilograms)

5 kilograms of flour

0.5 kilograms of powdered sugar

Vegetable oil 0.075 kg

Milk powder 0.175 kg

Alkali powder 0.105 kg (0.1 kg in winter)

Alum 0.1 kg

Consumption for frying 1.25kg of vegetable oil. If you want to make sugar-coated twists, add 0.65kg of powdered sugar for sprinkling. If you want to make it salty, you can reduce the powdered sugar and add an appropriate amount of iced eggs and salt. Production method

1. Preparation of loosening agent: add 0.1 kg of cold water to alum, add 0.35 kg of alkali powder to cold water, and turn them into solutions respectively. Then slowly pour the alkali water into the alum water and stir with a shovel. Stir until there are no more bubbles.

2. Do not mix alum powder and alkali powder with water during operation to prevent splashing and affecting safety. This loosening agent neutralizes acid and alkali to produce carbonic acid gas and expands it, making the product less oily and crispy. In addition, baking soda, alkaline water or yeast dough can also be mixed into a loosening agent.

3. Dough making: Mix the flour, sugar, oil and loosening agent evenly, then add about 1.5 kg of water to make a dough. Let the dough rest for 40 minutes before forming. If not, add 0.5 kg of yeast dough when preparing the dough.

4. Shaping: Cut the dough into pieces, cut into small strips of required weight, and roll each piece into thin strips about 40 to 50 cm long, requiring uniform thickness. When operating, be careful not to stretch it, otherwise the finished product will shrink into a "dumpy shape". After kneading, twist it together into two strands of rope, and then twist it into four strands like hinges to form a green body. The green body is required to be uniform in length.

5. Steaming: Heat the oil in the pot, put the green body in, use a wire fence to stir gently, wait until it floats and turns golden yellow, then you can pick it up. If you need to sprinkle powdered sugar on the surface, it is best to mix it temporarily when selling. If mixed too early, the powdered sugar will be easily moistened by oil, affecting the color and gloss. Quality standards

The color should be golden or dark yellow, and the powdered sugar should not melt on the surface.