Materials:
Ordinary flour 1 cup and a half, half milk, yeast 1 tablespoon, one egg, a little salt, 3 tablespoons sugar and a little honey.
Exercise:
1. Heat the milk to 30 degrees in a microwave oven, dissolve the yeast in the milk and let it stand for ten minutes.
2. Break the eggs and mix well with 1.
3. Mix flour and 2 evenly, add all other ingredients and stir until the dough is smooth.
4. Ferment the dough to twice its size.
5. Make a twist embryo. This is a dough product, so the embryo should be smaller.
Step 6 fry
This is the original formula, but it is suggested that it may be better to exchange steps 4 and 5. Knead the dough and ferment for ten minutes, then make embryos and ferment to twice the size.
The frying temperature is 160~ 180 degrees. Don't fry for too long.
Master the formula first: 250ML of milk, 8 g of baking powder, 30ML of oil, 2 eggs, 4 tablespoons of sugar, 0 tablespoons of 65438+ salt, 2 tablespoons of honey and about two bowls of flour.
Then step by step:
1, first mix the oil and eggs evenly;
2. Stir the milk and baking powder evenly;
3. Pour all the materials (except flour) together and stir well;
4. Finally, pour the flour into the mixed liquid and knead it into dough, which is as soft and hard as steamed bread. So don't care about the amount of flour, take the liquid as the standard. If it is too soft, add flour.
After about three hours, the dough is fermented successfully and can be made into twists.
First pour the dough on the chopping board, knead it, and beat it into a slightly thicker dough with a stick; Then cut it into strips with a knife.
After kneading the noodles into finer noodles by hand, the left side is rubbed down and the right side is rubbed up to form a rubbing force. Then pinch the two ends together by hand, weigh them together, and let the noodles screw together automatically.
After making the twist, you can't fry it immediately, otherwise it will be hard but not soft. Wrap the twist with plastic wrap to prevent the skin from drying, let it wake up naturally for 20 minutes and then fry it in the oil pan. Don't be too angry when frying! Otherwise, the color of the surface of the twist is easy to be dark brown, and the twist fried by eight layers of fire will be golden yellow. There is flour on the surface of the twist, so the oil bubbles. )
Northeast Twist (Soft)
Sieved flour should be evenly mixed with sugar, salt, yeast, eggs and water, preferably relatively large flour, and it is not easy to start without noodles. I added some milk powder, so it has a strong milk smell, which children like better.
Mixed noodles are a bit like egg yolk. When finished, knead the dough evenly, because there is a dough press, which is very labor-saving. Without it at home, there is strength. Like this, it looks real.
I began to rub the twist. It's hard to learn at first, but you'll understand it after a few rubs.
Make the pressed dough according to your favorite twist size, and twist it up and down first to make it longer.
Then pick up two heads and the noodles will be twisted by themselves.
The twisted noodles are twisted up and down to make them longer and stronger. Then divide it into three parts, average it, and twist it together when you pick it up, which is the molded twist.
The twisted twist can't be fried yet because it needs fermentation. Remember to give it a quick twist after kneading. If the dough is hard and dry, it won't rub easily.
Fermented twist becomes white and fat.
Start frying when the fermentation is finished. Once the oil temperature is controlled, there will be no problem. Pay attention to turning over when frying. If you like big ones, fry them for a while and fry them with beans, because it's easier to color and distinguish them.
Ordinary twist
Raw material formula (finished product about 168, weighing about 6 kg) Flour 5 kg sugar powder 0.5 kg vegetable oil 0.075 kg milk powder 0. 175 kg alkaline powder 0. 105 kg alum 0.65438+ winter 0 kg) Frying consumes vegetable oil 1.25 kg.
For example, mixing sugar flowers to prepare 0.65 kg of powdered sugar can reduce 0.65 kg of powdered sugar, and appropriate amount of frozen eggs and salt can be added.
Preparation method 1. Preparation of loosening agent: Alum is added with 0. 1 kg cold water, and alkali powder is added with 0.35 kg cold water, which are dissolved into solutions respectively. Then, the alkali water is slowly poured into alum water and stirred with a shovel until there is no foam. Can be used at any time. Do not mix alum powder and alkali powder in some water during operation to avoid splashing and affecting safety. This loosening agent neutralizes acid and alkali to produce carbonic acid gas expansion, which consumes less oil and makes the product crisp.
In addition, baking soda, alkaline water or yeast dough can also be used as a loosening agent.
2. Kneading: Mix flour with sugar, oil and loosening agent evenly, add about 1.5 kg of water, and knead dough. Let the dough stand for 40 minutes before forming. If not, add 0.5 kg of old yeast when preparing dough.
3. Molding: cut the dough into small strips with required weight and knead them into slender strips with uniform thickness of about 40 ~ 50 cm. Pay attention to rubbing the length during operation, and don't stretch it, otherwise it will make the finished product tough and shrink into a "short fat shape". After rubbing, twist it into two strands of rope, and then twist it into four strands of hinge, which is the black body. The length of the blank is required to be consistent.
4. blanching: heat the oil in the pot, put it into the green body, gently stir it with a wire fence, and pick it up when it floats and turns golden yellow. If the appearance needs to be dusted with powdered sugar, it is best to mix it temporarily when selling. Stir too early, and the powdered sugar will be easily wetted by oil, which will affect the color.
The quality standard requires that the color is golden or deep yellow, and the appearance of powdered sugar is insoluble. The appearance should be slender and uniform, and the middle part (except the two ends) should be more than four strands. The taste is crisp, not soft or tough. The water content should be lower than 10%.
The practice of twist?
Reward score: 0 | Solution time: 2007- 12- 12 08:33 | Questioner: hmjggx | Report.
A kilo of flour, 500 grams of fresh milk, 3 eggs, proper amount of sugar, dough. Divide the dough into several portions, each portion is kneaded into strips on the panel, and then the left hand is kneaded forward and the right hand is kneaded backward to make a twist. Fry in a boiling oil pan until golden brown.
Flour 25 kg vegetable oil 12.25 kg sugar 6.75 kg ginger 250 g alkaline noodles 175 g black silk and red.
Silk 1 10g osmanthus fragrans 275g sesame 750g saccharin 5g water 7.5l preparation method 1. Before frying the twist,
One day, 500 grams of old fertilizer was added to 3.5 kilograms of flour, and it was stirred evenly with 4 warm boiled water and fermented into old fertilizer.
For the next day. 2. 3.5kg of white sugar, 0/35g of alkaline noodles/kloc-0, 5g of saccharin, cremated with 2 liters of water.
Sugar water for use. 3. Take 3.5 kilograms of flour and scald it with 550 ~ 650 grams of hot oil into crispy noodles for later use. Accept 750 pounds
Scalded with boiling water, kept moist and dry, and prepared to rub hemp strips. Use hot
Crispy noodles, add 3.25kg of sugar, shredded pork with green and red 1 10g, osmanthus fragrans 275g, ginger slices 175g and alkaline noodles 25g.
G, then add 1750 ml of cold water and mix well. Rub your hands with 500 g dried noodles and stir the noodles until they are soft and hard.
Degree. Pavement 1000g is used in the rubbing process. 6. Put the remaining 16kg vermicelli into the dough mixer, but
After mixing the old fertilizer made the day before, add the melted sugar water, and then it varies according to the water content of the flour.
Season, pour in appropriate amount of cold water and mix into noodles for later use. 7. Bake the big noodles, cut them into big strips, and then cut them into big strips.
Send it to a layering machine, press it into fine noodles, then stretch it into short strips of about 35 cm, and straighten the strips. Part of ...
As a smooth strip, the other part is rubbed into hemp strips with hemp seeds. Then make the mixed crispy noodles into crispy strips. Press the light bar,
Hemp strips and crisp strips are twisted into rope-like twists (pinched) according to the ratio of 5: 3: 1. 8. Pour the oil into the pot and use the text.
After the fire is warm, put the green twist into a warm oil pan and fry it for about 20 minutes, which is purple and straight.
Don't bend it. After taking out, add a proper amount of small materials such as rock sugar residue and melon strips between the strips. Twist specification
According to the weight of each root, there are 100g, 250g, 500g, 1000mg, 1500mg, etc.
Soft twist
Ingredients: flour1000g, baking powder12g, sugar 300g.
100g oil and 450-500g water.
Methods: 1. Pour the dry flour on the chopping board and add the baking powder of dry filial piety.
Stir well and rake the pit.
2. Put the water sugar into the basin and stir in one direction until all the sugar is left.
After melting, add soybean oil. Stir well and pour into the pit quickly.
Together again. Knead the dough with synthetic water and knead it repeatedly after waking up.
Brush oil three times (once after waking up 10 minute) and finally to avoid dry skin.
3. When the dough begins to knead, brush the same amount of small dose of oil and wake up a little.
Twist twist
4. Take a small dose and rub it evenly, then hold one end with one hand and the other end with the other.
After the strength is full, the two ends are combined into a single twist, and one hand is pressed.
One end of the ring continues to push hard with one hand, and then one end is inserted into the ring.
Form a twist.
5. When the oil in the cauldron is relaxed and burned to 70% heat, put the twist into the oil.
Fry the pan until it boils, then turn it over and fry it until it is medium red.
Butter dough twists
It is a common Muslim snack in Beijing. Crispy dough twists are not only found in the south of Beijing, but also have the same shape and texture. Besides limp and numb flowers, there are sesame twist, cactus twist, honey twist and so on. Therefore, there is a poem in "Ode to the Gourmet in the Old Capital" that says: "The sesame seed cakes are all famous, delicious and cheap everywhere, and faint in the morning all year round." First, dissolve brown sugar, soda and oil with twice as much water, then pour in flour and mix well. You can also use alum, alkaline noodles, brown sugar, osmanthus and flour. When the dough is ready, knead it in warm water and cover it with a wet cloth 10 minute. When making, the baked dough is pulled into a small dose, kneaded into a strip of about 10 cm, put in a plate, brushed with a layer of oil, kneaded for a while, and then picked up a long rope to synthesize three strands to make a twist. Its specification is about 12 cm long, and the strips must be uniform and brown, and each strip weighs about. Pour the oil into the pot, and when the fire is 60% hot, put the twist into the oil in batches and fry it until it is cooked. When frying, use chopsticks to shake the twist in the fritters, so that the rope is slightly loose and convenient for frying. You can eat it when it is browned. Crispy twist is characterized by scorching, crispness, crispness and sweetness, and it remains crisp after being stored for several days.
There are two kinds of fried twist, one is inverted three-strand twist and the other is rope twist. The twisting method of rope head is to rub the left and right ends with both hands, lift the hanging ends and close them. The strip should be rubbed vigorously, and it will be twisted into a twist shape automatically. Then, the collected ends are gently pinched together and fried in the oil pan. This method is called rope end. There is also sesame twist, which is basically the same as limp and numb flowers. The difference is that sesame seeds should be mixed with boiling water when pulling flour. There is also a kind of lotus paste twist, which is basically the same, except that it is fried and rolled with a layer of powdered sugar mixed with cooked flour and white sugar. They are all crispy and delicious.
Twist is one of the best halal snacks in Beijing, which is deeply loved by the people. Others call it "Zhuzi" and "Huanbing", which are fancy varieties of twist. It is said that doughnuts existed as early as the Warring States Period, and after the Qin and Han Dynasties, they were a must-eat food for the "Cold Food Festival".
Production method: firstly, put alum, alkali, brown sugar and osmanthus into a basin and melt it with warm water, then pour the flour into it and stir it evenly. After mixing, rub into long strips and put them on a plate for a while, and then pull them into small doses.
Stir the hemp seed with boiling water, stick a small dose on the mixed hemp seed, rub it into a small bar code with a length of 10 cm, and put it in a tray with 3 to 4 layers. After cooking, pick up two small strips and knead them into two uniform long ropes by hand. Fold the two strips back and forth into eight strips, and knead the two ends into jujube stones with two sharp ends and moderate size. Add oil and fry. When frying, the peanut oil in the pot is 50% hot. Take the twist knob, put the blank into the oil pan, swing it back and forth, and let it set. When the blank is slightly hard, fry it in oil until it is brown.
This kind of food is sweet, crisp and has a unique taste. You can drink it or eat it alone.
First, dissolve baking soda, sugar and oil in water, add flour, knead well, knead into long strips, roll them up, wake them up and put the dose. Each dose is kneaded into 8 cm strips, stacked in a tray, stacked one layer, brushed with a layer of oil, and proofed for 3-4 layers. After waking up, pick up one, knead it into a slender rope and put it on the tray.
The following is the production method of twist, please refer to it!
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