Flour 25 kg vegetable oil 12.25 kg white sugar 6.75 kg ginger slices 250 g alkaline noodles 175 g moss and red.
Sige 110g osmanthus fragrans 275g sesame seeds 750g saccharin 5g water 7.5l preparation method1.Before frying the twist,
One day, 500 grams of old fertilizer was added to 3.5 kilograms of flour, stirred evenly with 4-temperature water, and fermented into old fertilizer.
For use the next day. 2. 3.5 kilograms of white sugar, 135 grams of alkaline noodles and 5 grams of saccharin were 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 to make crispy noodles for later use. Step 4 take 750
Ke Ma Ren, scalded with boiling water, kept wet and dry, and prepared to rub hemp strips. Step 5 use hot ones
Crispy noodles, add 3.25 kg of white sugar, green red silk110g, osmanthus fragrans 275g, ginger slices175g and alkaline noodles 25.
G, then add cold water1750ml and mix well. Rub your hands with 500g of dry noodles and mix the noodles until they are soft and hard.
Degree. Pavement1000g shall be used in the rubbing process. 6. put the remaining dry noodles 16 kg into the dough mixer, but
After mixing the old fat made the day before, add the melted sugar water, and then vary according to the moisture 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 into a layering machine, press it into fine noodles, then pull it into short strips about 35 cm long and straighten the strips. a part of
As a smooth strip, the other part is rubbed with hemp seed to make hemp strips. Then make the mixed crispy noodles into crispy strips. Press the light bar,
Hemp strips and crisp strips are matched at 5: 3:1,and twisted into rope-like twists (pinched). 8. Pour the oil into the pot and use the text.
When the fire is warm, put the green twist into a warm oil pan and fry it for about 20 minutes, which is purplish red and the twist is straight.
Don't bend it. After taking it out, add a proper amount of small materials such as rock sugar residue and melon strips between the strips. Specification of twist
According to the weight of each root, there are100g, 250g, 500g,1000g,1500g and so on.
Soft twist
Raw materials: flour1000g, baking powder for dried filial piety12g, sugar 300g.
Oil100g water 450-500g
Method: 1. Pour the dry flour on the chopping board and add the baking powder.
Mix evenly and rake the pit.
2. Put the water sugar into the basin and stir it in one direction until all the sugar is left.
After melting, add soybean oil. Stir well and pour it into the noodle pit quickly.
Blend together again. Knead the dough with synthetic water and knead it repeatedly after waking up.
Rub it for three times (once every 0/0 minute after waking up) and finally brush the oil to avoid dry skin.
3. When the dough starts to rub, brush the oil with the same amount of small agent and wake up slightly.
Twist twist
4. first take a small dose and rub it evenly, then hold one end and one hand with one hand.
After the strength is full, the two ends are combined to form a single twist, and one hand holds it down.
One end with a ring goes on working 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 to medium red.
crisp fried dough twist
It is a common variety of Muslim snacks in Beijing. Crispy twist is not only found in the south of Beijing, but also in the same shape and texture. In addition to crisp dough twists, there are sesame dough twists, prickly pear dough twists, honey twist and so on. Therefore, there is a poem in "Hundred Odes of Food in the Old Capital" that says: "The dough twist sesame cakes are all doors, full of names and colors, palatable 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. Alum, alkaline flour, brown sugar, sweet osmanthus and flour can also be used. After dough is made, it is kneaded with warm water and covered with wet cloth 10 minute. When making, the baked dough is pulled into small doses, kneaded into strips of about10cm, put in a dish and brushed with a layer of oil, and then kneaded for a while for three or four layers, and then picked up a long rope to synthesize three strands to make a twist. Its specification is about12cm long, and the strips should be uniform and brownish yellow. Pour the oil into the pot, and when the fire is 60% hot, put the twisted dough into the oil in batches and fry it. When frying, shake the twisted dough in the oil with chopsticks, so that the strips are slightly loose, which is convenient for deep frying. It is served when it is fried to brown. Crispy twist is characterized by scorching, crispness, crispness and sweetness, and it remains brittle 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 twist of rope end is to rub the left and right ends with both hands, lift the two ends suspended and close them. The strip should be rubbed hard and will automatically twist into a twist shape, and then gently pinch the closed ends together and fry them in the oil pan. This method is called rope end. There is also sesame twist, which is basically the same as crisp twist. The difference is that when sesame twist pulls the flour, it should be rolled with hemp seeds mixed with boiling water. There is also a kind of lotus twist, which is basically the same, but after frying, it is rolled with a layer of powdered sugar mixed with cooked flour and white sugar. They are all crispy and taste good.
Twist with prickly heat is one of the best halal snacks in Beijing, and it is very popular among the people. There are also people who call it "Zhuzi" and "Huanbing", which are fancy varieties of twist. It is said that ring cakes existed as far back as the Warring States period, and after Qin and Han dynasties, they were a must-eat food for the "Cold Food Festival".
Production method: firstly, put alum, alkali, brown sugar and sweet osmanthus into a basin and melt it with warm water, then pour the flour into it and mix it evenly. After mixing, rub it into long strips and dish it up for a while, and then pull it into small doses.
Stir the hemp seed with boiling water, stick the 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 plate with 3 to 4 layers. After cooking, pick up two small strips and knead them into two even long rope strips by hand. Fold the two strips back and forth into eight strips, and knead the two ends together to form a jujube pit with two sharp ends and a medium size. Add oil and fry. When frying, the peanut oil in the pan is 50% hot. Take the twist's pinch, put the blank into the oil pan and swing it back and forth to set it. When the blank is slightly stiff, fry it in the oil and fry it brown.
This food is sweet and crisp, and has a unique taste. It can be drunk or eaten alone.
First, dissolve baking soda, sugar and oil in water, add flour, knead evenly, knead into long strips, roll them up, wake up, and put the dosage. Each dosage is respectively kneaded into 8 cm strips, stacked in a tray, stacked one layer, brushed with a layer of oil, and awake for 3-4 layers. After waking up, pick up one, knead it into a slender rope, and put it on the tray.