I. Production equipment and tools:
Flour mixer, fermentation box, aluminum baking tray, electric frying pan, platform scale, etc.
Second, the technical formula:
According to the production of 40 fresh milk twists per 5 kg of flour, yeast 12- 16 g, foam source (fresh milk twist improver) 4 g, aspartame 6-8 g, milk powder 16-20 g, flour chips 8- 10 g, and milk powder.
Third, the production process:
(1) Stir the flour with the first eight raw materials, add the water into the blender, then start the blender, and add the eggs, salad oil, lard, yellow cream and white cream (first heat to liquid). If the dough is mixed slowly, it usually takes 10 minute, and the medium-speed mixing takes 6-8 minutes. When the dough surface is smooth and tough, you can stop stirring.
(2) Weigh the dough, separate it, knead it into strips with a diameter of 65,438+00 cm, cut it into 65,438+000-65,438+065,438+00 grams, knead each dose into strips of 20 cm, grease it with a brush, let it stand for a few minutes, and screw it into shape.
(3) Fermentation: preheat the fermentation box to 35-39 degrees in advance, put the molded twisted dough into an aluminum plate neatly, and put it into the fermentation box for fermentation. It takes 20 minutes to fry and 40 minutes to bake, and the temperature is 35-39 degrees depending on the season.
(4) frying: when the oil temperature reaches 150- 180 degrees, the fermented twist is slightly elongated and put into frying, and the whole twist is turned over while frying, and then the whole twist is taken out when the color is dark yellow, and the oil can be controlled to sell.
(5) Baking: the oven is preheated 25 minutes in advance, and the primer is 28. 250 degrees, face fire, take out the twist from the fermentation box, add a few ounces of palm oil or salad oil to each plate, put it in the oven for about 7-8 minutes, take it out when the surface of the twist turns white and red, and wear thick gloves when taking it out. First, pour the oil out of the plate and sell it.