Twist twist
Twist twist is one of the fried foods with a hinge-shaped appearance, so it is also called "hinge stick". There are two flavors: sweet and salty. There is a difference between the sweet ones that are mixed with sugar (the surface is sprinkled with powdered sugar) and those that are not mixed with sugar.
Raw material formula (finished product is about 168 pieces, weighing about 6 kg) 5 kg of flour, 0.5 kg of powdered sugar, 0.5 kg of vegetable oil, 0.075 kg of milk powder, 0.175 kg of alkali powder, 0.105 kg (0.1 kg in winter), 0.1 kg of alum, vegetable oil required for frying 1.25 kg
If you want to make sugar-coated twists, prepare 0.65 kg of powdered sugar for sprinkling. If you want to make salty ones, you can reduce the powdered sugar and add an appropriate amount of iced eggs and salt.
Preparation method 1. Preparation of loosening agent: add 0.1 kg of cold water to alum, add 0.35 kg of cold water to alkali powder, 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. Ready to use. 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
2. Dough making: After mixing the flour, sugar, oil and loosening agent evenly, add additional About 1.5 kg of water, make dough. Let the dough rest for 40 minutes before forming. If not, add 0.5 kg of yeast dough when preparing the dough.
3. Shaping: Cut the dough into pieces, cut into small strips of required weight, and roll each piece into slender 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.
4. Steaming: Heat the oil in a pot, put the green body in, stir it gently with a wire fence, wait until it floats and turns golden yellow, then 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. The shape should be slim and even, with the middle section (except the two ends) above four twists. It tastes crispy and not soft or tough. The moisture content is required to be below 10%.
Twist twist
Ingredients:
2 cups flour 2/3 cup powdered sugar 1/4 tsp salt
1/baking soda 3 tsp eggs 1 tbsp water
Method:
Mix flour, powdered sugar, baking soda powder and sugar and sift them
Add eggs Knead with water into a smooth and moderately soft dough and let it rest for about 30 minutes
Cut the dough into a rectangular shape (about 24 cm long, 15 cm wide, 0.5 cm thick) and cut it into 24 strips< /p>
Pull one end of each noodle with your left hand, gently press the other end with your right hand and roll it forward, then knead the two ends and knead them into a twist shape
Heat the fried oil over medium heat and fry the twist for about 4 seconds Once golden brown, remove and let cool
*Twist will become crispy only after it cools down. Store in an airtight jar for several weeks
How to make twist:
1kg flour
350g water
Baking powder 20g
100g sugar syrup
50cc vegetable oil
160g sugar
3g alum
5g baking soda
Preparation method:
1. Put everything except the flour into the water and let it dissolve. Add the baking soda and baking powder last (you can also add the flour and mix well). If the sugar is difficult to dissolve, put the container in warm water.
2． Pour (1) into the flour and mix well, form a dough, divide it into 3 pieces, apply oil on the outside, cover with a wet towel, and let it sit for more than 50 minutes.
3. Shaping: Cut the dough into small strips of appropriate size, and roll each piece into thin strips about 50 to 60 cm long. The thickness should be uniform. Use both hands to press the left and right ends and rub them vigorously (one end upwards, one end downwards), lift the two ends up and close them, and they will automatically twist into a twist shape. Grab the combined end, rub the other end vigorously, and then double Knead it into a four-strand hinge shape, and knead the joints together (be careful to knead tightly, otherwise it will fall apart during frying.) Serve as a green dough. The green body is required to be uniform in length.
Dip your hands in some oil when operating, and be careful to rub them, not stretch them.
4． Pour the oil into the pot and bring to a simmer. When it is warm, put the twist dough into the warm oil pan and fry until it turns maroon red. When holding the middle of the twist with chopsticks, the twist body is straight and not bent. That's it. Pick it up.
For crispy twists, first dissolve brown sugar, soda, and oil with twice the water, then pour in the flour and mix evenly. There is also a method of kneading dough with alum, alkali flour, brown sugar, and sugar-osmanthus. After forming a dough, knead in warm water, cover with a damp cloth and let it sit for 10 minutes.
When making the dough, cut the dough into small pieces, roll it into a strip of about 10 cm, put it into a plate and brush it with a layer of oil, add three or four layers and let it sit for a while, then pick up a piece of dough. Twist it into a long rope and combine it into three strands to make a twist. Its specification is about 12 centimeters long. The strips should be uniform and brown in color. Each rope should weigh about 30 grams. Pour the oil into the pot, and when it is 60% hot, put the twist dough into the oil in batches and fry it as you go. When frying, use chopsticks to shake the twist dough in the oil to make the strips stick to each other. Slightly loosen the center to facilitate deep-frying, and serve when fried until brown.
The characteristics of crispy twists are burnt, crispy, crispy and sweet, and they will remain crispy after being stored for several days.
There are two types of fried twists, one is three-strand twists, and the other is rope-top twists. To twist the rope head, use both hands to press the left and right ends and twist them tightly. Lift the two ends up and close them. The rope should be twisted hard and it will automatically twist into a twist shape. Then gently pinch the two closed ends together and fry them in the oil pan. , this method is called rope head.
There is also a kind of sesame twist, which is basically the same as the crispy twist. The difference is that when the sesame twist is rolled into small dough, it is necessary to roll in sesame seeds mixed with boiling water. There is also a kind of hibiscus twist, which is basically the same, but after frying, roll in a layer of powdered sugar mixed with cooked flour and white sugar. They all have the characteristics of being crispy and taste good.