Raw materials: 1000g of flour
dry xiao mou
baking powder 12g each
300g of sugar
100g of oil
450-500g of water
Method of making: 1. Pour the dry flour on a board and add the dried xiao mou
Baking powder
Mix well
Pick pit.
2. Add the water
sugar
into the bowl and mix in one direction
and when the sugar is all
dissolved, add the soybean oil. Stir well again
Pour it into the dough pit and quickly
mix it together. Synthetic water knead sugar dough a little wake up
Repeatedly knead
Three times (wake up 10 minutes to knead once) and finally brush the oil
To avoid dry skin
3. When the dough is developed
Roll long strips of the same amount of small doses of oil brush a little wake up
Rolling twisted flowers
4. First, take a small dose of rolled and then one hand hold down the end of the hands of one hand on
Strength
After the strength is full
The two ends come together to form a single twist
Pressing the ringed end with one hand and then with the other hand
After the strength is full, one end is inserted into the ring
The twist is formed.
5. Put the oil in a large pot on the heat
When the oil is 70% hot
Put the twists into the oil
The pot will be deep-fried until it boils, then turn it over and fry it
Turn it into a medium-red color and remove it from the pot.
Features: Crisp, soft and sweet
Second, mash soft twist:
Mash soft twist is the special product of Chongqing Nanan Food Factory, with beautiful shape, crispy and fluffy, and the outstanding feature is the sweet fragrance of mash and the refreshing aftertaste, which is unique among the small foods.
Raw material formula
Chuan white sugar 9 kilograms
Special powder 27.5 kilograms
Fresh egg 6.5 kilograms
Peanut oil 12 kilograms
Chemistry of the lard 6 kilograms
mash 2 kilograms
Smelly powder 300 grams.
Method of production
1. Mixing: add Sichuan white sugar to boiling water at a rate of 5%, stirring about 25 kilograms, so that the powder. Then under the egg, mash and oil (take the ingredients in the melted lard 500 grams, 1 kg of peanut oil), and then mix 5 to 6 minutes to make the mix fully integrated and then under the special powder, mixing and stirring for about 10 minutes, that is, to become the dough.
2. molding: the dough according to the specifications of the material, cut strips, hand-rolled into long strips, and twisted and rolled into a strand (rolled into strips, strands of the opposite direction of the two hands), and then twisted into three strands of the three-rotation (or four-rotation), can be fried.
3. Frying: oil temperature of 120 ~ 130 ℃. Frying should be careful, turning to be light, so that the products in the spinning flower evacuation. Frying about 2 minutes, depending on the color of the products in the deep duck yellow when the pot. To be completely cooled after packaging.
Quality standards
Specifications: slightly rope-like, twisted into flowers. Twisted flowers 3 to 4 spins, 10 centimeters long, even and neat, 25 grams per twist.
Color: deep duck yellow.
Organization: fluffy, no impurities.
Taste: fluffy and sweet, normal egg aroma, sweet aroma of mash in the aftertaste, refreshing and pleasant
.