The main ingredients are flour, peanut oil and sugar, plus more than a dozen small ingredients such as osmanthus flowers and green plums. It needs 1 processes: fat, sugar boiling, ingredients, stuffing, dough mixing, layering, splitting, aligning, molding and frying. Delicious and beautiful. The color is brown and yellow, and it is neither raw nor burnt. It consists of ten thin strips with various fillings, twisted into three flowers, just like a long braid of a young girl. It is crisp and sweet, better than crisp sugar. It is crisp in the mouth, and the more you eat it, the better it tastes. Even the elderly with bad teeth like it very much.

Tianjin Twist

1. Material:

2 cups of flour

2/3 cups of powdered sugar

1/4 teaspoon of salt

1 teaspoon of baking soda

1 egg

2 teaspoons of water

Practice:

Mix flour, powdered sugar and 2 teaspoons of water. .5cm thick) and then cut into 24 strips

Each noodle pulls one end with its left hand, gently presses the other end with its right hand and rolls it forward, and then kneades the two ends into a twist shape

Fry the twist in oil with medium heat for about 4 minutes, then pick it up and let it cool

The twist will not be crispy until it is cooled. It can be stored in a sealed jar for several weeks

2. How to make twisted dough:

flour

1kg

water

35g

baking

powder

2g

sugar

thin

1g. If the syrup is not easy to melt, you can put the container in warm water.

2. Pour (1) into flour and mix evenly to prepare dough, divide it into 3 pieces, oil the outside, cover it with a wet towel and leave it for more than 5 minutes.

3. molding: cut the dough into small strips of appropriate size, and knead them into slender strips about 5 ~ 6 cm long, with uniform thickness. Rub the left and right ends with both hands (one end is rubbed up and the other end is rubbed down), lift the two ends suspended and close them, and they will automatically twist into a twist shape, grab one end of the merger, and then rub the other end into a four-strand hinge shape again, and knead the joint together (be careful to knead tightly, otherwise it will spread out when frying). ) that is, the green body is formed. The green body requires uniform length. When operating, touch your hands with some oil. Be careful to rub them long, not elongate them.

4. Pour the oil into the pot, and when it is warm with slow fire, put the dough twist into the warm oil pot and fry it until it is purplish red, and when the dough twist is caught in the middle with chopsticks, it can be picked up without bending.