To make 40 milk twist per 5 kg of flour: 12-16 g of yeast (high enamel type), 4 g of foam source (milk twist improver), 6-8 g of meringue, 16-20 g of milk powder, 8-10 g of noodle crisp, 4 g of milk powder, 2 g of salt, 300-400 g of sugar, 4-6 egg whites, 100 g of salad oil, 40 g of yellow butter, 40 g of white butter, 20-40 g of lard, 4-400 g of egg whites, 100 g of salad oil, 40 g of yellow butter, 40 g of white butter, 20-40 g of lard, 1-2 jin of water. , lard 20-40 grams, water 1 - 2 pounds.
Three, production process:
(1) the flour and the first eight ingredients into the mixer after mixing with water and start mixing, while adding eggs, salad oil, lard, butter, white cream (first hot into liquid), if you use a slow gear mixing is generally 10 minutes, the middle gear is 6-8 minutes, the surface of the dough smooth toughness when you can stop mixing.
(2) the dough will be weighed, separated, rolled into a diameter of 10 centimeters long, cut into 100-110 grams of weight of the dose, each dose rolled into 20 centimeters of the strip, brush with oil and set aside for a few minutes after a long, twist molding.
(3) fermentation: fermentation box preheated to 35-39 degrees in advance, the formed twist neatly arranged in an aluminum tray, into the fermentation box fermentation, if you use the deep-fried need twenty minutes, if you use the baked, it will take forty minutes, according to the different seasons, the temperature at 35-39 degrees.
(4) deep-frying: when the oil temperature reaches 150-180 degrees, the fermented twist slightly stretched into the deep-frying, while frying and turning, the whole strip into a deep yellow color when the fish out, oil control sales.
(5) baking: preheat the oven 25 minutes in advance, the bottom fire 28 degrees, the surface fire 250 chapters, take out the twist from the fermentation box, add a few two of palm oil or salad oil per plate, into the oven, about 7-8 minutes the surface of the twist white red, the bottom of the yellow can be taken out of the oven, out of the thick gloves, the first pouring the net pan of oil, take out the sale.