Baking soda. If you want the texture to be crispy and not skinny when cooled, never add yeast powder. The fried twists fried with yeast powder are not only easy to soften, but also have a skinny texture after cooling.

The fermentation effect of yeast powder is better than that of baking soda. When yeast powder is used to make dough, larger bubbles will be formed in the dough. During the process of frying the twists, it is also very easy to produce large bubbles, which will affect the taste of the twists. But adding baking soda is different. Baking soda can produce dense small bubbles inside the dough, which not only achieves the fluffy effect, but also makes the twists taste better and look better.

Introduction:

Fried twists are fried foods. Please pay attention to the following points when storing them:

1. Fried foods and foods with high oil content should be stored carefully. Store at low temperature and can be placed in the refrigerator.

2. Avoid storing fried food for too long, and eat it within a week.

3. Put the fried food in a sealed container or a fresh-keeping bag and tie the bag tightly.

4. Avoid exposure to the sun and place in a cool and dark place.

5. Do not put new oil and old oil foods together. One is to prevent odor transfer, and the other is to prevent the oxidation of oils from contaminating each other.