How to make fried dough twist delicious

If you want to make fried dough sticks delicious, you must first pay attention to the kneading of the dough and the fermentation process. You can also add some honey moderately, which will make the taste richer and the nutritional value is also very good. The fermented dough should be left to stand for about ten minutes, which will help the fermentation effect. In order to better promote the taste, you can also add milk to the flour, which will ensure that the fried dough sticks are crispy and crunchy.

How to make fried dough twist delicious

Ingredients: 1.5 cups of plain flour, 1/2 cup of milk, 1 tablespoon of yeast, 1 egg, a little salt, 3 tablespoons of sugar, a little honey. Method: 1. Heat the milk in a microwave to 30 degrees, dissolve the yeast in the milk, and let it stand for ten minutes. 2. Beat the eggs and mix well with 1. 3. Mix the flour with 2, add all other materials and stir until it becomes a smooth dough. 4. Let the dough ferment to twice its size. 5. Make sesame peanut embryos. This is a leavened product, so the raw embryos should be made smaller. 6. Fry. This is the original recipe, but it may be better to swap steps 4 and 5. After kneading the dough, ferment it for ten minutes, then make embryos, and then ferment it to twice its size. The frying temperature is about 160~180 degrees. Don't fry it for too long.

Method 2

Raw material formula: (the finished product is about 168 pieces, weighing about 6 kg) 5 kg of flour, 0.5 kg of powdered sugar, 0.075 kg of vegetable oil, 0.175 kg of milk powder, 0.105 kg of alkali powder (0.1 kg in winter), 0.1 kg of alum, 1.25 kg of vegetable oil for frying. If making sugar-stirred twists, prepare 0.65 kg of powdered sugar for sprinkling. If making salty flavor, reduce the powdered sugar and add appropriate amounts of rock eggs and salt. Preparation method 1. Preparation of the loosening agent: Add 0.1 kg of alum and 0.35 kg of alkali powder to cold water, respectively into solutions, then slowly pour the alkali water into the alum water, stir with a shovel until there is no foam. It is ready to use. During operation, do not mix alum powder and alkali powder in some water to prevent splashing and affecting safety. This kind of loosening agent neutralizes acids and alkalis to produce carbonic acid and expand, which makes the product less oil-consuming and crispy.

In addition, baking soda, alkaline water or yeast dough can also be made into a leavening agent. 2. Dough making: After mixing flour with sugar, oil and leavening agent evenly, add about 1.5 kg of water and mix into dough. The dough should be left to rest for 40 minutes before shaping. If not, 0.5 kg of old yeast flour should be added when preparing the dough. 3. Shaping: Cut the dough into small strips of required weight, and roll each into thin strips about 40 to 50 cm long, with uniform thickness. When operating, pay attention to rubbing it long and not stretching it, otherwise the finished product will shrink into a "short and fat shape". After rubbing, double-rub it into two ropes, then double-rub it into four hinges to form the raw dough. The green body is required to be uniform in length. 4. Blanching: Heat the oil in a pan, put in the raw dough, stir gently with a wire strainer, and scoop out when it floats and turns golden yellow. If powdered sugar is needed on the surface, it is best to mix it before selling. If mixed too early, the powdered sugar will easily be moistened by the oil, affecting its color and gloss.

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