Authentic Tianjin Mahua

Authentic Tianjin Mahua is a well-known local specialty snack. It is a fried food with a fragrant taste and a crispy texture, and is deeply loved by consumers. There are two types of fried dough twists: salty and sweet. You can learn how to make the flavor you like, especially if you have children at home. This is their favorite snack. Mothers can follow the instructions in the article to try making authentic Tianjin fried dough twists.

Mahua is a kind of fried food, and its shape is hinge-shaped, so it is also called "hinge stick". There are two flavors: sweet and salty. Sweet ones can be divided into those mixed with sugar (sprinkled with powdered sugar on the surface) and those not mixed with sugar.

Raw material formula (finished product is about 168 pieces, weighing about 6 kg) Flour 5 kg Sugar powder 0.5 kg Vegetable oil 0.075 kg Milk powder 0.175 kg Alkali powder 0.105 kg (0.1 kg in winter) Alum 0.1 kg

1.25 kg of vegetable oil is used for frying.

If you are making sugar-coated twisted dough sticks, prepare 0.65 kg of powdered sugar for sprinkling. If you are making salty ones, you can reduce the amount of 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, and make them into solutions respectively. Then slowly pour the alkali water into the alum water and stir with a shovel until there is no foam. It is ready to use. During operation, do not mix alum powder and alkali powder together and add 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 used as a leavening agent.

2. Dough making: Mix flour, sugar, oil and leavening agent evenly, then 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.

The quality standard requires the color to be golden or dark yellow, and there should be no melted sugar on the surface. The appearance should be slender and uniform, with the middle section (excluding the two ends) having more than four twists. The texture is crispy and not soft or tough. The moisture content is required to be below 10%.