Fried crispy twist recipe and recipe

The freshly fried fried dough twist is crispy and has a particularly good taste. It is crispy on the outside and tender on the inside, and has good nutritional value. If you want to make the fried dough twist relatively crispy, you must first pay attention to the kneading of the dough. Also pay attention to the oil temperature when frying. The oil temperature should not be too high or too low. Also pay attention to the fermentation of the flour. If you want the fried dough twist to be loose and soft, you need certain skills. Let's learn about this aspect below.

Fried crispy twist recipe and recipe

1. Put the flour in a bowl, dig a hole, beat the egg into the hole, and then make a groove on one side of the dough to facilitate the oil. 2. Pour oil on one side. 3. Stir the oil and dough, then pour milk and dough on one side and stir together. 4. Add yeast and an appropriate amount of warm water to start kneading the dough. 5. After the dough is mixed, ferment for 2 hours. 6. After 2 hours, knead the dough, divide it into small pieces, roll it into strips and put them together. 7. Take one and roll it into a long strip, then hold the two ends in both hands and rub them in opposite directions. 8. Put one end on two-thirds of the long strip and the other end on the folded head, and twist it to make a twist. 9. After rubbing, let it sit for 10 minutes, and then fry it. 10. After the oil pan is hot, you can fry the twist.

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 ones, 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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