The method of making twist twist practice

1, raw materials: 500g of gluten flour, 50g of sugar, 30g of cooking oil, 200g of water, 5g of baking soda.

2, 500g of gluten flour into the basin; add 50g of sugar, 5g of baking soda, 30g of cooking oil, 200g of water into the basin; a little bit of kneading into a smooth dough, waking up for 10 minutes, not too long to avoid kneading out of the gluten; will be The dough will be divided into three with a knife.

3. Roll the dough into long strips, about two fingers thick; pull the strips into 2cm pieces by hand; press the pieces into the cross-section with your hands and push them forward to form 5cm strips; place the strips in a pile and let them rise for 8 minutes.

4. Roll the 5cm strips into long strips about the thickness of a pinky finger; fold the strips in half; pinch the ends of the strips with your left hand and press the palms of your hands gently against the folds of the strips; roll the strips with your palms in a forward direction or in a direction close to you.

5. Pick up both ends of the noodle with both hands, pinch the initial ends of the strip tightly and tuck them into the folded circles, pull the joints out of the circles partially to secure them; make the twists according to steps 9-13; pour half a pot of cooking oil into a wok; pour a small ball of raw dough into the wok and wait for the dough to float to the surface of the oil to indicate that the temperature of the oil is right.

6, into the sesame peanut dough embryo; low heat frying 10 minutes until the dough is golden and crispy can clip out; will be fried crispy sesame flowers placed on the baking net to cool, until the sesame flowers can be cooled into a sealed bag to save.