Formula and Practice of Making Twist

Honey twist is one of the traditional famous products in Sichuan, which is characterized by penetrating honey and moistening. Sugar heavy oil is heavy and gives a strong sweetness.

Raw material formula:

1. Leather: 3kg of special powder and 600g of lard.

2. Heart material: special powder 15 kg lard 10.5 kg maltose 10 kg baking soda 150 g peanut oil10 kg Sichuan sugar 15 kg.

Exercise:

1. Leather core: The special powder for leather and melted lard must be fully kneaded. Add clean water according to 12% of the formula, and stir for 10 ~ 15 minutes. Divide the sheath-core material into 7 ~ 8 pieces, and then roll the sheath-core material.

2. Roll forming: roll the cored blank into a rectangular sheet with a thickness of about 2 cm, then cut it into strips with a width of 5 cm, and then cut it into small pieces with a width of 1.5 cm and a length of 5 cm. Then meet the middle incision, the mouth is about 3 cm long, and one end is rolled up to form.

3. Deep-frying: put the molded product into a pot, fry at the oil temperature of 180 ~ 190℃ for about 3 minutes, take it out of the pot, drain the water, and soak the sugar while it is hot.

4. Sugar soaking: add water to white sugar to make syrup (sugar-water ratio: 10: 2), when it is boiled to about 105℃, scoop it into a container, soak the drained product in it for 1 ~ 2 minutes, then filter and dry it, spread it out and pack it.

Second, Tianjin honey twist

Honey twist, also known as sugar ear, is named because it looks like a human ear. There used to be a poem: "Can ears eat?" He often accompanied his companion with honey twist and pointed to a No.2 bus in front to ask who was good. Honey twist should be eaten in autumn, winter and spring. Because it is hot in summer, syrup is easy to fall off and not easy to eat.

Exercise:

Add alkali to one piece of fermented flour and brown sugar to the other. When making, divide the fermented flour into two pieces. After rolling one piece, spread the flour mixed with brown sugar, then roll another piece of fermented flour and spread it on the brown sugar flour, thus forming two layers of fermented flour and one layer of powdered sugar.

Cut into strips of about 5 cm with a knife, thin one side of the strip into a slope shape, combine the thin edge and the thick edge together, and then cut into small pieces of about 40 grams. Cut a knife in the middle of the small piece, then open it, turn the thin side in and fold the thick side, and it will become an ear-shaped blank.

When the peanut oil is burned to 50% heat, put it into the oil pan and fry it in batches. When it turns golden yellow, take out and drain the oil. While it's hot, soak it in warm caramel for one minute and let it melt. After soaking, remove it from the plate and let it cool.

Third, northeast honey twist

Ingredients: common flour 1.5 cup, half a cup of milk, yeast 1 tablespoon, one egg, a little salt, 3 tablespoons of sugar and a little honey.

Practice: microwave the milk to 30 degrees, dissolve the yeast in the milk and let it stand for ten minutes. Beat the eggs well and mix them well with the milk. Then pour in flour and stir well, add all other ingredients and stir until the dough is smooth. Ferment the dough to twice its size. Knead the dough into a twisted embryo, put it in oil and heat it to 160~ 180℃, put it in, and fry it until both sides are golden.

Reminder: Twist twist looks simple, and you need to do a few more to master the skills. If you like crispy dough twists, you don't need to knead dough, you should knead it more finely. When rubbing strips, you can wake up for a while and then rub them, which makes it easier to rub them more carefully.

Fourth, limp and numb flowers

Formula: 2000g low-gluten flour (common flour is also acceptable), 500g white sugar, 300g lard, 500g fermented dough and 300g eggs.

Water is about 500g (in pastry making, water is the most difficult to say, and the water absorption of north and south, seasons and flour is very different, please understand! )

Exercise:

1. Flour mixing: Put the low-gluten flour in the middle of the table and dig it into a pool. Put eggs, sugar and water into a container and stir until the sugar melts. Then add lard and stir quickly with chopsticks until emulsified. Then pour it into the noodle pool and knead it with flour and fermented dough into smooth and hard dough, and keep it moist for about half an hour. (The summer time is slightly shorter and the winter time is longer. )

2. Molding: Roll the baked dough into 0.2 cm thick noodles, cut into noodles with width of 1 cm and length of 6 cm, rub the noodles into strips slightly thicker than chopsticks one by one (brush the noodles with oil to prevent dry skin), and twist the two ends together, so that the two ends of the strips are looped at the other end and the top is slightly exposed.

3. Frying: electric frying pan, oil temperature set to 160℃, ordinary pan, made at home. The oil temperature is controlled at 80% heat, and the fritters are fried. Pay attention to keep the fire rolling slightly and fry slowly until golden brown. You can't cook until you have a hard appearance.

Fifth, gently twist.

Ingredients: 500g flour, 1 cup milk, 2 eggs, 2 tablespoons oil, 6 tablespoons honey, 2 tablespoons salt 1 spoon yeast.

Exercise:

1. Heat the milk to hand temperature, sprinkle with yeast and stir well, and stir well the eggs and oil.

2. Pour in milk and yeast solution and stir well.

3. After mixing flour, salt and honey evenly, add them into the mixed liquid and knead them into dough. After kneading, knead for a while, grease and ferment to twice the size of the original dough.

4. Knead the dough evenly by hand, cut it into preparations with the same size, and wake it for 10 minutes.

5. Take a pill, knead it evenly, hold one end in one hand and twist it in the opposite direction. Hold both ends with force, fold both ends in half, and twist it naturally; Hold one end in each hand, twist it in the opposite direction, fold both ends in half, twist it again, and it will be done.

6. Cover with plastic wrap for 20 minutes, cook in oil until 8 minutes cooked, and fry in medium heat until golden brown. 7. Take it out of the pot and eat it.

Reminder: 1, the dough must be soft. After kneading, knead for a while.

2. When frying, use chopsticks to swing the twist back and forth, so that the twist can be fried a little looser.

Six, brittle and twisted

Ingredients: 500g flour, 2 eggs,100g milk.

Practice: divide 500 grams of flour into equal parts, one with eggs and one with milk. After kneading the dough evenly, wake it up for 30 minutes (no water is used to knead the dough, so the fried twist is very crisp) and fry it in a pot. When kneading dough, salt and light are freely mastered.

Seven, fresh milk twist

A kilo of flour, 500 grams of fresh milk, 3 eggs, proper amount of sugar, and flour. Divide the dough into several portions, each portion is kneaded into strips on the panel, and then the left hand is kneaded forward and the right hand is kneaded backward to make a twist. Fry in a boiling oil pan until golden brown.

Eight, crispy small twist formula: 90 kg of flour, starch 10 kg, salt 0.5- 1 kg, sugar (or glucose) 15-35 kg, salad oil 1.5 kg, and crispy flour 0.5-0.8 kg.

Practice: Dry mix flour and starch evenly, add salad oil and mix well. Dissolve salt, sugar, flour crisps and fresh milk essence in flour water, then stir and add into the mixed flour to form dough, ferment for 30-50 minutes, grind into small doses, twist into twists, and fry in 180 degree oil pan.

Nine, twist

Raw material formula (finished product about 168, weighing about 6 kg) Flour 5 kg sugar powder 0.5 kg vegetable oil 0.075 kg milk powder 0. 175 kg alkaline powder 0. 105 kg alum 0.65438+ winter 0 kg) Frying consumes vegetable oil 1.25 kg.

For example, mixing sugar flowers to prepare 0.65 kg of powdered sugar can reduce 0.65 kg of powdered sugar, and appropriate amount of frozen eggs and salt can be added.

Preparation method 1. Preparation of loosening agent: Alum is added with 0. 1 kg cold water, and alkali powder is added with 0.35 kg cold water, which are dissolved into solutions respectively. Then, the alkali water is slowly poured into alum water and stirred with a shovel until there is no foam. Can be used at any time. Do not mix alum powder and alkali powder in some water during operation to avoid splashing and affecting safety. This loosening agent neutralizes acid and alkali to produce carbonic acid gas expansion, which consumes less oil and makes the product crisp.

In addition, baking soda, alkaline water or yeast dough can also be used as a loosening agent.

2. Kneading: Mix flour with sugar, oil and loosening agent evenly, add about 1.5 kg of water, and knead dough. Let the dough stand for 40 minutes before forming. If not, add 0.5 kg of old yeast when preparing dough.

3. Molding: cut the dough into small strips with required weight and knead them into slender strips with uniform thickness of about 40 ~ 50 cm. Pay attention to rubbing the length during operation, and don't stretch it, otherwise it will make the finished product tough and shrink into a "short fat shape". After rubbing, twist it into two strands of rope, and then twist it into four strands of hinge, which is the black body. The length of the blank is required to be consistent.

4. Boiling: Heat the oil in the pot, add the green body, gently stir it with long chopsticks, and pick it up when it floats and turns golden yellow. If the appearance needs to be dusted with powdered sugar, it is best to mix it temporarily when selling. Stir too early, and the powdered sugar will be easily wetted by oil, which will affect the color.