I want to know how to make the twist, but it's a little crispy outside and tender inside, and it tastes like honey and milk. I hope professionals can help me. Thank you.

Raw materials: flour … 250g; Soda powder …3 grams; Eggs …1; Refined sugar ... 20g salad oil ... 5g;

Exercise:

1, put flour into a bowl, add sugar, salad oil and baking soda and mix well; 2. Add 75g of warm water; 3. Mix into smooth dough; 4. Knead into strips with a small dose of 50 grams; 5. Knead into slender strips; 6. Lift both ends and roll them up; 7, and then grow into strips; 8. Fold into 30%; 9, stretching, and then rotating to obtain a twisted blank; 10, put in a hot oil pan; 1 1, fry for about 8 minutes, and take out when the surface is golden;

Special note: after the dough is mixed, it should be awakened for about 20 minutes.

****************************************************

Tianjin big twist exercise

Raw materials: 25kg of flour, 275g of sugar12.25kg, 6.75kg of ginger slices, 250g of alkaline noodles, 0g of black silk175g, 0g of red silk10g, 275g of osmanthus fragrans, 750g of sesame, 5g of saccharin and 7.5l of water;

Production method: 1. On the day before frying, 500 grams of old fat was added to 3.5 kilograms of flour, stirred evenly with 4 warm boiled water, fermented into old fat, and used the next day. 2. Use 2 liters of water to cremate 3.5 kilograms of white sugar, 135 grams of alkaline noodles and 5 grams of saccharin into sugar water for later use. 3. Take 3.5 kilograms of flour and scald it with 550 ~ 650 grams of hot oil into crispy noodles for later use. 4. Take 750 grams of hemp seed, scald it with boiling water, keep it moist and dry, and prepare to rub hemp strips. 5. Add 3.25 kg of white sugar, 65,438+065,438+00 g of green shredded pork, 275g of osmanthus fragrans, 65,438+075 g of ginger slices and 25g of alkaline noodles to the scalded crispy noodles, then add 65,438+0750 ml of cold water and mix well. Rub your hands with 500g dried noodles and stir the noodles until the hardness is appropriate. Pavement 1000g is used in the rubbing process. 6. Put the remaining 16kg dry flour into the dough mixer, then mix in the old fertilizer prepared the day before, add the melted sugar water, and then according to the water content of the flour, pour in the right amount of cold water in different seasons and mix it into large noodles for later use. 7. Bake the big noodles, cut them into big strips, then send the big strips to the layering machine, press them into fine noodles, then pull them into short strips of about 35 cm, and straighten them. One part is used as a smooth strip, and the other part is rubbed into hemp strips with hemp seeds. Then make the mixed crispy noodles into crispy strips. Smooth strips, hemp strips and crisp strips are kneaded into rope-like twists (kneading mouth) according to the ratio of 5: 3:1. 8. Pour the oil into the pot and fry it with slow fire until it is warm. Put the twist into a warm oil pan and fry it for about 20 minutes. It is purplish red, and the dough twists straight without bending. After taking out, add a proper amount of small materials such as rock sugar residue and melon strips between the strips.

***********************************************

Practice of mash twisting

Raw material formula: 9 kg of white sugar; Special powder 27.5kg；; 6.5 kg of fresh eggs; Peanut oil12 kg; 6 kg of lard (Hui friends can use butter); 2 Jin of fermented grains.

Production method: 1. Mixing: Add Sichuan white sugar into boiling water at a ratio of 5%, stir about 25 kg, and make into powder. Add eggs, fermented grains and internal oil (with lard 500g and peanut oil 1kg as ingredients), stir for 5-6min, then add special flour after full stirring, and mix and stir for about 10min to obtain dough.

2. Forming: Divide the dough according to specifications, cut it into strips, knead it into strips by hand, knead it into strands (when kneading into strips, the hands are in the opposite direction), then knead it into three strands, and fry it for three turns (or four turns).

3. Frying: oil temperature 120 ~ 130℃. Be careful when frying, turn it gently and let the work-in-process take time. Fry in the pan for about 2 minutes, and then take out the pan when the product is dark duck yellow.