How to make delicious twist?

Twist, a special pasta, is golden and crispy, especially suitable for leisure. Although the twist is small, it is not easy to make, so attention should be paid to all kinds of details. Some people like to use yeast when making twists, that is, to make dough; Some people like to make dough without yeast, commonly known as dead noodles, so do you need yeast to make twists?

Do you need yeast powder to make dough twists?

Everyone knows that yeast is needed to make steamed bread and steamed buns. Its function is to make steamed bread and steamed buns fluffy and have a honeycomb structure inside. If yeast dough is used to make twist, the fried twist will be fluffy, golden, crisp and crisp. If you directly use dead noodles to make twists, the fried twists will also become golden and crisp, but the texture is a little hard, and the hard noodles are brittle. Therefore, it is ok to ferment with or without yeast when making twist, but the final taste is slightly different. If you like fluffy and crisp dough, you can make dough, which is more suitable for children and the elderly. If you like hard noodles, you can use dead noodles, which is more suitable for adults with good teeth.

Below, Xiao Rui will share the method of making twist for everyone:

Homemade twist: golden crisp, cream color, simple and practical.

Ingredients: 250g medium gluten flour, 50g milk, sugar 15g, 2g baking soda, 2 eggs, proper amount of edible oil and warm water;

▼ Food steps:

Step 1: Mix the dough. First, heat the milk to about 40 degrees, then put the milk, sugar, baking soda, eggs and proper amount of cooking oil into a bowl and mix well. After the baking soda and sugar are completely melted, pour them into a basin, add appropriate amount of warm water while stirring, stir the flour into a flocculent shape, knead it by hand until the dough is smooth, and finally cover it with plastic wrap for 30 minutes.

Step 2: Cut the dough. Remove the plastic wrap, put the baked dough on the chopping board, rub it into strips by hand, and then press it with the palm of your hand to form a cuboid. Then cut it into small doses with a knife and rub it into strips the thickness of your little finger by hand. When wiping off a dose, cover the wiped strip with plastic wrap to prevent the skin from drying out.

Step 3: Twist the shape. Fold the rubbed strip in half, and press the left index finger down on the folded part. After pressing both ends with your right hand, put your palm on the noodles, roll it up, then fold it in half, and put the pressed ends on the folded parts, thus the shape of a twist appears. Cover the twisted twist with plastic wrap and continue licking for about 5 minutes.

Step 4: fry in oil pan. Put an appropriate amount of cooking oil in the pot, heat the oil to 40% to 50% with high fire, turn off the heat, then put the twist one by one, turn it over with chopsticks when frying, turn off the heat when the twist floats on the oil surface and the two sides are golden, and continue frying for about 2 minutes, then turn off the heat and take it out.

"Puzzle" of Homemade Twist

(1) Why do you need to melt baking soda and white sugar first when mixing flour? Why do you need milk and eggs?

Answer: ① Adding baking soda can soften the dough, and adding sugar can adjust the taste, but both of them need to be melted with milk before kneading, so that they can be fully blended with flour after melting, making them soft and fluffy and evenly distributed in sweetness after melting; On the contrary, if it is directly put into flour, it will lead to prolonged baking time and hardening of dough texture;

(2) The appearance of the prepared twist is golden yellow, which comes from the coloring in the frying process on the one hand, and the added eggs on the other hand, which can not only add color to the twist, but also provide nutrition; When milk is heated, it can increase the flavor of twist and make it emit milk fragrance.

(2) Why do fritters need to control the temperature in the order of big fire → small fire → big fire?

Answer: ① After proper amount of peanut oil is poured into the pot, the main purpose of ignition first is to quickly raise the oil temperature and shorten the heating time. This process needs to raise the oil temperature to 40% to 50%.

(2) In the frying process, it is necessary to turn the big fire into small fire to prevent the inside of the twist from being immature and the outside of the twist from burning. Therefore, after the twist is put into the oil pan, it needs to be fried slowly with a small fire, so that the twist is fried thoroughly and floats on the oil surface;

(3) The fried twist absorbed a lot of oil in it and finally turned into a fire. In order to increase the oil temperature and make the twist quickly heated, spit out the excess oil absorbed inside to prevent the fried twist from being too greasy.

(3) Why do you continue to knead dough for about 5 minutes after the twist is shaped?

Answer: Add baking soda in the process of dough mixing to make the dough fluffy, but this process takes some time. For the first time, baking soda was used to release carbon dioxide gas to make dough fluffy. Continue to simmer the twisted dough for about 5 minutes. On the one hand, you can continue to relax the dough, on the other hand, you can use this time to prepare for the next step and improve the oil temperature.