Love to eat twists? The head chef teaches you to make fragrant and crispy twist at home, the method is super simple!

Sesame flower is a very long history of traditional cuisine, its production method is very simple, to two or three strands of strips of noodles twisted together, fried in oil can be. The small twist is moderate in calories and low in fat. It can be tasted casually and accompanied by wine and tea, and is a very good snack food. The most representative of Tianjin's eighteen street twist, this twist is not only crispy and sweet, and stored for several months is not soft, not spoiled, not taste.

The following is to share with you a tutorial on how to make small, easy-to-make twisted flowers at home, so if you like it, you should learn it.

18th Street Twist

1. Prepare the ingredients:

200 grams of refined flour, add 10 grams of sugar, beat an egg, then add 2 grams of yeast, 15 grams of black and white sesame seeds.

Then add pure milk while stirring, first stirred into the flakes, and then add a little vegetable oil, add vegetable oil dough is easier to rise.

2. The dough should be a little hard, and after fermentation, it will be soft, repeated kneading the dough kneading smooth, covered with plastic wrap in a warm place to ferment for 2 hours.

3. 2 hours later, put a layer of vegetable oil on the top of the board, take out the dough and knead it smooth, then use a rolling pin to roll it into a round dessert about 1 cm thick.

4. Pick up a dosage, roll it into a thin strip with your hands, twist it into a twist, and then fold it up and roll it all the way through.

5. Next, we will fry the twist, the pot of boiling oil, oil temperature of 4 into the heat, the hand slowly put the twist into the pot, gently shaking the pot, to prevent the twist stick to the bottom of the pot.

This process, to maintain a small fire, the oil temperature is not too high, the twist will slowly float on top of the oil, to keep pushing the flip, the twist fried to golden brown can be fished out.

Tips:

Milk inside the protein can strengthen the gluten of the dough, do come out of the twist is not easy to break, elastic, milk also contains a lot of amino acids, can provide nutrition for the yeast, the dough expansion of the larger.