Why do you put baking soda in the twist?

The twist is a traditional snack in China, it is a kind of deep-fried noodle, the twist is usually made by twisting two or three strands of noodles together and then deep-fried.

Twist is divided into soft twist and hard twist, soft twist needs to go through the fermentation expansion, eat up the outside of the crispy soft, some similar to the doughnut, but soft twist by two strands of noodles twisted together and fried, fried in the process of expansion, the head is relatively large, and hard twist does not need to be fermented with yeast, inside and outside of the texture are on the crunchy side.

The addition of baking soda inside the twist is also utilized to make the pastry product fluffy, making the twist taste less firm and more fluffy and delicious.

But not all twists need baking soda. We can also use a biological bulking agent - yeast - to make them, through the oxygen produced by the yeast's respiration in the dough, thus making holes in the pastry products to achieve the fluffy effect. Here's a yeast version of twists that doesn't require baking soda.

Ingredients: 500g of gluten flour (can be mixed with a small amount of low-flour), 2 eggs, 200g of milk, 70g of sugar, 2g of salt, 10g of honey, 6g of yeast, 50g of butter

Step by step

1, mix all the ingredients except for the flour

2, pour the flour and knead it well, it may be sticky, it does not matter, make it hard! Ravage your dough, like hand kneading bread! But you can knead less rigorously to the full stage!

3, kneaded after adding butter, continue to knead, kneaded into non-stick hands and panel on the line, do not have to must pursue the glove film, this twist can not be so strict!

4, kneaded after the warm place fermentation 1 to 1.5 times large!

5, after fermentation, the panel sprinkled with a thin layer of flour, exhaust and divided into 16 equal parts!

6: Roll out strips as they rise, then tighten in one direction, tucking the ends into the hollows!

7, all screwed up and covered with plastic wrap to rise, about 30 minutes or so can be developed, the middle of the turn a bottom, so that both sides can be fully fermented! Until hair into white fat.

8 fermentation is complete, you can go down to the frying pan fried, oil temperature control at 160 degrees, there is no thermometer, please see the picture just under the pot around the bubble, the requirements must be under the pot can immediately float! Fry until golden brown on both sides can be.

Twist is a delicious food anywhere in our country, why put soda? Putting soda can make the twists fluffy, chewing up less effort