Making method of old Beijing snack dough twists

Making materials of crispy dough twists: 500g of flour, 60g of brown sugar, 5g of baking soda, 0/500g of vegetable oil/kloc-and 250g of water.

Introduction of crispy dough twists: a famous Muslim snack in Beijing. There are also three kinds of twist, rope head, big twist, fruit twist, sesame twist, hibiscus twist and so on. The production method is basically the same, but the materials are different.

Crispy twist features: crispy and loose.

How to make crisp twist;

1. Put brown sugar, baking soda and oil into a basin, dilute with water, add flour, knead well, cover with a wet cloth and bake for a while to make a green body.

2. Knead the dough into a long strip, pull it into flour, knead it into a long strip, brush it with oil for a while, then knead it into a long strip for about 30 minutes, knead the long strip into a rope, and then fold it into three strands to form a twist.

3. Pour the oil into the pot. When it is 30% hot, add the twist and fry it slowly with warm oil until it is golden and crisp.

Key points of making twist:

1. The raw materials for making twist should be properly proportioned, and must be simmered for a while after mixing with flour;

2. The frying oil temperature should not be too high, and the wide oil is better.