Homemade twist

Ingredients: flour 200g, water 1 10g, sugar 10g, salt 2g.

Accessories: flour140g, lard 70g.

Steps:

1, all ingredients are weighed in advance, and sugar 10g. The amount of crisp twist sugar is very small, mainly crisp and slightly sweet.

2. Make the oil skin first. Stir sugar and salt in clear water until they melt. Pour the melted sugar water into the flour, stir it with chopsticks into flour floc, and then knead it into smooth dough by hand.

3. After the oil skin is kneaded, wrap it with plastic wrap to prevent the surface from drying.

4. Next, make cakes, put lard directly into flour, stir with chopsticks or scraper until there is no dry powder, and knead it into dough by hand.

5. The pastry and pastry are ready, and the pastry should be less, because the pastry should be wrapped in pastry. Like steamed buns.

6. After the pastry is wrapped in oil skin, gently roll it out with a rolling pin. Roll it up, roll it up at one end.

7. Cover with plastic wrap after rolling, and relax for 15 minutes. . After relaxation, sprinkle some dry flour on the surface to prevent sticking. .

8. Then roll out a long strip and roll it up from one end.

9. Roll it up, cover it with plastic wrap and relax 15 minutes. Relaxation can soften the dough, which is beneficial to the next rolling.

10, after relaxation, gently roll it into dough with a thickness of about 8 mm, and then cut it into strips with a width of 1 cm.

1 1, take a long strip and round it, thin and long! Then fold it in half!

12, pinch at the interface and screw two noodles together.

13, twist it, then fold it in half, and then screw it on! Twisting the embryo is done. The joint must be pinched tightly to prevent it from spreading when it is fried. . .

14, put the oil in the pot, add the twist after the oil temperature rises, and fry slowly with low heat. . When the fire is big, the surface is burnt instantly, and the inside is not cooked! . Stir gently when frying, the twist is crisp, turn hard and it is easy to break.

15, fry until golden brown, you can take it out, drain the oil, and it is particularly brittle after cooling. If there is no lard at home, cut off the fat when you buy meat and practice a little lard in the pot.