Manufacturing method and formula of crispy sandwich twist

500 grams of medium flour

200 grams milk

Two eggs

70 g sugar

20 g corn oil

Yeast 7 g

2 grams of salt

Appropriate amount of bean paste and chocolate stuffing

Tear coconut twist by hand?

Mix all the ingredients, knead the dough until smooth, and put it in a steaming oven for fermentation until it is 1.5 times larger.

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Divide the fermented dough into eight parts, take out one part, exhaust, press it into long strips, and put the stuffing on it.

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Start modeling

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Watch the video and treat it as a operation twist.

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Put it in a baking tray sprinkled with dry flour or oil, leaving enough space for the twist to ferment.

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Put it into a steaming and baking box for secondary fermentation without plastic wrap (if other fermentation methods are used, please cover it with plastic wrap).

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After fermenting for half an hour, take it out (the twist is obviously enlarged1-1.5 times).

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When the oil temperature is about 170 degrees, put the twist into the pot to ensure that the twist will bubble and float on the oil.

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Fry the twist until golden brown, take it out while it is hot, and sprinkle with shredded coconut.

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Final result

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Just out of the pot, the twist is delicious, crisp outside and tender inside, plus a little coconut fragrance. Do you want something delicious? .

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