What's the name of bread like twist?

When I was a child, the most anticipated day of the year was Chinese New Year, because I could not only wear new clothes, but also have all kinds of delicious food that I couldn't eat at ordinary times. During the Spring Festival, we always cook all kinds of fried products at home, such as oil flowers, fried crisp meat, fried meatballs and so on. We can smell the attractive fragrance from a distance. Then, when I got home, I stood in front of the stove eagerly, waiting for my mother to hand me the delicious food that was just cooked and still steaming, and I ate it while blowing. After eating, I am full of expectation and satisfaction, which is unforgettable so far.

Today we will talk about how to make the twist in this roasted seeds and nuts. Twist can be divided into two kinds according to the taste, one is crisp and will break with a bite, and the other is as soft as bread. Most of what I ate when I was a child was crisp, and the method was relatively simple. So today, let's talk about how to make crispy food.

This kind of twist is golden yellow and chubby after being fried. Tear it hard, but it looks like bread with silk inside. Take a bite, the surface is crisp and fragrant, the inside is soft, and the mouth is still filled with faint milk fragrance and sweetness, which makes people unable to resist one bite after another. What's more, the cost is low, much cheaper than outside. Therefore, friends who like to eat twist may wish to try to fry some, not only for the Spring Festival, but also for breakfast at ordinary times. Well, without further ado, let's go and see the specific steps with Bian Xiao.

Specific production method

Step 1: First, prepare the required ingredients, including flour 500g, milk 200ml, honey 15ml, 2 eggs, butter 50g, yeast powder, sugar, salt and edible oil.

Step 2: Put flour, milk, eggs, honey, salt and yeast powder into a basin, and then start kneading. It would be great if there was a dough mixer.

Step 3: After kneading the dough, put the softened butter into the basin and continue kneading the dough.

Step 4: When the dough is kneaded until the surface is smooth, cover it with plastic wrap and put it in a warmer place for fermentation for about an hour.

Step 5: Then wait until the dough is fermented to twice its original volume.

Step 6: Take out the fermented dough, then put it on the chopping board and knead it repeatedly, kneading it evenly and exhausting the gas inside.

Step 7: Next, cut the dough into small pieces of uniform size with a knife and knead it into long strips. Next, cover the dough with plastic wrap and let it relax 15 minutes.

Step 8: After the dough is relaxed, take one and knead it into thin strips and fold it in half. Hook the middle of the strip with one finger, hold the other two ends with the other hand, and then start screwing them together.

Step 9: After twisting, lift both ends, and it will automatically twist into the shape of a twist.

Step 10: Then insert the tail end into the place where the finger just hooked, so that a twist is completed.

Step 11: Then make all the twists as mentioned above, put them on a big plate, cover them with plastic wrap and ferment for half an hour.

Step 12: The fermentation volume of the final twist is about 65438+ 0.5 times of the original volume.

Step 13: After it is done, we will start the frying process. Pour an appropriate amount of oil into the pot. When the oil is hot, turn to low heat, and then put the twist into the pot. During the frying process, turn it over with chopsticks and turn it over several times. When the surface of the twist is golden and ripe, you can take out the oil control.

Step 14: Then fry all the twists as above, and finally take them out of the pot to dry for a while before eating.

Tips:

1, in the ingredients, the amount of sugar can be put according to your own preferences, and you can put more sugar if you like sweet food. If there is no butter, we can also replace it with edible oil that we usually eat, such as corn oil, but the taste is slightly worse than butter. Generally, it will be sold in larger supermarkets, or you can choose to buy it online.

2, here is rubbing by hand, if you want to be lazy, you can also use a bread machine or a dough mixer.

3. In the whole process, we have experienced many times of fermentation and relaxation, and these processes are indispensable, which is also the reason why twist tastes soft. Please don't save trouble by omitting these steps.

The oil temperature is very important when frying the twisted dough. If the oil temperature is not enough, the twist will absorb too much oil and taste too greasy. If the oil temperature is too high, it is easy to fry the dough, so you can try to throw a little dough into the pot before frying. If the dough can float quickly and there are small bubbles around it, it means it is just right. After the twist is put into the pot, turn it over several times.