Compared with the traditional crisp twist, the taste of this kind of soft twist is more inclined to fried western sweet bread. Crispy and soft, it tastes like doughnuts and was once very popular. There is always a long line in the shop.

Technology: frying

Taste: sweet.

Time:

Heat: Higher heat.

Composition:

250g flour, 3g yeast powder, egg 1 piece, 40g sugar, 2g salt, 0/00g water, 0/5g butter 15g vegetable oil.

Cooking steps:

1. Mix and stir all dough materials (except butter) into a slightly smooth dough, then add butter and continue to stir into a smooth and malleable dough, cover it with plastic wrap and put it in a warm place for basic fermentation.

2. Ferment to twice the size of the original dough to complete the basic fermentation.

3. The air pressure of the dough is flat, and it is rolled into dough slices with a thickness of about 1.5cm.

4. Cut the dough into small pieces of about 5cm* 10cm, cut two knives on it, weave it into braided hair, and let it stand for about 20 minutes for secondary fermentation.

5. Pour a proper amount of oil into the pot and heat it to medium oil temperature. Put the fermented twist into it and fry it on medium and small fire until both sides are golden (if you want to dip the sugar, put it in the sugar bowl as soon as it comes out of the oil pan, otherwise it will be difficult to dip it after a slight delay).

Cooking skills:

Compared with the traditional twist shaping method, I think this twist shaping method is much simpler and easier to operate, which is more suitable for my clumsy braided hair twist. The joint must be pinched tightly, otherwise it will spread out and affect the appearance when it is fried.

When frying, don't use too much firepower, and turn it constantly to make the twist evenly colored to prevent it from burning too hard.