The preparation method of crisp and crisp flowers and the ratio of various raw materials are as follows:

Materials:

Wheat gluten 1 000g, butter 80g, Angel yeast10g, Angel steamed bread improver 2g, salt 4g, sugar160g, egg1piece, milk 50g, honey 30g and water 450-500g.

Steps:

1. Flour mixing: After the dry yeast is dissolved in water, it is mixed with flour, improver and water. Until the gluten is completely formed and the dough is formed.

2. Molding: relax the dough for 20 minutes, divide it into 65,438+000g, shape and rub it into strips with uniform thickness and consistent length, rub the strips with both hands in the opposite direction, and then rub them into three strands with both hands at the ratio of 65,438+0/3. Put the thumb of the left hand under the thumb of the right hand, then lift it with the right hand and twist it into a twisted blank.

3. Wake-up: 40~50 minutes, temperature 34~36℃, humidity 75%.

4. Frying: Heat the oil pan to 70% to 80% heat (200-220℃), put the twist in the oil pan and fry until golden brown, then take it out.