[How to make milk flavor twist]_How to do_How to do

[How to make milk flavor twist]_How to do_How to do

Milk fragrant twist is a popular twist and a snack that many people like to eat.

Of course, the twists people eat are basically purchased, but if possible, it is recommended that you make twists and eat them yourself, because homemade twists are not only more in line with your taste, but also healthier and more nutritious.

Here’s how to make the milk fragrant twist!

First, the required raw materials are 250 grams of high-gluten flour, 40 grams of milk, 30 grams of sugar, 1 and a quarter spoon of yeast, 12
0 grams of eggs, 1 grams of salt, and 40 grams of butter.

Second, the production method 1.

Pour all ingredients except stucco into the container (Do not directly contact yeast and salt, salt will kill the yeast).

2.

When tweezing like a laundry, until it has a thin film, add a thin slice cut into pieces.

3.

Continue to knead and beat the dough to the expansion stage (when cutting a piece of dough with a scraper and holding it to pull out a jagged film with holes that are jagged).

4.

Cover the kneaded dough with plastic wrap and leave it in a warm place to ferment to two people. Use your fingers to dip the high-gluten flour to poke the holes without bouncing, about 60 minutes.

5,

Divide the fermented dough into 20 portions and relax for 15 minutes.

6.

Knead the slack dough into 25 cm long strips in order and fold in half.

7.

Hold your left index finger in half, and rub your right hand until the noodles are firm.

8.

Lift the kneaded noodles at the same time, because in step 7, the noodles are kneaded to the maximum strength. After lifting, they will be twisted together and screwed into the hole on the left.

9.

Twist the noodles into twists in order, place them in a non-stick baking dish, and put them in the oven for the final fermentation (about 40 minutes, put a bowl of boiling water in the bottom of the oven).

10.

Twist is fermented until it can be touched with your fingers, and it will not be stretched.

11.

In a 50% hot oil pan, put the fermented twist on the bottom with the bottom up.

12
Slowly fry over low heat until golden on both sides. Remove and drain oil.

3. Four notes when making 1. Ordinary flour can also be used. It is recommended that one head be made slightly smaller when making at home. This will not only change the frying time but also save fuel2. This twisted twisted bread will not be placed onOven baking, because there will be a surface that cannot expand on the baking tray, which affects the appearance of fullness3. Do not overheat the oil when frying, otherwise it will be easy to fry the outside and the inside will not be fully fried4.Add the oil pan with the bottom up, and the hot oil will gradually flatten the bottom and slowly expand.