Is it unleavened flour or leavened flour that is used to make fried dough twists? Which flour is best for making fried dough twists?

Fried dough twist is a very particular craft, from the selection of flour, dough kneading technology, flour soaking, cooking oil selection, oil temperature and method of frying and the heat, etc., all need to be just right. What kind of flour is best for frying dough twist? Let's take a look at it together with Encyclopedia Knowledge Network.

Contents of this article

1. Is the dough for frying twisted dough unleavened or leavened?

2. What kind of flour is best for frying fried dough twists?

3. What are the techniques for deep-frying fried dough twists?

Is the dough for deep-fried dough twist dead or leavened?

Ingredients: 200g high-gluten flour, 1 egg, 50g milk, 10g butter, 2g yeast powder, sugar.

1. Put all the ingredients except butter into the bread pan and knead the dough for 20 minutes.

2. After kneading the dough for 20 minutes, add butter and continue kneading for 20 minutes until the dough is 2 to 2.5 times larger.

3. Expel air and divide into 6 small balls and let rest for 15 minutes.

4. Roll the dough into long strips.

5. Combine and twist the two long strips.

6. Combine the two ends and twist them to wake up for 5 minutes.

7. Heat the oil in a pan and fry the fried dough twist.

8. Fry until golden brown.

What kind of flour is best for deep-frying fried dough twists?

It is most suitable to use medium-gluten flour for frying twisted dough sticks.

1. Ingredients for Mahua:

250g flour, 5g baking powder, 5g sugar, 1 egg, 15g oil, 2g salt, 1.2g baking soda, 130g water

2. How to make fried dough twist:

1. First mix the yeast with warm water, then add the evenly mixed eggs and oil, add flour and all ingredients, and knead into a smooth dough.

2. Cover with lid and place in a warm place to ferment until it doubles in size.

3. Brush the dough with oil, put the dough in, cover it with plastic wrap, press it into a large piece with your hands, and let it sit for more than ten minutes.

4. Cut into long strips with a knife.

5. Rub it into smooth strips with your hands.

6. Twist the thick strip in opposite directions, lift both ends, and twist naturally.

7. Twist it in the opposite direction, lift both ends and insert one end into the other.

8. Arrange on a flat plate, cover with plastic wrap, and place in a warm place for secondary fermentation for 35 minutes.

9. Heat the oil in a pan at 150 degrees, add the fried dough twist and wait for small bubbles to appear.

10. After the twisted dough sticks float up, turn them over and fry until both sides are golden brown.

What are the techniques for deep-frying fried dough twist?

1. For frying hemp leaves, choose medium-gluten flour, which is ordinary flour.

2. Soak the sesame seeds in hot water for a while before adding them to the flour. There is no need to stir-fry the sesame seeds, otherwise they will become mushy during frying.

3. The purpose of adding eggs when kneading the dough is, firstly, to make the fried dough not dry and hard, secondly, to bring a light eggy aroma, and thirdly, to make the finished product look good. But there is also a disadvantage, which is that it must be eaten within one day, otherwise it will easily become damp and soft. If you don't add eggs and use water to knead the dough, the fried hemp leaves can be kept for a long time, even after a week, they will still be crispy, but the disadvantage is that they are hard. Both have their advantages, so choose which one you want according to the actual situation.

4. There are two flavors of fried hemp leaves. This article introduces the salty and fragrant version, and the other is the sweet and crispy version, which uses sugar instead of salt. As for how much to add, it depends on personal taste.