Recipe: Fresh milk soft twist

Home Cooking Recipe: Fresh milk soft twist

Notes:

Northeast style soft twist. The great love of lily, the nostalgic food that I often eat when I was a child, I have always been obsessed with growing up, sweet memories, unlimited nostalgia. In order to find the best twist formula, I have been inquiring around, rummaging through Baidu, and mobilizing the younger sister of the hotel to discuss the twist recipe of the neighboring Yonghe Soymilk Square. Repeated practice, now share this formula with dear ones. This twist is very soft and fluffy, and when it touches, the twist will spread. With fresh milk and noodles, and simmered in olive oil, the outside is soft, sweet and mellow, and adults and children like it. It is better to make snacks and snacks. The technical points of this twist: 1, yeast fermentation. 2, from the face to the expansion stage. 3. Wake up 3 times. 4, low temperature refrigerator refrigerated fermentation for 10 hours. 5, ultra-low temperature slow fire fried. Keep this in mind.

Ingredients:

Steps:

  1. Home Cooking Recipe: Pour all the ingredients (except for the fried corn oil) into a pot, stir and knead into a soft and smooth dough to extend the film. The softness of the dough is similar to the softness of the bread dough. Slightly dry. Cover the lid and wake up at room temperature for 10 minutes, then lick it, then wake up for 10 minutes, then lick it, then wake up for 10 minutes, then lick it for 30 minutes and wake up 3 times. The dough was then placed in a sealed container and refrigerated and fermented for 10 hours in the refrigerator.

    Pour all the ingredients (except for the fried corn oil) into a pot, stir and knead into a soft and smooth dough to extend the film. The softness of the dough is similar to the softness of the bread dough. Slightly dry. Cover the lid and wake up at room temperature for 10 minutes, then lick it, then wake up for 10 minutes, then lick it, then wake up for 10 minutes, then lick it for 30 minutes and wake up 3 times. The dough was then placed in a sealed container and refrigerated and fermented for 10 hours in the refrigerator.

  2. Home Cooking Recipe: The dough was taken out and the dough was twice as large as the original. As shown.

    The dough was taken out and the dough was twice as large as the original. As shown.

  3. Home Cooking Recipe: Leave it for 10 to 20 minutes, let the dough go down slightly, simmer and vent the gas. Divided into 10 100-gram doses, rounded separately. Set them in order of rolling.

    Leave it for 10 to 20 minutes, let the dough go down slightly, simmer and vent the gas. Divided into 10 100-gram doses, rounded separately. Set them in order of rolling.

  4. Home Cooking Recipe: Start modeling. At this time, the dough is not slack and soft enough to be knitted at one time. Therefore, the dough should be kneaded into a thick stick as shown in the figure. Take the dough from first to last in the order in which it is placed. They are smashed into rough-faced sticks, or they are arranged in order. If you feel sticky sticks, you can lightly rub a little oil on the board.

    Start modeling. At this time, the dough is not slack and soft enough to be knitted at one time. Therefore, the dough should be kneaded into a thick stick as shown in the figure. Take the dough from first to last in the order in which it is placed. They are smashed into rough-faced sticks, or they are arranged in order. If you feel sticky sticks, you can lightly rub a little oil on the board.

  5. Home Cooking Recipe: After all the smashing, the dough sticks began to soften. It is now possible to braid. Or in order, take a noodle stick, evenly and thinly, as shown in the figure.

    After all the smashing, the dough sticks began to soften. It is now possible to braid. Or in order, take a noodle stick, evenly and thinly, as shown in the figure.

  6. Home Cooking Recipe: In half, the folds are to the left and the two heads are to the right. The left hand hooks the fold, and the right palm picks up two fine noodles at the same time, so that the upper body, pinching the face, folding in half, and inserting the face into the hook of the left hand. carry out. Place them in the order in order.

    In half, the folds are to the left and the two heads are to the right. The left hand hooks the fold, and the right palm picks up two fine noodles at the same time, so that the upper body, pinching the face, folding in half, and inserting the face into the hook of the left hand. carry out. Place them in the order in order.

  7. Home Cooking Recipe: After all is done, no need to add film, the twisted blanks will wake up at room temperature for 10-20 minutes, see the twist becomes slightly larger, round and full, stretch and fluffy, it will be fine. It does not need to expand to 2 times the volume. In the process of frying, the twist will also become larger.

    After all is done, no need to add film, the twisted blanks will wake up at room temperature for 10-20 minutes, see the twist becomes slightly larger, round and full, stretch and fluffy, it will be fine. It does not need to expand to 2 times the volume. In the process of frying, the twist will also become larger.

  8. Home Cooking Recipe: Pour the right amount of corn oil into the pan, heat it, turn off the heat, and let the oil cool back to 30%. Open the fire, adjust to the minimum fire position of the gas stove, put the twist in the order of the shape, turn the surface from time to time, so that the twist is evenly heated and beautifully colored. Note that the whole process must use the minimum fire, slowly fry, absolutely can not use medium fire and fire, even medium and small fire can not be used. Also pay attention to check the color of the twist and judge whether the inside is mature. If necessary, always take the oil pan away from the stove and adjust the oil temperature, so that the twisted dough will be golden and crisp, and the inside will be mature and soft. The consequences of using a fire are: it is not cooked inside, it is dark outside. Because the sugar content of twist is relatively high, it is easy to color.

    Pour the right amount of corn oil into the pan, heat it, turn off the heat, and let the oil cool back to 30%. Open the fire, adjust to the minimum fire position of the gas stove, put the twist in the order of the shape, turn the surface from time to time, so that the twist is evenly heated and beautifully colored. Note that the whole process must use the minimum fire, slowly fry, absolutely can not use medium fire and fire, even medium and small fire can not be used. Also pay attention to check the color of the twist and judge whether the inside is mature. If necessary, always take the oil pan away from the stove and adjust the oil temperature, so that the twisted dough will be golden and crisp, and the inside will be mature and soft. The consequences of using a fire are: it is not cooked inside, it is dark outside. Because the sugar content of twist is relatively high, it is easy to color.

  9. Home Cooking Recipe: The epidermis is golden, ripe, and fished out.

    The epidermis is golden, ripe, and fished out.

  10. Home Cooking Recipe: Look, the skin is soft and golden.

    Look, the skin is soft and golden.

  11. Home Cooking Recipe: After cooling at room temperature, put it in a fresh-keeping bag. If you eat it in one or two days, you can save it at room temperature. When you eat it, use a microwave oven for 30 seconds, it will become soft again.

    After cooling at room temperature, put it in a fresh-keeping bag. If you eat it in one or two days, you can save it at room temperature. When you eat it, use a microwave oven for 30 seconds, it will become soft again.

  12. Home Cooking Recipe: Look again, when you touch it, the twist will spread out and you can see how soft it is.

    Look again, when you touch it, the twist will spread out and you can see how soft it is.


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