Where is the best fried dough twist? What is the recipe for fried dough twist?

Mahua is golden in color, crispy, comes in various varieties, melts in the mouth, and is beautifully made. Many friends like to eat it. Here is where the best Mahua is, what the recipe for fried Mahua is, and how to make Mahua. Let us fall in love with Mahua together.

Contents of this article

1. Where is the best fried dough twist?

2. What is the recipe for fried dough twist?

3. How to make a twist

Where is the best fried dough twist?

1. Tianjin Mahua is world famous. The founders of Guifaxiang Mahua are brothers Fan Guicai and Fan Guilin, who opened Guifaxiang and Guifacheng Mahua shops respectively on 18th Street, Dagu South Road, Tianjin. Because the shops are located on 18th Street, people are used to calling it 18th Street Mahua.

2. Yiwu Mahua is made of brown sugar juice and fried dough twist. Yiwu's brown sugar culture has a long history and is one of Yiwu's specialties. The most delicious one is the brown sugar fried dough twist. Pour the boiled brown sugar juice on the fried dough twist that has been prepared in the basket, then spread it on an aluminum plate and use chopsticks to separate it to prevent it from sticking together. Finally, wait for them to cool and dry. This brown sugar fried dough twist is not only neat and beautiful, but also easy to eat.

3. Wuchang Mahua, golden in color, crispy and fragrant, with various varieties, melts in the mouth, and beautiful appearance, including traditional braided and scissor-shaped, as well as the amazing mandarin duck and swallow tail shapes. They are both sweet and salty, with different flavors.

4. Nantong Mahua is said to be crispy but not mushy, the more you chew it, the more fragrant it becomes, with moderate sweetness, the aroma of Fujian ginger, and it is fried thoroughly and has no moisture. It can be stored for at least three months. Autumn Mahua can survive the winter without the need for preservatives.

What is the recipe for fried dough twist?

Material:

500 grams of flour, 50 grams of powdered sugar, 20 milliliters of vegetable oil, 50 grams of milk powder, 20 grams of baking soda, 20 grams of alum, 500 milliliters of vegetable oil, 100 grams of alum, and 100 grams of baking soda.

Preparation method:

1. Add 200 ml of cold water to alum and 150 ml of cold water to lye powder, and make them into solutions respectively.

2. Pour the alkaline water into the alum water and stir with a spatula until there is no foam.

3. Mix flour, sugar, oil and leavening agent evenly, add about 300 ml of water and mix into dough.

4. Let the dough rest for 40 minutes.

5. Cut the dough into small strips of required weight, and roll each into thin strips about 40 to 50 cm long, with uniform thickness.

6. Heat the oil in a pan, add the rolled dough twists, and cook until they turn golden yellow.

How to make a twist

300 grams of flour, 120 grams of water, 30 grams of sugar, 1 gram of salt, 10 grams of corn oil, 10 grams of honey, 1 egg, 3 grams of yeast, 10 grams of milk powder, and appropriate amount of white sesame seeds.

Put eggs, water, yeast, sugar, honey, salt and oil into a bowl in turn and stir well with chopsticks.

Add flour and milk powder, knead into a smooth dough and let it rise in a warm place.

Let the dough rise until it is twice as large and does not shrink when a hole is poked. Divide the dough into 6 portions and let them rest for 10 minutes.

Take a piece of dough, roll it into a long shape, fold it in half, and twist it into a twist.

Fold the two ends in half again and twist them into a twist, pinch the opening tightly, and when done, place them on a baking tray lined with greaseproof paper.

During the secondary fermentation, when it becomes noticeably larger, spray water and sprinkle white sesame seeds on the surface.

Pour a little more oil into the pan, put in the fried dough sticks when it is 50% to 60% hot, and fry over low heat until golden brown.

Turn the frying pan frequently to prevent it from getting burnt. After frying, you can use kitchen paper to absorb the oil.