Why are fried dough twists hard? Why are fried dough twists not crispy?

Mahua is indeed delicious, but if you do it yourself and experience it yourself, it is a test of your level and skills, and it is not that easy. Today, Encyclopedia Knowledge will provide you with some suggestions and methods to help you solve the problems you may encounter when frying mahua. I hope it will be useful to you.

Contents of this article

1. Why do fried dough twists become hard?

2. Why do fried dough twists fall apart when fried?

3. Why are fried dough twists not crispy?

Why do fried dough twists become hard?

The reason why the fried twist becomes hard is mainly because no eggs are put into it. You can store it in a fresh-keeping bag. The hardness of the twist will decrease in 1 to 2 days, and the freshness of the twist can be maintained well.

Mahua is a special snack of the Han nationality. It is made by twisting two or three strips of dough together and frying them in oil. It describes the appearance of clothes and pants being torn due to wear and tear. Mahua in various parts of my country include Tianjin Mahua, Shanxi Jishan Mahua, Shaanxi Xianyang Mahua, Hubei Chongyang Mahua, Suzhou and Hangzhou Lotus Root Powder Mahua, etc. Tianjin is famous for its large mahua, Shanxi Jishan Mahua is famous for its crispy texture, Suzhou and Hangzhou Lotus Root Powder Mahua is famous for its original craftsmanship, and Hubei Chongyang is famous for its small mahua.

Why do fried dough twists fall apart when fried?

1. The dough is not fermented well and is dead. Ferment for an hour. In summer, put the dough in a basin, put a wet towel on it, and put it in the sun to promote fermentation. It should take at most an hour. If it is winter, put the dough to be fermented in a warm (higher) place.

2. When frying, the two ends were not clamped with chopsticks to form a shape. It was put in too early and there was oil on both ends, so it fell apart.

Why are fried dough twists not crispy?

1. Lack of crispening agent. Method: add some alum to the flour.

2. Not enough yeast powder. Method: add sufficient proportion of yeast powder to the flour.

3. Not adding proper ingredients. Method: Add some baking soda to the flour.

4. There are some secrets of frying fried dough twists. The method is: put a small amount of white vinegar in it. The white vinegar will evaporate after frying, so there will be no sour taste, but it can bring a crispy taste.

5. The oil temperature and heat are not enough. Method: Fry slowly over low heat and put the oil in when the oil temperature is about 140 degrees.