Custard Twist
1.
Prepare the materials.
2.
Put all the ingredients except the butter into the Dongling bread machine, and use the kneading function to combine them into a dough that is soft and hard.
3.
Add butter that has softened at room temperature, knead until smooth, pull out a tough film, and ferment at the warm place.
4.
Take out the fermented dough and ventilate it and divide it into 6 evenly small doses. After rounding, let it relax for 20 minutes.
5.
Take a small amount of slack and rub it slowly. When rubbing, rub it from the middle to both sides, making it about 80 cm long.
6.
Then fold the rolled noodles in half, twist the two noodles together and connect them end to end to form a twist.
7.
In the same way, put all 6 small doughs into the plate and put them in a warm place for secondary fermentation. About 40 minutes or so, lightly press the dough with your fingers, the pressing part will not rebound quickly and the hand feels a little tension, and the second fermentation is over.
8.
Take a pot, pour an appropriate amount of edible oil, add the fermented twist when the oil temperature is 6 to 70% hot.
9.
Turn the noodles a few times in the middle until the twist is fried until golden brown and remove the oil control.
10.
The outside is crispy, the inside is soft, and the fragrant custard twists are delicious. You can't stop eating it. You can make it yourself and eat more at ease.
Tips:
1. The amount of sugar may increase or decrease according to personal taste, but this amount tastes just right.
2. Twist rubbing, slack is very important, it must be slack in place to rub it for a long time. If rubbing is good and then retracted, rub it under slack, not hard rubbing.
3. When frying twists, the oil temperature is very important. If the oil temperature is too low, it will absorb more oil. If it is too high, it will be easy to stick to the pan. If you do not master the oil temperature, you can use a small piece of dough to try it out. Take a small piece of dough and put it into the oil. In the pan, the dough quickly floats around and bubbling and it can be fried. You need to turn the dough several times in the middle to make it evenly colored and it will look good when it is fried.
4. Butter can also be replaced with tasteless cooking oil, but butter is more fragrant.
