The Production of Taiwan's Fresh Milk Twist King
1.
To make the dough, add the yeast, crispy baking powder, meringue, milk powder, milk powder, salt and sugar to the flour and mix well, add the mixer, add water and turn on the mixer, then add eggs, salad oil, lard, and yellow while stirring. Cream, white cream (first heat into liquid), etc., usually stir for 7-8 minutes. Divide the reconciled noodles into quarters and set aside.
2.
Pull the dough into long strips, cut each strip into equal portions, then roll the dough into thick strips, and let it sit on the chopping board for about 5 minutes.
3.
Rub the thick strip into a long strip, with one hand facing outward and the other hand inward. After applying strength, fold it in half for a length of 100 cm, then rub it according to the above method, and then fold it back from 1/3, place one hand on top and one hand on it. Next, squeeze the two ends and twist them to make five twists.
4.
Put the kneaded twists neatly in the baking tray and ferment in the fermentation tank. The temperature is between 35-38°C. If it is used for frying, it takes 15 minutes; if it is used for baking, it can be fermented for 30-40 minutes.
5.
Bake in a preheated oven, and adjust the pointer to 290°C. Before roasting, pour the oil first, each twist is poured with oil, and a pan of twists is poured in about eight or two of the oil. Then put the twist tray in the oven, adjust the temperature to 250-260℃, about 7-8 minutes, the surface of the twist will be white and red, and it will be out when the bottom is yellow. Wear thick gloves when baking, and pour the oil in the pan first. , And then take it out. Before frying, the oil is preheated in advance, and the oil can be fried when the temperature is about 160℃. Pick up the twist and gently pull it, stretch it a little bit, and put it in the oil pan. During the frying process, keep turning it so that the frying is more even. About two minutes, the surface will be golden and you can get it out of the pan.
