Twist bun is a very classic traditional snack in China, crisp and delicious, sweet and not greasy, very popular with the people. It also has a very long history, it is said that it existed in the Warring States Period, and has become a must-eat food for the Cold Food Festival since the Qin and Han Dynasties. This snack is now also available all over the country, but in different places, the method may be slightly different, but the taste is similar, and it is mainly based on the crispy texture.
The production of twist steamed buns is actually not difficult, usually can be done at home, so how can twist steamed buns be as crispy as they are bought? Some people say less water, some people say that the fire is fried, in fact, it is not right, the correct should be these 2 points, the first point is that the baking powder is indispensable, add a small amount of baking powder, can make the twist bun slightly expanded when fried, so that the finished product will be more crisp, the second point is that the whole process must be small fire, only small fire frying, in order to fry the twist flower inside and out, if you directly use high fire or medium fire oil frying, it will lead to twist steamed bread The appearance has been colored, and the inside is still soft, So if you want to make twist buns at home, you should pay attention to the above two points, after mastering, the finished product is as crispy and delicious as the one you bought, I don't believe you try!
【Egg twist steamed bun】
Ingredients required: 250 g of medium gluten flour, 89 g of water, 47 g of eggs (weight after hulling), 10 g of corn oil, 2 g of aluminum-free baking powder, 1 g of salt, 25 g of caster sugar, 11 g of cooked black sesame seeds
1: Pour the gluten flour, eggs, corn oil, aluminum-free baking powder, salt, caster sugar and water into the basin and stir with chopsticks to form a flocculent
2, then use clean hands to knead into a ball, kneading is not smooth it does not matter, cover with plastic wrap room temperature first relax for 15 minutes
3: After 15 minutes, knead until smooth, the slacked dough is very easy to knead smooth, then add black sesame seeds and knead well, knead well and cover with plastic wrap for 10 minutes
4: Rub a little oil on the kneading panel, move the slack dough to the kneading panel, roll out with a rolling pin and roll out into 0.5cm thick sheets
5: Then use a knife to cut into strips about 1cm to 1.5cm wide, cut well, cover with plastic wrap to prevent air drying
6, take a noodle, rub a little longer strip with your hands, when everyone rubs, the palm of the hand can be smeared with a little oil, so that the process of rubbing can make the noodles have better ductility, not easy to break.
7. Fold the long strips in half, and then roll them up like twists, as shown in the following figure
8, roll up again in half, continue to roll up like twist, remember to pinch tight at the mouth, otherwise it is easy to spread out when frying, if you are in the shape, the mouth is a little dry, if you are not tight, you can dip your fingers with some water to pinch
9: Pour half a pot of cooking oil into the pot, heat it to 60% heat on high heat, put the prepared twist buns into the pot and fry them in low heat
10, just under the pot, do not rush to turn it, wait until the frying is a little fixed after the flip, the whole process must be low heat slow frying, so that it will be crispy and delicious, if fried with high or medium heat, it will cause the outside paste, the inside is still soft. The picture below is the state that has been fried, and the low heat is fried until the color is even, and then the heat can be turned off.
11, the finished product, sweet and crispy, the taste is as delicious as the purchase, you also come to try it!
Tip: The amount of water used in the formula is not absolute, because the water absorption rate of different flours is different, so everyone should increase or decrease according to the water absorption of their own flour.