Soft twist(ruan ma hua )

Soft twist

Introduction:

"Today to do a snack - Mahua, rarely done, not very good."

Production steps:

Step 1: Step 1: mix yeast, egg, sugar and flour, then add leavening agent, or use baking powder without yeast and leavening agent.

Step 2: Step 2: add some warm water and use cold water in summer. Knead the dough well and knead it slightly. The dough is slightly softer than the dumpling skin. Mix salt and baking soda into the dough for half an hour. Add a small amount of lard and knead well to make it soft and crispy.

Step 3: Step 3: knead the dough and flatten it with rolling pin.

Step 4: Step 4: cut into strips half a centimeter wide.

Step 5: Step 5: rub into about 40 cm, rotate in the opposite direction, fold in half and then fold in half to form the embryo of Mahua.

Step 6: Step 6: heat the oil in the pan and fry it slowly over a low heat. Turn it over in time and fry it until golden. Take it out. Cool it a little and fry it again until the surface is brown.

Step 7: after deep frying, it can be eaten when it's slightly cold. If possible, you can use oil absorption paper to absorb the excess oil. It's crisp, soft and chewy, like eating fried dough sticks.

Materials required:

Flour: 200g

Oil: 300 ml

Sugar: 15g

Egg: 1

Leavening agent: 2G

Salt: 2G

Baking soda: 1g

None: moderate amount

Note: don't knead the dough for too long, otherwise it will be stronger if there is more gluten. It is best to use medium or low gluten powder.

Production difficulty: simple

Technology: deep fried

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Ruan Ma Hua