Crispy twist(cui ma hua )

Crispy twist

Introduction:

"Mahua comes out of the pot at night. After a cold night in the kitchen, it's still crispy the next day. My husband takes it to the unit to taste it for his colleagues. He is full of praise ~"

Production steps:

Step 1: knead the flour, eggs, oil, sugar, salt and sesame into a dough and let it stand for half an hour

Step 2: divide into two parts, take one part and roll it into thin slices

Step 3: cut the extra corners (cut as little as possible) into a rectangle, and cut the patch into a half centimeter wide strip

Step 4: three overlapped

Step 5: hold one end with your left hand and rub it with your right hand in one direction

Step 6: hold the two ends, fold them in half and twist them into Mahua; knead the remaining leftovers and roll them into thin sheets to make Mahua

Step 7: put oil in the pot, low heat, 60% heat, twist the two ends of Mahua into the pot

Step 8: take out the fish, drain the oil and cool it thoroughly before eating

Materials required:

Flour: 100g

Egg: 1

Oil: 15g

White granulated sugar: 20g

Salt: 1g

Sesame: 5g

Note: Mahua must be slowly fried in a small fire. Only when it is thoroughly fried can it be crisp. If the oil temperature is too high, the coloring will be fast, and it is easy to be burnt out and opaque inside.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: sweet

Chinese PinYin : Cui Ma Hua