Crispy twists
Overview
My husband wants to eat mahua, so he can make it by himself, and it will be delicious at home
Tags
Ingredients
Steps
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Take ordinary flour, add an appropriate amount of rapeseed oil, sugar or salt, a little yeast powder, add water and knead into a hard smooth dough, cover it with plastic wrap and let it rest for one to two hours.
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Take an appropriate amount of dough, roll it out to about 10 cm long and 1 cm thick, and cut into noodles about 1 cm wide.
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Take two noodles, distribute them and roll them into thin strips of about 25cm. Place them side by side like ramen noodles. Hold the two ends and keep one hand still while turning the other hand in one direction to twist the two noodles together.
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Lift both ends, as shown in the picture, and the noodles can be twisted into twists by themselves depending on the toughness of the noodles. Pinch the joint tightly, otherwise it will fall apart during frying.
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Put soybean oil or blended oil in the pot, any light-colored oil is acceptable. The oil temperature should be controlled so that you can feel the heat when your hand is placed about 10cm above the oil surface. The induction cooker I use is basically controlled between 400-800 watts. If the heat is high, the outer skin will be easily burnt, and the inside will be soft and not crispy. Fry over low heat until the color is one shade lower than what you want, then remove from the pan and let cool. When you pick it up and drain the oil, tap it gently on the side of the pot and you can feel the crisp sound.
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Fried finished product. Just put it in a fresh-keeping bag and store it in a cool, dry place. Crispy points: Yeast powder must be added, the dough should be harder, and the ratio of oil and water should be controlled at 1:4. Too much oil will make it difficult to operate. The proofing time cannot be too long and the oil temperature must not be high. Personally, I like to eat salty twists.
