sugar twist
The delicious sugar is twisted, crispy and delicious. The whole family likes it when it is put on the table during the New Year. Please read all the steps in the operation, especially the honey candy core part. Look carefully, cut 100 grams of the dough and mix it with honey dough.
Food Ingredients
Noodle dough:
Flour
600g
Mature oil
110g
Eggs
1
Yeast
3 grams
Water
right amount
Candy Heart Dough:
Honey
200g
Flour
170g
Step
1
Mix the ingredients of the dough, cool the cooked oil and mix it with others, and knead it into a smooth dough. There is only 3 grams of yeast here. You don't need to wake up all the dough, but only half of it, which plays the role of crisp.
2
Divide the awakened dough into three parts, with less dough on both sides and more dough in the middle candy core, and knead it into a dough for 15 minutes.
3
Next, let's make the candy core part, mix 200 grams of honey and 170 grams of flour into a ball, which is very touching. Then cut 100 grams of candy core dough left in the second step and mix it with honey dough, and gently do it. Pull the remaining dough in the middle, wrap the honey dough, and knead it together.
4
Roll out the two pancakes in the second step as shown in the figure.
5
First, apply clear water to a rolled cake crust. In order to fit better, press the candy dough onto the crust. Just apply clear water to the crust, as shown in the figure.
6
Next, put another rolled cake skin on the candy core dough, wipe clear water to make the cake skin fit tightly, and then roll it out with a rolling pin a few times to make it thin and thick. Never roll it very thin. Thick candy core is the secret of success. Remember to remember.
7
Then evenly cut into five cm wide strips.
8
Then cut into strips of about two centimeters.
9
In this way, you can see the section, the top and bottom are thin crust, and the middle part is empty with candy core. Thick candy core is the secret of success!
10
Take a cut strip and hold it in the middle, twist it twice and press it in the middle. A sugar twist is ready.
11
This is the sugar wringing waiting for the pot.
12
The oil temperature is 70% hot, put the chopsticks into the oil pan and take small bubbles to fry.
13
It's tempting to fry it out. It's hot or soft. When it's cold, it's crisp and crisp.
14
The candy inside is a success. The crust should be rolled thin!
15
Delicious and beautiful sugar twist.
16
Full of a basin! Greedy!
17
It's delicious. Please follow the steps quickly.
