Preparation method of buttered crispy fried dough twists
A cream, anhydrous ghee technology, applied in baking, baked goods, food science and other directions, can solve problems such as unfavorable chewing, single twist taste, no crispy taste, etc., and achieve the effect of easy preservation, good taste and crisp skin.
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Embodiment 1
[0014] A method for preparing butter crisp twist, comprising the following steps:
[0015] (1) Fully stir 6.5Kg of anhydrous ghee, 13Kg of dry flour, and 8Kg of maltose until crispy and soft, and get the sandwich material;
[0016] (2) Add water and yeast to the flour to ferment to obtain dough;
[0017] (3) Mix 20Kg of leavened dough, 50Kg of dry flour, 10Kg of soft white sugar, 5Kg of eggs, 5Kg of cooked sesame oil, 0.4Kg of baking powder, 0.5Kg of alkali, 0.4Kg of edible salt, and 13Kg of warm water to obtain dough;
[0018] (4) Wrap the dough in the center and process it into twists;
[0019] (5) Fry the processed twisted twists in an oil pan at 170°C.
Embodiment 2
[0021] A method for preparing butter crisp twist, comprising the following steps:
[0022] (1) Fully stir 6.5Kg of anhydrous ghee, 13Kg of dry flour, and 8Kg of maltose until crispy and soft, and get the sandwich material;
[0023] (2) Add water and yeast to the flour to ferment to obtain dough;
[0024] (3) Mix 20Kg of leavened dough, 50Kg of dry flour, 10Kg of soft white sugar, 5Kg of eggs, 5Kg of cooked sesame oil, 0.4Kg of baking powder, 0.5Kg of alkali, 0.4Kg of edible salt, and 13Kg of warm water to obtain dough;
[0025] (4) Wrap the dough in the center and process it into twists;
[0026] (5) Fry the processed twisted twist in an oil pan at 180°C.
Embodiment 3
[0028] A method for preparing butter crisp twist, comprising the following steps:
[0029] (1) Fully stir 6.5Kg of anhydrous ghee, 13Kg of dry flour, and 8Kg of maltose until crispy and soft, and get the sandwich material;
[0030] (2) Add water and yeast to the flour to ferment to obtain dough;
[0031] (3) Mix 20Kg of leavened dough, 50Kg of dry flour, 10Kg of soft white sugar, 5Kg of eggs, 5Kg of cooked sesame oil, 0.4Kg of baking powder, 0.5Kg of alkali, 0.4Kg of edible salt, and 13Kg of warm water to obtain dough;
[0032] (4) Wrap the dough with the sandwich material and process it into twists;
[0033] (5) Fry the processed twisted twist in an oil pan at 185°C.
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