Crackling stuffing soft fried dough twist

A soft twist and stuffing technology, applied in dough twisting machinery, baking, dough processing, etc., can solve problems such as single taste, non-softness, and unfavorable chewing.

Inactive Publication Date: 2007-02-28
王成刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The common point of the existing twisted twists is that after being out of the pot, the outside is not crispy and the inside is not soft, especially after the twisted twists are cooled, t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take 0.01 parts of alum, 2 parts of white sugar, 5 parts of eggs, 100 parts of flour, and 5 parts of salad oil.

Embodiment 2

[0015] Take 0.05 parts of alum, 3 parts of white sugar, 10 parts of eggs, 110 parts of flour, and 8 parts of salad oil.

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PUM

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Abstract

The invention provides a method for making fried dough twist, which comprises steps of mixing allume 0.01-0.1 part, white sugar 2-4 parts, eggs 5-12 parts, flour 90-110 parts and salad oil 5-12 parts, charging cold water and diluting, adding in stuffing and placing into cooking oil pot, frying three times at oil temperature of 100-170 deg C and taking out.

Description

Technical field: [0001] The invention belongs to the improvement of the method for making fried dough twist. Background technique: [0002] Twisted twist is a kind of flavor food among the people of our country, is subjected to liking of broad masses. The traditional salty twist is made of wheat flour, salt and alkali and fried in vegetable oil; the sweet twist is made of wheat flour, brown sugar and alkali and fried in vegetable oil. At present, Tianjin Mahua, which is well-known in China, adds sesame, white sugar, rock sugar, green red silk, osmanthus oil, etc. during the production process. The taste is sweet and fragrant, but it does not meet the low-sugar eating requirements of modern people. For snacks; in addition, the twist has no crispy effect. Its Hubei Yangxin Wulazi Mahua is a salty type. Sesame oil and black sesame are added in the production process. Although this kind of Mahua adds some fragrance, it lacks crispness. [0003] The common point of the existin...

Claims

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Application Information

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IPC IPC(8): A21C3/08A21D2/34A23L1/01A23L5/10
Inventor 王成刚
Owner 王成刚
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