Twist
Twist is one of the fried foods, the appearance of a hinge-shaped, it is also known as "hinge bar." There are sweet and salty flavors. The difference between sweet and sugar-flavored (surfacing sugar powder) and unsweetened sugar.
Formula of raw materials (about 168 finished products weighing about 6 kg) 5 kg of flour, 0.5 kg of sugar powder, 0.075 kg of vegetable oil, 0.175 kg of powdered milk, 0.105 kg of alkaline powder (0.1 kg in winter), 0.1 kg of alum, and consumption of vegetable oil for cooking 1.25 kg
Such as the mixing of sugar and twist can also be used to spread sugar powder 0.65 kg, such as the system can reduce salty sugar powder, plus the right amount of ice eggs and salt.
Production Method
1. The deployment of loosening agents: Alum plus cold water 0.1 kg, alkaline powder plus cold water 0.35 kg, respectively, into a solution, and then slowly poured alkaline water into the water, use a spatula to stir, straight stir until no foam so far. Ready to use. Do not mix cerium powder and alkali powder in some water during operation to prevent splashing and affect safety. This kind of bulking agent is used to expand the acid and alkali to produce carbonic acid gas, so that it consumes less oil and the product is crunchy.
In addition, baking soda, alkaline water or yeast dough can also be combined into a loosening agent
2. Dough preparation: After mixing the flour with sugar, oil, and loosening agent, add an additional 1.5 kilograms of water to the dough. The dough should be allowed to stand for 40 minutes before being formed. If it is not left standing, 0.5 kg of old leaven should be added to the dough.
3. Forming: The dough is opened and cut into small strips that require weight. The slivers are only about 40 to 50 cm long, and the thickness is uniform. Operation should pay attention to long, do not stretch, otherwise it will make the finished product into a "dwarf shape." After the smashing, the two smashed into two strands, and then they were smashed into four strands of hinges to form a green body. The length of the green body is uniform.
4. Tanning: The oil is heated in a pan, placed in a green body, and lightly stirred with a wire fence to be floated. The color can be picked up when the color is golden. If you want to use sugar powder on your appearance, it is best to mix it temporarily at the time of sale. If the mixing is too early, the sugar powder is easily wetted by the oil, affecting the color luster.
The quality standard requires golden or dark yellow, and the appearance of sugar powder does not dissolve. The shape should be thin and even, and the middle section (except the two ends) should be four twisted or more. It is crunchy and has no softness and toughness. Water content is required to be below 10%.
Formula of raw materials (about 168 finished products weighing about 6 kg) 5 kg of flour, 0.5 kg of sugar powder, 0.075 kg of vegetable oil, 0.175 kg of powdered milk, 0.105 kg of alkaline powder (0.1 kg in winter), 0.1 kg of alum, and consumption of vegetable oil for cooking 1.25 kg
Such as the mixing of sugar and twist can also be used to spread sugar powder 0.65 kg, such as the system can reduce salty sugar powder, plus the right amount of ice eggs and salt.
Production Method
1. The deployment of loosening agents: Alum plus cold water 0.1 kg, alkaline powder plus cold water 0.35 kg, respectively, into a solution, and then slowly poured alkaline water into the water, use a spatula to stir, straight stir until no foam so far. Ready to use. Do not mix cerium powder and alkali powder in some water during operation to prevent splashing and affect safety. This kind of bulking agent is used to expand the acid and alkali to produce carbonic acid gas, so that it consumes less oil and the product is crunchy.
In addition, baking soda, alkaline water or yeast dough can also be combined into a loosening agent
2. Dough preparation: After mixing the flour with sugar, oil, and loosening agent, add an additional 1.5 kilograms of water to the dough. The dough should be allowed to stand for 40 minutes before being formed. If it is not left standing, 0.5 kg of old leaven should be added to the dough.
3. Forming: The dough is opened and cut into small strips that require weight. The slivers are only about 40 to 50 cm long, and the thickness is uniform. Operation should pay attention to long, do not stretch, otherwise it will make the finished product into a "dwarf shape." After the smashing, the two smashed into two strands, and then they were smashed into four strands of hinges to form a green body. The length of the green body is uniform.
4. Tanning: The oil is heated in a pan, placed in a green body, and lightly stirred with a wire fence to be floated. The color can be picked up when the color is golden. If you want to use sugar powder on your appearance, it is best to mix it temporarily at the time of sale. If the mixing is too early, the sugar powder is easily wetted by the oil, affecting the color luster.
The quality standard requires golden or dark yellow, and the appearance of sugar powder does not dissolve. The shape should be thin and even, and the middle section (except the two ends) should be four twisted or more. It is crunchy and has no softness and toughness. Water content is required to be below 10%.
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