Methods and recipes for making marzipan
Twist-paced The texture is crispy, and the taste is sweet and delicious. Usually, we buy them from outside to eat. Actually, making twisted dough twists is not difficult, and you can learn to make them yourself so that you don't have to worry about eating unhealthy fried ones.
The method for making twists
food ingredients Prepare
flour 100 grams, yeast dough 400 grams osmanthus oil 15 grams, alkali powder 7 grams peanuts oil 1000 grams, cotton sugar 45 grams.
Steps
1. bowl mix muscovado sugar, cinnamon oil, 200g water blend, add yeast, baking soda, 100g peanut oil, flour knead to hard dough, knead well then roll several times with pasta machine till smooth.
2. The dough is placed on a board and cut into long sheets with a knife, then brushed with peanut oil.
3. Roll the long strip into a rope, pinch both ends tightly, stretch them, twist them two times, fold in half, press the ends together, lift the rope and twist it twice to form a "8" shape. The dough for the eight-character scissors stitch peanut is then ready.
4. Place the pot on high heat and add peanut oil, heating it to 160～180℃. Add the uncooked twisted peanuts, fry until they float to the surface. Use a chopstick to shape and separate them, about 5 minutes later, flip the twists over, and fry until evenly deep red. Remove with a strainer, drain off excess oil, and cool.
Tip
The dough should be kneaded firmly until smooth and elastic after pressing and rolling.
The method for making small twister pastries
Ingredients preparation
flour, baking powder,eggs(scattered), sugar,sesame.
Steps
1. Mix the flour with baking powder, then pour in the egg liquid and sugar dissolved in water,syrup Knead with oil and an appropriate amount of water, forming a dough. Let it rest for 15 minutes.
2. Divide the proofed dough into even pieces and shape them into long strips.
Fold the long strip in half and twist it into a spiral shape.
4. Fold it again and shape it into a twirled form.
5. Dampen with sesame seeds to make flour twists.
6. Heat the oil until there is steam at the surface steam Fry the twisted dough pieces over low heat until golden yellow, then remove and drain off excess oil before serving.
The home-style preparation method for braised rice noodles
Food preparation
250 grams of flour, 1 egg, 40 grams of sugar, 30 grams of brown sugar, 80 milliliters of water, 450 milliliters of vegetable oil.
Steps
1. Add the eggs to the flour, then sequentially add 15 milliliters of vegetable oil, white sugar, and brown sugar, stirring evenly. Slowly add water while mixing until a dough forms. Brush a layer of vegetable oil on the surface of the dough, cover with a wet towel, and let it rest for 30 minutes.
2. Roll the fermented dough into a strip and then divide it into small balls of about 20 grams each.
3. Roll each small dough ball into a strip, brush a bit of oil on each, and let it rest for 10 minutes to relax the dough.
4. Knead the dough until it is elastic, then use your hands to roll it into evenly thick and long strips about 25 centimeters in length. Pair them up side by side, pinch the ends tightly together, and hold one end with each hand.noodles At the upper and lower ends, one hand rubs upwards while the other hand rubs downwards, rub two or three times, and the two pieces of noodles twist together.
5. Knead the noodle at one end and fold it towards the 1/3 point of the whole noodle, then fold the other end back and twist it into a snail shape. Slightly tighten the twist as you would when twisting clothes.
6. Pour the remaining vegetable oil into the pot, heat over medium fire until four-tenths hot, then reduce to low heat. Gently place the fried dough sticks in and fry on low heat for about 15 minutes until they turn deep brown.
lard The method for making twists
Ingredients preparation
500 grams of flour, 100 grams of red sugar, 50 grams of white sugar, enough yeast, an appropriate amount of stir-fried lard, baking soda, and some peanut oil.
Steps to follow
1. Boil the red sugar in water. Mix the red sugar water, white sugar, melted lard, yeast-raised flour, baking soda, and water until well combined. Roll out the dough to a 9 cm width and 2.5 cm thickness.
Spread vegetable oil on the dough sheets, let them sit for 15 minutes, then use a knife to cut the dough sheets horizontally into strips weighing about 80 grams each. Twist them into snail shapes.
3. Heat oil in a wok and fry the twisted dough sticks until they are crispy and turn a light brown color, then remove from heat and drain off excess oil.
