Practice and ingredients of Melaleuca twist

Features:

Crispy, sweet and delicious, lasting and not deteriorating.

Raw materials:

25 kilograms of flour

Vegetable oil 12.25 kg

6.75 kg of sugar

250g ginger slices

Alkaline noodles 175g

Black silk and red silk each 1 10g.

Osmanthus fragrans 275g

750 grams of sesame seeds

Saccharin 5g

Water 7.5 liters

Production process:

1. On the day before the fried dough twists, add 500 grams of old fat into 3.5 kilograms of flour, stir evenly with 4 warm boiled water, and ferment into old fat for use the next day.

2. Use 2 liters of water to cremate 3.5 kilograms of white sugar, 135 grams of alkaline noodles and 5 grams of saccharin into sugar water for later use.

3. Take 3.5 kilograms of flour and scald it with 550~650 grams of hot oil into crispy noodles for later use.

4. Take 750 grams of hemp seed, scald it with boiling water, keep it moist and dry, and prepare to rub hemp strips.

5. Add 3.25 kg of white sugar, 65,438+065,438+00 g of green shredded pork, 275g of osmanthus fragrans, 65,438+075 g of ginger slices and 25g of alkaline noodles to the scalded crispy noodles, and then add 65,438+0 of cold water.

750 ml, stir evenly, rub your hands with 500 g dry noodles, and stir the noodles until the hardness is appropriate. Pavement 1000g is used in the rubbing process.

6. Put the remaining 16kg dry flour into the dough mixer, then mix in the old fertilizer prepared the day before, add the melted sugar water, and then according to the water content of the flour, pour in the right amount of cold water in different seasons and mix it into large noodles for later use.

7. Bake the big noodles, cut them into big strips, then send the big strips to the layering machine, press them into fine noodles, then pull them into short strips of about 35 cm, and straighten them. One part is used as a smooth strip, and the other part is rubbed into hemp strips with hemp seeds. Then make the mixed crispy noodles into crispy strips. Smooth strips, hemp strips and crisp strips are kneaded into rope-like twists (kneading mouth) according to the ratio of 5: 3:1.

8. Pour the oil into the pot and fry it with slow fire until it is warm. Put the twist into a warm oil pan and fry it for about 20 minutes. It is purplish red, and the dough twists straight without bending. After taking out, add a proper amount of small materials such as rock sugar residue and melon strips between the strips.