CN108669188A - A kind of production method of soft fried twist - Google Patents
A kind of production method of soft fried twist Download PDFInfo
- Publication number
- CN108669188A CN108669188A CN201810526595.2A CN201810526595A CN108669188A CN 108669188 A CN108669188 A CN 108669188A CN 201810526595 A CN201810526595 A CN 201810526595A CN 108669188 A CN108669188 A CN 108669188A
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- CN
- China
- Prior art keywords
- flour
- twist
- fried
- production method
- dough
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
Abstract
The invention discloses a kind of production methods of soft fried twist, include the raw material of following parts by weight：Flour 50~60%, white sugar 9~13%, milk powder 0.9~1.3%, modifying agent 0.1~0.3%, yeast 0.6~0.8%, Semen sesami nigrum 2~7%, plain chocolate 4~8%, salt 0.4~0.6%, honey 0.9~1.3%, water 11~15%, butter 3~6%, edible oil is several.The soft delicious and crisp of the fried dough twist made from this method, lefts a lingering fragrance in one's mouth, and rich in taste, delicious flavour is agreeably sweet, is especially suitable for designed for old people.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of production method of soft fried twist.
Background technology
Fried dough twist is a kind of characteristic snack, is that the face of several strand shapes is threaded together to be formed with frying system.Fried dough twist heat is moderate,
Fat is relatively low, and can not only lie fallow taste, but also can go well with wine with tea, is ideal snack food.Fried dough twist taste due to the difference of region
Different, method is had nothing in common with each other, and the fried dough twist of China various regions includes Tianjin fried dough twist, the fried dough twist of Shanxi Jishan, Xianyang fried dough twist, Hubei
Chongyang fried dough twist, Ruyang, henan Province fried dough twist, Su Hang lotus root starch fried dough twists etc..The production method of existing fried dough twist be all added in frying it is various auxiliary
Material, and the auxiliary material added can lose original local flavor after frying, and existing fried dough twist hardness is big, is not suitable for designed for old people.
Invention content
The purpose of the present invention is to provide a kind of production methods of soft soft fried twist that is palatable, being suitble to the elderly.
To achieve the above object, the present invention provides following technical scheme, a kind of production method of soft fried twist, including following heavy
Measure the raw material of part：Flour 50~60%, white sugar 9~13%, milk powder 0.9~1.3%, modifying agent 0.1~0.3%, yeast 0.6~
0.8%, Semen sesami nigrum 2~7%, plain chocolate 4~8%, salt 0.4~0.6%, honey 0.9~1.3%, water 11~15%, butter 3
~6%, edible oil is several.
Preferably, a kind of production method of soft fried twist, includes the raw material of following parts by weight：Flour 57%, in vain
Sugar 11.3%, milk powder 1.1%, modifying agent 0.2%, yeast 0.7%, Semen sesami nigrum 4.5%, plain chocolate 5.7%, salt 0.5%, honey
1.1%, water 13.6%, butter 4.5%, edible oil is several.
A kind of production method of above-mentioned soft fried twist, includes the following steps：
1) flour is poured into the container of knead dough.
2) white sugar, milk powder, modifying agent are added into flour, and is stirred evenly with flour.
3) yeast, Semen sesami nigrum, plain chocolate, salt, honey are added into flour obtained by step 2) to be stirred.
4) water and butter are added into mixed powder obtained by step 3), is then rubbed into dough, rubbed smooth to surface.
5) dough obtained by step 4) is stood 1 hour.
6) dough obtained by step 5) is separated and is twisted into strip, and be fabricated to fried dough twist.
7) edible oil is heated to 250 degree, is stirred being put into oil obtained by step 6) back and forth, until color becomes Huang Liangwei
Only, it pulls out and cools, both obtain finished product.
Preferably, the water described in step 1) is pure water.
Preferably, the milk powder in step 2) is that baking is special.
The soft delicious and crisp of fried dough twist obtained in aforementioned manners, lefts a lingering fragrance in one's mouth, rich in taste, and delicious flavour is agreeably sweet, especially
It is suitble to designed for old people.
Specific implementation mode
The present invention is illustrated below by embodiment.
Embodiment 1
A kind of production method of soft fried twist, specific make step are as follows：
Stock：2500 grams of flour, 500 grams of white sugar, 50 grams of academic circle's board milk powder, 10 grams of Ma Limei meals boards modifying agent, yeast 30
Gram, 200 grams of Semen sesami nigrum, 250 grams of plain chocolate, 20 grams of salt, 50 grams of honey, 600 grams of water, 200 grams of butter, edible oil is several.
1) flour is poured into the container of knead dough.
2) white sugar, milk powder, modifying agent are added into flour, and is stirred evenly with flour.
3) yeast, Semen sesami nigrum, plain chocolate, salt, honey are added into flour obtained by step 2) to be stirred.
4) water and butter are added into mixed powder obtained by step 3), is then rubbed into dough, rubbed smooth to surface.
5) dough obtained by step 4) is stood 1 hour.
6) dough obtained by step 5) is separated and is twisted into strip, and be fabricated to fried dough twist.
7) edible oil is heated to 250 degree, is stirred being put into oil obtained by step 6) back and forth, until color becomes Huang Liangwei
Only, it pulls out and cools, both obtain finished product.
Embodiment 2
A kind of production method of soft fried twist, specific make step are as follows：
Stock：5000 grams of flour, 1000 grams of white sugar, 100 grams of academic circle's board milk powder, 20 grams of Ma Limei meals boards modifying agent, yeast
60 grams, 400 grams of Semen sesami nigrum, 500 grams of plain chocolate, 40 grams of salt, 100 grams of honey, 1200 grams of water, 400 grams of butter, edible oil is several.
1) flour is poured into the container of knead dough.
2) white sugar, milk powder, modifying agent are added into flour, and is stirred evenly with flour.
3) yeast, Semen sesami nigrum, plain chocolate, salt, honey are added into flour obtained by step 2) to be stirred.
4) water and butter are added into mixed powder obtained by step 3), is then rubbed into dough, rubbed smooth to surface.
5) dough obtained by step 4) is stood 1 hour.
6) dough obtained by step 5) is separated and is twisted into strip, and be fabricated to fried dough twist.
7) edible oil is heated to 250 degree, is stirred being put into oil obtained by step 6) back and forth, until color becomes Huang Liangwei
Only, it pulls out and cools, both obtain finished product.
The soft delicious and crisp of fried dough twist obtained in aforementioned manners, lefts a lingering fragrance in one's mouth, rich in taste, and delicious flavour is agreeably sweet, especially
It is suitble to designed for old people.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
The specific implementation mode of the present invention is only limitted to this, for those of ordinary skill in the art to which the present invention belongs, is not taking off
Under the premise of from present inventive concept, several simple deduction or replace can also be made, all shall be regarded as belonging to the present invention by institute
Claims of submission determine scope of patent protection.
Claims (5)
1. a kind of production method of soft fried twist, it is characterised in that：Include the raw material of following parts by weight：Flour 50~60%, white sugar 9
~13%, milk powder 0.9~1.3%, modifying agent 0.1~0.3%, yeast 0.6~0.8%, Semen sesami nigrum 2~7%, plain chocolate 4~
8%, salt 0.4~0.6%, honey 0.9~1.3%, water 11~15%, butter 3~6%, edible oil is several.
2. a kind of production method of soft fried twist according to claim 1, it is characterised in that：Include the original of following parts by weight
Material：Flour 57%, white sugar 11.3%, milk powder 1.1%, modifying agent 0.2%, yeast 0.7%, Semen sesami nigrum 4.5%, plain chocolate
5.7%, salt 0.5%, honey 1.1%, water 13.6%, butter 4.5%, edible oil is several.
3. a kind of production method of soft fried twist according to claim 1, it is characterised in that：Include the following steps：
1) flour is poured into the container of knead dough.
2) white sugar, milk powder, modifying agent are added into flour, and is stirred evenly with flour.
3) yeast, Semen sesami nigrum, plain chocolate, salt, honey are added into flour obtained by step 2) to be stirred.
4) water and butter are added into mixed powder obtained by step 3), is then rubbed into dough, rubbed smooth to surface.
5) dough obtained by step 4) is stood 1 hour.
6) dough obtained by step 5) is separated and is twisted into strip, and be fabricated to fried dough twist.
Edible oil is heated to 250 degree, is stirred being put into oil obtained by step 6) back and forth, until color becomes yellow bright, fishing
Go out to cool, both obtains finished product.
4. a kind of production method of soft fried twist according to claim 3, it is characterised in that：Water described in step 1) is pure
Water purification.
5. a kind of production method of soft fried twist according to claim 3, it is characterised in that：Milk powder in step 2) is to bake
Special milk powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810526595.2A CN108669188A (en) | 2018-05-22 | 2018-05-22 | A kind of production method of soft fried twist |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810526595.2A CN108669188A (en) | 2018-05-22 | 2018-05-22 | A kind of production method of soft fried twist |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108669188A true CN108669188A (en) | 2018-10-19 |
Family
ID=63808504
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810526595.2A Pending CN108669188A (en) | 2018-05-22 | 2018-05-22 | A kind of production method of soft fried twist |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108669188A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367312A (en) * | 2019-07-21 | 2019-10-25 | 合肥公和堂食品有限公司 | A kind of manufacture craft of large meatball |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770443A (en) * | 2015-03-26 | 2015-07-15 | 付健权 | Nutritional fried dough twists and a preparation method thereof |
| CN107980865A (en) * | 2017-12-11 | 2018-05-04 | 重庆市磁器口陈麻花食品有限公司 | Honey flavour fried dough twist and preparation method thereof |
| CN108041128A (en) * | 2017-11-29 | 2018-05-18 | 武威霖沐科技发展有限公司 | A kind of preparation method of honey milk spunyarn flower |
-
2018
- 2018-05-22 CN CN201810526595.2A patent/CN108669188A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770443A (en) * | 2015-03-26 | 2015-07-15 | 付健权 | Nutritional fried dough twists and a preparation method thereof |
| CN108041128A (en) * | 2017-11-29 | 2018-05-18 | 武威霖沐科技发展有限公司 | A kind of preparation method of honey milk spunyarn flower |
| CN107980865A (en) * | 2017-12-11 | 2018-05-04 | 重庆市磁器口陈麻花食品有限公司 | Honey flavour fried dough twist and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 汪海涛: "《中式面点制作》", 30 March 2018, 北京理工大学出版社 * |
| 王森: "《中式发酵面食制作技术》", 30 September 2011, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367312A (en) * | 2019-07-21 | 2019-10-25 | 合肥公和堂食品有限公司 | A kind of manufacture craft of large meatball |
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181019 |
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| RJ01 | Rejection of invention patent application after publication |