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How to be authentic twistbread

1. Roll up the noodles sprinkled with vanilla bean powder. Cut it open, twist the noodles, roll them again, and twistbread will be done. Steam in the pan for 20 minutes.

2 、. Secondary fermentation: put the stuffed twistbread in a baking pan or steamer, cover with a wet cloth, and ferment again for about 30 minutes. 1 steaming: put the fermented twistbread into a steamer and steam over medium heat for 10-15 minutes until twistbread becomes fluffy. 1 out of the pot: after turning off the heat, wait for the pressure in the steamer to dissipate, then open the lid and let twistbread cool naturally. Finally, brush twistbread with vegetable oil to make its surface smoother.

3. Mix flour, eggs, sugar, yeast and water, knead into dough and let stand for 1 hour. Roll the dough into a square, brush it with oil and sprinkle with honeysuckle. Roll up the dough, cut it into small pieces, put it in a steamer and steam for 15 minutes. Silver silk twistbread's characteristics: silver silk twistbread is a traditional Han pastry, with silver silk as the filling, sweet taste, soft outer skin, delicious inner filling.

4. after the water is boiled by the fire, put the steamer on and steam over medium heat for 15-20 minutes. The steaming time is adjusted according to the size of twistbread and the number of layers of the steamer. After steaming, turn off the engine and wait a few minutes before opening the lid to prevent twistbread from collapsing due to excessive temperature difference. These are the authentic practices of twistbread.

5. The first ingredient: 200g flour, 120g water, 2g yeast, proper amount of sesame paste, 3G salt. Mix flour, water and yeast to form a smooth dough and wake up for about 2 hours. Remove the air from the noodles and relax for 15 minutes. Roll out the relaxed dough into large square patches. Spread the right amount of sesame paste and sprinkle with salt. Roll it up from the bottom up. Cut it into small pieces. Take a piece of noodles and press them with chopsticks in the middle.

6. Finish: hand tear: take out the steamed twistbread to cool slightly, gently tear it open with your hand, and you can see the layered texture inside twistbread. The authentic hand tear twistbread should be golden in appearance, soft and delicate inside, and the hierarchy is clearly visible. In the production process, it is very important to control the temperature and time of fermentation. In addition, the steps of secondary fermentation and steaming will also affect twistbread's taste. Through the above steps, you can try to make delicious hand tear twistbread at home.

How to make good pasta twistbread

Put water in the steamer and put the garden on the cage cloth to wake up for the second time. Steam for 20 minutes, turn off the heat and get out of the pot for another five minutes. Twistbread will be ready for pasta.

The key to doing a good job of pasta twistbread lies in the fine operation of noodle mixing, fermentation, molding and cooking. First of all, the process of mixing noodles is very important. In order to produce soft and delicious twistbread, it is necessary to choose medium gluten flour and add appropriate amount of yeast and warm water. The amount of yeast should be moderate, too much will lead to excessive fermentation, too much sour pasta; too little fermentation, pasta taste hard.

Put the rolled twistbread on a baking pan, cover it with a wet cloth, and let it ferment for 30 minutes to 1 hour again, until twistbread becomes soft and fluffy. Preheat to 200 °C in the oven. Put the fermented twistbread in a preheated oven and bake for 15-20 minutes until twistbread turns golden. Take out the baked twistbread and apply a layer of cooking oil on the surface to make it smooth and shiny.

Twistbread's usual practice is as follows: knead dough first. Flour, salt, yeast and sugar are all mixed in a mixing basin and water is added. The baking chef turns on the first gear and kneads for 7 minutes. The dough looks like this after kneading. The water absorption of flour is different, please adjust the amount of water according to the actual situation. Don't be too soft to make twistbread's dough. If you knead by hand, knead the dough for more than 10 minutes until the dough becomes smooth and elastic.

Flatten the middle of the dough with chopsticks. Just pinch the two ends together. After washing the steamer, put in the right amount of water, then put in the steamed cloth, wait for the water to boil, and then put in the noodle roll. Steaming for about 20 minutes will be fine. How does twistbread cook delicious purple potato twistbread. Wash the fresh purple potato, remove the skin, and steam it in a steamer for about half an hour.

How to make delicious corn flour, twistbread?

1. Twistbread ingredients for corn flour: 350g white flour, 150g fine corn flour, 2g five-spice powder. Corn flour twistbread's practice: the first step: stir the white flour and corn flour together. Step 2: add the yeast powder to the flour with half-temperature hydration, then add the right amount of water to make corn dough, ferment and expand by 2 to 3 times the size. Step 3: divide the fermented dough into two portions and roll into the dough.

2. Put the rolled twistbread on the steamer cloth or oil paper and keep a certain distance between them. Cover with a wet cloth and ferment for about 30 minutes. Add water to the steam cauldron and bring to the boil. Put the steamer into the pot. Steam over medium heat for 15-20 minutes after the water boils. After steaming, turn off the engine and wait a minute or two before opening the lid to prevent twistbread from collapsing due to excessive temperature difference. Take out the steamed corn flour twistbread and put them on a plate.

3. Put the finished twistbread on the steamer cloth or oilpaper, cover with a wet cloth, and carry out secondary fermentation for about 30 minutes, until twistbread becomes more fluffy. Boil the water in the steamer over high heat, put the steamer in the pot and steam over medium heat for 15-20 minutes. After steaming, turn off the engine and wait a minute or two before opening the lid to prevent twistbread from collapsing due to excessive temperature difference.

4. Put the finished twistbread on the steamer cloth or oil paper and keep a certain distance between them. Close the lid and ferment for about 30 minutes to make twistbread softer. Steaming: boil the cauldron with water and put the steamer into the pot. Steaming time depends on the size of twistbread, usually 15-20 minutes. After steaming, turn off the engine and wait a few minutes before opening the lid to prevent twistbread from collapsing due to excessive temperature difference.

5. Take out the steamed corn flour twistbread and put them on a plate. It can be served with some vegetables or dipping ingredients to increase the flavor. Tip: corn flour is gluten-free, so you need to add a certain percentage of wheat flour to help shape. The fermentation time is closely related to the temperature, and the fermentation time needs to be prolonged when the temperature is low. Secondary fermentation is the key, which can make twistbread softer.

Twistbread how to make delicious noodles is delicious and simple, and the method is illustrated and shared by diners.

A little hot can be fished out, the time should not be too long, lest the cuttlefish grow old. Finally, mix soy sauce, oyster sauce, salt, sugar, white pepper, shredded pickled pepper and sesame oil evenly, so that the dipping is ready. When served, the dipping is served together. Diners can choose whether or not to dip according to their own taste. In this way, a delicious and simple white scorched cuttlefish is finished, with good color, smell and delicious taste, so it is worth a try.