A kilo of flour, 500 grams of fresh milk, 3 eggs, proper amount of sugar, and flour. Divide the dough into several portions, each portion is kneaded into strips on the panel, and then the left hand is kneaded forward and the right hand is kneaded backward to make a twist. Fry in a boiling oil pan until golden brown. Flour 25 kg vegetable oil 12.25 kg sugar 6.75 kg ginger slices 250 g alkaline noodles 175 g moss and red silk 1 0 g osmanthus 275 g sesame 750 g saccharin 5 g water 7.5 l preparation method1. Add 3.5 kilograms of flour the day before frying the twisted dough. 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, then add 65,438+0750 ml of cold water and mix well. Rub your hands with 500g dried 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 pour in a proper amount of cold water according to the water content of flour in different seasons, and mix into 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. The specifications of the twist are 100g, 250g, 500g, 1000mg, 1500mg and so on. Soft twist raw materials: flour 1000g baking powder 12g sugar 300g oil 100g water 450-500g practice: 1. Pour the dry flour on the chopping board, add baking powder and stir well. 2. Put the water and sugar into the basin, stir in one direction and wait. Mix them together quickly. Knead the dough with synthetic water for three times (once after waking up 10 minute). Finally, brush oil to avoid dry skin. 3. Knead the dough with a little oil until it wakes up. 4. Take a small amount of oil and rub it evenly, then press one end with one hand until it is full of strength, and then combine the two ends into one to form a single twist. 5. Put the cauldron on the fire and relax the oil. When it is 70% hot, fry the twist in the oil pan until it boils, and then turn it over and fry it until it is medium red. It's crisp. Besides limp and numb flowers, there are sesame twist, cactus twist, honey twist and so on. Therefore, there is a poem in "Ode to the Gourmet in the Old Capital" that says: "The sesame seed cakes are all famous, delicious and cheap everywhere, and faint in the morning all year round." First, dissolve brown sugar, soda and oil with twice as much water, then pour in flour and mix well. You can also use alum, alkaline noodles, brown sugar, osmanthus and flour. When the dough is ready, knead it in warm water and cover it with a wet cloth 10 minute. When making, the baked dough is pulled into a small dose, kneaded into a strip of about 10 cm, put in a plate, brushed with a layer of oil, kneaded for a while, and then picked up a long rope to synthesize three strands to make a twist. Its specification is about 12 cm long, and the strips must be uniform and brown, and each strip weighs about. Pour the oil into the pot, and when the fire is 60% hot, put the twist into the oil in batches and fry it until it is cooked. When frying, use chopsticks to shake the twist in the fritters, so that the rope is slightly loose and convenient for frying. You can eat it when it is browned. Crispy twist is characterized by scorching, crispness, crispness and sweetness, and it remains crisp after being stored for several days. There are two kinds of fried twist, one is inverted three-strand twist and the other is rope twist. The twisting method of rope head is to rub the left and right ends with both hands, lift the hanging ends and close them. The strip should be rubbed vigorously, and it will be twisted into a twist shape automatically. Then, the collected ends are gently pinched together and fried in the oil pan. This method is called rope end. There is also sesame twist, which is basically the same as limp and numb flowers. The difference is that sesame seeds should be mixed with boiling water when pulling flour. There is also a kind of lotus paste twist, which is basically the same, except that it is fried and rolled with a layer of powdered sugar mixed with cooked flour and white sugar. They are all crispy and delicious. Twist is one of the best halal snacks in Beijing, which is deeply loved by the people. Others call it "Zhuzi" and "Huanbing", which are fancy varieties of twist. It is said that doughnuts existed as early as the Warring States Period, and after the Qin and Han Dynasties, they were a must-eat food for the "Cold Food Festival". Production method: firstly, put alum, alkali, brown sugar and osmanthus into a basin and melt it with warm water, then pour the flour into it and stir it evenly. After mixing, rub into long strips and put them on a plate for a while, and then pull them into small doses. Stir hemp seed with boiling water and stick a small dose on it.