Health benefits
Butter: low in protein
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Butter ( 80g ) | Eggs ( 2 ) |
Milk powder ( 80g ) | Milk ( 150ml ) |
Corn flour ( 200 grams ) | High-gluten flour ( 300g ) |
White sugar ( 50g ) | Ripe pumpkin ( 300g ) |
Baking powder ( 3 Grams ) | Yeast powder ( 6 grams ) |
Frosting ( appropriate amount ) | Oil ( 1000ml ) |
How to make milky pumpkin twists (oil fruit)
1. Prepare the ingredients.Cooked pumpkin, butter, eggs, sugar, milk powder, milk, cornmeal, high-gluten flour.
2.Crush the pumpkin first and set aside.
3.Put all the ingredients except flour into the basin middle.Add yeast and baking powder.
4. Stir all ingredients evenly.
5. Add corn flour and high-gluten flour.
6. Knead the dough evenly and the color of the dough will turn into milky yellow.
7.Knead the dough for about 10 minutes, cover with plastic wrap and let it sit at room temperature Ferment for 60 minutes.
8. When the dough has fermented to double in size, you can start making it..
9. Take out the general dough and knead it to release the gas.
10.The noodles are relatively soft, break them into pieces at will and knead them into thin strips.
11. It is not necessary to knead it into a twist shape very regularly.
12. Heat oil in the pot and add twists when it is 50% hot.It's ready to be fried until golden brown.
13.A plate of golden twists comes out of the oven.
14. You can sprinkle it with icing sugar to make it taste better.
15.You can also arrange it into small pieces at will.
16.Sprinkle a layer of icing sugar, soft and delicate, sweet and delicious!
17.The color of the milky pumpkin twist is very beautiful and delicious.Don't come down!
Tips
This kind of twist noodles is relatively soft, not the hard and very shaped twists we often eat.This twist is fluffy and soft.There is no need to specifically require its shape to be regular.It will expand and deform if it is fried casually in the pot.Just eat whatever you want!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
