How To Make bagel twists Crunchy Heat In 5 Minutes

Going to eat a bowl of pho or a bowl of hot rib porridge without a crispy dish is really losing interest, right? Just dipping in broth, rich pho or served with sweet rib porridge is enough to make you fall in love. Make it at home with a clean and safe recipe, the recipe is also extremely simple, try it out right away.

Material

- 200g Tai Ky flour
- 108g cold water
- 3 tablespoons peanut oil
- 2.5 teaspoons of baking soda
- Salt

Making 

Preliminary processing of ingredients to make hot and crispy dishes:

- Prepare enough ingredients for making quibbles

- Prepare a large bowl, plastic food wrap, roll dough and pot or frying pan with a deep heart (about 24cm in diameter), knife, oil absorbent paper.

Steps to make hot and crispy dishes:

- Step 1: Take the bowl, sift all 200g of the prepared powder.

- Step 2: After sifting the flour, add yeast and peanut oil, add a pinch of salt.

- Step 3: Pour cold water into the powder slowly, just pour it while mixing it with your hands

- Step 4: Continue to knead the dough with your hand until it is soft and smooth, the stick is gone for 3-4 minutes. After kneading the dough, just leave the dough in a bowl, cover with plastic wrap and let it sit at 28-30 degrees C outside for about 1 hour.

- Step 5: After 1 hour the dough will swell, take the baking paper and place it on the flat surface, then put the dough on. Squeeze the dough with your fist, then fold the dough, continue to press the dough with your fist, just do so for 5-7 minutes.

- Step 6: Cover the dough in plastic food wrap, put the dough in the refrigerator freezer overnight.

- Step 7: Remove the dough from the freezer compartment and let it sit at room temperature for 45 minutes to soften it. Then take a clean, dry cutting board, apply 1 layer of peanut oil evenly on the cutting board surface, put the flour on, roll into blocks about 30cm long.

- Step 8: Roll the dough into a rectangle about 8-10cm wide, so the dough will be about 0.5cm thick.

- Step 9: Cut the dough into small pieces of flour 1.5-2cm wide, 6-7cm long. Take 2 pieces of stacked dough, take 1 stick or live knife to gently press the upper dough to stick to the lower dough. Just do this until the dough is gone.

- Step 10: Extend the 2 ends of the dough by hand until the dough is about the same length as the diameter of the pan (or pot), then gently twist the ends.

- Step 11: Take the pot or frying pan and put it on the stove, fill with about 3-4cm oil, wait until the oil is hot, boiling, then gently drop it. Initially immersed in the oil, after swelling will emerge on the surface of the oil, gently turn it over with chopsticks until both sides are ripe, fully expanded, then pick them out to put on a plate lined with oil absorbent paper.

Note:

- When you leave the dough at the normal temperature for the flour to bloom, you should pay attention that the baking time of the dough will be shorter if it is hot and longer if it is cold, so it is necessary to time it properly.

- You can use a smaller pan or pot, but remember to stretch the batter to about the diameter of the pan or pot.

- Before frying, the little tip is to let the fire heat at a temperature where the oil is hot, but not smoke.

- If you have water fat, you should use it instead of cooking oil for frying, frying the cake in the fat, the cake will be crunchy, spongy and fatter than using regular cooking oil.

- They can be stored in the refrigerator for 2-3 days, remember to fry them before eating.

Homemade crunchy hot melt is not difficult, right? Although it may take a bit of time, the finished product is impeccable but hygienic and safe. Please use your own homemade porridge with hot porridge or pho, vermicelli. Wish you have a delicious meal!