Puyang Tube-Style Fried Dough Twist

Puyang Tube-Style Fried Dough Twist

　　Features of Tube-Style Fried Dough Twist: Shaped like a long tube, crispy and fragrant with a unique flavor.

Method for making Tube-Style Fried Dough Twist: 1. Place alum, refined salt, and food-grade soda in a basin, add about 1,750 grams of warm water to dissolve, then mix in flour to form a flaky dough. Dip in water and knead into a soft dough block, let rest for about 20 minutes. 2. After the dough has rested, knead it well, divide it into 300 small dough pieces (each about 15 grams), dip in oil and shape into olive-like forms. Arrange them in a basin (brush the basin with oil, and layer each piece with a brush of oil), then let rest for another 20 minutes. Roll each piece into a 40 cm long strip, then align and join the two ends to form two strips, place them side by side on the work surface. Bring the two ends together and neatly coil them around an oiled cylinder (a specially made wooden stick, about 30 cm long and 3 cm in diameter). Lower into a wok of oil heated to 70–80% hot, remove the cylinder while frying, and use four long chopsticks (two in each hand) to keep the twists continuously rolling in one direction in the oil. Stretch the twists (to about 33 cm) and straighten them. When the twists puff up and blister-like bubbles form inside, and they turn persimmon yellow, they are done.

Key points for making Tube-Style Fried Dough Twist: 1. The dough must be evenly kneaded and fully rested, ideally until smooth; 2. Keep the twists rolling continuously during frying, and do not over-fry.