How to make Twisted Bread
If you go to a traditional market, it's a bread that's fried in the shape of a twisted bread and put sugar on it
6 serving
Within 999 minutes
요리하는최여사
Ingredients
  • Strong flour
    880g
  • Soft flour
    220g
  • Sugar
    110g
  • Shortening
    132g
  • Salt
    16.5g
  • powdered milk
    33g
  • East
    55g
  • Baking improvement system
    11g
  • vanilla oil
    2.2g
  • Eggs
    165g
  • Water
    506g
  • Nutmeg
    3.3g
Cooking Steps
STEP 1/10
The dough is straight. The temperature of the dough is 27 degrees. The dough is maintained in the clean-up stage and mixed until the late development stage. If the final stage is mixed for 13 to 15 minutes, the development stage is only mixed for about 10 minutes.
STEP 2/10
1st fermentation (temperature 27 degrees, humidity 75 to 80%, 30 minutes)
STEP 3/10
For the split, circle 45g each and then take 10 minutes to ferment
STEP 4/10
The plastic surgery is in the shape of a sweet snack twist bread
STEP 5/10
After panning, ferment the second fermentation temperature at 35 degrees Celsius, humidity at 75%, and short fermentation for 20 minutes.
STEP 6/10
Sugar: Cinnamon powder = 95:5 (I like cinnamon powder, so I mixed it a lot)
STEP 7/10
Fry it at 170 degrees Celsius.
STEP 8/10
Turn it upside down when one side comes out for about a minute and a half.
STEP 9/10
It splashes back and forth, so it's okay to get a belt.
STEP 10/10
It's fried well, right? It's done when you put sugar on it. Even if it's too cold, the sugar won't get on it.
Measure the ingredients in advance.
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