A Bowl of Flour, No Drop of Water, Hand-Made Dough, Soft and Cute Milk-Scented Milk Twists

Let's get started with making fragrant and fluffy milk twist pastries! As a mom who’s afraid of gaining weight but can’t resist indulging, I’m always eager to try new recipes. And I promise, these will be 10,000 times tastier than store-bought ones, because the ingredients are fresh and high-quality. Since I use a classic recipe that has been successful for many people, you can trust it!

Ingredient preparation: Basic materials include 500 grams of medium-strength flour, which is the ordinary flour we use for steaming buns and dumplings. The liquid part of the dough consists of 2 eggs plus 200 grams of milk, which translates to about 300 grams of water, so the dough will be a bit soft. 70 grams of white sugar, the sugar amount is already quite small, compared to the amount of flour used in a classic sponge cake, it's not overly sweet, so don't worry about it being too sweet. 50 grams of edible oil or butter, the amount of fat added helps to increase the softness and tenderness of the dough, not dry and hard. A little salt in the sweet dough will enhance the sweetness and also increase the gluten of the dough, which can reduce greasiness.

Milk Twist Pastries Ingredients

: The basic ingredients are 500g of medium-strength flour, 2 eggs, 200g milk, 70g white sugar, 50g butter, 2.5g yeast, and 1-2g salt.Let’s start making the dough

FirstPour all the ingredients except butter and flour into the mixing bowl, and mix them evenly.Do not add the butter before mixing the flour, because adding fat before mixing the flour will affect the gluten formation, just like when making bread dough.Twist Pastry DoughLet’s prepare the dough

Add the flour little by little, don’t add all the flour at once, because this will make the dough harder to make. Add it in batches and mix it evenly each time. Because the dough is quite sticky with a high water content, you don't need to use your hands. Use a chopstick to keep stirring. It's easier to make dough than to steam buns, but for delicate and weak girls, you can ask a man to help you.

Add FlourSee the picture below for reference on how to use a ‘husband’ – haha. Of course, Dad didn’t participate in making twist pastries, I did it the next day for my bread dough, without a stand mixer, but we have a ‘husband’!

Hardworking Dad

Now, let’s continue

Third step

After the dough is fully mixed, add it to a warm place to ferment for 1.5 times the size.Ferment to 1.5 times the sizeFifth step

: Take out the fermented dough and deflate it. After deflating, divide it into 16 pieces, take a small dough piece, shape it into a long strip like the picture below, then fold it in half and rotate it to make a twist shape, then fold it again. Squeeze and press the open end into the small hole formed by the second fold, and the twist pastry embryo is ready.Making Twist Pastries Embryos

Cover all the twist pastries with plastic wrap and let them ferment for 15 minutes.

Second Fermentation for 15 MinutesSixth step

: Deep fry the oil. Pour in corn oil into the pot, heat to 60% hot, slightly lower than usual frying oil temperature, about 160 degrees. This oil temperature is very important. Twist pastries are sweet, so they will turn a beautiful caramel color when fried. If the oil temperature is too high, the color will rise quickly, but the inside will not be cooked. If the oil temperature is too low, the twist pastries will absorb oil and the taste will be bad. The standard is that when it’s put into the oil, it will float immediately, then stir it occasionally with medium heat to control the oil temperature. Let’s get started!

After the detailed explanation above, you should have mastered how to make fragrant and fluffy milk twist pastries yourself. I’m Mom, a mom who’s afraid of gaining weight but can’t resist indulging. I like to make my own food. If you have any better experience, please leave a comment for me, and I will reply to you all.

Let's Eat

The method for making fragrant and fluffy milk twist pastries is finished, thank you for your attention, welcome to comment!6160