screw turn

1

All ingredients.

2

Stir fry the pepper until done and set aside.

3

Add 1 gram of dried yeast and 2 grams of soda to flour and mix well.

4

Use warm water at 28-30 degrees and dough, and use three-finger method to continuously press and knead the dough from the four sides of the dough to the middle. Slowly pour in the warm water. Every time you knead the dough until the water surface is fused, pour it again. Remember, do not add too much water at once.

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6

It is best to knead the dough until it is moist, smooth and slightly soft, then cover it with a damp cloth or plastic wrap and relax for 10 minutes.

7

Press and roll the fried pepper into a bowl into dough.

8

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9

Pour the pressed pepper into the sesame paste and mix well.

10

Season with appropriate salt.

11

Then stir into tahini paste and set aside.

12

Use a rolling pin to roll the relaxed dough from the middle of the dough to both ends.

13

Roll out the dough sheet into thin slices about 3 - 4 mm thick.

14

Then apply sesame paste with your hands.

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The reason why you use your hands is because the sesame paste contains salt and pepper noodles, which are easy to spread evenly. If you use a brush, it is not easy to spread the salt and pepper noodles evenly. The salty taste will be uneven and the hand feels best.

16

Fold the dough sheet evenly smeared with sesame paste from one end to a width of 1-1.5 cm, and roll it into a slightly flat round roll.

17

Then evenly stroke it with your hands to the appropriate length.

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This dough is made of 250 grams of dry flour. It is suitable to make 8 blanks. First divide the dough into 4 portions.

19

Take one side of the roll and press it flat with your hand slightly.

20

Then use a knife to cut the flattened surface roll in half lengthwise, and cut a total of 8 small long flat strips from the 4 surface rolls.

21

Then take a small flat noodle, wrap the cutting edge upward on the fingertip of the index finger or middle finger, wrap it up and pull it out. Fold the last end of the wrap into the small pit where the finger is pulled out, and then make a finished product. A blank with screws turned.

22

Follow the above techniques to finish the 8 pieces in turn, and gently press them flat with your hand.

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24

Place the prepared blanks neatly into a baking sheet and allow to soak at room temperature for 10 minutes.

25

Then use the furnace temperature to raise the heat to 230 degrees, place the baking sheet on the middle rack for baking, for about 11-13 minutes.

26

After turning the screws and baking, take them out from the oven, pick up the tray and serve them on the table.

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Characteristics of this cake: crispy outer skin, soft inner skin, strong double aroma, moderately salty, can be used as a breakfast dinner.

1. The dough needs to be soft but not collapsing, and it must have strength. When mixing the dough, water must be added gradually to achieve this effect; do not rush it. If the dough gets too soggy, it won't turn out well and will be harder to knead. 2. This "Screw Twist" can also be made sweet. Simply omit the Sichuan pepper and salt in the sesame paste and use an appropriate amount of brown sugar instead. Personally, I think the sweet, sauce-flavored "Screw Twist" tastes good, but it isn't crispy enough because sugar easily absorbs moisture from the air. I prefer the savory kind with Sichuan pepper flavor, and since I didn't have brown sugar at home, I didn't make the sweet version. If you like it, you can try it yourself; it's quite good. 3. When baking, the temperature must not be too low; otherwise, the moisture will dry out easily, making it too hard and affecting the texture. When making them, each "Screw Twist" should not exceed 50 grams. Generally, 8 pieces are suitable for 250 grams of dry flour, and 16-20 pieces are suitable for 500 grams of dry flour. This traditional Beijing delicacy, "Screw Twist," is now finished for you by Big Spoon. If you have any additions or suggestions, please leave a message, and I will do my best to adopt and improve. This "Screw Twist" is wonderfully flaky and crispy! I hope you all like it! It's very simple; why not give it a try? The ingredients aren't complicated either, hehe! Wishing everyone a happy time