Cantonese Chinese New Year, usually the mother sees the "hot gas" is indispensable, what oil horns, fried dumplings, egg scatters, laughing dates, sugar rings, these things that are easy to get hot on weekdays are made one by one by the people who are good at making these things at home.
This is not just for the sake of deliciousness, but the meaning: as soon as the oil pot is opened, the house is moist! When I grew up, everyone was too lazy to do it, so they all went to the street to buy! In addition to satisfying the appetite, these fried foods also have their own good intentions, such as:
The oil corner is crooked, and the family fortune is millions!
Smile and good things come often!
The house is full of gold and silver!
Today, I will share with you how to make these fried pastry snacks full of childhood memories. If you have strong hands-on ability, you can try it, do more at one time, and serve a bunch of them to people who go home during the Spring Festival, which can add points to your year-end culinary acceptance project!
Ingredients & Ingredients:
200 grams of cake flour, 70 grams of lard, 60 grams of sugar, 1 egg, 40 grams of water, filling (80 grams of peanuts, 20 grams of sesame seeds, 50 grams of sugar, 25 grams of tahini).
Oil corners are divided into crispy corners and crispy corners, and this recipe is how to make crisp corners:
Rub the lard into the flour, add the eggs, sugar, water and mix well. The secret of making puff pastry is not to knead the dough, only fold, fold, press it, pile it into a ball, let it stand for 20 minutes, and then repeat the above steps until it becomes a smooth dough.
Roll out the dough into a dough of about 2 mm and use a 5 cm mold to remove the dough. The oil corner must be locked well, otherwise the filling will be exposed when frying, and it will be more troublesome if there is filling in the pot. The starting temperature is 160°, about 6-7 minutes, see that the color is about the same, and you can start the pot.
Ingredients & Ingredients:
High flour, eggs, southern milk, lard, sesame seeds.
Steps:
Mix the flour, eggs, milk and a little lard and knead it into a smooth dough (if you like the sesame flavor, add sesame seeds along with the mixture).
Roll out the dough, cut the rolled dough horizontally into long strips, and then cut it longitudinally into small square dough sheets, make a small opening in the middle, and then slightly elongate one end of the dough sheet through the small mouth to form a spiral shape.
Add a large amount of oil to the pot, burn until it is hot, put in the prepared raw embryo, fry it on high heat, turn to low heat and continue to fry for 2-3 minutes, until the surface becomes golden, remove the oil and let it cool.
Ingredients & Ingredients:(12 hemp balls).
110g glutinous rice flour g sugar, 1 2 tbsp oil, 30-40g glutinous rice flour added for the second time, 144g commercially available taro paste filling (12g per round, this can be optional), appropriate amount of sesame seeds for sticky noodles, 100ml water + 1 tbsp glutinous rice flour.
Steps:
Sugar and water are boiled and the sugar melts.
Slowly pour into a bowl of glutinous rice flour and stir with chopsticks until tidbit-shaped. Then gently knead with your hands. (The dough will be sticky at this point).
Then slowly add (secondary) glutinous rice flour little by little, and knead until the dough is moderately soft and hard, like the softness of an earlobe. Finally, add oil and knead well. This time, I only used 30g of glutinous rice flour to make a ball.
Cover with plastic wrap and leave for 30 minutes. Divide the filling into 12g and roll it round; Divide the dough into 25g each, wrap the filling and round it (ignore the filling if you don't put the filling).
Put 1 tablespoon of glutinous rice flour in a bowl, then add 100ml of water and mix thoroughly. Put in the mochi balls and roll them for a while, then put them in a sesame bowl and roll them again, dipping them in the sesame seeds.
Five or six achievements in hot oil can be fried in the pan. Fry slowly over medium-low heat throughout the process. Gently push the hemp ball, wait until the hemp ball floats, then gently press the hemp ball and fry it until golden brown.
Ingredients & Ingredients:
300 grams of flour, 3 grams of aluminum-free baking powder, 1 gram of baking soda, 70 grams of sugar, 2 grams of salt, 1 egg, 1 tablespoon of corn oil, 65 grams of water, appropriate amount of white sesame seeds.
Steps:
First, mix the flour, aluminum-free baking powder, baking soda, sugar and salt into a large bowl and mix them roughly with a rubber spatula. Add 1 egg, 1 tablespoon of corn oil and 65g of water and mix into a dough. The kneaded dough is covered with plastic wrap and let stand at room temperature for about half an hour.
Divide the loose dough into small pieces and roll them into small balls one by one. Soak the dough first, then drain and coat it with white sesame seeds. After wrapping the sesame seeds, you can rub them a little harder to make the sesame seeds sticky more firmly.
Heat an appropriate amount of cooking oil in a pan, turn the heat to the lowest heat first, add sesame balls, and fry over low heat. The sesame balls will slowly float up and begin to crack. Once all the dough has risen, turn to medium heat and continue frying until each sesame ball has a relatively large gap. Don't be in a hurry, slow frying can avoid the situation that the surface is scorched, but the heart is not yet cooked. When all is golden brown, turn to high heat and continue to fry for 10-15 seconds, then you can drain the oil and put it on a plate.
Ingredients & Ingredients:
Low flour, baking soda, sugar, salt, baking powder, five-spice powder, southern milk, raw oil.
Steps:
White dough: 500 grams of low powder, 2 baking soda5 grams, 50 grams of sugar, 10 grams of salt, 2 baking powder5 grams, 175 grams of water. Red dough: 300 grams of low powder, 2 baking soda5 grams, a little five-spice powder, 75 grams of sugar, 5 grams of salt, 0 baking powder25 grams, a little southern milk, 7 light soy sauce5 grams, 80 grams of water, knead the smooth dough for 15 minutes.
Roll out the dough of two colors into a rectangular dough of the same thickness, brush the white dough with a layer of water, then cover the red dough and roll it up, wrap it in plastic wrap and put it in the refrigerator for 2 hours, take out the dough and let it warm up slightly and cut it into thin slices of consistent thickness.
Heat the oil, heat the oil to 4-5 hot, and fry in the pan until golden brown and crispy.
Ingredients & Ingredients:
Glutinous rice flour, sticky rice flour, brown sugar, lard.
Steps:
Mix 200 grams of glutinous rice flour and sticky rice flour evenly and set aside.
Heat 180 grams of water, 75 grams of brown sugar and 6 grams of lard in a pot and boil until boiling, pour into the prepared rice noodles while hot, stir well, press to form a ball, and let stand for 30 minutes.
The shape is pressed out with a mold or rubbed by hand.
Put the cold oil in the pot, boil until it is 4 hot, add the sugar ring, slowly flip it with chopsticks, and fry it until golden brown.
Well, this issue of the collection of production methods for Cantonese New Year's snacks, let's share it here. Ah Er's kitchen updates different cuisines every day, so that more people can understand food culture and explore different food worlds, and also hopes to provide more food inspiration and creativity for everyone. If you are also a food lover, there are new delicacies waiting for you to discover every day, welcome to like, follow, and favorite! Your support is my biggest motivation, and we'll see you next time!