Classic New Year Crisp and Egg Scatter

Classic New Year Crisp and Egg Scatter

1. Saute the peanuts until fragrant, let cool, put them in a compact bag, and crush them with a straight rolling pin;

2. Add sugar and mix well;

3. Mix the ingredients of the oily dough and knead it into an oily dough. After kneading, put it on a wet towel;

4. In a large bowl, put the flour first, then add the liquid ingredients of the water dough, and make a dough. Cover the remaining two types of dough with a damp cloth to avoid drying out;

5. Because the chopping board is small, this time I used 1/2 oily dough and 1/2 watery dough to make it, first press the watery dough into blocks, and put the oily dough in the middle;

6. Wrap the four sides, be sure to wrap it tightly;

7. Press the growth cube again;

8. Fold it into three folds, press it into a block, fold it into three folds and press it into a block, and fold it three times and press it three times. This is what people call folding a quilt.

9. The size of the oil angle can be as you like, but it should not be too large. The diameter of the dough is about 6 cm, and the thickness is about 2-3 mm (mm). If there is no corresponding cookie mold, find a diameter The same teacup can be operated. After pressing the dough, cover it with a damp cloth or wet towel, and then stack the second quilt and pressed noodles immediately);

10. Take a dough and put the filling in the middle;

11. Use your fingers to stick water around the dough and rub it around the edge so that it will not fall apart. Fold the two sides together and pinch tightly;

12. Use your thumb to press the lace inward from the right side a little bit from the right side to the left. The Cantonese call it seam. For a good intention, I made two pastry boxes, which is to first wipe a piece of dough on the side with your finger. Circle the water, then cover the other side, pinch it 3/2 by hand, pour the filling into the inner surface, and then pinch the remaining overlap to lock the edge;

13. Put it in a frying pan and fry on a medium-low heat. From time to time, use chopsticks to turn both sides of the frying corner until it is golden brown;

14. Use a large dish, spread a piece of kitchen paper, filter the fried oil corners, and place them on top of the kitchen paper so that the oil will not leak everywhere and the kitchen paper can also absorb the excess oil.

15. Use as the leftover material for the oil corner, add a little water, and remix the dough. If it is wet, add an appropriate amount of flour, and roll the dough into a thin piece, about 2-3 mm thick, sprinkle some black sesame seeds, and use a rolling pin Pressed on the surface;

16. Use a knife to cut out strips of noodles on the noodle block;

17. Then, with the striped stripe at an angle of 30-45°, make a diamond shape, and the shape of the smaller point will be sharper, as you choose, cut a long vertical hole in the middle of the diamond-shaped surface blank;

18. Then put one side of the dough into a long hole, straighten it slightly, and then take it and fry it into golden yellow, but during the frying process, due to the tumbling of the oil, a lot of sesame seeds fell out. After frying, filter the oil, code the plate, and sprinkle an appropriate amount of sesame on it. Because there is no sugar when making the oil corner dough, the egg powder is light. We can squeeze out the cookies on the surface of the egg powder to decorate the cookies. With Cookie Icing, it tastes very sweet and fragrant vanilla. At the same time, it can also stick sesame seeds when it melts slightly. If you don’t prepare this kind of cake decoration materials, you can also use milk and sugar to slowly boil it and pour it on The top of the egg scattered.

Tips:

1. The so-called puff pastry folding quilt is to wrap the oily dough with water dough, roll it into cubes, then stack and roll again into blocks, and then stack and roll again into blocks, generally three times are OK, for the sake of the skin Too loose, oil dough is about 1/2 the volume of water dough;



2. Why not put sugar when making water dough? Some families put a little bit, but some brown granules will be formed on the surface of the fried jiaozi, which is formed by the scorching of the sugar during frying, and it feels not beautiful enough. The sweetness of the jiaozi comes entirely from the filling. This should be taken into consideration when putting sugar;



3. In case you can’t find lard, you can also use Baking Butter and Crisco All-vegetable Shortening instead, but the taste will be slightly different from the puff pastry made with lard, but it will be shortened. I make it. I prefer to use lard for my puff pastry;



4. If you use peanuts as fillings, it is best not to use Blender to beat them. If the particles are too fine, the oil is easy to produce. It is better to press with a rolling pin or a round wine bottle. The particles are coarse and fine, and they taste both delicate and crisp.



5. If you make egg powder separately, because the egg powder has no filling, you can add appropriate amount of sugar when making the dough. The small spots on the surface are irrelevant. Some people like to use southern milk to make salted egg powder. The flavor is very unique and not Too tired



6. The egg loose dough can also be cut into a rectangle, with a long slit in the middle, pass one side through the hole, and stretch it slightly, but the shape is a bit different from the rhombus, and I feel that the rhombus is more beautiful. That's it.