Crispy Laugh

Crispy Laugh

1. Sift the flour, baking powder and baking soda into a basin and set aside;

2. Put the eggs, sugar, and lard together in a large bowl;

3. Put a bowl of hot water under the bowl, mix the eggs, sugar, and oil in insulated water evenly until the sugar and oil melt;

4. Add the melted liquid to the flour and mix it with a spatula while adding it into a snowflake shape;

5. Then add an appropriate amount of water (I added about 30g), grasp and knead to form a uniform dough; cover with plastic wrap and let it rest for 15 minutes;

6. Take out the dough, divide it into two parts, knead into long strips, add a small amount like a dumpling, not too big, about the size of your thumb, it's too big, it won't be easy to deep-fry and crispy;

7. Roll the small dose into a ball (it takes more time, you can ask children or old friends for help);

8. Dip the small noodle ball in clean water to slightly moisten the surface;

9. Roll it in the sesame seeds and squeeze gently to make the sesame seeds sticky;

10. Do it all and put it aside;

11. Start the pan, heat the pan on high heat and add oil, turn to medium heat, and heat until the oil temperature is 50% hot (about 150 degrees, place your palm on the oil surface 15cm, feel the palm of your hand slightly hot, the oil surface basically does not move), one by one Drop into the small noodle ball, don't flip it;

12. After the small dough ball slowly rises and explodes slowly, flip the dough ball until the surface is slightly yellow, and then pick it up;

13. Continue to heat the oil in the pan, and when the oil temperature is about 80% hot (the oil surface is blooming, slightly smoked), put the fried noodle ball into the pan again, flip it quickly, until the surface is golden, remove it immediately;

14. Put it on kitchen paper and suck off the excess grease.

Tips:

1. If lard is used when making noodles, if it is not or is taboo, you can use salad oil instead, pay attention to adjusting the hardness of the dough;

2. Properly adjust the amount of water, and the dough should be slightly hard, not too soft, too soft and not easy to open;

3. Don't knead the dough excessively when making dough, just knead it slightly to prevent the dough from becoming gluten, affecting the taste, and not easy to open;

4. During the first frying, the oil temperature is lower. Don't turn it after putting it in the dough. Turn it after the dough opens. When the heating is uneven, the dough will open more easily;

5. The pot at home is small and can't finish frying in one pot. Fry in two or three pots. The first time is all fried, and then the oil temperature is raised for the second time; if there are sesame seeds that have fallen into the oil, use a thin colander to pick up , Don't waste it, put it in when mixing cold dishes, it is very fragrant.