Deep-fried Oil Corner [first Taste Diary]

Deep-fried Oil Corner [first Taste Diary]

1. Stir the flour while adding the butter and mix well.

2. Add caster sugar to warm water and stir to melt.

3. Slowly add sugar and water to the flour and stir it into a flocculent shape. Change hands and knead into a dough.

4. Cover the dough and let it rest for 40 minutes, then take it out and roll it into a dough sheet.

5. Use a cup to press out round dough pieces.

6. Peanuts are fried to remove the peanut coat.

7. Break it with a rolling pin.

8. Pour crushed peanuts, cooked white sesame seeds, and fine sugar into a bowl and stir evenly.

9. Take the round dough and wrap it with peanut and sesame filling like dumplings, seal and pinch out the lace.

10. Pour the oil in the fryer and heat it over medium heat to 60% heat, then put it in the oil angle and fry it.

11. Turn it over from time to time and fry it until golden on both sides.

Tips:

/Dough/
1. In the formula, the amount of water is a reference value, and the water absorption of different flours is different. The final state of the dough should be hard but not dry.
2. The dough should be fully rested and loosened before rolling out, otherwise it is not easy to operate.

/Fried/
The oil temperature must be well controlled, not too high or too low. Test method: Take a small amount of the corners of the dough and put it in the oil. At first, the dough is bubbling around and sinking to the bottom, but it will soon rise, which means the oil temperature is fine.