Oil Corner

Oil Corner

1. Prepare the ingredients needed for the oil angle in advance

2. Stir-fry the peanut skins until they become discolored and peeled, and cut them into small pieces

3. Stir-fry white sesame seeds until golden brown

4. Mix the ground peanuts, white sesame seeds, minced coconut and sugar in a ratio of 1:1:1:1

5. Start making oily corner skin: Mix flour, lard, and eggs; slowly add an appropriate amount of water to form a dough

6. Knead the dough until the surface is smooth, and let it stand for 10 minutes after mixing

7. Roll out the reconciled dough into a thin shape, and print the disc with a mold (glass cup is also acceptable)

8. Begin to wrap the oil corner, pinch both ends first, so that the filling is not easy to leak out, press the oil corner pattern

9. Put the wrapped oil corner aside, heat up the oil pan, and prepare for frying

10. First heat the hot oil with high fire, put in the oil angle, turn to low heat and fry, keep turning the oil angle, and fry the oil angle until it is even golden yellow.

11. Take out the oil angle and place it on the plate, and an oil angle full of Cantonese characteristics is finished.