A hundred years of life, but only half a lifetime of fireworks, immersed in the study of home cooking, you are welcome to "pay attention" to me, together to make food.
<h1 class="pgc-h-center-line" data-track="26" tanabata >, fried and crispy</h1>
In China's traditional festivals, in addition to the four traditional festivals, the more solemn folk festival is the "Tanabata Festival". In the folk, the Tanabata Festival, also known as the Daughter's Day, is also the traditional "Valentine's Day" in China. There are different festivals all over the country, and there are also various traditional foods from all over the country, and among the beautiful traditional cuisines, the most recognized is the fried crisp. Roll out the sugar dough into thin crusts, cut into small strips, flip from the middle into petals and fry until crispy. Take a bite, sweet and crisp, crisp and pleasant, how can not eat enough. Over the years, with the improvement of people's living standards, this kind of fried crisp has become more and more rare, and it can be bought occasionally, which is not the traditional taste of the past.
<h1 class="pgc-h-center-line" data-track="25" > with the right sugar is key</h1>
Therefore, if you want to eat authentic fried crisp, you have to do it yourself. The most critical feature of the fried crisp is to highlight a "crisp" word, which kind of sugar has become the most important technical core. Tanabata, fried crisp with the right sugar is the key, some people often use the wrong, no wonder the crisp is not crispy at all: this fried crisp, in addition to the regular white sugar, to add a very special sugar, that is, maltose. A particularly viscous sugar that, when added to the dough, makes the fried crispy particularly crispy. It can also make small bubbles appear inside the fried puff pastry, which is somewhat similar to the role of puffing agent, and it is more crisp to eat.
<h1 class="pgc-h-center-line" data-track="24" > fried fruit</h1>
Ingredients: 500 g flour, 100 g sugar, 3 g salt, 30 g raw black sesame seeds, 30 g raw white sesame seeds, 60 g maltose, 1 egg, 150 g milk, 50 g vegetable oil
Frying: Vegetable oil in sufficient amount
<h1 class="pgc-h-center-line" data-track="23" > the production process</h1>
1, maltose is more difficult to take out, you can put the box of maltose into hot water, melt and soften, and then according to the amount, take out the required maltose. And in the basin 500 grams of flour, 100 grams of sugar, 3 grams of salt, 30 grams of raw black sesame seeds, 30 grams of raw white sesame seeds, remove the desired amount of maltose, and add into the flour. Add 1 egg, 150 grams of milk, 50 grams of vegetable oil, and form a dough with a certain hardness, cover with plastic wrap, and wake up at room temperature for half an hour.
Pour 500 g of flour, 100 g of sugar, 3 g of salt, 30 g of black sesame seeds, and 30 g of white sesame seeds into the basin and mix well. 1 egg, 150 g milk, 60 g maltose, 50 g vegetable oil, mix and whisk well, pour into flour, and form a homogeneous and delicate dough, cover the surface of the dough with plastic wrap and wake up for 30 minutes. Remember, the dough must be a little harder, so that it is convenient for later operation.
2: Take out the waking dough, knead it again into a delicate dough and divide it into 5 small portions. Sprinkle a small amount of dry flour on the board to prevent sticking, remove a small piece and roll out into a rectangular crust about 2 mm thick.
3: Cut the rolled dough into two equal pieces from the middle, stack it up and down, and cut it into 3 cm wide and 7 cm long dough. Cut a line in the middle, leave 1 cm at each end, and pass one end through the gap in the middle to form a petal shape.
4: Almost enough for a pot, pour oil into the pot and burn it to 50% heat, add raw crisp, fry until golden brown, and drain the oil.
5. Make other cakes and fry them in batches. Slightly cooled qiao crisp bite, crunchy, sweet and crispy, how can not eat enough. Tanabata, fried crisp is very important for sugar, often people use it wrong, the fried crispy skin is soft and not crispy.
<h1 class="pgc-h-center-line" data-track="18" > Xiaoxiangguan fragmented thoughts</h1>
1, maltose is particularly viscous, it is difficult to take out of the box, the best solution is: put the whole box of maltose into hot water, after the water melts, and then adjust the required amount is relatively easy.
2, and the dough out to have a certain hardness, but also crisp, but also can not repeatedly knead the dough excessively, in order to prevent the dough from tendons. If it is relatively soft, you can add a certain amount of flour in an appropriate amount to maintain the hardness and crispness.
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