Salty Mahua(xian ma hua )

Salty Mahua

Introduction:

"Mahua is a very important snack for me when I was a child, because my aunt used to run a food processing factory. When I was a child, she would help me make moon cakes, Mahua and Niuer. After that, my aunt would give me a bag of Mahua to go home. Now think about it, it used to be happy, but now it's hard to eat. It's also sold in supermarkets, but why are most of them sweet Mahua? Because I always eat salty, so I always think that Mahua should be salty, until I eat sweet, not that it is not delicious, but compared with sweet, I prefer salty. Until now, I started to do it by myself. I was not unfamiliar with my skills when I was a child_ ∩) O ha ha ~ Mahua can be added with scallion and sesame. It's more fragrant. It's added the second time. It's very delicious. "

Production steps:

Step 1: prepare materials

Step 2: add water and mix into flakes

Step 3: rub and add oil

Step 4: knead into a smooth dough and knead for 20 minutes

Step 5: divide into small dosage forms, and then soak for 10 minutes

Step 6: after rolling, fold it into a long strip, then fold it in half, hold a ring at one end, and rub the other end. After rubbing, hold it firmly and fold it in half, and it will roll up naturally

Step 7: buckle your tail into the circle

Step 8: deep fry until golden

Materials required:

Medium gluten flour: 250g

Water: 100g

Sugar: 5g

Oil: 15g

Salt: 2G

Baking soda: 1g

Precautions: 1. Cover the unused dough with wet cloth in the whole process, otherwise it will dry, especially in this season. 2. If you want to be more crisp, you can add lard. If you think it's not healthy, it's useless. 3. Pay attention to the oil temperature, don't fry it

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xian Ma Hua