Chaoshan crisp dumplings: looking for the taste of Mid Autumn Festival when I was a child(chao shan su jiao xun zhao xiao shi hou zhong qiu de wei dao )

Chaoshan crisp dumplings: looking for the taste of Mid Autumn Festival when I was a child

Introduction:

"When I was young, I liked to follow my grandmother. At that time, I lived in the courtyard. During the Mid Autumn Festival, there is a big table in the patio, which is filled with all kinds of fruits and cakes. After the worship, it is the happiest time for children. There are many pastries that they can't eat. After growing up, every family lives in a building. Although they worship the moon and enjoy the moon, the flavor of the festival is much lighter. Maybe it's because of the small family now, maybe it's because of the ready-made cakes. At the weekend, when brothers and sisters got together for dinner, they talked about the excitement and warmth of making crisp dumplings in the kitchen when they were young. The whole family began to fry peanuts and sesame seeds, make noodles and make crisp dumplings. Mom's crisp dumplings are the most beautiful, uniform in size, with beautiful wrinkles on the edge. If you don't know how to make wrinkles, you'll play with them. You can eat crispy dumplings together in oil pan. The sweetness of syrup, the fragrance of peanuts and sesame make your mouth full of fragrance. Small crisp dumplings, can not stop eating, delicious

Production steps:

Step 1: peel the fried peanuts.

Step 2: smash the peanuts (with rolling pin or mortar).

Step 3: cut the wax gourd sugar.

Step 4: mix peanut sugar, wax gourd sugar, white sugar and sesame evenly to make stuffing.

Step 5: prepare flour, corn oil and eggs.

Step 6: slowly add water to the dough.

Step 7: make the dough soft, hard and non stick, cover it with plastic film for 20 minutes.

Step 8: roll it into 2-3mm thick dough with rolling pin.

Step 9: take a mold of moderate size and cut it into a round dumpling skin.

Step 10: take a dumpling skin, wrap in the right amount of stuffing, pinch it in half, and pinch the lace along one direction at the edge of the dumpling.

Step 11: put the dumplings into the oil pan and deep fry them. The oil temperature should not be too high, otherwise the dumplings are easy to open.

Step 12: deep fry the crispy dumplings to a light golden color, take out the oil control, cool the fried crispy dumplings, and then seal and refrigerate them.

Materials required:

Medium gluten flour: 500g

Corn oil: 50g

Egg: 1

Water: 180g

Peanuts: 150g (fried)

Wax gourd sugar: 50g

Sugar: 100g

Sesame: 20g (fried)

Note: the size of the egg and the water absorption of the flour will affect the moisture content of the dough. First pour in 150g of water and slowly add the dough and flour. If you want to make crisp dumplings beautiful, you need to knead the wrinkles deeper.

Production difficulty: Advanced

Technology: deep fried

Production time: several hours

Taste: sweet

Chinese PinYin : Chao Shan Su Jiao Xun Zhao Xiao Shi Hou Zhong Qiu De Wei Dao