Crispy sesame(xiang su xiao ma hua )

Crispy sesame

Introduction:

"This is the second time I've made this kind of crispy sesame with eggs. The first time I made it, when it was just fried, it was still crisp outside, but it soon became soft, without the crisp taste. So I read a lot of recipes carefully and changed them. This time, it was successful. Sesame was added to make it more fragrant. It even tastes very similar to a pan omelet I used to make. I summed up, the original twist is not crisp soft reasons may be: 1, put less oil in the dough. A small amount of salad oil was added, and lard was added for the second time. (because there is no scale, I can only describe the amount of lard. After the dough is mixed, there will be a layer of obvious oil on the hand, and the dough will look a little transparent and bright.) 2. It's not the right way to blow it up. It turns out that when I fried it, I used medium high fire. The time of frying was not enough and the volume expanded (similar to ShaQima). But when the fire was big, the outside was fried well and the inside was very soft. As soon as I got out of the pot, it was ok, but it became soft when it was cold. In fact, it should be fried slowly with a small fire. It's better to fry it again, for a total of about 7 or 8 minutes. In this way, the moisture of the dough will be dried slowly, and the Mahua will be crisp. Moreover, it's just the opposite of the previous one, which is more crisp when it's cold. The above is my experience. I hope it will be helpful to make this kind of package. I also welcome your advice. "

Production steps:

Step 1: raw material drawing. Some of the high flour was added later, and only half of the lard was used.

Step 2: add an egg, lard, white sugar and a small amount of black sesame to the flour. (flour should be less at first, but it can be added later if it is not enough, in case it is too much at the beginning.)

Step 3: mix the dough with moderate hardness, cover with plastic wrap and wake up for 30 minutes.

Step 4: divide into several small dosage forms.

Step 5: lengthen the dosage. (this step can be saved)

Step 6: take a small dose, rub it into a thin strip and fold it in half.

Step 7: press and hold one end with the left hand, rub the two pieces with the right hand up or down together, and then automatically roll them into a twist shape when lifting.

Step 8: repeat rubbing and lengthening properly, then lift and put the separated end into the other end.

Step 9: all the curled Mahua.

Step 10: put the oil in the pot, heat the oil a little, and then put down the flax embryo.

Step 11: Fry slowly over low heat for about 7 minutes, turn it over frequently in the middle, and take it out with light color.

Step 12: after all the fish are fished out, deep fry them again in high fire. If the color is slightly lighter than the ideal color, they can be fished out quickly. After cooling, they are very crispy.

Materials required:

High gluten powder: appropriate amount

Sugar: right amount

Lard: right amount

Eggs: right amount

Cooked black sesame: right amount

Note: keep it sealed and eat it in two days.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Su Xiao Ma Hua