Sweet and crisp smile(xiang su kai kou xiao )

Sweet and crisp smile

Introduction:

"No matter the formula or the making method, this kind of snack is not healthy, but the Chinese people just like its auspicious meaning. Who doesn't want to laugh? And even the unhealthy formula and production, because of its crisp and delicious, are also very suitable for Chinese taste. Besides, if we have some chemical leavening agents, we can also choose high quality and little use, not to mention no flavor, no sweetener, no preservatives. Use good oil to fry! In this way, even if the elderly and children at home, occasionally eat one or two, it would not hurt. Who makes this snack so adorable! "

Production steps:

Step 1: mix flour, baking powder and baking soda, sift them into a bowl and set aside;

Step 2: put the eggs, sugar and lard into a large bowl;

Step 3: put a bowl of hot water under the bowl, and mix the eggs, sugar and oil evenly until the sugar and oil melt;

Step 4: add the melted liquid into the flour and mix it with a scraper to form a snowflake;

Step 5: add an appropriate amount of water (I added about 30g), grasp and knead, and form a uniform dough; cover with plastic film, relax for 15 minutes;

Step 6: take out the dough, divide it into two parts, rub it into long strips, and add a small dose like dumplings, not too big, about the size of thumb belly, too big is not easy to fry;

Step 7: rub the small dose into a ball (it takes a lot of time, you can ask children and old friends for help);

Step 8: dip the dough ball in clean water to slightly wet the surface;

Step 9: roll it in the sesame and gently pinch it to make the sesame stick tightly;

Step 10: do everything well and put it aside;

Step 11: start the oil pan, heat the pan over high heat, then add the oil, turn to medium heat, and burn until the oil temperature is 50% hot (about 150 degrees, put your palm on the oil surface for 15cm, feel the palm is slightly hot, and the oil surface is basically motionless). When you put it down one by one, do not turn it over;

Step 12: after the small dough ball floats slowly and explodes slowly, turn the dough ball, fry it until the surface is yellowish, and then pick it up;

Step 13: continue to heat the oil in the pan. When the oil temperature is about 80% hot (the oil surface is full of flowers and slightly smoky), put the fried dough ball into the pan again, turn it quickly until the surface is golden, and take it out immediately;

Step 14: put it on the kitchen paper and absorb the excess grease.

Materials required:

Low gluten flour: 300g

Baking soda: 3G

Fine granulated sugar: 60g

Water: 30g to 45g

Frying oil: proper amount

Baking powder: 5g

Eggs: 2

Lard: 30g

White Sesame: right amount

Note: 1. When mixing noodles, lard is used. If there is no lard or taboo, salad oil can be used instead. Pay attention to adjust the hardness of the dough; 2. Adjust the amount of water properly. The dough should be slightly hard, not too soft, not easy to open; 3. When mixing noodles, do not over knead the dough, just knead it slightly, to prevent the dough from glutening, affecting the taste, not easy to open; 4 When frying, the oil temperature should be lower. Don't turn it over after putting it into the dough. When the dough is heated unevenly, it's easier for the dough to open. 5. The pot at home is small and can't be fried in one pot. It can be fried in two or three pots. The first time, the whole time, and then the second time. If there are sesame seeds falling into the oil, use a thin colander to pick them up. Don't waste them. Put them in when mixing cold dishes, It's very fragrant.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: sweet

Chinese PinYin : Xiang Su Kai Kou Xiao