Mandarin duck crispy box

How to make crispy mandarin duck box:

Raw materials for making Yuanyang crisp box:

150 g flour, 50 g cooked lard, 75 g bean paste, 75 g sweet scented osmanthus sugar, 750 g peanut oil (40 g red consumption).

Steps of making mandarin duck crisp box:

1. Sift the flour with a fine roller to make water oil skin flour and pastry flour respectively. Divide the two kinds of noodles into 15 portions, then use water to make the pastry bread, knead it round, roll it long, roll it into a tube, gently press it flat, and then roll it long. Then roll up from the long end to the remaining 8 minutes, roll the uncoiled end into a thin sheet, cut it from the middle with a knife, then stretch it to the left and right, stick it on both ends of the circle, then cut it in half from the middle of the circle with a knife, and then press it into two circles by hand, buckle the layered side below, and roll it into 30 round skins.

2. Divide the bean paste stuffing and sweet scented osmanthus candy stuffing into 15 parts, and wrap them in the rolled round skin to form dumplings. Put a bean paste dumpling and a sweet scented osmanthus candy dumpling together, put the edge of the stuffing together, and hold it firmly by hand to form a round box with cracks. Then pinch the round edge into lace to form a crisp box. Fry it with warm peanuts until it is golden and take it out.

Mandarin duck crispy box

Yuanyang crisp box is a snack made of flour, cooked lard and bean paste stuffing.

essential information

[recipe name] Yuanyang crisp box

[cuisine] Manchu and Han cuisine

Raw materials

150 g flour, 50 g cooked lard, 75 g bean paste, 75 g sweet scented osmanthus sugar, 750 g peanut oil (40 g red consumption).

Production process

1. Sift the flour with a fine roller to make water oil skin flour and pastry flour respectively. Divide the two kinds of noodles into 15 portions, then use water to make the pastry bread, knead it round, roll it long, roll it into a tube, gently press it flat, and then roll it long. Then roll up from the long end to the remaining 8 minutes, roll the uncoiled end into a thin sheet, cut it from the middle with a knife, then stretch it to the left and right, stick it on both ends of the circle, then cut it in half from the middle of the circle with a knife, and then press it into two circles by hand, buckle the layered side below, and roll it into 30 round skins.

2. Divide the bean paste stuffing and sweet scented osmanthus candy stuffing into 15 parts, and wrap them in the rolled round skin to form dumplings. Put a bean paste dumpling and a sweet scented osmanthus candy dumpling together, put the edge of the stuffing together, and hold it firmly by hand to form a round box with cracks. Then pinch the round edge into lace to form a crisp box. Fry it with warm peanuts until it is golden and take it out.

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