Deep fried fruit

Deep fried fruit

Introduction:

"When I was a child, every Spring Festival, my mother would fry a pot of fruit, which is also a kind of expectation for the Spring Festival. Now I can't go back to the past, and I haven't eaten the fruit fried by my mother for many years. Now I want to eat it by myself. When I was a child, there was no black sesame in the fruit, so I just added some at home, which is very fragrant."

Production steps:

Step 1: add sugar and black sesame to the pot.

Step 2: add flour, pour in boiling water and blanch slightly.

Step 3: mix well into dough and wake up for 10 minutes.

Step 4: roll it into thin skin.

Step 5: cut into square pieces.

Step 6: use a knife to pull a few times from the middle.

Step 7: put one end through the middle.

Step 8: turn it over and it's done.

Step 9: air the finished blank for a while.

Step 10: put the peanut oil in the pot, heat it, and put in the fruits.

Step 11: blow for a while and float.

Step 12: make it golden and pick it up.

Materials required:

Flour: right amount

Peanut oil: right amount

Sugar: right amount

Black Sesame: right amount

Note: 1. The dough and dough are harder and don't stick together easily. 2。 Do turn the fruit body to air for a while, you can fry more quickly. 3。 Hot stamping is mainly fried when the drum up, more crisp, rather than hard.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: sweet