Classic New Year's cake and egg powder

Classic New Year's cake and egg powder

Introduction:

"I remember when I was a child, every family did oil horn every Spring Festival, and after the first day of junior high school, my relatives and friends would come to visit me and say that they made their own oil horn eggs. In fact, the oil horn that was brought to me was produced by each family. God knows, every family was pulling and pulling, and the oil horn eggs were scattered in operation, which really didn't guarantee the" gift "of their own family. After a few days, they turned back My family doesn't know. Because I'm the eldest daughter, my mother asked me to go to my aunt Biao's house at the entrance of the alley to learn how to make oil horn from my aunt Biao and her cousin. After learning it well, I went home to make it. I really learned how to make dough, peel, stuffing, corner lock and pot. I remember when we were making egg powder, my aunt Biao didn't allow me to call it egg powder. She said that the word "San" was not good. It's called egg ball. How round it is, From then on, I can remember that now, after learning kung fu, I am the main force to be a horn at home with my mother. My father sent me to work as a laborer to help his aunt, that is, my aunt, make oil horn. Because I am young, I have the strength to make flour (flour) and make oil horn by myself. Later, when the national economy got better, it was changed to buying. Some families were too lazy to do it. It was troublesome to be a horn boy, and they were oily and easy to get angry. More and more people lost weight, so they simply bought snacks outside to send them to relatives. Therefore, many families said goodbye to you Jiao from now on. Youjiao is a classic Cantonese new year product. There are pastry and crispy fillings. There are many kinds of fillings, such as peanut, sesame and coconut fillings. If you want to make pastry, you need to use lard dough and water dough to fold quilts to make pastry. Water dough can also add some egg liquid to make pasta. Lard is to buy fat pork to refine the oil. The finished product is very crisp and fragrant. If you want to make crispy, you can make it It's easy to make a dough with a little oil, egg liquid, water and flour. It's almost new year's day. Living in the "white area", I don't feel a bit of new year's atmosphere. Everything is as usual. Yinjia Laomei doesn't like this. But it's new year's day after all. The online show's new year's products are very popular. Netizens all wish each other good greetings. It reminds me that it's almost new year's day. Gagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagagaga A homesick heart. There is just a small amount of lard. This product is made of pastry horn. The finished product is very crisp and crisp. When I tasted the first lard horn, I was in a mixed mood. I missed my old friends and relatives in my hometown, thought of the interesting things in my childhood, and didn't waste the craft. Alas, life. "

Production steps:

Step 1: stir fry the peanuts, cool them in the air, put them in a compact bag, and crush them with a straight rolling pin;

Step 2: add sugar and stir well;

Step 3: mix the ingredients of the oil dough, knead them into oil dough, and then put them on a wet towel;

Step 4: use a large bowl, first put the flour, then add the liquid material of the water dough, and form the dough. Cover the remaining two kinds of dough with a wet cloth to avoid drying;

Step 5: because the chopping board is small, use 1 / 2 oil dough and 1 / 2 water dough this time. First, press the water dough into blocks and put the oil dough in the middle;

Step 6: wrap the four sides tightly;

Step 7: press the long block again;

Step 8: fold it into three fold, press it into a block, fold it into three fold, press it into a block, repeat it three times, press it three times is enough, this is what people call folding quilt.

Step 9: the size of the oil angle can be determined as you like, but it should not be too large. The diameter of the dough blank is about 6cm, and the thickness is about 2-3cm (mm). If there is no corresponding cookie die, you can find a tea cup with the same diameter. After pressing the dough blank, cover it with a wet cloth or towel, and immediately fold the quilt and the dough blank for the second time;

Step 10: take one side of the blank and put stuffing in the middle;

Step 11: stick water around the blank with your fingers and wipe it on the edge for a circle, so that it won't be scattered, and the two sides are folded and pinched tightly;

Step 12: press out the lace from the right side to the left with your thumb. Cantonese call it selvage. To get a good idea, you make two crispy boxes. First, you put one side of the blank on the edge with your fingers, then cover the other side with water, squeeze 3 / 2 circle with your hand, fill the stuffing into the inner side, and then pinch the rest tightly to lock the edge;

Step 13: deep fry in oil pan over medium to low heat. From time to time, turn both sides of the oil corner with chopsticks and deep fry until golden yellow;

Step 14: use a large dish, spread a piece of kitchen paper, filter the fried oil horn, and then put it on the kitchen paper, so that the oil will not leak everywhere, and the kitchen paper can also absorb the excess oil.

Step 15: add a little water to the leftover material used as the oil corner, and mix the dough again. If it is wet, add a proper amount of flour, roll the dough into a thin piece, about 2-3mm thick, sprinkle some black sesame seeds, and then press it on the surface with a rolling pin;

Step 16: use a knife to cut strips of noodles on the dough block;

Step 17: make a 30-45 ° angle with the stripe to form a diamond. The shape of the small angle point will be sharper. As you choose, make a long vertical cut in the middle of the diamond;

Step 18: then put one side of the dough into a long hole, straighten it a little, and deep fry it into golden yellow. But in the process of deep frying, due to the rolling of oil, many sesame seeds fall out. Ha ha, there is a fly in the ointment. After the egg powder is fried, filter the oil, code the tray, and then sprinkle some sesame seeds on it. Because there is no sugar in the dough, the egg powder is light, we can use it Cook ing is used to decorate cookies on the surface of egg powder. It tastes very sweet and fragrant. At the same time, it can stick sesame when it melts slightly. If you don't prepare such cake decoration materials, you can also use milk and sugar to slow down and pour it on the surface of egg powder.

Materials required:

Stuffing - peanuts: 4 tbsp

Filling sugar: 4 tbsp

Dough lard: 1 / 4 cup

Oil dough - all round flour: 1 / 2 cup

Water dough - whole egg liquid: 1 / 3 cup

Water mass - water: 2 tablespoons

Water dough lard: 1 tsp

Water dough - all round flour: 1.25 cups

Egg powder - pastry: About 150g

Egg powder - water: 2 tablespoons

Egg powder - all round flour: right amount

Egg powder black sesame: right amount

Vegetable oil frying pan: right amount

Note: first, the so-called crispy fold quilt is to wrap the dough with water dough, roll out long squares, then fold and roll them into blocks, then fold and roll them into blocks. Generally, it's OK to fold them three times. In order to keep the skin from scattering, the dough is about 1 / 2 of the volume of the dough. Second, why don't you put sugar in the dough? Some families put a little, but the surface of the fried horn will form some brown particles, which are formed by the charring of the sugar during frying. It's not beautiful enough. The sweetness of the horn comes entirely from the filling, which should be taken into account when making the filling and putting sugar. Third, in case you can't find lard, you can use butter and shortening to replace it, but the flavor is not good There is a little difference between Daohui and the pastry made with lard, but it will be crisp. I prefer lard for the pastry made by myself. Fourth, if you use peanuts as stuffing, you'd better not use blender to beat it. If you beat it too fine, it's easy to get oil. It's better to press it with a rolling pin or a round wine bottle. The grains are thick and thin, and it tastes delicate and crispy. 5、 Some people like to use nanru to make salted egg powder. The flavor is very unique and not too greasy. 6. The dough can also be cut into a rectangle with a long longitudinal cut in the middle. One side of the dough can be cut through the hole, and the other side can be slightly elongated The shape is a little different. I feel that the beauty of diamond is more exquisite.

Production difficulty: Advanced

Technology: deep fried

Production time: several hours

Taste: sweet