Steamed chrysanthemum with egg yolk

Steamed chrysanthemum with egg yolk

Introduction:

Production steps:

Step 1: egg yolk, flour, sugar powder, salad oil

Step 2: combine the materials in Figure 1 into dough and let it rest for 10 minutes

Step 3: rolling 4 mm thick rectangular sheet

Step 4: split the middle into two

Step 5: cut off the four sides

Step 6: fold in half

Step 7: cut a 4mm wide strip from the top edge of the fold. Don't cut it to the end. Connect it. Cut it with the ninth knife

Step 8: open and turn over

Step 9: squeeze diagonally, and the other corner overlaps the place you just pinched

Step 10: overlap the last corner with the place you just pinched,

Step 11: finish. That's it

Step 12: do it all well

Step 13: heat the frying pan with oil for 4 minutes,

Step 14: deep fry the prepared Sanzi in a low heat, because it's easy to color because it's loaded with sugar. If it's too hot, it's not ripe inside, but it's pasted outside.

Step 15: fry and load

Materials required:

Egg yolk: 4

Low gluten flour: 150g

Powdered sugar: 25g

Salad oil: 20g

Note: 1. Ordinary flour is OK. 2. The oil in the dough can be kept. If it's too dry, add egg yolk instead of water.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: sweet