Deep fried turnovers

Deep fried turnovers

Introduction:

"When I was a child, my family was not rich. Only during the Chinese new year, my mother would fry flowers and hairtail. Let's have a good time. So I especially look forward to the new year, and whenever this time, my mother asked me to help turn the flowers, and as a reward, I always can taste the crispy flowers first. I miss the taste

Production steps:

Step 1: knock the eggs into the container for noodles, then put in refined salt, baking soda, black sesame, 1 tbsp vegetable oil, mix the flour and eggs with chopsticks to form a uniform spike.

Step 2: add appropriate amount of warm water to mix the dough, then knead it into a harder dough than the dumpling dough, and let it stand for 15 minutes.

Step 3: roll the dough into 2-3mm thick crust. Roll the dough on the rolling pin and separate it from the middle with a knife.

Step 4: cut it into equal rectangle, then fold it in half, cut it three times side by side at the fold, and cut it a little longer in the middle.

Step 5: open the dough, turn it over from the middle edge of one end and have it reshaped.

Step 6: clean the pan and widen the oil. When the oil temperature rises to 40% heat. Stretch the flower a little, put it into the oil pan and fry it in high heat. When the flower comes out of the oil surface, flip it with chopsticks to make it heated evenly and mature uniformly. When both sides of the flower are deep fried to golden color, remove and turn off the fire.

Step 7: control the oil to cool thoroughly and put it on the plate.

Materials required:

Flour: 500g

Eggs: 3

Black Sesame: 30g

Baking soda: 4 g

Refined salt: 4G

Vegetable oil: right amount

Precautions: 1. Turning flowers is easy to get damp. Don't do too much at a time. 2. Keep it in a sealed box or bag. 3. Pay attention to low fire when frying.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and fresh