The practice of puff pastry, how to make oil horns crispy

Hello! Puff pastry (in some places it is called horns, oil horns, fried oil fruits) is the fried oil fruit that my family has always called. The color of the fried crisp corner is golden, like a gold ingot, bulging, meaning that the wallet is full.

Every Chinese New Year, every household has to open the oil pan, fry the crispy corners, the finished product is both beautiful and crispy, a bite down, crispy on the outside and sweet on the inside. I learned the sandwich from my mother, red dates and walnuts and brown sugar filling. The meaning is sweet and sweet.

Prepare the ingredients first:

300 grams of flour 40 grams of cooking oil.

1 egg 100 grams of purified water.

80 grams of pitted dates and 75 grams of walnut kernels.

30 grams of brown sugar 10 grams of lard.

Here's how:

1. Prepare the ingredients, and the filling can be made a little more at a time. Feel free to fry the noodles when you want to eat them.

2. Put eggs, cooking oil and flour into a basin, stir into a flocculent shape while adding water, knead into a dough and cover with plastic wrap to relax for 20 minutes.

3. Walnut kernels are roasted or fried in advance, and walnut kernels and red dates are broken with a food processor, or they can be chopped, add brown sugar and oil and mix evenly for later use.

4. The dough must be relaxed for a while before it can be rolled out.

5. Roll out the loose dough, not too thin. But it can't be too thick either.

6. Use a round tool to press out the round sheets, roll them out in turn, press out the round pieces, and all the dough is ready.

7. Wrap the filling, master it freely, and wrap as much as you can.

8. Fold and pinch the closure tightly.

9. Pinch the lace again.

10. Pinch it around in turn.

11. Finished crispy corners.

12. Put cooking oil in the pot and heat it slowly. Then wrap all the crisp corners.

13. Use chopsticks to test the oil temperature, and if there are bubbles around the chopsticks, you can put in the crisp corners and fry them slowly.

14. You must not be in a hurry when frying, you can fry slowly on low heat, and turn it over halfway. When it is fried thoroughly, the finished product will be more crispy.

15. Put the fried crisp corners in the drying net to control the oil, and let it cool before eating.

16. It's the New Year soon, hurry up and do it!

17. Crispy and delicious.

Cooking techniques for fried crisps.

1. When mixing the dough, pay attention to adjusting the amount of water according to the different water absorption of the flour, and the dough should not be too soft.

2. The filling can also be filled with black sesame sugar, or peanut coconut white sugar, and you can prepare it according to your liking.

3. Be careful not to use high heat when frying, the fire is too big, the color of the crisp corner is too heavy, and the middle has not been fried thoroughly.

Steps. 1.Dumpling wrappers, wrapped with peanuts and sesame sugar filling.

2.This kind of fold is the most distinctive, not the fold wrapping method of dumplings, but layer upon layer, and it is delicate when finished.

3.Look, that's how it is after wrapping.

4.Heat the oil, add the wrapped crisp corners, and fry until golden brown.

5.Wow! The finished product is crispy and sweet. Not an exaggeration at all 6This is Dad's plate, presented below. Don't look at a lot, you can't stop eating one.

Oil horn skin, also called oil horn, is a special snack in Guangdong, many people like its crunchy taste, so how to make oil horn skin crunchy? Let's find out.

1. Prepare low-gluten flour, lard, eggs, crushed peanuts, sesame seeds, sugar, and shredded coconut;

2. Add eggs, lard and water to the flour, stir well and knead into a smooth dough;

3. After the dough is reconciled, cover it with plastic wrap and let it rise for 20 minutes;

4. Mix sesame seeds, crushed peanuts, sugar, and shredded coconut into a filling in the same proportion;

5. Roll out the awakened dough into thin slices, and then use the mold to print out the round slices;

6. Put the filling on the dough sheet first, then pinch the two ends of the dough sheet, and then press the oil horn pattern;

7. Heat the oil in the pan, put in the oil corners, fry slowly over low heat, and keep turning the oil corners to fry the oil corners until they are evenly golden brown.

The skin of the puff pastry needs to be made crispy and crispy, and the noodles need to be fried well. Ingredients: cake flour, lard, eggs, peanuts, shredded coconut, sugar, white sesame seeds.

Fry the peanut skin until it changes color and peel Wangzhou, and chop it into pieces and fry the white sesame seeds until golden brown, press 1:1:1:

Mix 1 ratio of chopped peanuts, white sesame seeds, desiccated coconut and sugar, and start making the oily horn skin: mix flour, lard, eggs; Slowly add an appropriate amount of water to form a mixture, continue to knead the dough until the surface is smooth, let it stand for 10 minutes after it is reconciled, roll out the mixed dough into a thin shape of Luling, and use a mold (glass can also be used) to print out the round sheet. The dough should be rolled out thinner, easier to fry, and more crispy.

Start to wrap the oil horns, pinch the two ends tightly, so that the filling is not easy to leak out, press the oil horn pattern, put the wrapped oil horns aside, first heat the frying oil, and then turn to low heat, and then fry the peanut horns in the pot slowly. When all the slots are floating, turn to medium heat and blow up until the slots turn golden brown. Scoop up the slots and control the oil.

After the slots have cooled, go back to the pan and fry them one more time.

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When I was a child, every Chinese New Year, my mother must make snacks.

Ingredients: 250 grams of cake flour.

2 eggs.

3 tablespoons of lard.

Sugar: Appropriate amount.

Sesame seeds (peanuts are better) to taste.

Water in small amounts. The preparation of the puff pastry.

Make the filling: stir-fry sesame seeds until fragrant, mix with sugar after cooling, and the dosage is about 1:1 (the proportion can be adjusted according to personal taste).

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Dough production: flour + egg liquid + lard + a small amount of water, mix well and knead into a dough (no need to knead to the tendon), take an appropriate amount of dough and knead it round, and then roll it out to about 2 thin with a rolling pin, press out the round dough with a round mold, if there is no mold, you can use a clean mineral water bottle to cut it into a mold.

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Wrap the dough with the filling and screw on the lace. Note: A mouth must be tightly wrapped, otherwise it is easy to crack and leak sugar when you get into the oil pan, and it is easy to fry paste.

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Remove from the pan <>

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Tip: If you can't finish eating it all at once, remember to put it in a container and seal it for storage (such as sealing a bag) to avoid being exposed to the air all the time to regain moisture and affect the taste.

How to prepare the puff pastry:Ingredients: 80 grams of all-purpose flour, 80 grams of oil, 3 grams of salt.

Steps: 1. Half a bowl of lard.

2. Half a bowl of plain flour, add a small amount of salt and stir well.

3. Heat the pot.

4. Add lard or other cooking oil and heat until eight are ripe.

5. I heated the lard for a few more seconds, in fact, I don't know how ripe the oil is at this time.

6. Pour hot oil into the noodle bowl and stir well while hot.

7. Stir well until you pick up the chopsticks. The puff pastry can be used directly to make cakes, or it can be cooled and refrigerated and put in the refrigerator for reuse.

How do you make puff pastry rolls? Prepare chopped green onion eggs, salt flour, water to knead the dough, cut out long strips, brush with oil and wake up for 20 minutes, press the pancakes, roll them up and steam them in the pot.

The cooking practice of making homemade puff pastry at home.

Preparation of puff pastry (baked cakes):

Ingredients: 400g flour, 60g blended oil, 3g dry yeast, appropriate amount of water.

1.flour with water and yeast and form a dough;

2.proofing; 3.Pour the oil into a basin and heat it over a fire;

4.After the oil is hot, pour in the flour to make a puff pastry;

5.Roll out the dough into a flatbread;

6.Spread the puff pastry on the dough;

7.rolled into a roll;

8.cut into segments and grease the surface;

9.Fold the two ends inward and press into a small cake shape;

10.Put in a preheated oven and medium at 210 degrees for 15-20 minutes.