Lard 300g
Fermented dough 500g
Eggs 300g
Water is about 500g (in pastry making, water is the most difficult to say, and the water absorption between north and south, seasons and flour is very different, so please understand! )
Process flow:
1. Flour mixing: put the low-gluten flour in the middle of the case and make a pool, put the eggs, sugar and water in a container and stir until the sugar melts, then add lard, stir it quickly with chopsticks until it is emulsified, then pour it into the noodle pool, mix it with flour and fermented dough to make smooth and hard dough, and keep it moist for about half an hour. (The time is slightly shorter in summer and longer in winter. )
2. Forming: Roll the baked dough into 0.2 cm thick dough pieces, cut into noodles with width of 1 cm and length of 6 cm, rub the dough into strips slightly thicker than chopsticks one by one (brush the dough with oil to prevent drying), close the two ends and twist them vigorously, and the ends of the strips will pass through the ring at the other end, and the tops will be exposed slightly.
3. Frying: electric frying pan, the oil temperature is set at 160℃, and the ordinary pot is used for home production. The oil temperature is controlled at 80% heat, and the twisted dough is fried. Pay attention to keeping a small fire and rolling slightly, and slowly fry until golden brown. Only when the appearance is hard can the pot be taken out.
Product features: crispy and delicious, with rich egg fragrance.