Classic Chinese New Year Crispy Corners and Egg Powder

Overview

I remember when I was a child, every household would make fried horned eggs during the Chinese New Year. After the first day of the Lunar New Year, relatives and friends would visit each other, and they would bring fried fried horned eggs with fried dumplings that they said were homemade. In fact, whether the fried horned horns that were brought to them were produced by each family, God knows, every family would come and take them away. Because I was the eldest daughter, my mother asked me to go to my cousin's house who lived in the alley to learn how to make fried dumplings with my cousin. Egg dumplings are so delicious when they are round and round. From that time on, I have remembered it to this day. After I learned Kung Fu, I was basically the main force in making horns with my mother at home. My father also sent me to do labor to help his aunt, that is, my aunt, make fried horns. Because I was young and had a lot of strength to knead the flour (kneading dough), I got the skill of making fried horns. Later, when the national economy got better, they bought it instead. Some families were too lazy to do it. It was troublesome to make oil horns, and it was oily and easy to get angry. More and more people were losing weight, so they simply bought snacks outside to give to their relatives. Therefore, many families said goodbye to oil horns from then on. Youjiao is a classic New Year product of Cantonese people. There are puff pastry and crispy ones. There are also various fillings, including peanut filling, sesame filling, shredded coconut filling, etc. If you want to make puff pastry, you need to use lard dough and water dough to make the puff pastry. Water dough can also be used. Add some egg liquid to knead the dough, and for lard, I bought fat pork and refined it myself. The finished product is very crispy and fragrant. If you want to make crispy crust, it is easier. Just knead a little oil, egg liquid and water together with flour into a dough to make the dough. The Chinese New Year is coming soon, and I, who live in the white area, don’t feel the atmosphere of the Chinese New Year at all. Everything is business as usual. The beauty of the Yin family is not interested in this, but it is the Chinese New Year after all, and the online show of New Year’s goods is very popular. Netizens wish each other well and greet each other, reminding me, who is silent, that the Chinese New Year is almost here, quack, let’s make some classic New Year’s goods, haha, I actually thought of making Youjiao to comfort my homesickness. There just happened to be a small amount of lard, and this product is made of pastry puff pastry. The finished product is very flaky, so crispy that it falls apart. When I tasted the first puff pastry, I felt mixed emotions. I missed my old friends and relatives in my hometown, recalled interesting things from my childhood, and never neglected craftsmanship. Alas, life.

Ingredients

Steps

Saute the peanuts until fragrant, let cool, put them in a dense bag, and crush them with a straight rolling pin;
Add sugar and stir evenly;
Mix the ingredients for the oil dough and knead it into a dough. After kneading, use a wet towel to hold it;
Use a large bowl, first put the flour, then add the liquid ingredients for the water dough, and mix into a dough. Cover the remaining two kinds of dough with a damp cloth to prevent them from drying out;
Since the chopping board is small, I used 1/2 oil dough and 1/2 water dough this time. Press the water dough into pieces first, and put the oil dough in the middle;
Wrap the four sides tightly;
Then press it into a long square;
Then fold it into three folds, press it into a block, then fold it into three folds and press it into a block again. It is enough to fold it three times and press it three times. This is what people call folding a quilt.
The size of the dough can be whatever you like, but don’t make it too big. The diameter of the dough should be about 6 centimeters and the thickness should be about 2-3 millimeters (mm). If you don’t have a corresponding round cookie mold, you can find a tea cup with a similar diameter and it can be used. After pressing the dough, cover it with a damp cloth or towel, and immediately fold the second quilt and press the dough);
Take one side of the dough and put the filling in the middle;
Use your fingers to apply water around the edge of the dough so that it does not fall apart. Overlap the two sides and pinch them tightly;
Use your thumb to press the edge inward from the right to the left little by little to make a lace. The Cantonese call it locking. I wanted to make two pastry boxes. I just put a circle of water on the edge of one piece of dough with my fingers, then cover it with the other side. Pinch 3/2 of the circle with your hands, fill the inside with filling, and then pinch the rest to lock the edge;
Put the oil in the pan and fry over medium-low heat. Use chopsticks to flip both sides of the oil corner from time to time, and fry until golden brown;
Use a large plate, spread a piece of kitchen paper, strain the fried oil corner, and then place it on the kitchen paper so that the oil will not leak everywhere and the kitchen paper can also absorb the excess oil.
Use the leftovers from making fried dough balls, add a little water, and knead the dough again. If it is too wet, add an appropriate amount of flour. After kneading the dough, roll it into a thin piece, about 2-3 mm thick. Sprinkle some black sesame seeds on it, and press it on the surface with a rolling pin;
Use a knife to cut out strips of noodles from the dough block;
Then cut it into a rhombus at an angle of 30-45° to the stripe. The shape with a smaller angle will be sharper. You can choose to cut a long hole vertically in the middle of the rhombus;
Then insert one side of the dough into a long slit, straighten it slightly, and then fry it until golden brown. However, during the frying process, due to the rolling of the oil, a lot of sesame seeds fell out. Haha, a fly in the ointment. After frying the egg powder, filter the oil, put it on the plate, and sprinkle an appropriate amount of sesame seeds on top, because there is no sugar when making the fried dough. The egg powder is light. We can squeeze cookie icing sticks on the surface of the egg powder to decorate the cookies. It tastes very sweet and fragrant with vanilla. At the same time, it can also stick the sesame seeds when it melts slightly. If you do not have such cake decoration materials, you can also use milk and sugar to slowly dissolve and pour on top of the egg powder.

Overview

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Ingredients

Steps