Traditional Cantonese New Year's snacks: fried oil horns

Cooking Instructions

1. First, fry the white sesame seeds and peanuts, break the peanuts with a meat whisk, add sugar and mix well. (Forgot to put grated coconut)

   

2. Noodles: 500 grams of flour, 100 grams of lard, 3 eggs (2.5 large eggs), 75 grams of beer and appropriate amount of water (beer with water and eggs with lard = 360 grams). After stirring into a flocculent shape with chopsticks, put on gloves and knead the dough with folding and pressing methods until there is no dry powder, put it in the refrigerator for 30 minutes, roll it out with a rolling pin until it is about 1 coin thick (about 2-3 mm), and then press out the round shape of oil horn skin with a mold cover with a diameter of about 5.5-6 cm, and then take out the leftovers and repeat the kneading, rolling and pressing operations until the skin is all pressed out. Take a piece of skin, fold it in half, gently pinch the two corners of the skin, put in the adjusted filling, close the edge tightly, and then pinch out the lace, so that there will be no opening to burst sugar when frying.

   

3. Fried horns: mix half of the oil and peanut oil, burn the oil to 6 into the oil temperature (about 150 degrees put the chopsticks in the oil and bubble), turn the fire down to medium-low heat, one by one put the horns gently down into the pot, just under the horns will sink to the bottom of the pot do not move it first, about 5 seconds or so the horns will automatically float up, all the corners float up and then gently turn with chopsticks from time to time, so that the corners are heated evenly, about 15 minutes or so to fry until light golden brown scoop up.

   

4. Let it cool and store it in a can, sealed and stored. Each one is sweet and crispy. The crispy crust, the filling, every bite is full of happiness!

   

5.