There is a saying in Cantonese called "Holding a hot fried pile in your hand". Even friends who do not belong to Cantonese-speaking areas should often hear it in TVB Hong Kong dramas. Have you ever thought about what a fried pile is? Today's protagonist is fried pile. It used to be food for the New Year, but now it belongs to snacks.
This snack was very popular, and different people praised it when eating it, so it was brought back to their hometown by people from different places. People from different regions gave it different names. Cantonese people also brought this snack to Hong Kong.
As a snack, the taste, aroma, and appearance are perfect. It is also very good to fry a large pot as a snack for everyone before entertaining relatives and friends at home.
The frying piles are rumbling, and the house is full of gold and silver
Every festive season, you must fry fried oil horns, commonly known as "boiling oil pan", which means that people are round and rich, and can also add to the flavor of the New Year.
During the Chinese New Year, relatives and friends will definitely send one or two fried piles when giving gifts to each other to bring wealth to each other. The actual reason why it is difficult to make a hollow fried pile is because of the material ratio problem. As long as the right materials are added, the fried pile will expand into a hollow fried pile. Even if you wrap the stuffing you like to eat, you will still feel the need to go down. It feels hollow in the middle.
Hong Kong-style fried dui
By TerrenceKris
Recipe Recommendations
- Chengfen 50g
- glutinous rice flour 200g
- bean paste appropriate amount
- cooked white sesame seeds appropriate amount
- cooked black sesame seeds appropriate amount
- almond slices appropriate amount
- fine sugar 70g
- water 180g
- sweetening
- fried
- an hour
- senior
Steps for Hong Kong-style fried dui
1
Put the orange flour into a mixing bowl, pour boiling water and stir quickly, quickly add, sieve, add the glutinous rice flour and mix well.
2
Add fine sugar and mix well.
3
Pour in baking soda and stir well.
4
Pour in ammonia powder and stir well.
5
Pour cold water into the middle of the basin.
6
Beat in circles and stir evenly.
7
Knead until smooth dough.
8
Divide into 30 grams of dough each.
9
Divide the filling into 20-g balls each (if you don't wrap the filling, it's a hollow fried pile, and if you prefer a hollow fried pile, don't wrap the filling).
10
Squish the dough and wrap it around the filling and knead it into a round shape.
11
Lay as much of the wrapped dough as possible flat on a plate.
12
Use a spray can to spray mist on the surface of the dough (spray can requires a spray can with meticulous eyes)
13
Put the sprayed dough into the stir-fried sesame seeds and roll over (sesame seeds, whether black or white, must be stir-fried in an iron pan to fully exude the aroma. You can buy ready-made fried ones).
14
Dip the dough with sesame seeds on each side as much as possible. (Black sesame seeds are more nutritious than white sesame seeds, but white sesame seeds are more beautiful in color, so it is best to add both)
15
When the oil temperature in the pan reaches 150° C, carefully add the dough with a colander and turn off the heat to a low heat (slide in slowly with a colander to prevent oil splashing, and use a special thermometer to test the temperature).
16
If you don't have a thermometer, take a look here. Put a protein in the cold oil. When the protein rises from the bottom of the pot, it completely hardens and turns yellow, it can almost be put into the pot (Why must you test the oil temperature? Because too high the oil temperature will cause the outside to quickly become charred and bitter, and the inside is not yet ripe, and low temperatures will make the skin less crispy, because this method still depends on experience, so beginners are better off using a thermometer, which will definitely make it feel like a big hotel)
17
When the pile floats completely, press it completely into the oil with a colander to make it swell completely. (This step is crucial. Whether the fried core expands or becomes hollow depends on this one move.)
18
Press until each dough is fully expanded.
19
Carefully flip each dough with chopsticks until it is evenly heated until golden brown.
20
After turning on high heat to get the oil, you can pick it up (this step will make the crust crispy).Hong Kong-style fried dui Make Tips
1 Choose Chengfen because he has no muscles. 2 Baking soda can increase crispness. 3 Ammonia powder (ammonium bicarbonate) can fully expand the middle of the fried pile to form a cavity, so you must be prepared. Some people have misunderstandings about ammonium bicarbonate. In fact, ammonium bicarbonate will form carbon dioxide, ammonia and water when baking. Ammonia and carbon dioxide will completely evaporate during frying and will not have adverse effects on the human body. What is really harmful to the human body is ammonium carbonate, which is two things apart. 4 Pressing the colander will make the fried pile expand perfectly, so be sure to do it.