sugar horn

1

Steam 150g of wheat flour in a steamer and add white sugar. Pour in the hot vegetable oil and rub it with your hands. Make stuffing for later use.

2

500g of flour, use appropriate amount of vegetable oil, water and make dough (hereinafter referred to as oily water surface).

3

500g of flour is mixed with lard into dough (referred to as oil flour).

4

Wrap the oil surface with a water surface and push it away with a rolling pin to form a thin sheet.

5

The thin slices are rolled into small sticks from one side to the other and cut into evenly sized dough. At this moment, the dough is like a small roll.

6

Take 100g of flour and mix it with water to make dough, rub it into thin strips, cut it into thumb-sized doses, place it on a flattened "roll", and roll it into small round slices.

7

Wrap the filling in the small round slices, fold in half, and hold the edges.

8

Pinch out the folds from right to left.

9

Add red pigment to the point, and the celebration of the Spring Festival immediately comes into view.

10

Put vegetable oil in a frying pan, heat it, add sugar dumplings and fry them until done.

11

Hehe, this year's Spring Festival signature snack. Many friends came to taste and took a few away.

1. The function of the "small roll" is that the skin is crispy after frying. When rolling, follow the pattern and pay attention to the direction when wrapping, so that the appearance is beautiful. 2. The small dough in the middle (pure water surface) is mainly to prevent "revealing the stuffing" because the oily dough is relatively crisp. Just pad it a little. If you add too much, it will easily form a crust and affect the taste. 3. The oily surface is wrapped around the oily surface, and it should be pushed open with a rolling pin on both sides. If rolled, it will easily break and affect the appearance.