The practice of Guangdong crisp corner

The practice of Guangdong crisp corner

material

500g of flour, 3 eggs, brown sugar 1 brick, about 250ml of clear water (depending on the specific water absorption of flour), 250g of peanuts, sugar 100g (for stuffing), 30g of black sesame seeds, 30g of shredded coconut, 250g of flower biscuits and proper amount of peanut oil.

working methods

1. Stir-fry peanuts, cool and crush them. Crush biscuits, pour them into peanuts, and then pour in sugar, black sesame seeds and shredded coconut to make stuffing.

2. Boil the water in the pot, add brown sugar and boil to melt into sugar water.

3. Beat the eggs into the flour and slowly add the brown sugar water to the dough (sugar water should be added while kneading the dough until it feels right, not all sugar water may be put in).

4. Roll the dough into a large piece of thin dough with a rolling pin, buckle the rounded skin with a glass cup, or knead it directly by hand.

5. Put a proper amount of stuffing in the middle of the horn skin, and pinch the edge.

6. Put oil in the pot and heat it to the right temperature. First, put a horn in the pot to test the oil temperature. If the temperature is right, add more horns and fry until golden brown.

7. Eat it when it's cold. Crispy and delicious.