Deep-frying method of horseshoe crisp

In the workshop, horseshoe crisp has the title of "sweet fried dough sticks", but it is more complicated to make than fried dough sticks. Horseshoe crisp is

In the workshop, horseshoe crisp has the title of "sweet fried dough sticks", but it is more complicated to make than fried dough sticks. Horseshoe crisp is an unforgettable memory of many Minnan people's childhood. It tastes crisp, and it tastes great with peanut soup or batter. With the passage of time, horseshoe crisp with "ancient flavor" is slowly disappearing.

First, add a proper amount of water and sugar into flour, knead it into dough, divide the dough into two pieces, and roll it into oval dough with a rolling pin, with a thickness of about 1 cm. Then, take a proper amount of flour, sugar, black sesame and a small amount of water and roll it into a thin oval with a rolling pin. Then fold the three skins together and put the thin one in the middle. Cut the "three-layer dough" into strips with a knife, and then cut it into small squares.

Materials:

High-grade high-gluten flour, baking powder 15g, cooking powder 7.5g, refined salt 30g, sugar, 4 eggs and salad oil 50g.

Exercise:

1. Sieve the flour, add baking powder and mix well. Pour clear water into the dough mixer, beat in eggs, add refined salt, sugar, fried powder and 50g salad oil, start and stir at low speed, then add flour mixed with baking powder, flour and water to form dough, and stir at medium speed until the dough is smooth and soft.

2. Dip your hand in a little salad oil, dig out the dough from the dough mixer, put it on the oiled dough table, roll it into rectangular dough pieces, cover it with a wet towel and let it stand for about half an hour.

3. Sprinkle flour on the other end of the dough table, take a small piece of dough from the stainless steel plate and put it on the dough table with a dough knife, stretch it with both hands, then roll it into a long blank with a rolling pin of 8 cm width and 1 cm thickness, and then cut it into a blank with a hand knife of 2.5 cm width.

4. Pour salad oil into the pot and heat it to 60% to 70%. Brush a little water on the non-knife-edge surface of one blank with a small brush, then put another blank to overlap, press it in the middle of the blank with a thin wooden stick to make the two blanks stick together, then hold the blank with both hands, gently stretch it, twist it twice with your right hand, then put it in an oil pan while pulling, and fry it straight with chopsticks.