Today, I will share a home-cooked sesame crisp stick, the method is very simple, and friends who make it for the first time can also succeed at one time.
Sesame puff pastry is fried, so it's fragrant, crispy, and crispy. Although it is fried, it does not absorb oil and does not get tired of eating. Because it is a home-cooked practice, no other ingredients are added. Generally, baking soda is added to make it crispier when making it.
【Required Documents】
300 grams of plain flour, 2 eggs, 20 grams of cooking oil, 2 grams of salt, 40 ml of water, appropriate amount of white sesame seeds.
【Steps】
1. Put 300 grams of flour, 2 eggs, and 2 grams of salt together in a basin and stir the eggs first. Add 40ml of water in small amounts several times, stirring as you pour. Stir until flocculent and add 20ml of cooking oil.
2. Knead the dough into a hard dough, cover and let the dough rise for 20 minutes.
3. When the time is up, no need to knead it anymore, move it directly to the cutting board, and roll it into a sheet with a thickness of about 0.2 mm with a rolling pin.
4. Cut into strips with a width of about 1 cm. Don't be too thick, otherwise it won't be easy to blow through when fried.
5. Rub the strips slightly evenly and roundly. Divide it into about 5 cm segments with a knife.
6. Stick the short noodles with water and put them in a sesame bowl. Shake so that each noodle is evenly coated.
7. Rub a few more times to prevent the sesame seeds from falling off. Set it all aside.
8. Pour oil into the pot, and when the oil temperature is 50% hot, put it into the green billet, and do not turn it in a hurry. Fifty percent of the hot temperature is about to see the bottom of the pot start to bubble.
9. When you see that the sesame strips are shaped and slowly floating, turn them over with chopsticks to let them heat evenly. Medium heat throughout.
10. When you see the sesame seeds turning slightly yellow, remove the oil.
11. Dispose of the sesame residue in the pot. Turn on the high heat and burn until it is 8 hot, and re-fry the sesame strips that have been fried in front of you. Take a chopstick to test the oil temperature, and when you see dense small bubbles around the chopsticks, pour in the sesame sticks that you fried for the first time.
12. The whole process is on high fire, and the sesame strips can be fried until the color is golden, and then the fire can be stopped and the oil control can be removed. The fire is colored quickly, don't blow it up for too long, less than a minute is fine. The re-fried sesame puff pastry tastes crispier.
13. Control the oil a little, let it cool and enjoy. When you don't eat it, store it in a sealed jar, so that it is not easy to oxidize and turn damp, and it is not crispy to eat.
Tips:
1. This sesame puff pastry is salty, and I think the reason why it is not greasy to eat, and the more you eat it, the more fragrant it becomes. Of course, if you like sweetness, you can replace the salt with sugar, and generally put 15-20 grams of sugar.