Hawthorn with eggs, sharing the secret method, crispy on the outside and tender on the inside, appetizing and greasy, the method is simple and nutritious

Today use hawthorn and eggs to share the secret method, hawthorn in today's delicacy is the existence of filling, hawthorn filling is sour, appetizing and greasy, the skin is golden and crispy, and the inside is fluffy and soft. When you take a bite, you can feel the crispy aroma of the crust and a faint milky aroma.

【Required Documents】

300 grams of hawthorn, 300 grams of flour, 2 eggs, 100 ml of pure milk, a handful of rock sugar, 3 grams of yeast, 10 grams of sugar, an appropriate amount of egg liquid, an appropriate amount of breadcrumbs.

【Steps】

1. Add some salt to the hawthorn and wash it with water, and then soak it in water for 10 minutes.

2. Pluck out the root of the hawthorn and dig out the bottom. Cut in half and gouge out the seeds. All set aside.

3. Remove from the pot, put the hawthorn into the pot, add a handful of rock sugar, and then add the water that can cover the hawthorn.

4. After boiling, turn to medium-low heat and simmer slowly.

5. Boil until the hawthorn turns into jam, stir-fry all the time, and fry until the water is dry. The pot must use a non-stick pan, otherwise it will be stained with doubts.

6. Knock two eggs into a bowl, add 100ml of pure milk, stir well and set aside.

7. Put the flour, 3 grams of yeast and 10 grams of sugar in a bowl and stir well. Eggs and milk are added to the flour in small amounts and stirred into a flocculent shape. The liquid should not be put out at once, but should be increased or decreased according to the amount of water absorbed by the flour.

8. Knead the dough into a medium-soft and firm dough, cover and start to rise. If it feels too hard during kneading, you can add some liquid, and if it is too viscous, add some flour.

9. The volume of the fermented dough becomes larger, and the inside is rich in honeycomb. The fermentation time is not fixed, and it should be based on the fermentation state of the dough.

10. Take it out and knead the exhaust, then arrange it into long strips and divide it into equal-sized dough pieces.

11. Take a portion of dough, press it slightly flat, and use a rolling pin to roll out a dough sheet with a thick middle and thin edges.

12. Scoop in a spoonful of hawthorn filling, not too much.

13. Close your mouth like a bun and pinch it tightly. Close the mouth downwards, press it slightly flattened, and a green billet is ready.

14. Brush the surface of the green with a layer of egg wash and a layer of breadcrumbs. If not, skip this step.

15. Heat the oil, and when the oil temperature is hot, put it into the green billet. At this time, turn to medium-low heat and fry slowly.

16. Fry it until the bottom is golden brown and turn it over.

17. Fry until the whole is golden brown, fluffy and stylish, and then remove it to control the oil.

Tips:

1. The step of frying hawthorn takes a lot of time, which is similar to making bean paste filling, you need to boil the water dry, the fire is not too big, be patient.

2. The oil temperature can be measured in this way. When you see small bubbles start to bubble at the bottom of the pan, it's fine.