Crescent crisp
Step 1 . All ingredients in the main ingredients are put into a large bowl (300g low gluten flour + 100g sugar + 2 eggs + 3G aluminum free baking powder + 50g oil).
Step 2 . Stir into flour flocs.
Step 3 . Knead into smooth dough, do not knead too much to avoid gluten, cover with fresh-keeping film, and relax at room temperature for 30 minutes.
Step 4 . At the end of the time, take out the dough.
Step 5 . Roll directly into a slightly thick large piece of dough.
Step 6 . Cut into small strips.
Step 7 . Dip in water and roll white sesame seeds.
Step 8 . Rub the sesame seeds tightly, the crescent moon is crisp, and the embryo is good. Cover it with fresh-keeping film, and wake up again for 20 minutes.
Step 9 . Heat the oil in the pot. When the oil is 50% hot, put it into the crescent crisp to produce embryos, and fry it slowly over a low heat.
Step 10 . Deep fry until the crescent is crisp, turn into golden yellow and then come out of the pot.
Step 11 . Remove and drain the oil.
Step 12 . okay.
Step 13 . Finished product drawing.
Step 14 . Finished product drawing.
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