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Recipe details are AI-generated from the video and may contain errors — for reference only.
Take a clean glass bowl, put a strainer, and sift 215g of plain flour into the bowl.
Watch out
Be careful when sifting flour so it doesn't scatter around, otherwise the countertop will get dirty.
Add 30g of sugar and 1g of salt to the sifted flour, then gently mix the flour, sugar, and salt with chopsticks.
Watch out
Sugar and salt must be mixed well, otherwise local flavors will be too sweet or too salty.
Crack an egg into a bowl, beat it well with a fork, and take out 35g of egg liquid to add to the center of the flour.
Watch out
The amount of egg liquid must be accurate, otherwise the dough moisture will be affected.
Then add 20g of oil (neutral oil like corn oil is recommended), and roughly mix the egg liquid, oil, and flour with chopsticks.
Watch out
Oil must be mixed in slowly, otherwise it will easily clump.
Add 60g of pure water, stir the flour with chopsticks while slowly adding water until the flour absorbs the water and forms coarse snowflake-like crumbs.
Watch out
Different brands of flour have different water absorption capacities, adjust the water amount if necessary, otherwise the dough will be too wet or too dry.
Add 1 tablespoon of raw white sesame seeds, then put on oil-proof gloves and knead slowly with hands for about 1 minute until the dough forms a non-sticky ball.
Watch out
Knead with moderate force until it forms a non-sticky ball, over-kneading will make the gluten too strong and the texture too hard.
Seal the glass bowl and dough tightly with cling wrap, and let it rest at room temperature or in a warm place for 30 minutes.
Watch out
Cling wrap must be completely sealed, otherwise the dough surface will dry out and form a crust.
After 30 minutes, remove the cling wrap and transfer the dough to the workbench with a scraper. If it feels sticky, scatter a little flour, knead for about 10 seconds to relax, then roll into a long log.
Watch out
Do not scatter too much flour, otherwise the dough will be too dry and hard to roll out.
Use a wooden rolling pin to press and flatten the dough, slowly rolling it out in all directions, making the pastry skin as thin as possible.
Watch out
The pastry sheet must be rolled as thin as possible, otherwise the egg pastry will turn out too hard and dense to taste good.
Use a scraper to trim the edges of the rolled pastry sheet neat, then divide it into several long pastry strips.
Watch out
Cut the edges neatly and quickly to keep the pastry borders clean and smooth.
Place two pieces of pastry together, cut into small rectangles of about 10 cm long and 2 cm wide, cut three slits in the middle, then open the pastry and loop the bottom end through the center hole to form a beautiful egg pastry shape.
Watch out
Be gentle when looping through the hole, otherwise the pastry strip will tear and break.
Hot oil carries a splashing risk, slide pastries gently along the edge of the pot, do not throw them directly in to avoid hot oil splashes and burns.
Pour enough oil into a pot and heat to 140-150°C. Turn to low heat for slow frying, and place the shaped egg pastries one by one into the oil. Wait about 10 seconds for them to float up, then gently flip them with wooden chopsticks so both sides heat evenly. Keep over low heat for about 3-4 minutes until they turn light golden and crispy, then remove.
local_fire_departmentLow heat, 140-150°C oil temperature, about 3-4 minutesWatch out
Oil temperature must not be too high, otherwise the pastries will burn quickly
do not wait until it's too dark before taking out, residual heat will darken it further
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