Cantonese Egg Fritters
A decorative Chinese dim sum pastry, deep-fried and made with minced garlic and black sesame, for a crispy and flavorful bite.
Ingredients
flour
500 g
white sugar
15 g
minced garlic
15 g
baker's ammonia
2 g
baking powder (sifted)
3 g
fine salt
5 g
eggs
to taste
black sesame seeds
to taste
Instructions
1
Mix the dough
Sift the baking powder into the flour and add to a mixing bowl, then add beaten eggs, black sesame seeds and other ingredients to mix into a smooth egg dough.
2
Roll out the dough
Let the dough rest briefly, then roll it out into a thin rectangular sheet.
3
Roll up the sheet
Use a rolling pin to roll up the dough sheet, then remove the rolling pin from one end and cut the rolled sheet into segments.
4
Cut into pieces
Stack the dough segments together, then cut them into rectangles 3.3 cm wide.
5
Cut slits
Take one rectangle, fold it in half, then cut a slit along the fold line without cutting all the way through.
6
Flip the ends
Pull one end through the slit to flip it over.
7
Shape the pieces
The uncooked shaped pieces are now complete.
8
Fry the pieces
Deep fry the raw pieces in hot oil until the surface turns golden brown, and they are done.
