Smiling Delights: 3 Tricks for a Joyful Recipe, Irresistible Chinese New Year Treats by Alee Cooking
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- เผยแพร่เมื่อ 11 ม.ค. 2020
- Today, let's master the art of making "Smiling Delights," also known as "Laughing Jujubes" or "Joyful Pastries." When preparing these sweet treats, it's crucial not to skimp on sugar. Reducing sugar may lead to increased water usage, affecting the dough's consistency. Freshly fried Smiling Delights may seem satisfactory, but the real magic happens after they've rested overnight, absorbing excess oil. Even if stored in a completely sealed container!
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Smiling Delights (Laughing Jujubes) Recipe:
- Sugar: 100g
- Water: 70g
- All-purpose Flour: 200g
- Baking Soda: 1g
- Vegetable Oil: 15g
- Water (adjustment): 10g
- Sesame Seeds: 100g
Start by dissolving 100g of sugar in 70g of water over low heat. Boil until the sugar completely dissolves, then simmer for an additional 2 minutes. Remove from heat, let it cool, and set aside. This sugar not only adds sweetness but also regulates water usage, so be cautious not to reduce the quantity. Speed up the cooling process by placing the syrup in cold water.
In a bowl, mix 200g of all-purpose flour, 1g of baking soda, and 15g of vegetable oil. Ensure even mixing. The oil molecules prevent the formation of strong gluten in the flour, ensuring a crispy texture.
Pour the cooled syrup into the flour mixture, blend well. Adjust the dough's moisture by adding a little water as needed. The goal is to achieve a cohesive dough; I added around 10g of water. Ideally, maltose can be used to adjust the dough's moisture, minimizing water usage.
Let the dough rest for 15 minutes under plastic wrap to relax.
Roll the dough into strips and cut into pieces. The size of each piece is a personal preference; smaller pieces make for delightful bite-sized treats.
Coat the pieces in sesame seeds by briefly rolling them in water and then covering them with sesame seeds. This prevents sesame seeds from falling off during frying.
Heat oil to 160°C, turn off the heat, and then add the prepared dough. The high temperature causes baking soda to release gas rapidly, expanding the dough and creating the signature "Smiling" shape. Turning off the heat lowers the oil temperature, preventing excessive expansion. The key is to control the initial frying temperature!
Once they start floating, turn on the heat and continue frying on low heat until the color begins to darken. Increase the heat, expel absorbed oil, and fry until they exhibit a light golden hue. Remove and let them cool for an irresistibly crispy texture.
"Smiling Delights" symbolize constant happiness, and Alee wishes everyone, "May your days be filled with joy, and may you always wear a smile!"
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你好，我是居住在国外的。我非常喜欢中国传统饮食。自己也喜欢做菜。看了网上很多美食博主，觉得你除了教授做菜做点心的过程，也将食物里的一些化学反应等讲解的很详细。不是每个厨师都有这样的文化基础。有的厨师会做菜，但说不出道理。你是一个很特别的厨师。
谢谢赞赏，无比荣幸，知其然更要知其所以然，阿李虽然不是厨师，但喜好烹饪，加上理工科的背景，也就比别人啰嗦一点啦，O(∩_∩)O哈哈~
阿李师傅广东人，超赞的解说，点一个，真棒👍
为了这个春节做了一次 - 非常成功！感谢师父教导！
客气客气👌
也让我受益匪浅。谢谢。你的很多点心，让我居住在国外的人有了很多自己动手尝试的机会和乐趣
嗯嗯，能得到您的肯定非常开心，喜欢常来😀🙏
謝謝詳細有理的解釋！一定會試！
没事儿，可以试试
刚试过食谱，在糖浆内加了些盐，味道极好，感谢~^^~
可以嘛，想要甜，加点盐，厉害
謝謝李師傅的食譜。 我做出來非常硬。 你可以指教一下我做錯什麼嗎？
可能是炸的时间太长，炸的太干了
謝謝分享
客气🙏
照您的食谱，我也弄成功了！谢谢😉😉～
厉害👍
老师,试做成功,非常成功！也试了小高姐的配方,您这个,个人感觉更胜一筹！老师教做的叉烧一直是全家的最爱！希望老师多出视频！
谢谢，争取多留点时间做美食视频
小高姐的那个配方我试了二次，怎么没开口不知道是怎么回事
今天未看這視頻前我跟朋友的菜單做了笑口棗，但唔夠鬆脆，又脫落很多芝麻，便在TH-cam 找找原因，有緣看到老師的分享，我覺得分析得有道理，會找時間跟著做做。我見老師把已搓好的劑子全放水裏沾，不會太濕嗎？是否這樣才可以裹住芝麻？🙏🙏
O(∩_∩)O哈哈~缘分！在水里滚一下就拿出来，不要泡着，不会太湿的，这样才能让芝麻嵌进粉团里。
👍🏻👍🏻👍🏻
👍
阿李会做美食的老师！🤩🤩🤩
老师？不敢当，小小分享而已
😋
請問炸好了可以怎樣儲存的? 可以放存多久的?
密封保存就好了，炸的够干可以放3-5天保脆。
请问没有小苏打或者发粉可以吗？ 谢谢
小苏打或泡打粉选其一，都没有，做不出来的。
没有鸡蛋，可以做给妈妈吃
孝顺👍👍👍
@@AleeCooking 必须的
Les ingrédients en français svp
i really want to recook this recipe but i cant read a hanzi 😂😂
那要学一学啦^_^
Sugar 100g, water 70g, flour 200g , Bicarbonate soda 1g, oil 15g. Sesame 100g, Water10g use for adjusting or with sesame.
@@lilysdesign Thankyou so much.. 😁 I will recook this recipe 😁
@@anastasyadewi4713 I think you can understand the process from watching the video. Nice and simple,good luck and have fun.
如果没有温度计，如何知道大约温度？
扔个小面片进去3-5秒能浮起来就差不多了
您是否不愿意购买鸡蛋？
片中有提到，要尽量减少水分，这么少的量，加了鸡蛋会影响脆感，而且，隔夜就会软了