Homemade Crispy Dumpling Crisp twist! My dad is a dim sum chef! Episode 22! HK style dim sum!

Sixth New Year Food: Deep-fried horns, fruit boxes, crispy twists, fried 3 food together! Because they all use the same dough and fillings, only the wrapping method is different.
homemade not good as restaurant, so don’t be serious about sharing.
Google translate english subtitle has been added!
#CrispyDumpling
#CrispTwist
#CNY
00:00 Introducing the Crispy Dumpling
00:43 Crispy Dumpling Fruit Box Crisp twist
Dough material: 1 catty flour, 4 taels of sugar, 2-3 eggs, 1-2 taels of lard, raw oil
Filling materials: peanuts, sesame seeds, shredded coconut (ratio 1:1:1) sugar
Method: mix all materials and mix well
Gradually add water while mixing well
Fried peanuts fried sesame seeds mixed coconut and sugar
Wrap the well-mixed dough with plastic wrap
05:17 Leave at room temperature for 10-20 minutes
Wrapped in the shape of oil Crispy Dumpling, fruit box, twisted olive branch
14:07 Fried Crispy Dumpling Fried fruit box Fried twisted olive sticks
Method: Put the dough in the oil until you see bubbles
Wait for the dough to float on the oil surface
Increase the firepower to make the dough golden
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[@weiyang3001]

师傅的做法好传统，令我勾起了我小时候看妈妈包油角时的好多回忆，多谢师傅。👍👍👍👏👏👏😄😄😄

[@tungkiuannho8035]

多謝師傅.完全係傳統啲做法，而且係唔一定有甚麽分量比例，要經驗.要細心去體會

[@MrsArchenemy]

師父話＂做呢D角仔好sai 心機，所以一家人就好啱玩架＂😂😂😂😂😂😂😂

[@chew1184]

有学到，老師傅的经验丰富，多谢晒，🙏💪

[@claireleogite6709]

好喜欢看你的视频，中山人好会做小食，儿时的味道，多谢师傅！

[@user-og9mf5ql4q]

新年快乐👍👍👍👍🌹🌺❤️💯✨💐🍀🎁🏆🌷🌟🌷🌟👍👍👍👍🎉🎉🎉🎉

[@fuqianghuang6991]

多谢师傅👍👍满满的童年回忆！可想食儿时的牛利苏！

[@kittyzhong2863]

果盒好有回忆啊！哈哈😄

[@JohnLee-yv1di]

多謝師傅示範，我終於成功做到啦！

[@chichunglam9413]

分水皮、油皮各自搓成再折叠,成品鬆化好多!

[@chrischan1609]

Chinese New Year is around the corner. Thanks for sharing the recipe.

[@cl-fh5do]

師傅 新年怏樂

[@user-tt1zp1hd4l]

今日自己整咗，用一半的分量好ok，谢谢分享

[@Shirley-we1op]

謝謝師傅👍 想學做 油炸鬼🙏🤣

[@10prettychan]

多謝師傅，👍👍👍

[@10prettychan]

今年照做，希望成功😀

[@susannalai6144]

慈祥的爸爸

[@pllai8146]

老豆師傅叻叻 我最鐘意食角仔

[@JCPostVideo]

好好味嘅 新年啱晒

[@stevenyap4369]

可8容8人49

[@hihihihi7778]

你就好啦，有口福😋😋

[@Rrzkoala]

师傅， 如果没有猪油可不可以用牛油代替呀？

[@ccchan1124]

點解炸完待凉都吾脆？及隔兩日後可否再炸，等脆口D呢？謝

[@JohnLee-yv1di]

請問加南乳做扭欖支係咪一樣做法啊？

[@user-mo6cy1ui1b]

👍👍👍👍

[@wenhuareichel6029]

何时做一期咸煎饼与炸糯米鸡

[@user-be7xc8rf7t]

有没有鸡仔饼分享啊，师傅

[@huafg5114]

来瑞士二十多年。未炸過油角。今年一定要開油煱！因疫情不能回廣州過年。多謝师傅

[@cijkgcijkggg7967]

台山公,几時做膊脆?

[@soonmimi8535]

看完師傳示範那麼多点心糕点的影片。怎么沒看到芋头角影片?

[@kachun1102ify]

師傅有料，肯公開曬啲斤兩👍👍👍👍 畀個意見 係咪可以換張大啲嘅枱呢😊

[@JCPostVideo]

屋企最大呢張台啦 可惜

[@lotto88lot]

☺️👍 turn on the CC button, than having English translation for his Cantonese!

[@user-vw9se4be1l]

师傅，你好，请问为什么我炸的角仔表面会有很好泡泡，什么地方没做好，谢谢

[@sandyyue3510]

試驗過，油溫太高落表面就會多泡泡

[@sandychan2856]

請問最初炸面團時要不要開小火定熄火,因聽不清楚，謝謝🙏

[@weiyang3001]

＠sandy chan ，最初烧热些油，插只筷子落油获见到有气泡出来就可以炸嘢了，油温基本已达到160一180度了，保持用中小火候去炸，要勤反转油角，保持油角受热均匀，炸到油角转淡黃色就捞起，就完成。

[@user-ft2pv4mv9s]

您好，可吾可以叫你爸爸教酒樓腸粉啊？

[@user-gb4ln2hd2k]

師傅,唔該油炸鬼油炸鬼唔該

[@sklee1644]

做得好靚，低筋粉是那牌子？因我在美國，低筋麵粉不易買到，要到華人超市才有。

[@yungbailey]

Cake flour 就是低筋

[@xiaoyanli6497]

我今日都做咗油角，求牛脷酥做法🙏

[@emmalin6058]

牛脷酥我又好仲意食，好想学，期待做法分享

[@yungbeauty1688]

可否做芋蝦？谢谢

[@JCPostVideo]

th-cam.com/video/FoQZ_Xjr0cA/w-d-xo.html 呢個？

[@yungbeauty1688]

@@JCPostVideo many many thanks

[@huili679]

又没字幕

[@user-bo7ti7rw7l]

你地而家住在外國? 你爸爸是點心師父? 在17:00 開始的是物嘢音樂?

[@cijkgcijkggg7967]

台山啊公,几時蒸大發糕

[@JCPostVideo]

中山

[@maryshing7455]

Ojj

[@benyeung4042]

The

[@alicepau2513]

今時今日誰家家裡会有秤?

[@JCPostVideo]

司馬秤：1斤=16兩=604.8克
自己計返個重量

[@maryho2023]

FCC

[@user-yp8ob7zk4t]

吾大爷好彩区摄影佬、口水多过茶、蛋散仔、搞到大爷浪费时间

[@user-nu3rp8oe1e]

癈話太多了 講一些有的沒的 浪費我的時間 視覺跟感光！