Chinese New Year Crispy Snack ~ 蛋散

Chinese New Year Crunchy Snack ~ 蛋散

Today is Chinese New Year Eve. Wish all the mummy finish their work and enjoy a happy dinner 團年飯 with family.

Happy New Year!

 

Please, can anyone help me to translate the name of this wonderful snack: 蛋散, into Chinese?

It is really interesting that I search from the google translate. They came out the word: Egg Powder. It gave me laugh a while and still can’t get it right!

Actually, what is this snack? It is one of the most popular New Year Snack in Chinese. The ingredients are based on my previous post, Crispy Peanut Puff. But has added some interesting ingredient, it is called red fermented bean curd 南乳!  This secret condiment will make this snack full of wonderful flavour. Red fermented bean curd is made from bean curd but it has added red yeast rice to process it.

You can make it sweet or savoury flavour, but my kids like savoury more.  🙂

Here are all the snacks that I made this year. If you like to get the recipe, search it from the recipe archive!

 

 

 

 

Chinese New Year Crunchy Snack ~ 蛋散

Ingredient: 

For the pastry:     (I made half portion of the recipe)

• 600g Plain flour
• 150g Glutinous rice flour  粘米粉
• 250g Unsalted butter or vegan butter
• 3 Eggs, beaten     (skip it, if you’re vegan)
• 80ml water, more or less       (225ml – 250ml water, if you’re vegan)

Additional ingredients:

• 4 – 5 tbsp Red fermented Bean curd with juice
• 3 tbsp Toasted Black sesame seeds, slightly crushed
• 1 tsp Black sea salt (Kala Namak)

 

Method: 

1. For the pastry:  Sieve the flour into the stand mixer, cut the butter into small cubes. Use fingers to rub the butter into the flour.
2. Skip the eggs, if you’re vegan. Just add water in a little bit at a time. Enough to gather all flour together and knead to a dough, but not too soft.
3. If you’re not vegan, add the beaten eggs in the flour. Start the stand mixer with low speed first. Then add water a little bit at a time, until all the flour gathers together to form a dough. Don’t add too much water, otherwise, the dumplings will get too soggy to handle.
4. Put in a plastic bag, rest the dough for 1/2 hour.
5. Roll out the dough to about 2mm thickness, cut into a rectangle shape and make a slit in the middle. You can follow the pictures that I show under. Take one end in the slit and pull out slightly.
6. Preheat a large pan or electric deep-fryer of cooking oil over medium-high heat first. Then, turn down the heat to medium. Carefully, slid the dumplings into the pan from the edge one by one. Be cautious of the hot oil.
7. Deep fried until crisp and golden. Remember to use a pair of wooden chopsticks to turn the dumplings in the hot oil to get even colour. It will take 10 to 13 minutes to get the golden colour.
8. Drain on a piece of kitchen paper and wait until completely cool down.
9. Store in an airtight container.

 

Tips:

• Let the snacks fried in the hot oil for the first 10 minutes, use the deep fryer strainer basket to take it out of the oil for 1/2 minutes. Then put it back in the hot oil, continue frying for another 3 minutes. It will crisp up amazingly!