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- Wheat flour 300 grams
- Quail eggs 15 pieces (or 3 large chicken)
- Vegetable oil for frying
- Icing sugar for decoration
- Main Ingredients Eggs, Flour, Sugar
Saucepan, slotted spoon, knife, rolling pin, paper napkins.
Step 1: mix the dough.
Sift the flour and break into it all the quail eggs.
Knead a uniform and resilient dough. It should turn out pretty cool and not sticky. Stir everything first with a spoon, and then, when the mass becomes sufficiently stable, start kneading everything with your hands.
Step 2: roll out and cut the dough.
Using a rolling pin, stretch the dough into a thin layer.
Sprinkle flour on your hands, rolling pin and cooking surface so that the dough does not stick and does not tear.
Cut the dough into long strips 1.5 centimeters thick. And then roll each strip into a “nest” that fits easily in your palm.
Step 3: fry the dough.
Heat a lot of vegetable oil in a pan so that the dough bathes in it. Dip the "nests" in the pan and fry them until golden brown on all sides.
Cook in batches, launching a few pieces together, but so that they do not interfere with each other.
Step 4: Sprinkle the crumbs with powdered sugar.
Once the crunches are ready, remove them with a slotted spoon or a fork from the oil and send them on a paper towel to remove excess fat.
When the dough has cooled to room temperature, transfer it to a serving dish and sprinkle generously with powdered sugar.
Step 5: serve the crunches.
Serve crunchy tea or any other hot and savory drinks. The dessert is just lovely. Adults and children are thrilled!
Enjoy your meal!
- You can make crunches of another shape, for example, cut rhombuses, their taste will not change significantly from this.