(CC) 賀年蛋散💚 You would love this Ribbon Biscuits，鹹甜食譜，薄脆好吃，大小朋友超愛 / kittyscornerhk

Ribbon biscuits normally popular before and during Chinese New Year. This has been Hong Kong traditional snack for decades. If you have not tried this, take this chance and make it for yourself, your family, and friends. They will be amazed how this little snack tastes so good. It will not disappoint you! Full English recipe below, detailed English subtitle in video. Let me know how you like it, I'd like to hear from you :D
快過年的時候呢，我們都會在家做一些炸貨比較多，今天做蛋散(麻葉)。
分享兩種做蛋散的方法，有鹹有甜兩種口味。
鹹味蛋散我做得大一點，甜味蛋散做小一點，方便分別。
鹹味的有大半個手掌大，甜味的炸後也不少，炸好非常吸引，真的太好吃了!
鹹味的我加了豬油 鹽 和五香粉，甜味的我加了米油和糖，中筋粉都是100克。分別加12克蛋液，加水，水份有些少不同，因為米油是液態，所以加入的水比較少，最後加入半茶匙熟黑芝麻。
📍鹹蛋散食譜 | savory ribbon biscuits :
100g 中筋粉 | mid gluten flour
10g 豬油 | lard
1g 鹽 | salt
1/8 茶匙五香粉 | five spices powder
12g 蛋液 | egg
38g 清水 (天氣乾燥加多5g水）| water (add 5g more in dry days)
1/2 茶匙熟黑芝麻 | cooked dark sesame
📍甜蛋散食譜 | sweet ribbon biscuits :
100g 中筋粉 | mid gluten flour
10g 米糠油 | rice bran oil
25g 細砂糖 | caster sugar
12g 蛋液 | egg
28g 清水 (天氣乾燥加多5g水）| water (add 5g more in dry days)
1/2 茶匙熟黑芝麻 | cooked dark sesame
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賀年美食, 中國傳統小吃, 新年小食, 鹹蛋散, 甜蛋散, 新年蛋散, 新年炸貨, savory egg pastry, sweet egg pastry, ribbon biscuits, ribbon biscuit, 麻葉, 麻叶, 芝麻蛋散

[@kittyscornerhk]

Full English recipe above, and English subtitle available in the video too.
Try this out, this ribbon biscuits would not disappoint you :D