Sweet rolled fruit(tang juan guo )

Sweet rolled fruit

Introduction:

"Tangquanguo is the most characteristic halal festival food, which is deeply loved by everyone. During the Spring Festival, Hui families in Beijing have to fry plates of fragrant sweet rolled fruit to entertain visitors. The candy roll is placed on the plate, golden, bright and neat, and then drizzled with thin sugar or sprinkled with some white sugar. It makes people have a great appetite. It's very attractive. When you eat it, the skin is crisp, the inside is soft, sweet and fragrant, and it's very delicious. Yam is warm and sweet, non-toxic, into the spleen and lung, kidney, tonifying Qi, spleen and stomach, muscle, diarrhea and spleen. The function of strengthening essence and benefiting lung. Its fresh products are rich in nutrients, including protein, refined fiber and vitamins. Jujube is sweet and warm. It has the functions of tonifying spleen and stomach, nourishing qi and promoting body fluid. It can cure spleen and stomach weakness, deficiency of Qi and blood, disharmony between Ying and Wei, anemia and palpitation, irritability and dreaminess. It is also a tonic commonly used in traditional Chinese medicine and folk medicine. It contains 63-76.3 grams of sugar per 100 grams of dry product, protein, fat, and a variety of vitamins and minerals. Among them, the content of vitamin C ranks the first among all kinds of fresh fruits, reaching 300-600 mg per 100 grams of fresh jujube meat, with an average utilization rate of 86.3%

Production steps:

Step 1: soak the soybean skin in cold water for a while.

Step 2: remove the skin of yam, pat it loose and cut it into pieces.

Step 3: remove the core of the jujube and cut it in half. Cut the preserved fruit into small pieces.

Step 4: mix jujube, preserved fruit, a little sugar and yam.

Step 5: add appropriate amount of water and mix the flour evenly.

Step 6: the filling is sticky.

Step 7: pile the stuffing in the oil sheet.

Step 8: roll up the oil skin, roll it into a cylinder, and glue the edge of the oil skin with starch.

Step 9: steam in the steamer for 20-30 minutes.

Step 10: take out both hands with cold water, use drawer cloth to squeeze the filling oil tube tightly while it is hot, straighten and round, and cut it into small finger thick pieces after cooling.

Step 11: put into a 70% hot oil pan and fry until golden brown.

Step 12: add a little oil, water, Osmanthus fragrans and sugar in another pot, boil them into thin sugar with low heat, pour in the fried fruits, wrap them with sugar juice and sprinkle with white sesame.

Materials required:

Yam: right amount

Walnut: right amount

Jujube: moderate

Melon seed kernel: right amount

Preserved fruit: right amount

Oily soybean skin: appropriate amount

Starch: appropriate amount

Osmanthus fragrans: moderate

Sugar: right amount

Flour: right amount

Note: if the yam mucus sticks to the skin, wash it with vinegar to stop itching.

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: sweet

Chinese PinYin : Tang Juan Guo