Sugar fire(tang huo shao )

Sugar fire

Introduction:

"Some netizens asked me how to make it in Beijing.". In fact, I don't do it very often. I just know a little bit about it. I did it several times a few years ago, but I didn't do it because it was too troublesome. If I did too much, I couldn't eat it. If I didn't do it, the process was the same. It was very troublesome, so I didn't bother to do it. In order to briefly introduce the practice of sugar fire, here also meet the requirements of netizens, today on the stove to do once. Because I don't like to eat very sweet snacks, so in the process of making, brown sugar and sesame paste are reduced, and the color is not very heavy. If your friends like it, you can put more brown sugar and sesame paste. In the process of making, you should put more dry flour on the chopping board for kneading, otherwise it will be very sticky. If you don't have an oven, you can use a cake pan and a little oil. The practice of burning with sugar is as follows; "

Production steps:

Step 1: put dry yeast and baking powder into the flour and mix well.

Step 2: then use water and flour, the dough should be soft, just like the pancake dough.

Step 3: face and cover with a wet towel for 10 minutes.

Step 4: put a little water in the pot, about 20 grams of water can be, mainly to melt brown sugar can be boiled, water cut can not be more, boiled into brown sugar, brown sugar dissolved boil until thick.

Step 5: when the water is consumed, add sesame paste and brown sugar and stir well.

Step 6: stir fry until the sugar and sauce are fused and thick, turn off the heat and let cool for standby (Note: to cool quickly, put the sauce basin into a cold water basin to cool down, this method will cool down soon).

Step 7: roll out the dough, about 1cm thick, and then spread the sauce evenly.

Step 8: roll up the dough coated with soy sauce, and then smooth the dough evenly with hands.

Step 9: then roll up and fold left and right.

Step 10: after folding, press flat again, press flat about 15 cm wide, press flat again to roll and smooth long.

Step 11: divide the dough roll into 40 grams of dough.

Step 12: fold the dough one by one according to the flat four corners, wrap the dough and put it into the baking tray.

Step 13: bake at 230 ℃ for 18-20 minutes.

Step 14: after baking, take it out and let it air slightly.

Step 15: both hot and cold when eating.

Materials required:

Flour: 350g

Dry yeast: 2G

Baking powder: 3 G

Water: 220ml

Brown sugar: 80g

Sesame paste: 50g

Note: Snack features: red sauce color, distinct layers, soft and sweet, rich taste. Warm tips: 1, sugar fire dough must be soft, after good can be stretched, continue to prove that soft and hard appropriate. 2. This kind of sugar fire belongs to mixed color kneading, don't be afraid of a little leakage sauce, otherwise kneading is not in place, color white skin white heart is not sugar fire, technique to roll, press, knead combination. Sauce polysaccharide can put more dry flour on the chopping board, because I used less sauce, so I didn't put dry flour. 3. Tanghuoshao belongs to half baked noodles. It can be made after putting baking powder for a moment to weaken the strength of the dough. 4. Sugar fire can be roasted or baked, such as the use of cake pan when the fire should be uniform, the fire is not big, it can be covered. If you want to look good, you can also make a red seal, which can be done by dipping the cap of a coke bottle with Monascus juice. This Beijing snack "tanghuoshao" is ready for your reference!

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Tang Huo Shao