Cunzao(cun zao )

Cunzao

Introduction:

Production steps:

Step 1: add 55g maltose and 80g water to make syrup

Step 2: mix rice flour with 12g water to form a ball

Step 3: add the cooked syrup

Step 4: sift in glutinous rice flour, medium gluten flour, baking powder and knead into a ball

Step 5: wrap the dough and wake up for 30 minutes

Step 6: roll into 0.3 thick sheet, and then cut into long strips

Step 7: heat the pot about 150 degrees, you can put in Cun jujube

Step 8: deep fry until golden

Step 9: fried Cun jujube

Step 10: add 10 g maltose and water to the sugar syrup

Step 11: put the Cun jujube into the cooked syrup and mix well

Step 12: just stick on the powdered sugar

Materials required:

Rice noodles: 15g

Maltose: 55g

Glutinous rice flour: 120g

Medium gluten flour: 15g

Baking powder: 3G

Water: 80g

Fine granulated sugar: 65g

Oil: right amount

Sugar powder: 15g

Note: you can cut it into small pieces to make it crispy

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: sweet

Chinese PinYin : Cun Zao