Peking's sweet ears
By VicentaLakin
The sugar ear is one of the 13 of the old Beijing snacks, also known as the honey marmalade. It's famous for the shape of the product。
Recipe Recommendations
- flour 750ｇ
- maltose
- warm water 250ml
- rapeseed oil 1L
- yeast 5g
- alkali 2g
- sweetening
- fried
- several hours
- senior
Steps for Peking's sweet ears
1
take 500 g flour, 5 g yeast, 250 ml hot water to make fermented noodles, and add a little bit of 2 g base paste to the edge of the fermented patch. the fermented noodles split in two. 250 g flour and 125 g malt sugar for sugar flour. three noodles to one finger thick, folded into three layers, sugar in the middle, fermented up and down. cut the long strips with three fingers wide and flatten them, and they're ready for use。
2
the long stripes to be used cut two fingers across the squares, cutting one cut from the fold in the middle of each block, without cutting, to a distance of 1.5 cm to the opposite side。
3
Opens the folding square, and puts the flat side in the middle of the gap and rolls it out. The other side folds to the middle line and approaches the middle stitch slightly, but it is not accessible. Keep space on both sides of the gap as much as possible. It's made up as a shape of a stylist。
4
Vegetable oil 1L heats up to 50% of the heat in the frying pan, followed by embryonic golden-coloured oil, soaking for about a minute while heat is in the 500g malt sugar. Pull out the dry。