Ton Shakira

By VicentaLakin

Ton Shakira
Sakima is a luxury that I used to remember every day as a child, and Huang Deng is covered with sesame and red silk, which is so beautiful that every time I visit the spring festival with a relative, I can eat with this gift. When my mother gave each of my three brothers a piece, we didn't want to eat it. The twirl was just a little bit of the red silk that was put down in my mouth, then gnawed off a sesame on the top, and then left a whole piece of sesame on the head, and this memory was buried deep in the head. It's one of Beijing's famous four-season cakes. It's simple and fast, it's soft and sweet, it's for all the old and old. Let's get together and make a nice walnut walnut

Recipe Recommendations

  • flour 300g
  • eggs 4 big ones
  • baking powder 4g
  • baking soda 1g
  • fine sugar 130g
  • maltose 250g
  • qingshui 60g
  • starch appropriate amount
  • corn oil appropriate amount
  • sesame appropriate amount
  • stir-fried walnut kernels appropriate amount
  • Qinghongsi one

Steps for Ton Shakira

  • 1
    300 grams of general powder, 4 grams of powdered powder and 1 gram of small soda, evenly mixed, and four large eggs added
  • 2
    Scramble it with chopsticks
  • 3
    (b) Noodles (without spasms) covering the membranes for 1/2 hours
  • 4
    The starch is distributed on the board, divided into two
  • 5
    One is sealed with a protective film and the other is crushed by hand to a rectangular form of approximately 0.3 cm thick
  • 6
    An average of four equals
  • 7
    And cast starch and fold together
  • 8
    Cut into thin strips
  • 9
    Open the noodles on the screen and shake off the extra flour
  • 10
    (a) A temperature of 180 degrees (or a pre-position to float indicates a suitable temperature)
  • 11
    (b) Grab a roll of starch and put it in the oil pan with your hands and dump it in the micro-colour
  • 12
    (b) Peach and sesame blends are evenly provided and oil sheets are prepared on the grill
  • 13
    (a) a boiler containing 130 g fine sugar, 250 g wheat sugar and 60 g water, with a small fire heating and constant mixing and constant heating of the bubble up to 115 degrees (with care not to mix sand) and viscerality
  • 14
    Let's try it and pull it
  • 15
    (b) Rapidly pour the mixed materials into the syrup and evenly mix them with pot shovels
  • 16
    (b) Falling into the oil sheet mould (or putting a layer of oil on the grill)
  • 17
    (b) Put gloves on and flatten (or with a plaster) and press and press and set patterns
  • 18
    (I've spilled a little red silk on the bottom of the grill)
  • 19
    (a) Slicing cold after cutting blocks
  • 20
    Completed Chart
  • 21
    Completed Chart

    • Ton Shakira Make Tips

    1) Placing liquids with face to avoid softening of the face. 2) Sprayed noodles to avoid adhesiveness. 3) Cooked syrup should not be too rare, but not too dense, and a razor can prove a suitable concentration with a flag, i.e. a long silk. 4) When the syrup is mixed with the fried noodles, act quickly so that the syrup is not condensed too early, and is most easily cut into small pieces when it is laid warm

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