sugar roll fruit
Sugar rolls are a Muslim snack in Beijing. Most Muslim restaurants have this dish. Hui people also like to make this dish during holidays. Candy rolls are not difficult to make, but they are a little troublesome.
Recipe Recommendations
- jujube 1 kg
- yam About 2 kilograms
- preserved fruit About 7 or 8 taels
- with oily skin 2 bunk
- flour appropriate amount
- white sugar appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for sugar roll fruit
1
Put the yams in the pan and cook them.
2
Remove the cores and cut the dates in half.
3
The yam is cooked, peeled and crushed, and the preserved fruit is cut into pieces about the size of dates.
4
Put dates, preserved fruit, and sugar (about 4 or 5 tablespoons) into the yam paste and mix well.
5
Add the flour and mix evenly. The amount of flour you add will make it sticky.
6
Roll the mixed mud with oil skin.
7
Put on the pan and steam, about 20- 25 minutes after the water boils.
8
Wrap it with wet bean-wrapped cloth, remove it, place it on the panel, and stroke it into strips as thick as an egg while hot.
9
Put it on the cover to cool. After cooling, it will be hard. At this time, the semi-finished fruit roll is basically ready. You can put it in the refrigerator and put it away, or you can freeze it, and make the later parts when eating.
10
When it's time to eat, cut into slices about one centimeter thick.
11
Put it in an oil pan and fry it. The heat should not be too high. If the heat is too high, it will be burnt and will not look good. Fry until golden.
12
Put two teaspoons of white sugar in the pan.
13
Put water and starch to boil.
14
Add the fried fruit rolls to thicken.
15
The dish is complete.sugar roll fruit Make Tips
1. When adding flour, be sure to use the right amount; too little and it won't hold its shape, too much and it will be too hard with a poor texture. 2. When shaping after steaming, squeeze and roll simultaneously. You must do this while it's hot. I usually finish shaping one strip before taking out the next, leaving the others in the steamer covered to keep warm; once they cool down, they harden and cannot be shaped. 3. When frying, be sure to use low heat, otherwise the *Juanguo* burns easily.