My hometown is Lujiang, Anhui, there is a specialty called "little red head", alias also known as oil sugar roasted sale. It is so named because it resembles a very blooming pomegranate flower and has a little red color on the top.
Usually, it is made with flour, honey, sugar and lard, plus some osmanthus flowers, kumquat, green and red silk and bean flour. The finished product is small redhead with golden color, sweet and delicate, soft and slag-free.
Speaking of which, I tasted it at the morning shop in town when I was very young, and it was really delicious, just like the glutinous rice flatbread I make every year in my Chinese New Year's Eve.
Next, I will introduce you to the detailed ingredients and preparation steps.
Everyone is welcome to try making small red heads by hand.
First, I'll introduce the ingredients and portions you need. Flour 5kg, yeast noodles 250g, kumquat cake 50g, green plum 50g, walnut kernels 150g, sugar osmanthus 150g, edible alkali 25g, refined salt 30g, honey 4.25kg, lard oil 500g, a little red pigment.
Next, it's time for the production steps. First, pour 2.75kg of flour on the panel, add yeast noodles and 1.6kg of water and mix well, then cover with a damp cloth, let it ferment well, add alkali and continue to knead by hand, knead it well, then make a large bun, and then chop it with a knife. Second, de-film the pork plate oil, cut into cubes, mix with the large breadcrumbs and then finely twist, add cotton sugar, green plums, walnut kernels, kumquat cakes, sugar osmanthus flowers and mix into the filling.
Finally, the point is the production of the little redhead. On top of the above, mix well with 2.25 kg of flour, 0.95 ml of warm water and salt, roll into long strips, and cut into dough products weighing about 24 grams each. In addition, sprinkle bean flour on the panel for puff noodles, put the dough agent on it, press one by one into a flat circle, and then roll out into an oval skin with a ruffle diameter of about 6 cm, put it in the basin, and cover it with a damp cloth. Then, wrap an 8.5 g filling in a leather sheet and wrap it in the shape of a pomegranate flower, each about 2.8cm high. Finally, eat red pigment on each top point, arrange the basket drawer neatly, steam on high heat for about 7 minutes to cook, take out and gently tip over the panel, and straighten it to avoid deformation after cooling.
Speaking of this, it should also be said that the small red head is mostly packaged in a delicate small bamboo basket, which is easy to carry and can be given away and sold. When eaten, it can be steamed, fried, or stir-fried.
You can make your own Ha and try lujiang's specialty little red head.