《Beijing Muslim Snack Sugar Roll Fruit Making》
——Author: Du Ran
Ingredients: dates, yams, sweet potatoes, flour, clear oil, brown sugar, (potatoes, carrots, white sesame seeds, green plum silk, chestnuts, peanut kernels, walnuts, preserved fruits, etc.). The ratio of dates to (yam + sweet potato + potato) I am used to is 2:3, it is recommended that the ratio of dates should not be less than one-third.
Among the ingredients, dates, yams, flour, and clear oil are a must. Yams are now almost invisible in some sugar rolls sold outside, because white potatoes and potatoes are cheaper, and white potatoes are slimier and better to handle. But sweet potatoes and potatoes can not replace the taste and role of yam, homemade, yam is absolutely essential, our family likes to put more yam.
White potatoes can be used with ordinary white potatoes or dry dry potatoes, do not use purple potatoes. I recommend using the normal type. If you use dryland sweet potatoes, because dry sweet potatoes are very dry and "powdery", not as slimy as ordinary white potatoes, and very draught. In the later steps, a step is when dates are mixed with yam, sweet potatoes, etc. with flour, which mainly plays a role in bonding these ingredients. If the steamed sweet potatoes are very loose and the powder is not sticky enough, then the stirring step needs to add more flour to make them sticky enough, or wrap them in oil skin when frying and give them a "force". Instead of adding more flour to find that balance, it is better to use the slimy ordinary white potato directly. In addition, eat your own food and make your own, stuffing so much flour is what it is. Of course, if you like the taste and texture of dryland sweet potatoes, then give priority to dryland sweet potatoes.
Yam is preferred to choose the flat type of wild yam. Wild yam has a more faceted taste and is the first choice for making sugar rolls, but it is not easy to buy. Counting down is that stick-type yam, try not to pick that brittle type. In fact, Jiaozuo iron stick yam is the best product, the texture is very dense, but the iron stick yam is small, so thick on the finger, the skin is not very numerous. So good things are peeled and ruined, and some are reluctant to do so. Iron stick yam well, or steamed and peeled to eat cost-effective.
Potatoes and carrots can be added or not. I personally feel that the significance of adding potatoes is not great, can not play any role, this time added potatoes, mainly the first few days of potatoes bought at home rustle quality is very good, plus a little rustling potatoes can "chase" the taste of dates out more. Carrots can also be added without adding, add a little carrot, with carrot yellow embellishment, sugar roll fruit will look better.
Some families like the aroma of dried fruit and add some walnuts and peanut kernels when making sugar rolls. In fact, I also like the aroma, but our family does not add, mainly I do not like the taste, eating is happy, suddenly appeared a fried hard crisp peanut kernel, in the mouth clicked, ah ~ ~ ~ ~ ~ , really let me lose the interest of another one.
Step 1. Peel the dates and wash them.
When doing this step, it is best to plane the dates first, take out the jujube cores, and then wash the dates with water. If the dates are washed first, after the dates are dipped in water, they will become slippery and it is not easy to plan out the jujube core. After the dates are washed, change the knife to make the jujube meat smaller. If you are using a large date, change the knife to a quarter of the size of a whole date.
Step 2. Cut the yam, sweet potato and potato into small cubes.
Cut out the diced yam is larger than the diced of other ingredients. Cut all the dice and soak it in clean water, it will turn black if it is not soaked.
Step 3. Mix the dates and the ingredients of the knife into dice, and try to mix as well as possible.
Step 3. Sprinkle some flour and mix well so that each ingredient is covered with flour. (This step was not photographed, I was really busy alone, and my hands were full of flour at that time)
Step 4. Spread out a drawer cloth and place the mixed fruit in the center of the drawer. If you can't put it down at once, you can put it in multiple times and steam it many times.
Step 5. Tie the four corners of the drawer diagonally. Be sure to tie it into a "dead button", that is, tie it twice. Tie the buckle to eat hard, and when you take the steamed mixed fruit out of the steamer for a while, you will not get rid of your hands. But don't use special force, how to solve it can't solve that kind.
Step 6. Steam the "drawer cloth bag" on the pot.
After the pot is boiled, steam for 15 minutes, not more than 20 minutes. It should be said that this is the time required at altitude around Beijing. If it is a high-altitude area, Qinghai-Tibet Yungui and other areas, you need to increase the time appropriately, do not look back and steam according to this number, the result is not cooked.
After steaming, it is the same as in the picture, all the ingredients have become soft, but each has become its own "block", can not be the kind of mess that has been rotten.
Step 7. Prepare a clean drawer cloth tile. Wet it with water and screw it not too dry. Put the appropriate amount of steamed mixed fruit in the center of the drawer, pull up the surrounding part of the drawer and press the mixed fruit in the middle, and concentrate the mixed fruit together to press the porcelain. This step should be mastered to a good extent, such as my family like to eat larger pieces of fruit, and do not like to pick up the mud of the mud. Then, don't over-press. You can see that on the edge of the drawer, there is a basin of water. The role of the water is used to cool down, because the temperature of the mixed fruit comes out of the steamer is very high, but this step is the need for high temperature operation, take advantage of the temperature of the mixed fruit to sort out the shape, if the temperature comes down, the mixed fruit has been cool, it will be fixed, then the operation will fail. When operating, take a little cool water on the drawer cloth appropriately to operate better.
(PS: دستار means the turban worn on the head, which is a Persian word.) When I looked at the Persian for the first two days, I found that the word also had the meaning of scarf, napkin, handkerchief, in fact, when I first made sugar roll fruit, the conditions were very difficult, I couldn't find the drawer cloth, and I didn't want to use someone else's, so I used دستار washed as a drawer cloth, pure cotton is also very easy to use O (∩_∩) O ~ it)
Step 8. The mixture is arranged into long strips.
After pressing the mixed fruit into porcelain, I picked up the mixed fruit with a drawer cloth and arranged it into long strips by hand. Similarly, if the temperature is too high to operate, you can dip some water. When sorting, pay attention to the fact that if the length feels appropriate, put the two ends of the drawer cloth up and down, fold it inside, and continue to shape it, so that the thickness of each part is consistent.
When shaping, the mixed fruits in the steamer that are not involved in shaping should be kept hot, if they are cold, they cannot be shaped, and the lid of the steamer must be covered with the steamer to maintain the temperature as much as possible.
For the sorted out shapes, there are also roughly several categories, some are square, some are triangular, and some are circular. Generally, the salted roll fruit is made of rounded fruit. Sugar roll fruit I recommend everyone to do triangles, triangles are the most stable shape. Either side has a common point, and any two points have one side attached. The following steps are cut and fried, and the triangle is the most difficult to scatter. According to Newton's third law, forces acting between objects occur in pairs, of equal magnitude and in opposite directions. When cutting the cross-section of a triangle, it is to first cut a "point", no matter which point, the opposite is a face, and then force on a "face". The pressure of the two ends is not the same, one end is better to cut, and the other is less likely to disperse. If it is made into a square, when cutting any corner, it is easy to appear "leverage", direct pressure deformation. If it is made into a circle, not only is it not easy to cut, but when the roll fruit is "turned over" later, it is easy to go around.
Every time you shape one, you must wash the drawer cloth in clean water, not necessarily washed very clean, but you must ensure that the drawer cloth is not sticky to the hand. If this is not the case, when a new strip of drawer cloth and mixed fruit are picked, it will stick and cannot be cleaned up.
Step 9. Leave the well-shaped mixture in a cool place to dry for about a night.
Turn over the mixed fruit strips every few hours, and put the face that has been facing down, so as to dry the whole. (The advantages of the triangular section come out)
Step 10. Cut the long strips of mixed fruit into small pieces.
When I was in shape, the closing of the two ends was not done well, and the places at both ends had been scattered. When cutting, in order to prevent the mixed fruit strips from being cut loose, it is best to cut down with a hand that does not hold a knife and hold the triangular tip.
Step 11. Fry the small pieces of mixed fruit in clear oil.
Be sure to keep the heat low, the dates in the fruit can easily become mushy at high temperatures. When frying, turn each small piece over. The color turns golden and you can fish it out.
Step 12 (Optional). Pour some water into a stir-frying spoon, then add brown sugar, heat over low heat, blossom the sugar and sugar roll the fruit over the fried sugar roll. There is a trick in this step, first add a little clear oil to the water, and the sugar will be smooth. If oil is not added, sugar clumps will appear on the surface of the first few sugary rolls. Nowadays, fewer and fewer people have chosen sugar to make sugar rolls, and my family has been making sugar for many years. One is that when it is hot, the sugar can't hang at all, and even after the sugar, a plate of sugar water will be made in a while. The second is that the current materials are more sufficient than before, and the operation is more meticulous than before. When the dates are used less, the sugar can be sweetened. Moreover, yam and sweet potato are rich in starch, and starch is polysaccharide and is not sweet in itself. Decomposition and transformation occur during steaming, which is converted into disaccharides and monosaccharides. Sucrose, maltose, white sugar are all disaccharides, glucose, fructose are monosaccharides, disaccharides and monosaccharides have a sweet taste. Therefore, the higher the efficiency of the conversion, the sweeter it will be. Steaming the same white potatoes, some people make it sweeter than others is this principle, generally speaking, the pot wall is very thick will make the heat more even, out will be sweeter. After understanding this principle, more improvements and processing are made on steaming, and the sugar roll fruit will be sweeter, and it is not necessary to sugar.
Finished product: selling badly, make up to see, O (∩_∩) O
Tips:
1. I have seen some practices in which the yam is crushed with a knife before steaming the yam, then forked into a puree with a fork of that kind of fork mud, mixed with dates and flour, formed into a long strip, and then wrapped in oil skin and steamed. I personally don't like to do this, because after crushing the yam, there will actually be a lot of yam juice, at this time, if you reconcile the viscosity of the fruit, you have to add a lot of flour to achieve the softness and hardness wrapped in oil skins. Moreover, the more flour the taste will come down, and it will be harder. One of the advantages of this practice is that it has the oil skin wrapped, which enhances the adhesion of the mixed fruit. Whether it's the next frying or sugar, the rolled fruit is even less likely to fall.
2. You can also refer to the method of the first article to improve the whole set of methods, after mixing the fruit into a long strip, immediately wrapped in a layer of oil skin. At this time, the oil skin can enhance the stability. But there is also a bad place is that the oil skin has not undergone this step of steaming, the moisture is not enough, and then fried, the oil skin is likely to become crisp, the whole fruit is not crisp, if there is a layer of crispy skin on the outside, I personally do not like it, so I have never done this.
3. The main ingredients of sugar roll fruit are dates and yams, for friends who usually eat Chinese medicine formulas with sweet fruit, do not eat sugar roll fruit. Eating Gansui means that there is a need to go down, but dates and yams are used to retain "qi", medicinal properties and Gansui are reversed, and when you eat sugar roll fruit, Gansui will not work.
4. Diabetics are best not to eat, this thing is too sweet.
5. Many techniques have been explained in the text, so read them in the text.
Du Ran, the author of the article, authorized the original editing and release of a product of Persian culture, synchronized WeChat public account and other platforms, and strictly prohibited from being reprinted by other platforms or individuals, thank you for your cooperation.