Sugar roast is a traditional Manchu snack, named because it is made by making a pot into a stove and baking a raw cake blank directly on the wall of the tank. One of the breakfasts often eaten by Beijingers, has a history of more than 300 years, originally a Tongzhou snack, and then introduced to Beijing and became a Beijing snack. Sugar fire sweet thick, soft and non-sticky, suitable for the elderly to eat.
< h1 class="pgc-h-arrow-right" > method one</h1>
First, the brown sugar and flour should be kneaded and roasted, adding sesame paste, osmanthus flowers, oil, and sesame paste filling; dry flour and noodles, fermentation after alkali. After waking up the noodles, press the noodles into 500 grams and roll them into long strips, then throw them into a grid, smear them with sugar sauce, roll them into a cylinder shape with the sheeds, knead them into 50 grams of small agents, knead them into round peaches, press the flat yard into a baking tray, put them into the oven to bake, let them cool after cooking, put them into a wooden box and sullen and soft.
Sugar fire sweet thick, soft and non-sticky, suitable for the elderly to eat. The pot stove cake was originally a snack from Hebei Province, and later introduced to Beijing and became a Beijing snack. It is characterized by the use of a cylinder to make a stove, and the baked cake blank is directly attached to the wall of the cylinder and baked.
<h1 class="pgc-h-arrow-right" > method two</h1>
Salt and water to dissolve, and white noodles into a dough; oil heating after heating, put millet noodles and evenly, become ghee; knead the reconciled dough into long strips, flatten and press flat, press the large pieces of long strips, spread the puff pastry evenly on the large pieces, roll into rolls from the outside to the inside, press the long strips, pull into 8 cm long, 3 cm wide agents, pressed into a horizontal 8 cm, vertical 18 cm large pieces, folded three layers before and after; then pressed into a horizontal 8 cm, vertical 12 cm large pieces, folded front and back, the middle is put together, becoming the middle three layers, two layers of raw blanks on both sides Then sprinkle the sesame seeds evenly on the raw blank, turn over and sprinkle some water, grind the slurry on the panel, and bake on the stove. When on the stove, the raw blank is placed horizontally on the hand, from right to left, the cylinder mouth is filled, and then it is pasted from top to bottom, then the lid is covered, and then the fire is turned off in half, and then in 3-5 minutes, the fire is all turned on and baked, and the baking cake can be baked when it is tiger skin.
< h1 class="pgc-h-arrow-right" > method three</h1>
Ingredients: 500 g of flour, 5 g of yeast powder, 350ml of warm water, 500g of brown sugar, 500g of tahini. (The filling here is very much, and the general sugar fire also uses half of the amount.) How much sesame sauce and how much brown sugar to put, adjust it completely according to your own taste)
method:
1: Flour + yeast powder, pour warm water and form a dough, and let it sit for 30 minutes.
2: Roll out the hard pieces of brown sugar and mix well with the sesame sauce.
3: Roll out the dough into rectangles, spread evenly with sesame brown sugar and roll up.
4. The rolled roll is slightly flattened and folded from both sides to the middle.
5: Roll out rectangular flakes, everything in half.
6: Take a slice, fold twice from 4/1 of the sides to the middle, and then roll out into pieces and roll into rolls.
7. Pull into small agents, and pinch the two sides downwards into a circle.
8: Slightly flattened, preheat the oven at 180 degrees for about 25 minutes.
<h1 class="pgc-h-arrow-right" > method four</h1>
Sugar crispy bar head fire
Sugar burns
Press the dough with a wooden pole, hence the name. The noodles are hard and have little water content, and they are not easy to eat in summer. Golden color, sweet taste, crispy, anti-hunger. Winter is not very cool, suitable for long-distance carrying.
Ingredients: flour, oil, sugar
Preparation steps:
1, first fry the flour in the pan with oil, and then add sesame oil seasoning after the first out, which is called crisp;
2, the reconciled into a cake, smeared with crisp, and then pulled into strips, made into a multi-layer skin, wrapped in sugar and baked on the stove;
3, in the past all the original oven ten different, below is a large pan supported, the pan above a foreign iron pot lid, iron pot lid above the three iron nose, triangular, can be bolted three iron chain length, tied to a pole, you can use the principle of carrying the rod to lift the iron pot lid, the pot lid should be moved on the top of the pan as needed;
4, the fuel used for baking sugar crisp fire is chopped wood, put the wood on the lid of the pot and ignite, then take out a part of the charcoal fire and put it under the pan, and continue to add to maintain the humidity required for the pot surface. Then put the good heat into the pan, move the lid of the pot and press it on the top of the pan, and sandwich the fire in the middle, so that both sides of the fire are baked by fire;
5, with this method of baking sugar crisp fire to master the heat is very important, the fire is too strong easy to bake paste, and may be sandwiched; The fire is too weak to bake out of the fire is not crispy or crispy. Only by grasping the heat and roasting the sugar crispy fire can it be unique.