Sugar fire sugar fire

Categories: snacks, steamed buns, Beijing snacks

Author: Rainbow in the Wind

Created: 2011-06-25 17:16:54

Description: Speaking of sugar fire, old Beijingers know that Tongzhou has three treasures: the sugar fire of Da Shun Zhai, the roasted catfish of Xiao Lou, and the sauce tofu of Wantong. I am not very familiar with this small building and Wantong, but the sugar fire of Da Shun Zhai is very familiar. Don't look at people who are not proud, black and autumn, nicknamed donkey dung eggs - the taste is absolutely unforgettable. Although there are sugar fires in many places now, the best to eat and most famous is the Da Shun Zhai. The founder of Da Shun Zhai traveled from the south to Tongzhou through the Beijing-Hangzhou Grand Canal, and Da Shun Zhai was founded in the last year of Ming Chongzhen, fortunately not stained with the obscurity of the ming dynasty's demise. Starting from the small business of selling fire, the business became more and more prosperous, and by the Qianlong period, it had become a famous pastry shop in Beijing. People's names are good, the first boss is named Liu Dashun, the name of the store is also taken Dashun, so it has been smooth sailing to the present, when it comes to sugar fire, Beijing people know that Dashun Zhai is the most delicious. Two years ago, there was a sugar fire, that time did not do well, the photos were not good, this time I did some more photos. A pound of flour, a pound of tahini, and a pound of brown sugar can make more than fifty small black donkey dung eggs. This is a typical high-sugar and high-fat food, and the advantage is that it is high in calcium. Make a very small one, make a lot of one, distribute it to everyone, eat a small one at a time, taste the authentic Beijing flavor, it is enough - delicious, very delicious ~ ~ ~ ~ ~ Finally, I want to say that the sugar fire I made myself is really not inferior to the Great Shunzhai ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Flour 500 g

Tahini 500 g

Brown sugar 500 g

Dry yeast 5 g

Warm water approx. 350ml

0. Flour + yeast powder, pour warm water and form a dough for 30 minutes

1. Roll out the hard pieces of fine brown sugar and mix well with the tahini

2. Divide the dough into three portions, roll out a rectangular slice, spread evenly with brown sugar and roll up

3. The rolled roll is slightly flattened and folded from both sides to the middle

4. Roll out rectangular flakes in half

5. Take the slices cut, fold them twice from 4/1 of the sides to the middle, roll out into slices and roll into rolls

6. Pull into small agents, pinch the two sides down into a ball, and tighten the mouth

7. The other two pieces of dough do the same

8. Slightly flatten the raw blanks and bake in the oven at 180 degrees for about 25 minutes

Tips:

1, the amount of sesame sauce and brown sugar can be increased or decreased. 2, the traditional method, raw blanks should be burned in the pot before baking, I use the convenient way directly into the oven to bake.