Hands-on practice on weekends – sugar burning

Sugar fire burn

Legend has it that during the Chongzhen period of the Ming Dynasty, a Huimin named Liu Dashun came from Nanjing with grain boats along the North-South Grand Canal to the ancient town of Tongzhou, which is today's Tongzhou, just east of the city of Beijing. Liu Dashun saw that this Town of Tongzhou was accessible by land and water, and merchants gathered, and it was a good place to stay and make a living, so he opened a small shop in the town, named "Da Shun Zhai", specializing in the production and sale of sugar fire. Along the Qianlong period of the Qing Dynasty, the Dashun Zhai sugar fire was already famous.

In order to maintain the traditional characteristics, sugar fire in the selection of materials is quite exquisite, for many years, the production of insistent noodles to use pure standard powder, oil to use Tongzhou's small ground sesame oil, osmanthus must use Tianjin sweet osmanthus flowers, and then such as the indispensable brown sugar and sesame sauce, is also a special purchase, never ambiguous. The reason why this century-old shop has endured is that it is authentic and trustworthy.

Raw materials (made of 40 pieces)

Flour one pound eight two old yeast three two tahini one pound brown sugar one pound sugar osmanthus flower two dollars alkali noodles one dollar four points peanut oil four dollars

Methodology

1, Put the old yeast, alkali noodles and cold water eight two (warm water eight two five dollars in winter) together in the basin and stir into a thin paste, then pour in the flour and form a dough. After the dough is reconciled, sprinkle it with cold water and knead it twice until the dough is smooth, then cover with a damp cloth for five or six minutes. At the same time, add the tahini to the brown sugar and stir into the sugar sauce.

2: Place the dough on a board smeared with peanut oil and divide into four equal pieces. First take a piece of round strip that is twisted into a four-inch length, flatten it with your hands, and then fish it into a thick piece that is five inches long and three inches wide. Then, the left hand (thumb on the top, the other four fingers on the bottom) takes the left end of the thick piece, lifts the face, and then throws it to the right side of the board with the reverse wrist (the momentum should be even when throwing, the action should be neat), and the "snap" fell on the board, becoming a piece of noodles about one foot long and two inches and five minutes wide. Spread the sugar sauce on top (five pairs), hold up the left end of the dough with your left hand and gently roll it outward, while the right hand rolls the dough from right to left. Roll the roll flat, fold the two ends relatively, and then roll it into a roll, rub it well and then pull it into ten dough agents, all kneaded into a peach shape, and pressed into a round cake with a diameter of one inch and two minutes on the closing gauge. Follow this method to complete the rest of the dough blocks.

3, Heat the cake pan on a low heat, put the side of the round cake facing down, put it on the cake pan and burn it, and then turn it over to burn the front (burn on both sides for about 10 minutes). Then place in the oven and bake over low heat until the sauce is brown.

Features

The sweet taste is thick, soft and non-sticky, suitable for the elderly. If you put the freshly baked sugar fire in a porcelain pot and eat it for a day, it tastes better.