Beijing is a very cultural city, and there are many kinds of snacks in Beijing, which have now been introduced to the streets of various provinces. What this article today is going to introduce to you is a very classic old Beijing snack - sugar fire. This boss has been setting up a stall on our side for many years, his sugar fire has always been two yuan a piece, not only many customers, but also a large sales volume, sometimes he is too busy to come, often a stall is sold out. The production method is below, if you also want to learn, friends will quickly take a look.
ingredient
Dough: 300 g of medium gluten flour, 30 g of corn oil, 170 g of warm water, 1 g of yeast, 3 g of salt.
Filling: 200 g pure tahini, 200 g brown sugar.
Step 1: First we have all the ingredients ready, then take out a suitably sized pot, add 300 grams of gluten flour, 30 grams of corn oil, 1 gram of yeast and three grams of salt, and then stir it with a spoon while adding 170 grams of warm water to it. (If you have a bread machine at home, we can also use the bread machine to knead the dough directly, first put the liquid ingredients on the bottom, and then put the flour on top, note that the yeast should be covered with flour.) Then choose the program, you can knead the dough in about 15 minutes, so that it is more convenient to make. ）
Step 2: When the flour is stirred into a flocculent form, it is directly kneaded into a smooth and soft dough. After kneading the dough, cover it with plastic wrap and set it aside for about 20 minutes.
Step 3: When we wake up the dough, we can make the sauce, take out a suitable size bowl, add pure tahini and brown sugar to it, and the ratio of tahini and brown sugar is controlled at about 1:1. If the sesame sauce has more oil and the filling is slightly thinner after adding brown sugar, we can also add 10 grams of flour to it and mix it slightly. In addition, after the brown sugar is added, if there are lumps or lumps in it, be sure to use a spoon to roll it out and break it, and finally the filling we make is very thick and thick, and it cannot be a flowing state.
Step 4: At this time, the dough will also wake up, we will put the dough on the board, and then use the rolling pin to roll it into a very large dough sheet, pay attention to the thickness of the dough to be moderate, not too thin, otherwise the filling will be easy to expose.
Step 5: Once the dough is rolled out, we use a spoon to spread the filling on top. Note that because the filling is very thick and may not be easy to wipe, be sure to be patient, slow to operate, and do not break the dough.
Step 6: After the filling is coated, roll up the dough, roll it up, fold the interface upwards, fold it again, just like folding the quilt, and then press the folded dough flat. Next, sprinkle flour on each side of the folded dough, and then put it in a basin and cover it with a lid and let it rise for about 20 minutes.
Step 7: After 20 minutes, take out the dough and roll it out again with a rolling pin to form a dough. Then, just like the step above, roll up the dough again. Pay attention to the roll as much as possible when rolling, after rolling, use a knife to cut it into square blocks, and then pinch the openings at both ends, and then close to the bottom to round the dough.
Step 8: Next, preheat the oven at about 180 degrees, then put the finished sugar fire into the baking dish, and put the baking pan in the oven at 180 degrees for about 25 minutes. Wait for the last 5 minutes, always pay attention to the state of the sugar fire, if the sugar burned skin is slightly cracked, you can take it out directly. After the sugar fire is baked, the skin is soft to the touch, which is right, it may be hard when it is slightly cooled, and then we can put it in a sealed bag and sell it.