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As the saying goes, "The people take food as the sky, and food takes taste as the first." "China's snacks have a long history, and as the old city of Beijing, the imperial capital, snacks are innumerable. When it comes to old Beijing snacks, we have to mention the thirteen best in Beijing. "Bean noodle cake, sugar ear, noodle tea, steamed bun twist flower, sachima, sugar roll fruit, ginger shredded fork, Aiwowo, charred ring, sugar fire, pea yellow, bean paste baked cake, cream fried cake." As long as you are an authentic old Beijinger, you must be very familiar with these snacks.
Sugar fire is one of the snacks commonly eaten by Beijingers and has a history of more than 300 years. Authentic sugar roasting is very exquisite from the selection of ingredients to the preparation, with its crisp and soft, rich sauce flavor has conquered generations of foodies. Today I will bring you a simple version of the sugar fire that can be easily made at home, without making noodles or kneading the dough, it can be completed in just a few steps.
Let's start with my steps
【Sugar Fire】
Ingredients: 300 g of ordinary flour, 250 g of warm water, 3 g of yeast powder, 3 g of sugar. Note that the yeast and sugar here are used to ferment the noodles.
Prepare sesame sauce: 300 g pure sesame paste, 300 g brown sugar, 2 g salt, 1 tbsp sesame oil. The ratio of tahini to brown sugar is 1:1, and you can increase or decrease according to this ratio.
Production process:
1: Stir the flour, yeast powder and sugar evenly, pour warm water and use chopsticks to stir into a flocculent shape, and knead into a smooth dough with a soft point. Brush the surface of the dough with a layer of cooking oil to prevent the dough from drying out and wake the dough for 30 minutes. There is no need to make noodles here, just wake up the noodles thoroughly.
2, take advantage of the time to wake up the noodles to adjust the sesame sauce, add 1:1 brown sugar to the sesame sauce and stir well, mix well and then add 1 spoonful of sesame oil, add sesame oil to increase the aroma of sesame sauce.
3, 30 minutes the dough has woken up, today's weather is a little hot, the dough has fermented, but it does not affect the production. Brush a layer of cooking oil on the board, the dough is directly kneaded into a large and small awl shape without kneading, and then rolled into a large and small thin dough with a rolling pin, the dough must be thin, rolled into a similar transparent shape is best.
4: Spread the mixture evenly over the dough. I can apply it here according to my preference, and I like to eat the taste of sesame sauce and apply it a little thicker. After coating, roll up along the side of the small head of the dough in a circle, while rolling and pinching by hand, so that the dough is thinner and richer. Roll into a long strip of noodles and wake up again for ten minutes.
5, after waking up, divided into the same size of the same agent, the two sides of the agent tightly pinched, folded in half and then pinched, the mouth down into a circle, and then gently pressed a few times, a sugar fire raw embryo is made, according to the same steps in the production of the rest of the embryo.
6: Heat the sugar fire below to color, prepare 1 spoonful of light soy sauce and 1 spoon of dark soy sauce mixed, and use a brush to evenly brush on the surface of the raw embryo.
7: Preheat oven at 200°C for 10 minutes. Put in the prepared embryo at 180 degrees for 25 minutes. Everyone should adjust the time according to the temperature of their own oven, be sure to check it frequently, bake until the surface bulges, and the color becomes darker.
This brownish color, crispy crust and layered sugar fire on the inside are ready. Refreshing, bite a mouthful of tahini flavor, there is no hunger to you, friends who want to eat can make it to taste.
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Cooking Tips:
1, and the water must be about 35 degrees warm water, can not be too hot, otherwise the yeast is destroyed to affect the taste.
2, brushing oil on the surface of the dough can not only prevent the dough from drying, but also promote the awakening of the dough, and when kneading the dough, it can be easier to thin the dough.
3, when baking, we must observe carefully to avoid undercooking or over-baking.