In the childhood memories of Tai'an people, Honey Three Knives is a traditional dessert loved by Tai'an citizens. Qilu Network reporter visited the production process of honey three knives, not only to fry first, but also to soak in thick syrup and wrap it in full "honey juice". To make such a dessert, there are many processes, and it takes several hours to make noodles in the early stage, and the production process takes nearly two hours.
The reporter rushed to a food workshop in Tai'an City, and Master Zhang was preparing the hard crust and crisps needed to make the honey three knives. The crusty dough should be reconciled several hours in advance. When making, it should be made separately, and the dough of the leather is slightly different from the recipe of the dough of the pastry.
The pastry is the soft filling part of the honey three knives we taste, which is a yellow dough made of flour and maltose in proportion, commonly known as "sugar dough". The softness of this honey three knives lies in the sugar dough, so it must be prepared in strict proportions.
The leather is made of ordinary flour, and Master Zhang said that the leather is made of pure ordinary flour, and no other condiments are added to make it have tendons. Make the leather dough. Every step of the way in the production of the crust and pastry is rigorous.
The leather is made and rolled into the skin. The thickness of the skin is also a test of the craftsmanship of the maker.
Once the leather is made, it is rolled into a crust and wraps the pastry dough like a "giant bun".
Sprinkle a layer of white sesame seeds evenly, add a little water to make it more fitting, and the prototype of the honey three knives is completed.
The white sesame seeds are evenly sprinkled on this three-knife bread and rolled out to a thickness of nearly five centimeters, rolling evenly.
Master Zhang cut the honey rolled into skins with three knives.
Honey three knives, as the name suggests, each piece of honey food on the cut three knives, Master Zhang has been doing honey food for more than ten years, skilled, less than ten minutes, this huge honey three knives dough has been divided into "small three knives".
Master Zhang introduced that the hot heat of the oil is the key to making honey three knives, if the oil is cold, go down the pot, and the honey three knives made are not full and full enough.
The oil pot boiled, and Master Zhang judged the temperature of the oil heat according to years of experience, and put the honey three knives into the oil pot.
The reporter observed the change in the color of the three knives, and after nearly a minute, it had turned golden yellow, and the "belly" of the honey three knives had bulged up.
Drain the oil with the fried honey three knives and immediately soak in the hot syrup.
Evenly wrapped in a layer of crystal clear syrup, the soaking time in the syrup should not be too long, if the fire is well mastered in the early stage, only need to be put in the syrup for a few seconds to fish out.
Scoop it out on a plate and let it cool down a little, and a traditional dim sum rich in history is made. Honey three knives is a time-consuming, laborious and painstaking dessert, the maker must be familiar with the fabric production, syrup blending and fire grasp, each step of the production is critical.
The reporter tasted the honey three knives that had just come out of the pot and were still hot, full of crisp filling, sweet and soft, and very delicious.