It is sweet, but it has a domineering name, sweet and delicious, with three knife marks on it

　　Honey Three Knives is one of the special snacks in Xuzhou and Shandong, Jiangsu, sweet and delicious, can be made with flour and sugar, and add sesame seeds to taste more fragrant. Although it is a sweet tooth, why does it have such a domineering name? It is said that Su Dongpo of the Northern Song Dynasty got a treasure knife, and after testing the knife, he saw that there were three knife marks on this snack, plus there was no name yet, so he named it Honey Three Knives. I don't know if it's true or not, so let's just joke about it!

　　This honey three-knife approach is not difficult to say, and it is not simple to say! It is mainly divided into three steps, one is to make dough, the second is fried, and the third is bubble syrup.

　　Speaking of which, today I will reproduce this snack and let's see how it is made!

　　Fees:

　　Flour 350g, oil 60g, maltose 400g, water 150ml, sugar 200g, white sesame seeds to taste.

　　To prepare the pastry: Put 50ml of water, 45g of oil, pour in 150g of malt syrup in a bowl and stir well with chopsticks.

　　Add 300g of flour to the stirred water and oil sugar, stir slightly with chopsticks, then gently knead by hand until there is no dry flour, make pastry, cover with a plastic bag and relax for half an hour. (Be careful not to stir excessively to avoid ribbing.) )

　　Let's start making the leather noodles: add 50g of flour, 15g of oil, 20ml of water in a bowl, stir well with chopsticks and knead into a dough, cover with a plastic bag and relax for half an hour.

　　Take out the flaccid pastry, press it slightly by hand, and roll out the skin into a skin of the same size as the length and width of the pastry, which is thinner than the pastry. (The pastry is large and thicker than the skin.) )

　　Cover the dough over the pastry and roll it out with a rolling pin to make it fit tighter and turn it over.

　　Roll out a rolling pin and roll out a roll over skin, apply a layer of water to the surface, sprinkle white sesame seeds and flatten.

　　Sprinkle a little dry flour on the surface and roll out the skin with a rolling pin and roll it into thin slices.

　　Cut the skin into long strips, then cut it into three knives with a knife continuously, and the fourth knife breaks the fruit, and continue to wake up for half an hour.

　　Pour 80ml of water, 200g of sugar and 200g of maltose into the pot and stir well, simmer until boiling, turn into a thick syrup, set aside.

　　Remove the fruit and sift off the excess flour. Take another pot of oil, heat the oil to 60% or 70% heat, and fry the fruit.

　　Fry the fruit until golden brown and crispy, drain and soak in the syrup for half an hour. After soaking, fish out and eat. (Be sure to fry the fruit thoroughly and put it into the syrup, and the fruit will be quickly absorbed into the syrup, otherwise it will stick to the teeth.) ）