Sugar Ear believes that everyone has eaten, is a famous snack of old Beijing, crispy and sweet, suitable for all ages, deeply loved by everyone. So do you know what Sugar Ear does? What are the sugar ear practices? Today Xiaobian will bring you knowledge about the practice of desserts.
The practice of sugar ears is simple, as long as you master the correct method. The following Xiaobian will bring you several ways to make sugar ears.
Practice 1
Ingredients
Flour (250 g), dry yeast (2 g), warm water (130 ml), alkaline noodles (a little), flour (250 g), maltose (125 g).
method
1: Dissolve the yeast in warm water and let stand for 5 minutes.
2, flour add yeast water and into a soft dough, wrapped in plastic wrap at room temperature fermentation for 1-1.5 hours, mainly to make the dough better fermentation.
3. Ferment to 1.5 times to 2 times the original size, showing a honeycomb shape. Gently squeeze the dough by hand to remove air bubbles.
4: Mix the fermented noodles with a little alkali, knead until the dough does not stick to the hands, has toughness, and smells a little alkali.
5: Build a wall of flour in the basin and pour maltose into the center.
6: Spread the maltose around the powder into a paste, then knead the flour toward the center and knead it into a ball. Doing so will make the dough softer.
7: Divide the fermented dough and sugar dough into equal portions.
8: Use a rolling pin to roll out the dough into finger-thick rectangular pieces.
9. Two layers of fermented noodles are sandwiched with a layer of sugar noodles.
10: Cut the folded dough into small rectangular strips three fingers wide.
11. Thin one end of the dough to form a slope.
12: Cut the dough into small squares two fingers wide, fold the ends together, and open a knife in the middle.
13, open, turn the thin side into it, the thick side is folded, it becomes an ear-shaped billet.
14. Make a number of ear-shaped blanks.
15: Heat the oil in the pan to 50%, fry the raw blank in oil, fish out when it is golden brown, and drain the oil.
16: Pour the honey into the malt syrup while it is hot, soak it through, and then remove it to cool.
Tips
1, fermentation noodles with alkali noodles judgment method: (1) smell with a little alkali taste. (2) Noodles and do not stick to the hands. (3) Reconcile the noodles to be tough.
2, the ratio of sugar noodles is: flour 1: caramel 2.
3, raw blank frying to use 50% of the frying through the frying to make golden brown.
4, fried ears must be soaked in sugar while hot.
Practice two
Appropriate amount of flour, appropriate amount of peanut oil, appropriate amount of brown sugar, appropriate amount of honey, appropriate amount of maple syrup.
1, noodles and good fermentation put aside, another piece of noodles and brown sugar, when making the fermented noodles divided into two pieces, one piece rolled out, the brown sugar and the noodles are laid on.
2, roll out another piece of fermented noodles, spread on top of the brown sugar noodles, so that it becomes a two-layer yeast noodles, a layer of sugar noodles.
3: Cut a long strip of about 5 cm with a knife, and then cut it into small pieces weighing about 40 grams.
4. Open a knife in the middle of the small piece, then open it, and turn one side inside to form an ear-shaped billet.
5, peanut oil burned 50% hot, in batches of the blank into the oil fried, when it is golden brown fished out, drain the oil, while hot into the warm honey soaked for a few minutes, called honey.
6, after soaking, fish in the plate to cool. It should be noted that it must be fried thoroughly, otherwise it will be poor in quality because it cannot be fried and the honey cannot be soaked.
Approach three
Royalties
250 g flour, 130 ml of warm water, 5 g of yeast, 5 g of baking powder, 125 g of honey.
1: Dissolve the yeast and Paoda powder in warm water and let stand for 5 minutes.
2: Add yeast and Paoda powder water to form a soft dough, wrap in plastic wrap and ferment at room temperature for 1-1.5 hours.
4: Build a flour wall in the basin and pour honey into the center.
5: Draw the honey into a paste, then knead the flour into a dough.
6: Divide the fermented dough and sugar dough into equal portions.
7: Use a rolling pin to roll out the dough into finger-thick rectangular pieces.
8. Two layers of fermented noodles are stacked with one layer of sugar noodles.
9: Cut the folded dough into small rectangular strips three fingers wide, and thin one end of the dough to form a slope.
10: Heat the oil in the pan to 50%, fry the raw blank in oil, fish out when it is golden brown, and drain the oil.
Practice four
Flour to taste, peanut oil to taste, brown sugar to taste.
1, with a good fermentation in the face of the upper alkali, another piece of noodles and brown sugar.
2: When making, roll out two pieces of baked flour, roll out one piece, and spread the brown sugar and the noodles.
3, roll out another piece of fermented noodles, spread on top of the brown sugar noodles, so that it becomes a two-layer yeast noodles, a layer of sugar noodles.
4: Cut off a long strip of about 5 cm with a knife, thin the side of the strip into a slope shape, combine the thin edge and the thick edge together, and then cut it into small pieces weighing about 40 grams.
5, open a knife in the middle of the small block, and then open, the thin side turned in, the thick side folded, it becomes an ear-shaped billet.
6, peanut oil burned 50% hot, batch of the blank into the frying pan fried, golden brown when fished out of drainage oil, while hot into the warm caramel soaked for a minute over honey, soaked, fished in the plate to cool and eat.
Practice five
material
Honey 30g, low flour 100g, butter 20g, powdered sugar 15g, whole egg 20g, egg white 20g.
1: Soften the butter, add honey, powdered sugar, stir slightly with a spatula, and beat well with an egg beater.
2: Add the whole egg mixture in parts and beat evenly with an egg beater.
3: Sift in the powder and mix the dough in an irregular direction with a spatula.
4: Knead about 5g of dough into long strips by hand, roll them into a twist shape and put them into a baking dish.
5. Brush with protein solution.
6: Put in the preheated oven, the middle layer is about 160 degrees for 15 minutes, and then about 150 degrees for 10 minutes.
Conclusion: The above is all the content of the article on sugar ear making brought to you by the editor, now do you know a few of the practices I introduced above? If you don't want to eat it, then hurry up and make a delicious meal for yourself and your family.