Chinese Food
Sugar fire
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Tanghuo is a special snack in old Beijing. It is said that it has a history of 300 years. Nowadays, there are many places selling sugar and fire in Beijing, ranging from old restaurants to small windows along the street with pancakes stands. There are few restaurants selling pasta that don't make, especially halal snacks. Why does it last so many years? Then we need to talk about the characteristics of sugar fire. The outer skin is crispy. The inner part is soft. It's mixed with the smell of sesame paste and brown sugar. The simple shape contains multiple tastes. How can it not be popular? Since it's such a classic, let's practice at home.
Cooking ingredients
Cooking Steps
Step1:Add baking soda to flour and mix well. Slowly add water and mix. Knead into a soft dough. Brush the dough with oil for 30 minutes.
Step2:Add the marmalade to the brown sugar. Mix well.
Step3:Knead the dough until the surface is smooth. Brush some oil on the table to prevent sticking. Flatten the dough and roll it into a rectangle with a thickness of about 0.8cm.
Step4:Spread marmalade and brown sugar evenly on the dough. Roll the dough from one end to the inside. Stretch the dough while rolling.
Step5:Roll the rolled roll into pieces. Roll it up from one end again. Stretch it while rolling. Roll it into a roll.
Step6:The dough roll is cut into 4cm wide sections with a knife. Squeeze the outer skin at both ends of the exposed filling into the middle and squeeze it tightly. Then press it into a pie shape.
Step7:Put the sugar on the baking plate. Preheat the oven 180 degrees. Middle layer. Bake for about 30 minutes.
Cooking tips:It's very soft to burn the dough with sugar fire. The dough oil brush and the surface oil brush can prevent the dough from sticking during the operation. Each layer can be thinned and increased by stretching while rolling. There are skills in making delicious dishes.
