Mi Sandao

Overview

This is a snack that I loved when I was a kid, not for anything else but because I like it to be sweet. At that time, I never thought that one day I would be able to make it myself. The Mi Sandao I made by myself still tastes very sweet.

Tags

• snacks
• dessert
• home cooking
• children
• afternoon tea
• beijing cuisine
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• aluminum-free baking powder
• maltose
• medium powder
• oil
• sugar
• white sesame
• water

Ingredients

Steps

1. 1 Mix 35 grams of medium flour, 7 grams of oil, and 17 grams of water, knead into a white dough, and rest for 15 minutes

   

2. 2 Mix 350 grams of medium flour, 150 grams of maltose, 35 grams of oil, 85 grams of water and baking powder, knead into a sugar pastry dough, and rest for 15 minutes

   

3. 3 Roll out the relaxed leather into square sheets.

   

4. 4 Roll the pastry dough into a square shape the same size as the dough

   

5. 5 Brush a thin layer of water on the skin, stick the sugar puff pastry on the white skin, and roll it into a piece about 7 mm thick

   

6. 6 Cut off the corners to form a regular square

   

7. 7 Cut into long cubes 2 cm long and 3 cm wide

   

8. 8 Make three cuts on the pastry for each square, do not cut through

   

9. 9 Put the prepared honeysandao noodle pieces into the oil pan and fry over low heat until cooked

   

10. 10 Put the syrup ingredients into a small pot and heat until thick foam appears

    

11. 11 Control the oil on the fried noodles and put them into the hot syrup to coat evenly with the syrup.

    

12. 12 Remove the honey sandao from the syrup, sprinkle with sesame seeds and let cool.