Thirteen unique snacks of old Beijing—Tang Er
Overview
Sugar ears are one of the thirteen unique snacks in old Beijing, also known as honey twists. It is named because the finished product looks like a human ear.
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Ingredients
Steps
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Take 500g flour, 5g yeast, and 250ml warm water to make fermented dough. While kneading the fermented dough, add 2g alkali flour little by little and knead evenly. Split the fermented dough into two halves. Take 250g flour and 125g maltose to make sugar dough. Roll out the three pieces of dough until they are one finger thick and fold them into three layers, with the sugar side in the middle and the fermented side at the top. Cut into long strips three fingers wide, flatten one side, fold in half and set aside.
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Take the long noodles to be used and cut them into two-finger-wide squares. Make a cut in the middle of each piece from the fold without cutting it, about 1.5cm from the opposite edge.
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Open the folded square, place the flattened side into the middle and make a slit across the middle and roll it out. Fold the other side in half to the middle line, and use a little force to get close to the middle seam, but not into it. Leave as much space as possible on both sides of the gap to separate them. Arrange it into the shape as shown in the figure and it will be the forming dough.
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Heat 1L of rapeseed oil in a wok until it is 50% hot. Fry the embryos one by one until they are golden brown to control the oil. While hot, add 500g of maltose and soak for about a minute. Remove and let cool.
