Gourmet ingredients

1000g flour, 1500g peanut oil (actual consumption of 350g for fried products), 14g alkali, 250g caramel for dough, and 1400g caramel for over-densification.

Food recipes

1. Mi Sandao is composed of "lining noodles" and "skin noodles". First put 1/4 of the flour and malt sugar into a basin, add water and dough fertilizer, knead it into a ball, ferment it enough to form a large yeast dough, add alkaline water to remove acid, and make it into a "skin dough"; then add the remaining flour at once. In the 9th bowl of the cylinder, add water and mix evenly;

2. Make the "lining dough". Place both types of dough on the cutting board and roll them out with a rolling pin. Roll the "pizi noodle" into two rectangular pieces; roll the "lizi noodle" into a rectangular piece of the same size, use one "pizi noodle" piece as the base, lay the "lizi noodle" piece in the middle, and then put the other Cover it with a piece of "pizi noodle" to form 3 layers with a thickness of about 5 cm;

3. After folding, use a knife to cut a long strip, roll out the long strip of noodles and cut it into small pieces. Make a piece, fold the 4 corners of the wide edge into alignment, cut 3 knives along the middle of the folded edge to form 4 pieces, which is the honey 3-knife green body. Place the green dough into another pot, heat the oil to 70% to 80%, and fry until golden brown. After frying, add honey to the caramel pot.

Gourmet features

Golden and translucent, soft and sweet.