Honey twist is one of the traditional products of sichuan province, with honey through the moist as the most characteristic. The sugar is heavy and the oil is big, which gives people a rich and sweet feeling.

Raw material recipe:

1. skin material: 3 kg of special powder lard 600 grams

2. heart material: 15 kg of special powder lard 1.5 kg caramel 10 kg baking soda 150 grams of peanut oil 10 kg of sugar 15 kg.

Methods:

1. skin and heart production: the skin of the special powder, lard must be fully kneaded. Heart material according to the formula of 12% plus water, mixing 10 to 15 minutes. The skin and heart material is divided into 7 to 8 pieces, and then wrapped in skin and then rolled.

2. Rolling into shape: the material blank after the heart rolled into a rectangular sheet about 2 cm thick, then cut into 5 cm wide strips, and cut into 1.5 cm wide, 5 cm long small pieces. Then meet in the middle of the incision, the mouth is about 3 cm long, roll one end of the molding.

3. Frying: the molding of the products into the pot frying, at an oil temperature of 180 ~ 190 ℃ when the frying for about 3 minutes, rise from the pot, filtered dry, while hot dip sugar.

4. Sugar immersion: sugar and water to make syrup (sugar and water ratio of 10:2), when boiled to 105 ℃ or so, scooped into the container, the oil will be filtered dry products immersed in it for 1 to 2 minutes, and then filtered dry, spread out, cooled, and then can be packaged.

Quality standard:

Specifications: the products are uniformly and neatly modeled, the cut is centered, the length is appropriate, the roll is not edged, and the surface has a sense of oil immersion, 140-160 per kilogram.

Color: light yellow, with the luster of sugar-oil impregnation, the surface has bright sugar particles.

Organization: fluffy, oil-soaked and honeyed.

Flavor: fluffy, honey-sweet, with rich oil flavor.

2, Tianjin honey twist

Honey twist, also known as sugar ear, because it is shaped like a human ear and named. A former poet said: "ears can be food? often together with the partner honey hemp flower, labor sound

I asked who is good, pointing to the front of a two-bar." Honey twist is appropriate in the fall, winter, spring food. Because of the summer heat, the sugar thinning is easy to fall off, not easy to eat.

Method of production:

With and good fermented noodles on the alkali, another piece of flour and brown sugar, do the fermented noodles into two pieces, one rolled out, the brown sugar and the surface of the pavement, and then rolled out another piece of fermented noodles, paved in the top of the brown sugar surface, so that the two layers of leavening noodles, a layer of sugar surface.

Cut a 5-cm strip with a knife, thin one side of the strip into a sloping shape, bring the thin and thick sides together, and then cut it into small pieces weighing about 40 grams. Make an incision in the center of the piece, then open it up, turn the thin side inward, and fold the thick side over to make an ear-shaped blank.

Peanut oil burned fifty percent hot, batches of billets into the frying pan fried, was golden brown when the oil drained, while hot into the warm caramel soak for a minute over the honey, soaked through, fished in the dish to cool to eat.

The honey twist is brown and oily in color, and the texture is moist and fluffy, sweet and delicious. Beijing Nanlaishun restaurant's honey twist is the most famous. 1997 was named "Beijing Famous Snacks" and "Chinese Famous Snacks". Similar to the honey twist, there is also honey grate, raw material preparation and honey twist is exactly the same, only the shape is different, it is three layers of flat, the center of the vertical cut a few knives, deep-fried over the honey and become. In addition, there are dry sugar twist, hibiscus dry sugar. Dry sugar twist not honey, hibiscus dry sugar is not honey, but rolled on a layer of cooked flour and sugar mixed with powdered sugar, are also sweet, crispy, crunchy characteristics.