Furnace fruit is a snack in Northeast China, which tastes crisp. Because it is baked in the furnace, it has such a straightforward name. Many pasta dishes in ancient China were named after fruits, such as fruit, peach crisp and so on. Traditional flavor varieties, using traditional technology, without any additives. Noodles mixed with oil and sugar are covered with peeled sesame seeds. The appearance is golden yellow, the head is small and even, and the mouth is fragrant, crisp, crisp, sweet and refreshing.
First, cook cooked noodles, spread raw flour in the big drawer of steamed noodles, then punch holes in the noodles, take out the steamed noodles and screen them out with a sieve for later use. Add cooking oil and water to the cooked noodles and mix thoroughly, then add sugar and mix well. Press the mixed raw materials into a baking tray, adjust the oven temperature to 220℃ and 200℃ for baking, and take out the oven when the baked fruit is golden yellow.
The difference between peach crisp and furnace fruit
Peach crisp is round and big, oven fruit is small and square, and other tastes are no different. The main raw materials of fruit in the oven are baking soda, eggs and flour, mixed with oily sugar noodles and wrapped with a layer of peeled sesame seeds. This is a square hard snack with a crisp taste. Because it was baked in the oven, it was given such a straightforward name.
Peach crisp originated in Jiangxi. It is a traditional snack of Han nationality, suitable for both north and south. It is famous throughout the country for its dry, crisp, crisp and sweet characteristics. Its main ingredients are flour, eggs and ghee. When making peach crisp, the dough should not be too dry. Don't reduce oil for the sake of health, which will lead to hard but not brittle finished products, and don't knead the dough too hard. If there is no chef's machine, grab the dough evenly.