The syrup used in Cantonese-style mooncakes is inverted syrup and cannot be used to make honey three-knife desserts. Introduction to the honey three-knife dessert recipe: Golden and translucent, soft and sweet.

Ingredients: 1,000 grams of flour, 1,500 grams of peanut oil (actual consumption of 350 grams for the fried product), 14 grams of alkali, 250 grams of caramel for the dough, and 1,400 grams of caramel for over-densification.

Method 1. Mi San Dao 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 9 basin 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 the long strip of noodles thin, cut into small pieces, and cut the wide edge into 4 corners

Fold it in alignment, and cut 3 knives along the middle of the folded edge to form 4 pieces, which is the honey 3-cut 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.