There is such a delicious food in Beijing snacks. It is a kind of breakfast that people often eat in Beijing in the morning. Although it used to be a snack in Hebei, it has now become a famous specialty snack in Beijing. The old people may like it when it is cooked with sugar. Why? Let's see it with me.

Tanghuoshao is a traditional Manchu snack. It is named because it is made into a stove with a cylinder and baked directly on the cylinder wall. The cake is light yellow in color, crisp in skin, with distinct layers of inner pulp, and strong and smooth.

Production method:

Raw materials:

500g of flour, 5g of yeast powder, 350ML of warm water, 500g of brown sugar and 500g of sesame paste. There are a lot of fillings here, and the general sugar fire uses half of this amount. Put as much brown sugar as you want in sesame sauce, and adjust it according to your own taste.

Practice:

1, flour+yeast powder, pour in warm water and make dough, and bake for 30 minutes.

2. Fine the lumps in brown sugar and mix well with sesame sauce.

3. Roll the dough into a rectangle, evenly spread brown sugar with sesame sauce and roll it up.

4. The rolled roll is slightly flattened and folded from both sides to the middle.

5. Roll it into a rectangular thin sheet and cut it in half.

6. Take a cut piece, fold it twice from 4/ 1 on both sides to the middle, then roll it into pieces and roll it into rolls.

7, smashed into small doses, both sides closed down and pinched into a circle.

8, slightly squashed, oven preheating 180 degrees for about 25 minutes.

According to legend, during the Chongzhen period of the Ming Dynasty, the Hui people named Liu Dashun came to the ancient town of Tongzhou along the North-South Grand Canal with the grain ship from Nanjing, which is the Tongzhou east of Beijing today. Seeing that Tongzhou Town is a good place to settle down and make a living, Liu Dashun opened a small shop named "Dashunzhai", which specializes in making and selling sugar-cooked fire. From the Qing dynasty to the Qianlong period, Dashunzhai sugar fire was well known.

In order to maintain the traditional characteristics, Dashunzhai's sugar fire is very particular about the selection of materials. For many years, the chefs have insisted on using pure standard flour for noodles, sesame oil from Tongzhou for oil, sweet osmanthus from Tianjin for osmanthus, and indispensable brown sugar and sesame sauce, which are also purchased in one place. The enduring reason of this century-old shop lies in its genuine goods and winning the trust of the people.

Conclusion Sugar-baked incense is sweet and thick, soft and non-sticky, suitable for the elderly. Kiln-oven sesame seed cake was originally a snack in Hebei province, and later it was introduced to Beijing and became a snack in Beijing. It is characterized by making a furnace out of a cylinder, and baking the biscuit green body directly on the cylinder wall.