1. 150 grams of water, 50 grams of white sugar (both sugar and soft sugar are fine, if you don't like too sweet, you can put a little less) 60 grams of maltose.
2. Just boil the bubbles
3. Turn off the heat and put the glutinous rice flour in. Add in portions for convenience.
4. After adding it, you can start with a harder dough. It must be hard, soft and sticky. If it is soft, add some glutinous rice flour. If it is too hard, add some hot water and adjust it yourself.
5. Roll into dough pieces about half a centimeter thick, cut into strips and round.
6. Broken into small strips about 7 cm.
7. Put an appropriate amount of oil in the pot, put the cold oil into the sliver and fry it on a low fire.
8. Slowly puff up, don't put too much, it will stick. When the oil is cool, the oil will become bulging when the oil is hot.
9. Slowly fry on a low fire until the embryo is deep golden brown. When it is cold, the core will be crispy. If the heat is not well controlled, it will not be crispy. Master this by yourself. If you don't want to hang syrup, you can eat it.
10. After all is fried, put 40 water and 40 grams of sugar in the pot and cook until small bubbles appear and the sugar juice is thick.
11. Put the fried embryonic strips in and turn off the heat and stir evenly. Cover the glutinous rice strips with sugar juice, and then add 50 grams of granulated sugar and stir well.
12. Shop open and cool
