Misan Knife
1.
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3.
Mix 35g ordinary flour, 7g vegetable oil and 17g water with oily skin ingredients and mix them into a dough and relax it for 20 minutes;
4.
Mix 150g maltose, 35g vegetable oil and 85g water of the pastry material, add 350g regular powder and 2g baking powder to form a dough, relax for 20 minutes;
5.
Take the loose dough and roll it into a square with a rolling pin;
6.
Take the shortbread dough and roll it into a square equal to the oily skin noodles;
7.
Dip a brush with water and brush evenly on the oily skin noodles;
8.
Lay the pastry sheet on the oily skin sheet to make the two dough sheets stick together;
9.
Sprinkle white sesame seeds on the surface of the shortbread and roll it into 0.8 cm thick slices with a rolling pin;
10.
Use a spatula to tidy up the four margins;
11.
Cut into 2 cm wide strips with a knife;
12.
Then cut into small squares of 2X3 cm;
13.
Make three cuts on each surface with a knife, but don't cut it off;
14.
Then make syrup; put 115g maltose, 90g white sugar and 15g water into the pot;
15.
Start a pot on a small fire and heat it until bubbles are formed on the surface of the liquid, turning it into syrup and turn off the heat;
16.
Pour peanut oil from a pot on a medium-low heat and heat the oil to 170 degrees;
17.
Put in small cubes and fry until golden brown and remove;
18.
Put it in the syrup immediately, so that the surface of the fried small cube is covered with syrup and can be removed;
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Tips:
1) When frying, try to use peanut oil to taste better. If there is no peanut oil, you can replace it with corn oil. 2) Maltose is a kind of yellow liquid with fluidity, so soft that it can be easily poured out of the bottle, rather than the creamy texture that is difficult to dig out. 3) When frying, you can put the oil temperature first and try it. It is about 60 to 70% hot and it can be fried.
