Peking Nut Candy Horseshoe

Name: Peking Nut Candy Horseshoe
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 250g Flour; 5g baking soda; 5g yeast; 100g brown sugar; 80g walnut; 100g Sesame sauce

by Shredded Potato Burrito

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

Nut candy horseshoe is a traditional snack in Beijing. Use brown sugar, sesame sauce and nuts as fillings to make a layered pasta that resembles a horseshoe.
Old Beijing generally made sugar horseshoes. Now the ingredients are rich. In order to make the desserts more nutritious, nuts are added. Nuts can be chosen at will. I use walnuts here. I really feel that the old Beijing’s creative combination of sesame sauce and brown sugar is really good. The two materials are well-tuned, fragrant but not greasy. The special sugary aroma of brown sugar is even stronger after baking.

Ingredients

Peking Nut Candy Horseshoe

1. Melt the yeast with warm water.

2. Mix the baking soda and flour well.

3. Pour the yeast water into the flour while stirring with chopsticks to form a flocculent.

4. In and into a soft dough. The dough must be very soft. You use about 210g of water for my 250g of flour. This is adjusted according to the moisture content of the own flour.

5. Knead the dough smoothly and apply a layer of oil for half an hour.

6. Brown sugar and tahini and walnut kernels.

7. Put the sesame sauce into the brown sugar.

8. Stir it well and dilute it with sesame oil if it dries. Just adjust it to a state where you can't pick it up with chopsticks.

9. Use a knife to chop the walnuts a bit and put them in the sugar sauce.

10. Mix well.

11. The dough is divided into about 80g noodles.

12. Roll out a rectangular slice for each dry agent. It is about 8cm wide and 20cm long. Coat with a layer of mixed nut syrup.

13. Shun long roll up.

14. Slowly cut along the middle with a knife.

15. Grow in two halves.

16. The incision is outwards and both ends are bent inward, pinching tightly into a horseshoe shape.

17. The prepared agent can be placed directly in the bakeware.

18. All done, preheat the oven on the way, up and down, 230 degrees, 10 minutes.

Tips:
Use more yeast and baking soda in this pasta.
The dough should be soft with warm water. After the dough is rolled in the sugar sauce, use a knife to slowly cut it along the middle. Don't cut it. Cutting will make the cuts stick together and it won't look good when baked.
The ratio of sesame sauce and brown sugar is 1:1, and the nuts can be exchanged at will.