Sugar Ears
1.
Yeast is dissolved in warm water and left for 5 minutes.
2.
The flour is added with yeast water to form a soft dough, wrapped in plastic wrap and fermented at room temperature for 1-1.5 hours.
3.
Fermented to 1.5 times to 2 times the original size, showing a honeycomb shape; gently squeeze the dough with your hands to remove bubbles.
4.
Add a little alkali to the fermented noodles, knead until the dough does not stick to your hands, is tough, and smells a little alkali.
5.
Pour the flour in the basin and pour the maltose in the center.
6.
Strip the maltose around the flour into a paste, and then knead the flour into the center to form a dough.
7.
Divide the yeast dough and sugar dough into equal parts.
8.
Use a rolling pin to roll the dough into finger-thick rectangular pieces.
9.
Two layers of fermented noodles are stacked with a layer of sugar noodles. (When stacking the noodles, brush a little water and stick between them to prevent them from loosening during frying)
10.
Cut the folded dough into small rectangular strips three fingers wide.
11.
Thin one end of the dough to form a slope.
12.
Cut the dough into two-finger-wide squares, fold the two ends together, and make a cut in the middle.
13.
Open it, turn the thin side in, and fold the thick side to form an ear-shaped blank.
14.
Make several ear-shaped green bodies.
15.
Boil the oil in the pot to 50% heat, then deep-fry the green body in the oil, remove it when it is golden brown, and drain the oil.
16.
Pour it into the maltose syrup while it is hot, and after soaking it, remove it and let it cool.
Tips:
1. Judgment method of fermented noodles vs. alkaline noodles: (1) smells a little alkaline; (2) noodles should not stick to the hands; (3) good noodles must be tough.
2. The ratio of sugar noodles is: flour 1: caramel 2
3. For the green fry, 50% deep fry should be used to make golden brown.
4. The fried ears must be soaked with honey while hot.
