Name: Sugar Rolls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Yam; Some walnut; Some Jujube; Some Melon seeds; Some preserved fruit; Some Soy bean curd; Some Water starch; Some Osmanthus; Some Sugar; Some Flour

Sugar Rolls

by kiss war girl

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

Candied rolls are arguably the most distinctive halal holiday food, which is deeply loved by everyone. On New Year's and holidays, Hui families in Beijing have to fry plates of fragrant sugar rolls to entertain visiting guests. The sugar roll fruit is placed on the plate, golden and bright and neat, and then topped with syrup or sprinkled with some white sugar, it will make people appetite, and it is very attractive. When eaten in the mouth, the skin is crispy and the inside It is soft, sweet and fragrant, very delicious and memorable.

Yam is warm and sweet in taste, non-toxic, enters the spleen, lung, and kidney meridian, and can nourish the middle energy, nourish the spleen and stomach, grow muscles, stop diarrhea and invigorate the spleen. The function of solidifying essence and nourishing lungs. Its fresh products are rich in nutrients, containing protein, refined fiber and vitamins.
Jujube is sweet and warm in nature. It has the functions of invigorating the spleen and stomach, nourishing qi and promoting body fluids. It can cure weakness of the spleen and stomach, insufficient qi and blood, discord between health and health, anemia, palpitations, irritability and dreaminess. It is also a commonly used tonic in Chinese medicine and folk. 100 grams of dry product contains 63-76.3 grams of sugar, protein, fat, and a variety of vitamins and minerals. Among them, the content of vitamin C ranks first among all kinds of fresh fruits, with a content of 300-600 mg per 100 grams of fresh jujube meat, and the average human utilization rate is 86.3%. "

Sugar Rolls

1. Soak the oily bean curd in cold water for a while.

2. The yam method is peeled, patted loosely and cut into pieces.

3. Cut the jujube into two halves, chop the preserved fruit and set aside.

4. Mix jujube, preserved fruit, a little sugar, and yam.

5. Add the right amount of water and mix the flour evenly.

6. The filling has a sticky feel.

7. The mixed stuffing is piled in long strips in the oil crust.

8. The oil skin is rolled inward and rolled into a tube shape, and the edges of the oil skin are glued with water starch.

9. Steam on the steamer for 20-30 minutes.

10. Take out your hands soaked in cold water and use a drawer cloth while it is hot to squeeze the filling oil skin tube into a round shape, and cut it into small finger-thick pieces after cooling.

11. Put it into a 70% hot oil pan and remove it when it turns brown.

12. Add a little oil, water, sweet-scented osmanthus, and white sugar in a pot to make syrup over low heat. Pour the fried jelly, coat with sugar juice and sprinkle with white sesame seeds.