1. Take 500g of flour, 5g of yeast, and 250ml of warm water to make fermented dough. Knead the fermented dough while adding 2g of alkaline noodles and knead evenly. The fermented noodles are divided into two. Take 250g flour and 125g maltose to make sugar dough. Roll three pieces of dough until one finger is thick and stack into three layers, with the sugar noodles in the center, and the fermentation surface up and down. Cut a three-finger-wide strip, flatten it on one side and fold it in half for use.
2. Take the long strip of noodles to be used and cut into two-finger-wide squares. Cut a cut from the fold in the middle of each piece, without cutting, about 1.5cm away from the opposite side.
3. Open the half-folded square, put the flat side into the middle and open the gap and roll it out. Fold the other side in half to the center line and approach the center seam with a little force, but do not enter. Leave space as much as possible on both sides of the gap to separate. Finished into the shape as shown in the figure, it is the formed dough.
4. Put 1L of rapeseed oil into the wok and heat it to 50% hot, then deep-fry the golden yellow oil to control the embryo, and soak it in 500g maltose for about one minute while it is hot. Remove and let cool.
Tips:To make a three-layered cake, clean water should be applied between each layer to increase the viscosity to prevent layering and falling off. The size of the formed dough can be adjusted by personal preference, but it needs to be operable. The soaking time of maltose can be increased or decreased according to personal sweetness preference. Long time, the amount of inhalation is large, and the sugar taste increases.
