Tanghuoshao

Tanghuoshao is one of the breakfast snacks that Beijingers often eat. It has a history of more than 300 years, and Dashunzhai's tanghuoshao is the most famous. First, brown sugar and flour should be kneaded and baked, and sesame paste, osmanthus, oil and sesame paste stuffing should be added; Add dry flour to the dough, and adjust the alkali after fermentation. After waking up, knead the noodles into strips of 500g, then throw them into grates, spread them with sugar sauce, roll them into a tube shape along with the grates, pull them into 50g small doses, knead them into a round Momo, press them into a baking tray, bake them in an oven, cool them when cooked, and put them in a wooden box for eating. Sugar fire is fragrant and sweet, soft and non-sticky, suitable for the elderly. Kiln-oven sesame seed cake was originally a snack in Hebei province, and later it was introduced to Beijing and became a snack in Beijing. It is characterized by making a furnace out of a cylinder, and baking the biscuit green body directly on the cylinder wall. Production method 2: salt is melted with clear water and mixed with white flour to form dough; Heating the oil, air-cooling, adding millet flour, and mixing evenly to obtain ghee pulp; Knead the dough into long strips, flatten it, press it into long strips, evenly spread the pastry on the large strips, roll it into strips from outside to inside, pull it into 8 cm long and 3 cm wide, press it into 8 cm horizontal and 18 cm vertical pieces, and fold it back and forth for three layers; Then it is pressed into large pieces with a horizontal dimension of 8 cm and a vertical dimension of 12 cm, folded back and forth, and put together in the middle to form a green body with three layers in the middle and two layers on both sides. Then sesame seeds are evenly sprinkled on the green body, turned over and sprinkled with some water, and ground into slurry on the panel, and then baked in the furnace. When charging the furnace, put the green body horizontally on your hand, cover the cylinder mouth from right to left, then cover it from top to bottom, then turn off the fire by half later, and then turn on the fire for baking in 3-5 minutes. When the sesame cake turns tiger skin color, it can be discharged. Method 3 Raw materials: 500g of flour, 5g of yeast powder, 350ML of warm water, 500g of brown sugar and 500g of sesame paste. (There are a lot of fillings baked with sugar here, and the general amount of sugar is only half. Put as much brown sugar as you like in sesame sauce, and adjust it completely according to your own taste.) Practice: 1. Flour+yeast powder, pour warm water into the dough, and simmer for 30 minutes. 2. Fine the lumps in brown sugar and mix well with sesame sauce. 3. Roll the dough into a rectangle, evenly spread brown sugar with sesame sauce and roll it up. 4. The rolled roll is slightly flattened and folded from both sides to the middle. 5. Roll it into a rectangular thin sheet and cut it in half. 6. Take a cut piece, fold it twice from 4/1 on both sides to the middle, then roll it into pieces and roll it into rolls. 7, smashed into small doses, both sides closed down and pinched into a circle. 8. Squeeze slightly, preheat the oven to 180 degrees and bake for about 25 minutes.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)