糖耳朵
Crispy, golden, and sweet Beijing snack shaped like ears, coated in glossy maltose syrup. Each bite melts in your mouth with pure sweetness.
Ingredients
10 items- all-purpose flour 2 1/2 cups
- active dry yeast 1 teaspoon
- white sugar 2 tablespoons
- baking soda 1/2 teaspoon
- warm water 2/3 cup
- cooking oil as needed
- maltose (malt syrup) 1/3 cup
- white sugar 1/4 cup
- water 1/4 cup
- toasted white sesame seeds 2 tablespoons
Nutrition
Steps （8 steps）
In a large bowl, combine sifted flour, yeast, sugar for dough and baking soda. Gradually add warm water, mixing into a shaggy dough, then knead until smooth.
Cover with plastic wrap and let ferment in a warm place for 1 hour until doubled in size.
Turn dough onto a floured surface, knead to release air, and roll into a rectangle about 1/5 inch (0.5 cm) thick.
Cut into strips 3/4 inch wide and 2 1/2 inches long. Make a lengthwise slit in the middle without cutting through ends; thread one end through to form ear shape. Repeat.
Heat oil in a deep pot to 325°F (160°C). Deep-fry the shaped pastries in batches over medium heat until golden brown and floating, about 3-4 minutes. Drain well.
In a separate saucepan, combine maltose, sugar for syrup and water. Cook over low heat, stirring, until syrup thickens and can form a thin thread when tested with chopsticks. Turn off heat.
While fried ears are still hot, add to syrup and toss quickly to coat evenly. Sprinkle with sesame seeds and toss to mix.
Transfer coated ears to a greased baking sheet, separating them, and let cool until syrup hardens.
Tips
Ensure the dough is fully fermented until doubled for a soft texture. Keep the heat low when making syrup to avoid burning. Work quickly when coating and adding sesame, as the syrup hardens fast.
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