Tangshan Honey Sesame Candy
A specialty of Tangshan, Hebei. Shaped like a flower, sliced as thin as paper, crispy and sweet, and rich in nutrients.
Ingredients
special flour
2 kg
premium honey
0.4 kg
osmanthus flowers
25 g
white granulated sugar
1.5 kg
refined peanut oil
0.9 kg
sesame oil
0.9 kg
maltose
0.3 kg
water
to taste
Instructions
1
Step 1
First dissolve the white sugar in water, then add the flour and knead into a relatively hard dough. Wet the dough with water several times, kneading repeatedly until it has good elasticity and a moderately soft-yet-firm texture. Divide the dough into suitable small pieces, bury each piece in cooked flour, and let rest for about 1 hour.
2
Step 2
Roll the rested dough into a base sheet about 0.5 m in diameter. Dust the surface evenly with loose flour after each roll, continuing until the sheet is as thin as paper. This step must be completed within 3-4 minutes, otherwise the sheet will dry out. Wrap the sheet around a rolling pin, lift it up, quickly turn and release so that air inflates the tube, then shake out the loose flour. Repeat on the other side to remove all remaining flour. Take care to keep the sheet intact. Then unfold the sheet, trim 0.3 m off each side, lay the trimmed pieces on the large sheet, and roll the large sheet onto a "flower rod" (a special tool).
3
Step 3
Cut the sheet on the flower rod into strips about 1 cm wide, then cut each strip diagonally into 3 cm wide diamonds. Make a slit through the middle of each piece and flip one end over to form a net-like pattern, creating the raw pieces.
4
Step 4
After refining the peanut oil, add the sesame oil, then fry the raw pieces for about 7 minutes, turning them once during frying. Once they turn golden yellow, remove from the pot and drain the oil.
5
Step 5
Dissolve the white sugar in a suitable amount of water and cook it down into a syrup. Once ready, add the osmanthus flowers, honey, and maltose, stir until evenly blended, then pour/coat over the fried pieces twice to finish the product.
