Tang Huo Shao (Sweetened Baked Wheaten Cake)

Introduction:

Tang Hou Shao is one of the favorable local snacks in Beijing. Its origin is traced back as far as 300 years ago. The most famous Tang Huo Shao are those from Da Shun Zhai Restaurant in Tongzhou in eastern Beijing, which are the most favorable foods for Muslims in their pilgrim to Mecca.

Where to try it?

Dashunzhai Restaurant Niujie Branch

Address: Islam Supermarket, Niujie Road, Xuanwu District.

Huguosi Snack Bar

Address: 93#, Huguosi Street, Xicheng District

Tel: +86 10 6618 1705

Di'anmen Snack Bar

Address: 180#, Di'anmen Outer Street, Xicheng District

Tel: +86 10 6404 2946

Longfusi Snack Bar

Address: 1#, Longfusi Fore Street, Dongcheng Distirct.

Tel: +86 10 6406 0668

How to cook it?

Ingredient: brown sugar, flour, sesame paste

Preparation:

Place brown sugar in flour in a bowl and beat.

Bake the flour mixture.

Drip sesame paste, oil and brown sugar.

Place water in flour in other bowl and beat.

Put flour mixture aside for fermenting.

Place soda in fermented flour mixture.

Roll the flour mixture to a long bar.

Cut the flour bar at 500g piece.

Press broad one piece.

Place sugar paste and roll over again into round.

Cut the round flour mixture in 50g ball.

Press the balls, put them in oven.

Cool them when they are ready.

简介：糖火烧是北京人常吃的早点小吃之一，已有300多年历史，以大顺斋的糖火烧最出名。

制作方法1：

要先将红糖加面粉搓散烤熟，加入麻酱、桂花、油，和成芝麻酱馅；用干面粉加发面，发酵后对硷。醒面后，将面按成500克一块搓成长条,然后甩成栅子，抹上糖酱，随荮随卷成筒形，揪成50克小剂，揉成圆形小桃，摁扁码入烤盘，放入烤炉烤熟，熟后晾凉，放入木箱中闷透闷软即可食。

糖火烧香甜味厚，绵软不粘，适合老年人食用。 缸炉烧饼原为河北省小吃，后传入北京， 成为北京小吃。其特点是用缸作成炉子，将烧饼生坯直接贴在缸壁上烤熟而得名。

制作方法2：

盐加清水化开，和白面成面团；油加热后晾温，放小米面和均匀，成为酥油瓤；将和好的面团揉成长条，压扁按平，压成长条的大片，将油酥瓤均匀地涂在大片上，由外向里卷成卷，压成长条，揪成8厘米长、3厘米宽的剂子，压成横8厘米、竖18厘米的大片，前后折叠三层；再 压成横8厘米，竖12厘米的大片，前后折叠，中间搭在一起，成为中间三层、两边两层的生坯，然后将芝麻均匀撒在生坯上，翻过来撒些水，在面板上磨出浆水，即可上炉烤。 上炉时生坯横放在手上，自右至左把缸口贴满，再自上而下贴满，之后盖上盖，稍后把火拨开一半，再过3-5分钟把火全部打开烘烤，烧饼成虎皮色时即可出炉。

特点：缸炉烧饼色泽浅黄，外皮酥脆，内瓤层次分明，筋道利口。