Honey Three Knives

1. Noodle skin: 40g medium gluten flour, 10g salad oil, 20g water, and smooth dough. Wake up for 15 minutes

2. Sugar dough: 300g medium gluten flour, 160g maltose (maltose dissolved with a little warm water), 60g water, 50g salad oil, 2g baking powder, and smooth dough. Cover and wake up for 15 minutes

3. Roll the dough into a square rectangle

4. Roll the sugar dough into a square rectangle with a thickness of 1 centimeter, the same size as the dough

5. Brush a layer of water on one side of the sugar dough, cover the dough with the sugar dough, and sprinkle a small amount of thin flour on the dough

6. Then turn the entire dough upside down, roll the entire sugar dough into 0.5 centimeter thick dough, and brush a layer of water on the sugar dough

7. Then sprinkle a layer of sesame seeds

8. Sprinkle a small amount of thin noodles and use a rolling pin to gently roll out the sesame seeds to make them stick more firmly

9. Then trim the entire patch neatly

10. Cut into long strips

11. Then cut the long strip into small pieces. The first and second knives should be lightly cut twice, and the third knife should be cut

12. Cut all the surface blanks well

13. Pour 300 grams of white sugar, 200 grams of maltose, and 150 grams of water into the pot

14. At the beginning, boil the sugar over high heat, then turn it down and simmer slowly. Boil the sugar into syrup and add 20 grams of osmanthus honey (to make syrup that looks like honey)

15. Pour the cooked syrup into a pot and place it on another heat. Turn on the minimum heat and keep it warm at around 100 degrees Celsius

16. Start another pot and add oil, with a temperature of 30-40%. Heat the oil and slowly fry the green body

17. Fry until the sugar dough turns brown and the dough is golden brown, then remove it

18. Soak the fried dough in the boiled hot syrup for a few minutes while it's hot and remove it

19. Finished product drawings

20. Finished product drawings