Those who enjoy eating sugar-coated fruit pastries can actually make them at home because the method is very simple.

Sugar-coated Fruit PastryIngredientsIntroduction

WhiteSesame(as needed) Salt (a little)CornOil (as needed)

The steps to make sugar-coated fruit pastries:

1. Prepare200 grams of flour.2. Beat two eggs and mix them into the flour, or beat the egg liquid beforehand for easier mixing.

3. Knead it into a dough without adding any water.Cover with a damp cloth to rest for a while,4. Transfer it to a floured surface and knead evenly.

Sprinkle some dry starch to prevent sticking when kneading the dough.5. Roll out two layers of dough as thin as dumpling wrappers.

6. After rolling, cut into narrow strips,7. then further cut into small square shapes and sprinkle with starch to prevent sticking.

8. Prepare a frying pan and pour in enough corn oil; use more oil for better frying.9. Heat the oil until it's hot and smoking; you can check the temperature by dropping a small piece of dough; bubbles around the piece indicate the right temperature.Fry the pieces over medium heat in two batches.10. Fry until golden brown and puffed up, then remove and drain off excess oil and set aside.

11. In another pan, leave a small amount of remaining oil,

100 grams of sugar, a little salt, and an appropriate amount of water; two spoons of malt syrup.

12. Cook the sugar syrup over low heat, stirring continuously with a spatula.

13. Cook until the syrup turns dark and slightly expands, and when you scoop it up, it drizzles in threads.Sprinkle on some white sesame seeds, immediately toss in the fried pieces to coat them evenly; this step should be quick because the syrup will set quickly if left too long.

14. Prepare a mold, lightly oil the bottom, pour in the coated dough and press down with a spatula. Let it cool before turning it out of the mold.

15. Cut into pieces to serve; they are sweet and crispy.Finished product images.100 grams, a little salt, and an appropriate amount of water, two tablespoonsmaltsugar is simmered over low heat; stir constantly with a spoon.

12.Simmer until the syrup turns dark brown and slightly expands. Remove it from the heat and test by dropping some onto a plate to check if it forms threads when pulled apart.

13.Sprinkle an appropriate amount of white sesame seeds, then quickly add the fried small dough pieces and stir them immediately. Try to ensure each piece is coated with syrup.Mix well and serve.

14.Prepare a mold; lightly oil the bottom before pouring in the mixed dough pieces. Press down with a spatula, let it cool, then invert to remove the mold.

15.Cut into portions for serving. Sweet and crunchy,

16.Finished product image.