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# · TÁNG ĚR DUO ·
## Beijing Honey Fried Pastry

> Coiled by hand, fried in a wok over open flame
> Glazed in thick amber maltose — crisp outside, chewy within
> A hutong classic that tastes exactly like old Beijing

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## Ingredients

**Dough**
| Item | Amount |
|------|--------|
| All-purpose flour | 300g |
| Warm water (40°C) | 150ml |
| Active dry yeast | 3g |
| Sugar | 15g |
| Salt | 2g |
| Vegetable oil *(for laminating)* | 40ml |

**Maltose Glaze**
| Item | Amount |
|------|--------|
| Maltose syrup 麦芽糖 | 150g |
| Hot water | 60ml |

**Frying**
| Item | Amount |
|------|--------|
| Vegetable oil | 1L |