Sesame malt
Introduction:
"Sugar for the new year. Why is candy a must-have snack for the Spring Festival? This year, we don't make nougat, although it's more high-end and elegant. I've been tossing about many times in previous years. Let others toss about this year. Sesame. I've been thinking about it since last year. It should be the same as sorghum Yee. And add sesame soft malt sugar, more a strong fragrance. Each sesame bit his mouth, not a taste. Maybe this kind of candy can make the elders like it better? "
Production steps:
Step 1: Materials
Step 2: put sesame seeds into the oven and keep them at 100 ℃
Step 3: pour 30 grams of water into the starch
Step 4: mix into a uniform paste and set aside
Step 5: sugar, maltose, water 40 grams, salt, in turn into the pot
Step 6: cook to 110 degrees
Step 7: turn off the engine and cool to about 85 degrees
Step 8: pour in the starch paste and mix quickly
Step 9: continue to cook until transparent
Step 10: add corn oil
Step 11: cook to about 118 degrees, thick
Step 12: pour in half sesame seeds and stir well
Step 13: fold and press repeatedly on the non stick cloth
Step 14: knead the remaining sesame in while it's hot
Step 15: shaping
Step 16: cut into pieces
Step 17: put in white sesame, roll round and rub
Step 18: form a neat cylinder
Step 19: wrapping glutinous rice paper
Step 20: wrap in sugar paper and keep in a sealed condition.
Materials required:
Cooked white sesame: 160g
Fine granulated sugar: 32g
Maltose: 50g
Water: 30g
Salt: 0.6 g
Starch: 30g
Corn oil: 10g
Note: stir the sesame seeds quickly to prevent the sugar from cooling and solidifying. The candy should be sealed to prevent moisture.
Production difficulty: simple
Process: boiling
Production time: one hour
Taste: sweet
Chinese PinYin : Zhi Ma Yi
Sesame malt
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