Sesame crisp(zhi ma su tang )

Sesame crisp

Introduction:

"We should have used black sesame, but there were only a few black sesame in our family, but there were so many white sesame that we didn't know how to solve them, so we used white sesame instead. Although black sesame looks more attractive, white sesame is also good. In fact, sugar is not complicated, the key is to grasp the temperature. Fu, a former teacher, estimated that he didn't want any thermometer, but he was experienced enough to know whether the temperature was up. The lack of practical people still have to rely on the thermometer. I just don't think the electronic thermometer can display continuously. I want a mechanical one. "

Production steps:

Step 1: Materials

Step 2: put the sesame into the cooking machine and stir it into powder

Step 3: put it in the oven, keep it at 100 ℃ and set aside

Step 4: add water, malt, sugar, salt and water into the pot in turn

Step 5: mix well

Step 6: heat to 136 degrees and cease fire

Step 7: add sesame powder and mix well

Step 8: add butter and mix well

Step 9: pour on the oilcloth and shape the long square strip

Step 10: cool slightly and cut into 2-3mm pieces

Materials required:

Water malt: 50g

Fine granulated sugar: 100g

Salt: 0.5g

Water: 50g

Cooked white sesame: 150g

Butter: 10g

Note: sesame powder can be, do not need to be too fine, so as to avoid oil, the finished product taste is better, after shaping need to cool to warm before cutting. It's too hot to cut into shape. It can't be cut into pieces after cooling completely.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Zhi Ma Su Tang