How to make sesame candy in Shuozhou?

Formula of raw materials: (based on 50 kg of finished products) Special powder 2 1.5 kg of sugar 15.25 kg of refined honey 4 kg of peanut oil 9.5 kg of sesame oil 9.5 kg of maltose 3 kg of osmanthus fragrans 250 g.

Production method:

1. Dough preparation: firstly, sugar is dissolved in water, then flour is added to form a hard dough, and then it is dipped in water for many times and stirred repeatedly to form a dough with good gluten and moderate hardness. Divide the dough into blocks of about 500 grams and bury it with cooked flour for about 1 hour.

2. Tablet pressing: First, roll the baked dough into a negative with a diameter of about 0.5 meters and spread it evenly on the floating surface every time. After opening the floating surface for the third time, fold the two sides into flat cylinders, and roll them tightly with a rolling pin, roll, pat, shake, roll, turn twice and roll five times, that is, the length is 2.7 meters and the width is 2 meters. This process needs to be completed within 3 ~ 4 minutes, otherwise it is easy to air-dry the dough. Roll the dough piece on the rolling pin and lift it, then turn it quickly to let it go, so that air can be blown into the cylinder and the floating surface can be shaken off. Similarly, turn around and shake off the other half. Be careful to keep the patch intact. Then spread out the dough, cut 0.3 meters on both sides, spread it on a big piece, and then roll the big piece on the "flower bar".

3. Mesh forming: the dough pieces rolled on the flower strips are broken into noodles, each with 65,438+0 cm width and 65,438+05 ~ 65,438+07 layers, and then each piece is obliquely cut into 35 water-shaped pieces with a width of 3 cm, and each piece is cut from the middle and rolled up with one end of the mesh to form a blank.

4. Frying: Refine peanut oil, then add sesame oil, then add the blank and fry for 7 minutes, turning it once. When it turns golden yellow, remove the pan and control the oil.

5. Slurry burning: white sugar is dissolved with appropriate amount of water and boiled into slurry. After boiling, add osmanthus fragrans, honey and maltose, stir, and then burn the slurry twice to get the finished product.

Quality standard:

Shape: fluffy flower shape, uniform thickness, almost transparent.

Color: light golden yellow.

Organization: sloppy and ruthless.

Taste: soft and fragrant.