Would like to ask which expert knows the practice of sand-proof toffee?

The fire should be smaller, because the biggest feature of boiling sugar with open flame is to turn the sand and put more oil.

Homemade toffee

Add oil to the pan, add milk and sugar together 100: 150, slowly heat it in the pan until it becomes thick, and then serve it with special insulating paper for baking pan or non-stick iron plate. Then wait until he cools down before cutting!

Milk candy is imported from abroad, and it has a history of only a few decades in China. Because of its fragrant taste and rich nutrition, it is deeply loved by the people, so it develops rapidly.

Milk candy is a kind of semi-soft candy with loose structure. There are tiny pores on the side of the sugar body, which is tough, elastic, chewy and soft and delicate in taste.

Milk candy is named because it contains a lot of dairy products. The main feature of this candy is its unique milk fragrance, also called caramel. Toffees are mostly cylindrical in shape, but also rectangular and square. The color is mostly milky white or yellowish. The average moisture content of milk sugar is 5 ~ 8%, and the reducing sugar content is between 14 ~ 25%.

Milk candy can be divided into colloidal milk candy and sand milk candy.

Colloidal toffee, including toffee and caramel. There are many colloids, and the sugar body has strong toughness and elasticity and is relatively hard. Most of them are cylindrical in shape, with high reducing sugar content ranging from 18 to 25%. There are many varieties and different raw materials.

Sandy toffee, also known as Fitch Sugar. Only a small amount of colloid or no colloid is added to sugar, and the reducing sugar content is less than colloidal milk sugar, so it is returned to sand after strong stirring in production. The structure of sugar body is loose and fragile, lacking elasticity and toughness, and it has a granular feeling when chewing. Most of them are rectangular or square in shape. There are many names according to the different raw materials added.

manufacturing method

1. Soak gelatin. Soak the selected gelatin above 12 E in warm water at about 20℃, and the water consumption is generally about 2.5 times that of gelatin. Don't use too much water for soaking, because water is not easy to evaporate, which makes the sugar body soft. The soaking time should not be too long, generally about 2 hours is enough. Heat and stir slightly, and cool for use.

2. Boiling sugar will also scorch the formation of fragrance. The function of boiled sugar is to fully dissolve, mix and evaporate the excess water, so that the milk sugar has a burnt taste. The generation of burnt taste is a complex chemical reaction process.

The boiling temperature varies with different materials, seasons and other conditions. The temperature of all kinds of colloidal toffee: first and fourth quarters124 ~130℃; 126 ~ 132℃ in the second and third quarters.

Boiling temperature of various sandy toffee: generally, it is about 130℃ for making milk at one time. Twice washing: the temperature of the first washing is124 ~126℃; Outlet temperature of the second pulp washing 130 ~ 136℃.

The temperature of the pot varies with the following conditions:

(1) The sugar content of the ingredients is high, so the pot temperature should be increased accordingly.

(2) The higher the content of starch syrup in the ingredients, the lower the pot temperature.

(3) If the water content in the condensed cream is high, the temperature of the pan should be increased accordingly; On the contrary, it is even lower.

(4) If the protein content is high, the pot temperature should be reduced.

(5) The pot temperature should be increased in high temperature season and decreased in low temperature season.

(6) Long-term storage or transportation in high-temperature areas can appropriately increase the temperature of the pot.

The temperature of condensed milk or cream varies according to the raw material conditions and varieties of toffee. Generally, it is placed at 125 ~ 130℃, and when the boiling temperature is raised to the required temperature, the prepared sugar can be taken out of the pot. Add milk sugar while stirring.

3. Stir and mix. The function of whisking is to make the materials fully mixed, foam and remove some water.

Put the boiled syrup into the eggbeater, add the melted gelatin and start stirring slowly to prevent the syrup from overflowing. When the syrup is slightly cold and the viscosity increases, start to stir quickly. Finally, add milk powder and oil and mix well.

Regarding the hardness control of sugar, different milk sugar has different requirements for hardness. Generally, the hardness of sugar is controlled by the following methods: (1) Controlling the boiling temperature. (2) Take measures to reduce the moisture in materials. Reduce moisture in cream, gelatin and condensed milk. (3) Prolonging the stirring time can also remove some water.

The following measures can be taken to improve the quality of milk candy, so that its texture is fine and its taste is not rough:

(1) Dissolve and emulsify the milk powder with water first, and then add it to the sugar solution. Do not directly put the milk powder into the pot.

(2) Crush the milk powder.

(3) Strong stirring to fully mix and emulsify the materials.

(4) Use evaporated milk instead of sweetened condensed milk.

4. Sandy lactose.

There are several ways to soften lactose:

(1) Control the content of reducing sugar, and stir vigorously in the eggbeater to recrystallize sucrose.

(2) In the later stage of sugar boiling, the material is subjected to strong friction, which makes sucrose crystallize and return to sand, but it is difficult to control the crystallization speed and grain size by this method.

(3) Firstly, a crystalline sugar group is prepared: the crystalline sugar group is a mixture of granulated sugar crystals and syrup. It consists of two phases, namely, a crystalline phase and a syrup phase. The crystalline phase accounts for 50-60% and the syrup phase accounts for 50-40%. The crystal nucleus in the crystalline phase is very small, about 5 ~ 30 microns, and the size is below 10 micron, which can produce delicate taste.

The formula for making crystalline sugar base is: 80-90% sucrose and 20- 10% starch syrup. After melting, it is boiled to 1 18℃, then cooled to below 60℃, made into a white plastic body in a sand making machine, and cooled to a solid.

When in use, the cooked sugar paste is cooled to below 70 DEG C, and 20-30% of crystalline sugar groups are added, which can induce crystal nuclei in sandy milk candy, so that the product finally forms a fine sandy structure.