What are the molds for making sesame candies

The production method of sesame sugar

Sesame sugar is a traditional product of China, unique flavor, eat crispy and sweet, not only

children

favorite food, adults also like to eat. Sesame sugar processing method is simple, suitable for rural family production.

One, the preparation of barley malt: screened barley, macerated in 30 ℃ water for 30 minutes, fish out to the bottom of the hole in the tank or jar, according to the absorption of water and heat, water 3 to 4 times a day, two days after the beginning of the dew root, such as wheat roots out of the whole, poured out of the flat in the bamboo baskets, spread out the thickness of 8 to 10 centimeters, and continue to cultivate to the length of malt more than their own length of 1 to 1.5 times. can be used to make malt syrup, not used up malt can be in the ventilation of the shade dry standby.

Second, the preparation of malt syrup: the raw barley malt with an equal amount of water with a grinder, that is, into malt syrup. General malt pulp dosage, according to the dry malt powder (dried malt ground into powder), should account for the weight of raw materials

5% to 10%, fresh malt can be appropriate to increase the dosage.

Three, cooking weak (liquefaction): 50 kilograms of cornmeal (fineness 80 to 140 mesh), plus 2.5 times the amount of water into the pot, 2500 units of amylase 100 grams of 30 ℃ warm water to melt and add to the pot, with a high fire to cook and use a spatula to stir appropriately. Bring to a boil and keep cooking for 5 to 6 minutes before stopping. If using millet or rice, it should be soaked and then steamed. Add lukewarm water when the sugar is melting.

Four, saccharification: the cooked porridge (or rice) to play in the vat, add about 50 kilograms of water (rice should be more water), when the temperature drops to 75 ° C, the pre-prepared malt syrup added to the cylinder (if no malt syrup can be added to the 200 grams of amylase), add malt syrup after the porridge temperature continues to fall to 60 ° C when it began to keep warm saccharification. Constant temperature 60 ℃ is very difficult to allow fluctuations between 50 to 60 ℃, but do not exceed 60 ℃. Thermal insulation measures in addition to packaging, can take the smoke bath approach, that is, let the smoke with a higher temperature through the cylinder around. During the saccharification period, the temperature in the cylinder up and down inconsistent, can be appropriate stirring. Sugar time of about 6 to 8 hours, the results of saccharification, the upper part of the tank appeared to clarify the liquid, the liquid with the hand pinch viscous, that is, the end of saccharification.

Fifth, filtering. The saccharification of the porridge with a cloth bag filtration, can also be modeled after the hanging tofu approach, the white cloth four corners of the hanging slurry, squeezed dry after adding warm water and then filtered, filtered until clean. The dregs of the pulp can be used as feed.

Sixth, decolorization: cornmeal made of sugar diluted darker, the production of sesame sugar need to be decolorized (millet, rice does not have to decolorize). Filtered slurry poured into the pot, warmed to about 80 ℃, add 2% to 2.5% of the weight of raw materials

activated charcoal, stirring, and continue to warm to 100 ℃, keep 30 minutes, so that the sugar solution becomes transparent white, decolorization, filtered with a clean cloth bag while hot to filter out the residue of activated charcoal.

Seven, boiling sugar: the second filtered syrup into a clean pot, start boiling sugar. The fire should be first big and then small. Boiling sugar can be added to the process of sugar, add the number of different according to the raw materials used. General millet and rice sugar due to low yield can be added, corn sugar less added. Adding sugar can not only increase the sweetness of the products, but also improve the yield and reduce costs. Simmering process should be spatula constantly pumping the bottom of the stir, in order to prevent paste pot. Heating and concentration to about Boomerang 45 degrees, with a stick to pick up a little bit of wind to become crisp that can cease fire out of the pot.

Eight, pulling sugar: brush the basin once inside the vegetable oil (anti-sticking basin), with a spatula to the boiled sugar shovel in the basin, shoveling after the net pot to add a small amount of water, boiling, so that it is hot, full of room, can play a role in heat preservation, sugar pots on the pot, began to pull sugar. General two-man operation, with an oiled knife cut a piece of about 2 to 3 kilograms of sugar, two people take advantage of the situation to quickly stretch and pull, folding, and then pull, (can be in advance on the stove tree a smooth stake as an auxiliary tool around the top of the pull). Through repeated stretching and pulling, the sugar cube into a long strip, and the more you pull the whiter. When pulled to a diameter of about 30 millimeters thick, one of them quickly pulled the sugar through the hole in the wall to the outdoors. A worktable is placed outside the hole, and one person receives the sugar, puts it on the case with a little force, and cuts it into 200-mm-long sections with a knife, and yards it up. Because the sugar is sent to the outdoor cold is brittle, so the action should be fast, in case it is too brittle to cut, you can heat the knife and then cut.

9, sticky sesame: sesame seeds should be soaked for a few hours in advance, dry water control, in a basket with a wooden pestle and mortar peeling, and then put the pan frying, the fire can not be too big, to keep the sesame seeds fried and white color. Use a dustpan to remove the skin can be used. When sticking sesame seeds, you need to use a pot of boiling hot water and steam, put the cut candy bars on the iron strainer, and put them in the hot air for a while. When the candy bar is sticky, immediately pour it into the basket with sesame seeds, sprinkle a layer of peeled and cooked sesame seeds with a small spoon, and after a little cleaning, it can be packaged and put on the market. Wrap up

1576434417 | 09-01-18 0 0 Report

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Raw materials: fried cooked sesame seeds 1.2 pounds, 1 pound of sugar, maltose 3 two, lard 2 two.

Method: a pot, pour sugar and maltose, add a small amount of water (flat white sugar is appropriate), simmering, to be burned sugar particles in the pot, water evaporation, syrup burned thicker, a chopstick can be used to pick up a bit of syrup that is put into the bowl of cold water, sugar cooled hardened, brittle can be put into the lard, and then add sesame seeds (such as sugar cooled by the cold water after the sticking, you need to continue to simmer! ), to be sesame seeds into the pot, the pot to be off the stove and stir well, pour into a pre-prepared plate (plate oiled to prevent sticking) flattened, cut into pieces or strips while hot, cut the attention of the white sesame seeds cut into 1 cm square, 4 cm long strips, black sesame seeds are cut into 3 cm long, 2 cm wide, half a centimeter thick slices.

If you do black sesame sugar, you can add a small amount of walnut meat or cooked peanut rice, so that not only the color is good to see, but also eat better, said Qi cut sugar.