Sesame malt

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