Peanut crisp
Peanut crisp: also known as "tribute sugar". The main raw materials are peanut kernel and sugar. When making, the peanuts are fried and peeled, boiled with sugar, then mashed into crisp shape, rolled and shaped, and cut into small pieces. When eating, carefully peel off the wrapping paper and gently put it in your mouth. Will melt in the mouth, sweet but not greasy, and the fragrance can be sprayed on the cheeks. Besides drinking tea, it can also be used to make the sandwich of salty cakes. Products are exported at home and abroad.
peanut brittle
Stir-fry peanuts first, peel and cut into pieces, and move one by one. Remember to clean the peanut coat, or peanut candy will easily drop peanuts.
Melt the maltose in the pot, and when it is completely melted and a little bubbly, put the peanuts in and mix well. Then pour it into the prepared container, preferably larger (we use newspapers directly at home, and now we feel a little dirty). When it cools a little, knead it into strips by hand, cut it into pieces, and then leave it alone to cool. Generally, a pot of peanut candy should be spread in a place about the size of four newspapers. Remember to spread it all out, not next to each other.
These are all memories of making peanut candy with my parents when I was a child, and now they are all made outside. But there are not many peanuts cooked outside, all of them are sugar, cooked with sucrose, not as delicious as their own.
I don't know some of them, but the ones below are also delicious. I'm sorry, I tried my best.
Osmanthus Jelly
Ingredients: 500g glutinous rice flour, 300g japonica rice flour, 250g white glutinous rice, vegetable oil and osmanthus fragrans.
Method:
1. First sieve glutinous rice flour and japonica rice flour, add sugar, and knead with clear water.
2. Put the kneaded cake powder into a cage and steam for about a quarter of an hour. Then wrap the cake powder with wet gauze, turn it over and knead it until it is smooth and delicate. 3. flatten the cake powder, stretch it into long strips, spread vegetable oil, sprinkle with osmanthus, and cut it into cubes.
Sesame Osmanthus Jelly
Raw material formula: 500g glutinous rice, 0/50g sugar/kloc-,0/00g sesame/kloc-,0/5g osmanthus fragrans/kloc-,50g sesame oil or peanut oil.
Production method: 1. Wash the glutinous rice, soak it in clear water for 4 hours, take it out, and steam it in a cage covered with cage cloth 1 hour.
Soft glutinous rice and hard glutinous rice.
2. Pour the cage rice into a pot, add peanut oil, osmanthus fragrans and white sugar, and repeatedly beat, stir and turn with a rough rolling pin to make it.
They are sticky and can stick to each other.
3. Remove the sediment from sesame seeds, wash them, bake them in a pot with low fire, and take them out and grind them into fine powder in a bowl.
4. Spread the half-cooked sesame powder evenly on the chopping board, spread the glutinous rice flat on the sesame powder, and then put it on the glutinous rice.
Sprinkle a layer of sesame powder evenly and roll it out with a rolling pin to prevent sesame seeds from falling off. Put it in a white porcelain dish with a thickness of about 2 cm.
After cooling in the refrigerator, take it out and cut it into rectangular or diamond pieces.
The characteristics of the product are fragrant, soft, sweet, sticky, waxy and cold, and it is a new cold spot variety in summer.
osmanthus flowers
Raw material formula:
Flour 1 kg lard 300 g water 250 g sugar 300 g cooked flour 100 g osmanthus sauce 50 g eggs 2.
Production method:
1. Mix sugar, cooked flour and osmanthus sauce and knead into stuffing.
2. Wipe 500 grams of flour with 250 grams of lard to make dry pastry; Another 500 grams of flour is made into dough with 50 grams of lard, 250 grams of cold water and water and oil.
3. Wrap the dry pastry with water and oil dough, roll it flat into rectangular slices, fold it in three layers, roll it into rectangular slices with a thickness of about 2 mm, and roll it up to make 40 tablets.
4. Press the pill into a round skin and wrap it with sugar stuffing. ............