A malt: 1 00g fine sugar: 200g salt:10g water:100g.

B sesame powder: 300g.

C cream: 20g

working methods

1. Pour the material A into the pot in turn and stir evenly, then heat it to 136℃ and cease fire.

2. Add material B and stir well, then add material C and stir well.

3. Then pour it on a non-stick cloth, shape it and cut it into small pieces (while it is hot).

Note: Put the material B into the oven and heat it at 100℃ for later use.