Today, I recommend five kinds of Chinese New Year, making snacks at home, some classic, some from network celebrities ~ ~
The first dessert: peanut icing.
Required materials
240 grams of peanuts, 20 grams of water and 0/00 grams of sugar/kloc.
Production steps
1. Put the peanuts on the baking tray and put them in the middle of the oven 170 degrees 10 minute. If peanuts are fresh and contain a lot of water, the time can be extended, and the temperature can be flexibly adjusted according to the temper of your oven (some ovens have low temperatures). There are differences between different ovens! You can take one if it is easy to peel. You don't have to take it out and mix it in the middle of the tiles. If you fold it, you must stir it so that it is heated evenly.
It's time to take it out to cool without peeling.
3. Put the water and sugar into the pot and stir with a shovel over medium heat.
4. basically, it is almost the same to see a big bubble. Don't get through it. If it is golden brown, it will turn into syrup and peanuts.
5. Baked peanuts are poured into sweet water and stirred differently.
6. Slowly, you can see that the sugar water is getting stronger and stronger. After frosting appears, turn the fire to continue stirring, so that every peanut is covered with frosting and almost cease fire.
7. While stirring and cooling, more and more frosting can be seen in the process, and it is more crisp after cooling.
The second snack: sesame candy
Required materials
Sesame (black or white) 500g, sugar 260g, maltose 270g, corn oil 30g, and water100g.
Production steps
1. Sesame must be washed. After removing the sand, stir fry over low heat. Until it is fragrant. Never bake sesame seeds in the oven, or the fragrance of the finished product will be much worse.
2. It is recommended to use a non-stick pan. Pour the fine sugar, water, oil and maltose into the pot and heat it on low heat until the fine sugar dissolves and the syrup appears thick foam.
3. It is suggested to boil the syrup to 125 to 130 with a thermometer. Don't touch the bottom of the pot when measuring. Otherwise, the measurement is not accurate.
Dip a little syrup with a scraper, drop it into cold water without a thermometer, and take it out for a few seconds. If the syrup tastes crisp after solidification, it means that the sugar is ripe. Combine two methods to test whether the syrup boils in place.
5. Turn off the fire at this time and quickly pour in sesame seeds. Stir well and pour into the mold with waterproof cloth. (Choose a 28*28 square plate for the mold, and pad the tarpaulin in advance, otherwise it will be too late. )
6. Compaction and leveling with a rolling pin, and then take it out of the mold and cut it into blocks or sheets while it is hot. After completely cooling, the taste becomes crisp. When I say hot, I mean close to hot hands. )
7. If you put it in a candy bag and cut it into pieces, the slices will be more brittle.
The third snack: Jiangmi Tiao.
Required materials
300g of glutinous rice flour, 230g of boiled water, 300g of sugar, 0/50g of glutinous rice flour/kloc, 0/50g of water/kloc and 60g of maltose.
Production steps
1.230g of boiling water and maltose are put into a pot to boil, and then turn off the heat after melting.
2. Add 350g glutinous rice flour and mix well. Add 150g glutinous rice flour and knead well.
3. Knead into a rectangle with a thickness of about 1cm.
4. Cut into strips with the width of 1cm.
5. 100 Soak at low oil temperature, and the rice noodles should be fried thoroughly. When they are fried to reddish brown, take out one and taste it. It tastes crisp.
6. Then remove all of them and put them aside to control the oil.
7.300 grams of sugar and 150 grams of water are boiled into syrup, and the color becomes golden yellow. Turn off the heat, add the fried rice strips and stir with a spatula until icing appears.
You can enjoy it when the weather is cool.
The fourth snack: Shaqima
Required materials
70g of high-gluten flour, 5g of aluminum-free baking powder, one egg, maltose 100g, 30g of honey, 50g of sugar, 40ml of clear water, proper amount of raisins and proper amount of black sesame seeds.
Production steps
1.70g high-gluten flour and 5g baking powder are mixed evenly, and eggs are added and kneaded into dough. After kneading, put it aside to relax 15-20min, and cover the bowl to prevent air drying.
2. Sprinkle some dry powder, roll the dough into 0.5 cm thin slices, cut into thin strips and break up.
3. Heat the wok to 70% oil temperature, simmer until it is light golden yellow, and drain the oil (if you don't know the oil temperature, you can insert a chopstick, and dense bubbles will quickly appear around the chopsticks).
4. Add100g maltose and 30g honey into the pot, then add 50g fine sugar and 40ml water, fire and stir with a spoon from time to time.
5. When bubbling, simmer on low heat for 3 minutes. When the color is brown, turn off the heat, pour in the semi-finished product Shaqima that has just been fried, and use the residual temperature of the pot to continuously stir, so that the syrup is in a wiredrawing state.
6. Add nuts such as black sesame seeds, raisins and walnuts (other nuts can also be used instead). Raisins must be softened with boiling water in advance and sucked dry with kitchen paper.
7. Put a thin layer of oil on the mold in advance, pour it into Shaqima while it is hot, and gently compact it with a rolling pin. After completely cooling, cut the parts with a knife (the mold can use a square baking tray or other).
The fifth kind of snacks: melon seeds crisp candy
Required materials
85g of shelled and tasteless melon seeds and 70g of sugar.
Production steps
1. Pour the sugar into a pan, preferably a non-stick pan.
2. Keep stirring until it melts. It can be rotated once every minute, which is relatively easy to melt and the whole process is very small.
3. As soon as the sugar melts, pour in the melon seeds and stir well.
4. Pour in oiled paper, wipe flat and cut into pieces.