Butter crisp candy not only has the crisp characteristics of peanut products, but also has a sweet and salty taste, which makes the taste more comfortable and delicious. As early as the 1940s, it was well received by Chinese and foreign consumers, and it still maintains the original characteristics of this product. Formula of raw materials: 2.35 kg of sugar, 2.25 kg of peanut kernel, 0.25 kg of cream, 0.50 g of salt/kloc-,0.50 g of vegetable oil/kloc-and 3.75 kg of liquid glucose.
1. Stir-fry the peanuts first, and then select them carefully: boil the peanuts after the sugar water reaches the boiling point, and cover them for about 5 minutes when the sugar water reaches the boiling point again. When the temperature reaches 1 15℃, remove the pot cover and cook for a while. When the temperature reaches 125℃, add butter, stir-fry until cooked, and when the temperature reaches 140℃, take out the pot.
2. Pour the cream after taking out the pan: first, add water to the cream to make it into paste, stir it while feeding, stir it for 20 ~ 30 times after taking out the pan, then pour it on the chopping board, spread it out, scrape it flat, cool it and shape it with a hob.
3. The operation should be fast and accurate: the scraping action should be fast, and the number of times of frying should be strictly controlled.
Liji aosu weitang
Raw material formula: peanut 1 kg sugar 0.5 kg peanut oil 50 g.
1. Stir-fry peanuts with slow fire, peel them and divide them into two petals.
2. Pour the oil into the pot, add sugar when the oil is hot, and keep turning the sand. After all the sugar is dissolved, pour the peanuts into the pot and mix them with sugar.
3. Put the mixed peanuts and sugar into a rectangular box while it is hot (it is best to grease the bottom to prevent sticking). Flatten with a spatula and press hard (all four corners should be pressed). After 5 minutes, buckle the plate and pour the crisp sugar on the clean panel.
When the sugar starts to harden, but it is still warm, cut it into thin slices with a knife and let it cool completely.
Sutang, Ma Zhi, Li Ji
Raw material formula: 50 kg of peanut kernel, 33 kg of sugar, starch maltose 16 kg, 2 kg of vegetable oil, 3 kg of refined salt, and proper amount of sesame (black and white sesame can be put alone or together according to personal preference) 1. Stir-fry peanuts and sesame seeds: stir-fry peanuts and sesame seeds four times first.
2. Boiling sugar and mixing materials: Boiling sugar is the same as peanuts.
3. Molding: pour the evenly stirred sugar on the chopping board, spread it evenly while it is hot, pull it by hand, spread it into thin slices with uneven thickness, cool it, and break it into several amorphous blocks, each weighing about 50 ~100g. Pay attention to keep the surface bright, and the container should be sealed against moisture.
Book of rites sesame peanut fudge
1. Stir-fry peanut meat with slow fire in a white pot and let it cool.
2. Peel off the skin, pinch each peanut in half (or roll it with a stick a few times), and blow off the peanut skin for later use.
3. Heat 2 tablespoons of oil in the pan, add sugar and stir-fry over low heat, add peanuts and sesame seeds and mix well quickly.
4. Put it in an oiled container while it is hot, spread it out with a shovel, compact it, let it cool for 5 minutes, carry it out of the mold, and cut it into pieces while there is residual temperature.
Li Ji lard crisp sugar
Raw material formula sugar 2 kg maltose 0.8 kg cooked lard 0.5 kg peanuts 2 kg.
1. Take a household iron pot with two ears, 2 kg of white sugar and 0.6 kg of water, put it into the pot to melt the sugar, heat it until the sugar water boils and foams, filter it with a 100 mesh sieve, put it back into the pot and boil it with 0.8 kg of maltose and 0.5 kg of lard. When the sugar paste is chewy, remove it from the fire.
2. While the syrup is thin and soft, mix in the fried and peeled peanuts, mix well with a hand shovel, pour it on a stone table (coated with oil), spread the sugar into a figure of eight with a wooden board, cool it thoroughly, cut it into strips with a knife, and then finely cut it into rectangular small candy pieces with a length of 2.5 cm and a width of 1 cm.
Book of rites kink fudge
It is a new variety evolved from crisp candy, and it is a kind of China candy with unique flavor. Twist soft candy not only has the characteristics of hard candy's crispness, milk candy's color and fragrance, but also has its own characteristics of crisp jujube (compared with crisp candy). Twist soft candy, not greasy, with outstanding milk flavor and crisp peanut flavor. Ingredients: white sugar, maltose, peanuts, eggs, yellow cream.
1. Peanuts are processed and selected and chopped into fine particles with a knife.
2. The process of boiling sugar is the same as that of raw peanut sugar.
3. Cooling: Boil the sugar to 160 ~ 165℃, pour it on the cooling box, sprinkle peanuts on the sugar paste, and fold it back and forth with a scraper.
4. Whitening: after cooling, the sugar paste gradually condenses into soft candy, and the soft candy is whitened on the sugar puller, so as to obtain a sugar blank with clean color, uniform texture, delicacy and bulkiness.
5, tabletting, dicing and packaging: shaping the sugar blank. Then cut into several equal parts, tabletting, dicing, fully cooling and packaging to obtain the finished product.
6. Storage: (1) The warehouse should be kept cool, dry and ventilated, with the temperature below 25℃ and the relative humidity below 70%.
Lijiding Su Guo Tang
Formula of raw materials: 50 kg of peanut kernel, 33 kg of sugar, 0/6.5 kg of maltose and 0/3 kg of water.
1. Stir-fry peanuts: soak peanuts in boiling water for about 2-3 minutes, take them out and control them to dry, then put the washed coarse sand particles in the pot and stir-fry, and then put peanuts in the pot and stir-fry. When the peanuts are fried to light yellow, take out the pan and remove the sand. After cooling, remove the coating, blow off the residual skin and remove impurities for later use.
2. Sugar boiling: put sugar and water into a pot to boil, then add maltose, continue to boil and concentrate to 130℃, add vegetable oil, and then heat to 155℃.
3. Mixing and cutting: remove the cooked sugar pot from the fire source, then pour the peanuts into the pot and turn it quickly, mix the sugar cubes evenly, put them on the chopping board and press them into small pieces with a thickness of 3.5 ~ 4 cm, and cut them into small pieces with a sharp knife of 4 cm, 0.7 cm and 0.7 cm. After cooling, put it into a dry container, keep it sealed and prevent it from getting wet.