Butter peanut candy is a variety of miscellaneous sugar candies. Miscellaneous sugar is a type of candy made of white sugar, maltose and water as the main raw materials, after boiling at high temperature, and then adding an appropriate amount of cooked nut kernels, the taste is crisp and non-sticky.
Butter peanut candy, also known as butter peanut candy, cream peanut candy, is not only a traditional specialty food, but also a Chinese candy with a Western-style candy flavor. It is a confectionery made from peanut kernels, butter, maltose and white sugar using the caramel process. With elegant frankincense and rich peanut crispy aroma, the caramel flavor is outstanding, the taste is crisp and refreshing, the crispy slag, rich in nutrition, sweet and delicious, pleasant and pleasant. So, how to make butter peanut candy?
1. Butter peanut candy raw materials
Butter peanut candy is made from peanut kernels, butter, sugar, maltose, salt and edible baking soda.
1, peanut kernels: peanut kernels contain 25% to 35% protein, no cholesterol, at the same time, also contain fat, carbohydrates, vitamins (such as carotene, vitamin B1, vitamin B2, niacin, etc.), minerals (such as calcium, phosphorus, iron, etc.) and fiber, etc., higher nutritional value. Choose a plump, mold-free quality peanut kernel with a pink outer skin.
Pink skin peanuts
2, butter: is made of milk as raw materials of milk products, the color is yellow, there is a natural frankincense flavor. For home use, choose small packets of butter that have been slitted, each pack of 10 grams for easy use. The amount added is about 4%.
butter
3, white sugar: choose high-quality coarse grain white sugar. The amount added is about 35%.
4, maltose: choose a small package of maltose, each cup net weight of 250 grams. The amount added is about 17%, and too much is added, which will cause butter peanut candy to stick to the teeth.
maltose
5. Table salt: choose iodized salt. The amount added is about 0.15%.
6, edible baking soda: buy small packages of edible baking soda in supermarkets, 250 grams per bag. The amount of addition is about 0.2%.
Second, butter peanut sugar preparation steps
1, roasted peanut kernels: the oven preheats to 150 ° C, raw peanut kernels into the baking pan, put into the middle of the oven, baking time of about 15 minutes, halfway turned twice. Roast until the peanut kernels are 8 ripe and remove, cool slightly before removing the outer skin of the peanut kernels. The amount added is about 43%.
Special Note:
(1) Peanut kernels cannot be fully roasted, let alone burned.
(2) Judgment 8 maturation method: remove the peanut kernel coat, the surface color is yellowish, separate the two petals, and the inside is still white.
(3) Measure the peeled peanut kernels proportionally and put them in an oven at a temperature of 90 °C, keep warm and set aside.
2, sugar: each 100 grams of white sugar add 30 grams of water. Heat over low heat to dissolve the sugar and add maltose in proportion.
3, boiling sugar: medium heating and boiling until there are small bubbles on the surface, add butter in proportion, continue to boil until 150 ° C ~ 160 ° C, if the boiling temperature is not enough, it will cause butter peanut sugar sticky teeth.
(1) In the process of boiling sugar, it should be stirred intermittently to prevent the sugar solution on the edge of the pot from burning.
(2) The method of judging the end point of boiling sugar: take a little syrup, drop it into the water, take it out and try it, the taste is crisp. If the teeth are sticky, continue to boil.
4, mixing: the boiled sugar liquid end away from the source of the fire, placed on the pot rack or platform, and constantly stirred, so that the temperature drop slightly, pour into the preheated peeled peanut kernels, add a number of proportions of salt and edible baking soda, stir evenly, pour in a baking tray covered with non-stick paper to cool the molding.
Cooked peanut kernels, table salt and edible baking soda are mixed with a mixture of sugar liquid
5. Molding: When the sugar paste is cooled to 80 °C ~ 85 °C, it is rolled into a sheet with a thickness of 1.5 cm with a rolling pin. Then, with a knife, cut into strips with a width of 1.5 cm and then cut into small butter peanut candy granules of 1.5 cm long.
Butter peanut sugar, the sugar body is yellow or light brown, shiny, peanut kernels are light beige, the taste is crisp and slaggy, the sweetness is delicious, and there are strong peanut aromas, frankincense and caramel flavors.
6, packaging: the cooled butter peanut candy into the jar, sealed and stored; can also be wrapped in candy paper to wrap each grain, and then into a food bag or can, sealed and stored.
Butter peanut candy
epilogue:
Master the following techniques to make butter peanut candy with crispy slag without sticking teeth:
1, the use of roasted peanut kernels 43%, butter 4%, white sugar 35%, maltose 17%, salt 0.15% and edible baking soda 0.2% ratio, can be made into crispy slag non-stick teeth butter peanut candy.
2, raw peanuts baked to 8 mature, and at 90 °C temperature constant temperature standby, can be made into crispy slag non-stick teeth butter peanut candy.
3, when the sugar liquid is boiled to the surface of the small bubbles, add butter, can be made into crispy slag non-stick teeth butter peanut candy.
4, the sugar solution boiled to 150 °C ~ 160 °C, can be made into crispy slag non-stick teeth butter peanut candy.
5. When the boiled sugar solution is slightly cold, add peeled cooked peanut kernels, and finally add salt and edible baking soda to make butter peanut candy with crispy slag and non-stick teeth.
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