Wo si sugar is a traditional product of Sichuan folk, formerly known as "Su Wo Si", which has a history of more than 100 years. The ingredients of the product are cavernous, fine craftsmanship, with a unique flavor of crisp and sweet and delicious. Raw material formula: 10 kg of Sichuan white sugar, 17.5 kg of caramel powder, 7.5 kg of cooked soybean flour, 1.5 kg of cooked peanuts, 3.5 kg of cooked sesame seeds, 7.5 g of vanillin, 1.25 kg of steamed flour, 50 grams of cooked clear oil (brushing water pot and brushed sugar tray with) Process flow: heart-boiling sugar pulling sugar shredded forming packaging method: 1. Heart-making: Put the white sugar powder, cooked soybean flour, cooked peanut butter, cooked sesame paste and vanillin together, mix evenly, and sift for later. 2. Boiling sugar: Heat the caramel into the pot to the boiling point, then reduce the fire, simmer it on low heat to 115 ~ 120 ° C, you can pour into the water pot. Allow to cool a little before placing the tray for secondary use. 3. Pull the sugar shreds; put an appropriate amount of sugar balls in the dish, fold them into a soft and hard flat circle, use the thumb to perforate from the center, pinch the sugar blank into a ring with both hands, put it flat on the board, first by two people will rotate the ring sugar blank into a circle (the position of the person remains unchanged) to a certain length, fold the sugar circle into a double ring and then into a circle rotation pair pull, according to this reciprocating pull, each stretch and fold double once for a hand. When pulling to the 4th hand, it can be increased to 3 people at the same time (the movement is unchanged), until 14 to 15 hands, the sugar filament is hair-shaped. While pulling the sugar shreds, the first 5 hands are sprinkled with steamed flour in a circle along the sugar shreds; 6 to 10 hands, each mixed flour (steamed flour is mixed with baked hot powder) is appropriate; when the last 5 hands are used, each hand of flour should be flexibly mastered. If the sugar shredded is seriously broken, it can be sprinkled with an appropriate amount of steamed flour; if the sugar shredded is bonded, it can be sprinkled with an appropriate amount of baked flour. 4. Molding packaging: take 12.5 grams of sugar shreds and spread them flat on the inner plane of the four fingers of the left hand, take 10 grams of hearts, put them on the sugar shreds, and pick up the inner end of the sugar shreds to cover the hearts. Then take 2.5 grams of heart seeds and add them on top, then roll up the sugar shreds, and wrap the hearts in the middle to form a waist drum. Finally, the quota is packed, and a layer of hearts is sprinkled on the surface of the nest sugar, and the box is sealed. Quality standard: specifications: shaped like a silk nest, the size is neat. Color: Valley yellow. Tissue: Sugar is hairy, crisp and delicate. Taste: Sweet and delicious, with soybean, sesame flavor.
