As the name suggests, amaranth sugar is made by using red amaranth as raw material, cutting red amaranth into strips or strips, drying it, then frying it, then mixing it with maltose, rolling it tightly in a wooden frame, cutting it horizontally and vertically into pieces and slices. Spring Festival is coming, are you can't wait to buy a little to relieve the hunger, don't worry, Xiaobian first take you to see how the silk candy is made.
Eat a piece first, but don't rush first, let's see how it's made
1. Preparations
In Qiaojia to make silk candy, generally buy ready-made crispy silk (red amaranth cooked peeled, crushed and added glutinous rice flour, kneaded into a ball, rubbed, made into red amaranth silk, sun-dried can be)
deep-fry
We poured a certain amount of oil into the oil pot, heated, poured the puff pastry into the oil, only to see the blink of an eye, the bottom of the puff pastry floated up, and the size of the puff pastry probably doubled, this time to keep stirring, so that the puff pastry heated evenly, when the puff pastry is light yellow, crisp and not dry, in time to fish out and place in the plate. Set aside for later.
Boiled maltose (Qiaojia dialect: hemp sugar)
The locally made amaranth is sweet and delicious, and it is not easy to return to the tide, as long as it is credited to maltose.
Maltose is made by soaking, boiling, malting, filtering and boiling for more than ten hours. Generally, maltose is best consumed in about a month
Second, start the production of silk candy
When the pot is heated, the white sugar maltose is placed in the proportions of the hot pot and stirred continuously
Pour in a certain amount of maltose
Stir well, simmer over low heat until the sugar water is thick, dip a spoon in a little sugar water, dip it with your hands and pull it, it feels a little brushed
Place the fried puff pastry into the pan
Then pour the configured syrup on the puff pastry, and pour the syrup before it has cooled down, so that the adhesion is high and it is easy to glue the puff pastry together
In the pouring of the pulp at the same time to keep stirring, crisp silk is all covered with syrup can be, in the pulp when the action should be fast, the syrup should not be cold
Stir in the puff pastry and wait for the shape to take shape
Pour the syrup-stained puff pastry into the shaping trough
Start by spreading it evenly with a spatula
Compact with a large knife
Finally, it is compacted with a water-soaked walking punch
You see, at this time, isn't the appearance of the pastry appear, such a crispy piece is too big, by the way, we still have to cut the pieces, vertical cut
Crossing
Remove the mold
Well, this piece of crisp is ready
You see if this crisp is a bit like sachima, but the taste, that can be very different, this crisp, eat that is called a crisp, sweet and delicious, the aroma of red amaranth surrounds your mouth, let you eat this and think about the next one.
Come, eat a piece
Thanks to Guo Minsheng and Deng Guolian for the help provided by Qiaojia Life Network to shoot the production of silk candy, the maltose used in the silk candy they made is hand-boiled by themselves, and the cost is three times more expensive than the market, but the silk candy produced in this way retains the traditional taste very well.
The Spring Festival is coming, do you want to prepare silk candy for your family's New Year goods this year?
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■ Today's small editor | Qiaojia life network: Konishi