Making glutinous sugar

The buckwheat is a special product in the south of Sichuan. Its history can be traced back to the middle of the Qing Dynasty. It is a place for people to eat sweets for the Spring Festival. After passing it to Chongqing, it became a favorite food for consumers. The taste is crunchy, sweet, and the musk is noticeable. This product is comparable to rice flower, but has a unique flavor.

Raw material formula

20 kg of glutinous rice flour, peanut oil 8 kg, 12 kg plain white sugar, cooked sesame seeds 2 kg, 10 kg sweet potato mud, caramel 8 kg.

Production Method

1, milling: the selection of the cooked rice at 80 ℃ hot water immersion in the wash, from spinning after filtration, or covered with a cloth cover to see out of water when rice, i.e., grinding into powder.

2, potato mud system: Mud sweet potato, peeled, steamed bar (not cook), rub rub knead mud sieve.

3, steam blank: Shao mud while still hot, glutinous rice flour and potato kneading mud (mud glutinous rice flour and potato ratio of 10: 5) divided into small groups, the cage steam produced about 2 hours.

4, Chung pound: Chung pound within the steamed dough was poured into a stone pestle nest, to be rice, potato mud full integration, no particles view, when fine and smooth, flatten poured toss cover (lid must first cast the toss A layer of powder or a layer of vegetable oil) to dry.

5. Crispy Crisps: The billets are dried and cut into strips. They are divided into slices and are left standing for a while to prevent them from sticking. Then cut it to a length of about 7 centimeters. The thick filaments of the fire are then allowed to dry until they are sticky and can be broken (not too dry to avoid fragmentation). When the frying oil temperature of about 160 ℃, faster pot to pot, yellow in the article, i.e., crisp but not dry from when filtered, pro rata pot.

6, molding: the Sichuan sugar, sugar, water (the amount of water is 40% of Sichuan sugar) brewed, sugar temperature at about 120 °C side pot. After 2/3 of the syrup was pulled out, the crape was mixed in the pan. Mix the side of the syrup while pouring it. Then box (special frame, sprinkle sesame in the box first), press tightly, and trim. Cut into rectangular pieces and packaged into finished products.

Quality Standard

Specifications: Rectangular block, flat bottom, uniform size.

Color: yellow.

Organization: The filaments are tightly bound, free from holes, and free of impurities.

Flavors: Crispy and sweet, highlighting muddy aromas.