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What are the methods for making peanut candy?
Peanuts are rich in vitamins and minerals, and their nutritional value is particularly high, which is why they are favored by many people. There are many ways to eat peanuts, among which peanut candy is the most common, such as sesame peanut soft candy, lard peanut candy, Dingguo peanut candy, twisted soft candy, etc., which can bring back the joy of childhood for everyone.
I. Rites of Samses Peanut Soft Candy:
Ingredients: Maltose, 50 kilograms of peanuts, 33 kilograms of white sugar, 16 kilograms of starch syrup, 2 kilograms of refined oil, 3 kilograms of table salt, and a proper amount of sesame seeds (black or white sesame seeds can be used alone or together, depending on personal preference)
1. Roast and fry the peanut meat in a dry pan over low heat until fragrant, then remove and let cool
2. Peel the outer skin, split each peanut into two halves (or roll with a stick for a few times), blow off the peanut skins and set aside
3. Heat 2 spoons of oil in a pot, add sugar and melt over low heat, then add peanuts and sesame seeds and mix quickly
4. While hot, pour into an oil-coated container, flatten and compress with a spatula, let cool for 5 minutes, invert and remove from the mold, and cut into pieces while still warm
二、礼记猪油花生糖:
Ingredients: 2 kilograms of white sugar, 0.8 kilograms of malt sugar, 0.5 kilograms of lard, 2 kilograms of peanuts
Ingredients: 2 kilograms of white sugar, 0.8 kilograms of malt sugar, 0.5 kilograms of lard, 2 kilograms of peanuts
1. Take a double-ear iron pot at home, 2 kilograms of white sugar, add 0.6 kilograms of water, melt the sugar in the pot, boil the sugar water to bubble, filter it with a 100-mesh sieve, put it back into the pot and boil it with 0.8 kilograms of malt sugar and 0.5 kilograms of lard, and remove it from the heat and cool down when the sugar paste is cool and can make a crisp sound when bitten.
Product characteristics: fresh and crisp taste, not sticky, not greasy.
Chapter 3: Ritual Record Twisted Soft Candy:
It is a new variety derived from the traditional peanut candy, which is an innovation in the development of peanut candy, and a Chinese candy with unique flavor. In addition to the characteristics of hard candy such as crispness and hardness and the color and milk flavor of milk candy, it also has its own characteristics such as jujube crispness and crispness (compared to peanut candy). The twisted soft candy is not greasy, and the milk flavor is prominent, while the peanut candy has a prominent aroma of peanuts.
Ingredients: white sugar, malt sugar, peanuts, eggs, butter cream
1. After the peanuts are processed and selected, chop them into particles with a knife.
2. The sugar boiling process is the same as that of raw peanut candy.
3. Cooling
Boil the sugar to 160 to 165℃, then pour it onto the cooling box, sprinkle the peanuts on the sugar paste, and fold back and forth with a spatula.
4. Pulling white
After the sugar paste cools down, it gradually solidifies into soft candy. Place the soft candy on the sugar pulling machine and pull it white to obtain a candy dough with clean color, even texture, delicate and fluffy.
5. Pressing, cutting, and packaging
Shape the sugar dough, then cut it into several equal pieces, press them into flat sheets, cut them into pieces, wait until they are fully cooled, and then package them, which is the finished product.
6. Storage
(1) The storage room should be cool, dry, and ventilated, with a temperature below 25℃ and a relative humidity below 70% as preferred.
Chapter 4: Ritual Record Dingo Peanut Candy:
Ingredients: 50 kilograms of peanut kernels, 33 kilograms of sugar, 16.5 kilograms of starch syrup, 2 kilograms of lard, 13 kilograms of water
Roast peanut kernels
Soak the raw peanuts in boiling water for about 2 to 3 minutes, remove and dry them, then put the cleaned coarse sand grains into the pot and stir them until they are hot, then add the peanut kernels and stir-fry them. Keep stirring continuously until the peanut kernels turn light yellow, remove them from the pot, sieve out the sand grains, cool them down, remove the skin, blow off the residual skin, and clean the impurities for use.
Boil sugar
Put the sugar and water into the pot, boil them, then add malt sugar and continue to cook and concentrate to 130℃. Add lard when the temperature reaches 155℃ (the core is crispy and does not stick to the teeth when tested with the mouth).
Mixing and cutting
Remove the cooked sugar pot from the heat source, then pour the peanut kernels into the pot and stir quickly, mix the sugar dough evenly, place it on the countertop and press it into a thickness of 3.5 to 4 centimeters, cut it into small pieces 4 centimeters long, 0.7 centimeters wide, and 0.7 centimeters thick with a sharp knife. After cooling, place it in a dry container for airtight storage to prevent moisture.
