Originally, Xu Zhuo planned to stir it by hand.

Because the mixer seems to have no technical content, and it all relies on the machine, so what kind of cooking skills do you show, isn't it all a pastry chef?

However, it is not easy to stir well by hand, and the humidity of the white sugar is high, and if you do not stir it well in a short time, it will stick to a ball, causing the black sesame seeds and flour to not mix with the desired humidity.

This will lead to the overturning of the Hui ink crisp to be made.

This will not be the case with a blender, which can not only mix several ingredients together, but also make the sugar fully blend with sesame powder and flour to facilitate molding.

In addition, when stirring with a blender, this continuous movement can also make the oil in the sesame powder seep out, which will make the viscosity of the powder larger, which is convenient for the subsequent mold setting.

When stirring, Xu Zhuo also talked about the things to pay attention to when making it at home.

When you cook it at home, you may not have a blender or other equipment at home, so you can put it in a cold wok and stir it repeatedly with a spatula.

After all, if you do it at home, the amount will not be very large.

Unlike Xu Zhuo, who used more than a dozen catties of materials at a time, it is estimated that even the people in the company and the store can get several pieces to taste the taste.

After the ingredients were mixed evenly, Xu Zhuo poured them out of the hopper of the mixer and poured them into a basin.

Guo Shuying, on the other hand, cleaned the stainless steel workbench and put the bottom of the mold that Xu Zhuocai bought.

This mold is almost a meter long, more than a meter wide, and has a large area, but the bottom is anti-stick, so you don't have to worry about turning around and not being able to take it off.

After the bottom of the mold was placed, he took a narrow box and put it on it, and the box could be fastened to the mold, and the mold immediately became a one-centimeter-deep groove.

The mold for making Huimo crisp is very simple, but the delicious taste is very beautiful.

Xu Zhuo brought the pot of stirred ingredients, scooped it out with a spoon, and buckled it on the mold.

Spoonful by spoonful, Guo Shuying took the kind of scraper used to make desserts and began to press the ingredients in the mold.

Press and push at the same time, so that all the materials are smoothed in the mold.

This step is a bit like the work of a cement worker, especially after the first time it is all smoothed, and a clean trowel is used to repeatedly push and scrape the mold.

This has two purposes, one is to make these powders squeezed stronger, so that the Hui ink crisp will not fall apart.

The second is to heat the powder slightly through repeated pushing and scraping, so that the white sugar inside will melt more thoroughly.

The oil in the sesame powder will also seep out more, which is more convenient for the Hui ink crisp to form.

In this way, use a trowel to repeatedly push and scrape in the mold, until the surface of the Hui ink crisp in the mold is shiny, forming a mirror effect, it means that it has been successful.

When he put down the trowel, Xu Zhuo felt that if he was unemployed in the future, he could go to the construction site and try to shave the white.

I don't know how much I can earn, but at least when I get started, I will never make a mistake.

After the material in the mold is scraped, you can't rush to get rid of the mold, you have to put it aside to set the shape, and wait until the sugar in it slowly solidifies, and the grease is gradually absorbed by the powder with the decrease in temperature, and then you can release the mold and cut it, so that the whole piece of Hui ink crisp becomes a small piece.

Next, Xu Zhuo and Guo Shuying explained while doing it, took out three more molds, filled all the remaining powder in the basin into the mold, and repeatedly pushed and scraped it with a trowel.

After doing this, Xu Zhuo waved his hand at the cameraman, ready to take a break.

At this time, Yu Keke's bowl of hot fried noodles had only one bottom left, she ran over excitedly, and said to Xu Zhuo: "Is it good to be like this in the future, I eat hot fried noodles in the morning, and I drink black sesame paste in the evening, these delicacies are so delicious, I can't eat enough at all......

Xu Zhuo pouted: "You are not afraid to eat like this as a fat man, these are typical high-sugar, high-starch and high-fat foods, it's okay to eat some fresh once in a while, if you eat too much, you will definitely grow meat." ”

As soon as Yu Keke heard this, he stuffed the rest of the bowl bottom and chopsticks into Xu Zhuo's hand, walked to the fitness corner that the company had just made, and rode a spinning bike to work out.

Xu Zhuo took the chopsticks, scraped a little hot fried noodles from the bottom of the bowl and put them in his mouth to sip it, and happily taught his experience from Chong Yuan Kang.

"If you want to grab food from girls, you have to come like this, as long as you say that you can get fat after eating, most of you can get it. ”

Yuan Kang nodded as if he didn't understand, he didn't want to deal with Xu Zhuo when he was single.

Xu Zhuo scraped the bottom of the bowl clean, then washed the dishes and chopsticks, and rested for a while before continuing to shoot.

The rest of the steps are simple, which are demoulding, segmentation, and packaging.

In order to make this Hui ink crisp look decent, Xu Zhuo specially bought some black and white wrapping paper in the Wei tablet font used in the Hui ink crisp.

This kind of wrapping paper is very simple, in addition to the three words printed on it, the rest is the words of Huizhou specialties and fragrant thousands of miles.

The packaging style of a typical 80's dim sum.

The demoulding step is very simple, just remove the box on the mold.

However, you have to be careful when you take it, and you can't use too much force, otherwise these ink crisps will definitely be scattered all over the place.

And two people have to work hard to pick up this box, if one person takes it, the force is uneven, and it is easy to cause the corners of the box to scrape the Hui ink crisp.

After Xu Zhuo and Guo Shuying took the box down, Xu Zhuo took a long ruler and began to divide it with a spatula.

The size of the ink crisp is made entirely according to the ink ingot.

It is six centimeters long, four centimeters wide and one centimeter thick.

This scale is also the scale of the ink ingot, so it is easy to remember, and the mold is basically exactly the same as the mold of Huimo, so just put the ruler right, and then use a scraper to cut it along the side of the ruler from beginning to end.

Cut it vertically, then horizontally.

When all the horizontal and vertical lines are divided, it's time to pack.

Xu Zhuo took a piece of wrapping paper, placed it face down on the workbench, and then gently pushed a piece of Hui ink crisp off the tray with a spatula, and put it on the rewrapping paper with his hand.

The front of this wrapper is printed with a square frame exactly the same size as the Hui ink crisp, just align it and put it away.

Then start folding.

Fold the four corners upwards respectively, and after the last corner is folded, it is stuffed into the gaps that were folded before, and this ink crisp can be regarded as completely done.

Xu Zhuo and Guo Shuying wrapped more than a dozen pieces and placed them neatly on a plate for the cameraman to shoot close-ups and video covers.

After the shooting, today's tasters appeared, Dai Zhenting and Feng Weiguo.

Both of them have a heart to be celebrities, so this time they will taste it, and it is just this kind of traditional dessert that is more suitable for the two old people to taste.

When the two of them began to taste, Guo Shuying looked at Xu Zhuo with some unhappiness and said, "Xiao Zhuo, there is also a derivative of this Hui ink crisp, called Qianzhang Crisp, do you want to learn it?"

A thousand crisps?

What is this?

Is halva made from tofu skin?