Guo Shuying didn't sell it, he said with a smile: "When boiling sugar, sesame oil is added to prevent the pot from sticking when boiling sugar, and the oil can also reduce the toughness of maltose, and it will also give the finished product a crispy flavor quality."

And when you add some sesame oil to the sugar, there will be a sesame fragrance, and it will be more delicious when you eat it. ”

Xu Zhuo realized that sesame oil could still be used like this.

Since he had already started to ask, Xu Zhuo simply asked all the questions in his heart: "Grandpa Guo, can't you just use white sugar? Why do you still put maltose? It feels a bit too much." ”

Of course, this question is also asked for people watching the video.

At this time, even if the video has not been uploaded yet, Xu Zhuo has already guessed that there will definitely be people who brush the barrage in the barrage, why not use one kind of candy instead of two.

Take advantage of this time to ask yourself, which can not only solve the fans' doubts, but also allow yourself to get the answers you want.

It's the best of both worlds.

Guo Shuying said: "Its practical white sugar is also fine, but if you use white sugar alone, it is easy to cause the sugar solution to turn back in the process of boiling sugar, so you should add some maltose to increase the toughness of the sugar, and at the same time, after adding maltose, it is also conducive to the molding of products." ”

So that's the case, Xu Zhuo nodded and understood.

Guo Shuying held a big spoon and kept stirring it in the pot.

Until the sugar in the pot boiled until it was amber and viscous, Guo Shuying turned off the heat, and then together with Xu Zhuo, carried the pot to the workbench that had been prepared next to it, and poured all the sticky syrup inside on the workbench.

The workbench is specially made and has water flowing underneath to cool down quickly so that the syrup becomes more viscous.

After the temperature of the syrup dropped slightly, Guo Shuying began to get busy.

Holding a thin shovel in one hand, he carefully flattened the syrup on the workbench with the other, then carefully folded it from one side to the middle, stacking the sugar on top of each other.

The syrup is viscous enough, but when stacked on top of each other, it still flows all around.

Guo Shuying folded the sugar on the workbench over and over again, and each time he folded, the syrup became more viscous until it became a dough-like sugar ball.

With that done, it's time to pull sugar.

The so-called sugar pulling is to wrap this dough-like sugar ball around a wooden stake, and then stretch it vigorously, and then wrap it up again until the amber-like sugar ball is pulled white, and the sugar pulling step is completed.

However, it is time-consuming and laborious to pull sugar by hand, and the effect is not very good.

Because it is light, the stickiness of the sugar is too large to affect the taste, and if it is heavy, it is easy to make the sugar skin brittle when the sugar is wrapped.

Therefore, if you want to pull sugar by hand, you must first have a wealth of amazing, otherwise, it is more reliable to choose mechanical sugar pulling.

Although this is not traditional enough, and it feels not as good as handmade, in fact, the step of pulling sugar is better than mechanical operation.

Because the frequency and intensity of the mechanical operation can be set, the sugar mass can be presented in the most beautiful posture.

This is incomparable to manual work.

Guo Shuying put the lump of sugar on the sugar pulling machine, and after setting the various values, the machine began to rotate.

Machines are much faster than manual processes, for example, now, in less than five minutes, and the sugar balls have gone from amber to golden, and then from golden to white.

At this point, you have to turn off the machine and take out the sugar balls.

After mechanical high-frequency sugar pulling, the viscosity of the sugar ball at this time is very rare and somewhat reduced.

Take advantage of this time to hurry up and start a "fight".

The so-called fighting is to take advantage of the fact that the sugar dough is relatively soft at this time, gather the sugar dough into a dough, and then press down from the middle part to press it into the shape of a cloth bag.

This is a requirement, the thickness of the bag-shaped sugar skin must be consistent, and there can be no bubbles, otherwise this time the sugar may end in failure.

When the bag is completely done, it's time to add the filling.

The so-called stuffing is to close the mouth of the cloth bag, so that the filling inside is completely wrapped.

However, when wrapping, you have to be careful not to wrap the air in, and you have to pinch the filling and sugar crust tightly from the bottom to the top.

Once it has been fully tightened, the next step is to bet on it.

Sticks, also called draws, are to rub the sugar crust along the sealing part until these thin strips become thinner than fingers.

According to the standards of Huizhou, it should be rubbed into a thick brush, and the inch section should be cut off after rubbing, which is the prototype of the inch gold sugar.

The whole process was a bit troublesome, but it didn't feel hard because the smell in the room was pleasant, and the smell of the candy was refreshing.

It makes people remember that they are always making delicious and beautiful food.

Guo Shuying skillfully kneaded the sugar into long strips, while Xu Zhuo held a knife and accurately cut the sugar into inch-long pieces.

In fact, these steps can be replaced by machines, but today is to shoot videos, and you can't let all of them come to the machine, you have to have someone involved.

When promoting in this way, it can also rub off on the popularity of handmade.

This is the original intention of Xu Zhuo to shoot this video, after all, sugar is a food that can be sold all year round, and it can be made in large quantities, so Xu Zhuo feels that the dessert of Cunjin Sugar should be able to create some profits.

As for how much, it is not clear, it depends on the feedback of the market.

The cut sugar was still a little soft at this time, but Xu Zhuo had already pinched it and started to eat it.

The entrance is a little sticky, sweet and silky, as if you are eating sweeter maltose, and it is relatively chewy, and it tastes very good.

However, the most attractive thing is the filling inside.

The mixture of salted osmanthus and orange cake chips, as well as the texture of fried flour and white sugar, is like a soul injected into this sugar.

It's a pity that such a delicious sugar is not good at this time.

Because there is still a step of resurgence that has not been done.

The so-called resurgence is that after the temperature of the sugar is completely lowered and hardened and crispy, the surface of the sugar will be slightly moistened, and the whole sugar will become sticky.

At this point, put it into a basket full of cooked sesame seeds and start sifting, letting the golden candy roll in it.

When these sugars are stained with ripe sesame seeds, they become golden sugar in the real sense.

While Xu Zhuo was making it, he was thinking about how to promote this inch of golden candy.

But I couldn't figure it out after thinking about it, so I focused on the task.

Now there is a golden sugar, a mille-feuille crisp, and peanuts are also easy to find, if it is accompanied by sesame candy and a pot of hot tea, this is not the tin lattice tea of Yixian.

Thinking of this, Xu Zhuo felt that he could do the task today.

After I go back in the evening, I can make bayberry balls for my daughter-in-law and eat them, which is delicious!