The practice of inching gold candy is not difficult to say, as long as you grasp a few steps.

But it's not easy to say, because each step requires a lot of experience to do well, and once one of these steps is wrong, the taste of this inch of golden candy will be greatly reduced.

Before making it, Guo Shuying seriously talked about the precautions for making inch gold candy.

Although he was a little curious about Xu Zhuo's sudden desire to make gold candy, he thought that Mochizuki Tower also had this product, and the Mid-Autumn Festival would be in another month, so Xu Zhuo's wish was fulfilled.

Of course, the main thing is that publicity can increase sales at this time, otherwise Guo Shuying would not have agreed so happily.

But this cannot be said, because it seems too utilitarian.

As a Huizhou native, Guo Shuying has the low-key, introverted, humble, and ...... of Huizhou people in his bones Chicken thief.

Making inch gold candy is mainly divided into filling, boiling sugar, kneading sugar, pulling sugar, wrapping filling, charging strip and resurgence.

Of these steps, the first and second steps are simple, and only the middle steps are more difficult.

Guo Shuying is a man of action, and after finishing speaking, he and Xu Zhuo began to introduce the ingredients to be used and prepare to make them.

He made Xu Zhuo like this very much, if Dai Zhenting made a video, he would first have to recall the allusions of the dish for a while, and then talk about his fate with this dish.

Anyway, you have to say bit by bit, even if you know that you will pinch it off, you will continue to chatter.

There are not too many ingredients to be used to make inch gold sugar, mainly maltose, white sugar, white sugar, cooked flour, cooked sesame, salted osmanthus, orange cake, sesame oil and other ingredients and ingredients.

Three types of sugar are used in one dessert, which is also rare in desserts.

This is probably the secret of the deliciousness of the candy.

As for the salted osmanthus, it is a kind of osmanthus flavor condiment obtained by pickling fresh osmanthus with table salt.

This kind of osmanthus is completely opposite to sugar osmanthus, but the place where it is used is very similar, they are all used in desserts, and they all play the role of decoration.

However, the difference is that sugar osmanthus is generally used to increase the sweet flavor of dessert with the aroma of osmanthus, while salty osmanthus is to contrast the sweetness of desserts.

This can enrich the taste of the dessert and make it taste better, and at the same time, a small amount of salty taste can also prevent the dessert from getting tired easily.

There is such a law in the culinary circle, the more single the taste of the dish, the more tired it is, the more complex the taste, the more people like to eat, and it is not easy to get tired.

Therefore, the more high-end the dish, the richer the compound aroma, which is the reason.

"Grandpa Guo, why do you want to add orange cakes? What is the purpose of adding this?"

Xu Zhuo looked at the orange cake that looked a bit like a persimmon cake, and he didn't understand the effect of adding this ingredient, was it just to add a sweet and sour taste?

If that's the case, wouldn't it be better to just replace it with condiments, and it will also save costs.

Guo Shuying said with a smile: "The orange cake is in the golden sugar, mainly to enrich the taste of the filling, when you use it, you should chop the orange cake thoroughly, and mix it with the salty osmanthus into the filling, so that the filling taste is richer, the taste is more diverse, and it will taste better." ”

After introducing the ingredients, the two began to make them.

The first is the stuffing.

Fillings are crucial to making Chinjin Candy, because these fillings not only play the role of the finishing touch, but also increase the attractiveness of Cunjin Candy with a rich taste.

It can be said that the reason why this dessert is so appealing is almost all due to the filling.

To make the filling of the golden sugar, first soak the salty osmanthus in clean water and wash it.

Because the salted osmanthus is salted, the taste is very salty, and in this dessert, the osmanthus only adds a little bit of flavor conflict, and it can't be too salty, so it has to be cleaned.

In addition, this osmanthus is salted, and if you eat it without washing it, you may have the bitter taste of salt water.

Not only do these osmanthus flowers need to be cleaned, but they also have to be chopped with a knife so that they can be evenly mixed into the filling.

After Xu Zhuo prepared the salty osmanthus flowers, Guo Shuying had already begun to cut orange cakes.

Orange cake is a natural food processed from red oranges with peel, which does not have the bitter taste of orange peel and has the effect of moistening the lungs and relieving cough, and is very popular among people.

The moisture content of the orange cake is not high, and the flesh and orange peel have been thoroughly blended, so it is easy to cut.

The orange cake should be chopped as much as possible, so that it can be mixed evenly in the filling and the texture will be richer when eating.

Guo Shuying took a kitchen knife and first cut the orange cake into thin slices, then into thin strips, and finally cut it into small cubes, and then put it on a plate for later use.

Once the salted osmanthus and orange cake are ready, it's time to mix the filling.

There are very few ingredients for the filling of Cunjin Sugar, except for salted osmanthus and orange cake crumbles, the rest is cooked flour and white sugar.

These four ingredients are stirred, and the resulting powder is the filling of Cunjin Sugar.

Put these ingredients into the basin according to a certain proportion, among which cooked flour is the most, followed by white sugar, and there is only one bowl of orange cake crumbles, this thing mainly plays a decorative role, not too much.

As for the salty osmanthus flowers, there are even less, and Xu Zhuo estimates that there is only one handful at most.

However, considering that the salty osmanthus is to enrich the taste, this is not less.

Once everything is in a bowl, start stirring.

Cooked flour is very dry and has almost no water, while white sugar is an ingredient with a high water content, so you should pay attention when stirring, and you must stir it evenly, otherwise it will be stirred into gnocchi.

When doing this step, the two were lazy and did not mix by hand, but chose to use a blender to make it.

Although this may seem a bit unconventional, the blender actually mixes more evenly and thoroughly, which is much stronger than manual methods.

After the filling was stirred, it was set aside for later use, and Guo Shuying began to teach Xu Zhuo to boil sugar.

In fact, at this time, Xu Zhuo had already mastered the skills of Cun Jintang, so what to do next, he knew it in his heart.

Compared with mixing stuffing, the difficulty of boiling sugar has been significantly improved.

Because it's not just about boiling the sugar, it's also about making two different sugars blend together perfectly according to the proportions, which is not something that novices can't do.

Xu Zhuo added water to the cauldron, and then under Guo Shuying's guidance, poured more than ten catties of white sugar into the pot, and then turned on the fire, stirring and boiling at the same time.

When the water in the pot boils, the white sugar has also boiled.

At this time, turn off the heat, then bring another large basin over with a thin mesh sieve, and then pour the boiled sugar water in the pot and strain it.

This step is to pass the impurities in the white sugar.

Although there may not be, it is better to pass it for the sake of safety, after all, it is something to eat, and there is nothing wrong with being cautious.

After sifting, wash the cauldron, pour the filtered sugar water into it, and then add a certain proportion of maltose and sesame oil, and the sugar boiling officially begins.

"Grandpa Guo, why do you put sesame oil?

Although Xu Zhuo had already done it, he didn't understand some of the principles in it, so while Guo Shuying was there, he asked this question in his heart.