Rice flower candy is a very famous traditional snack with simple ingredients and not very complicated practice. People who have eaten rice flower candy will certainly be charmed by this sweet and savory snack. The practice of rice flower candy is not difficult, the key is to choose the recipe for rice flower candy, raw materials made good, the production process is secondary. Let's take a look at the detailed production process of rice flower candy.

Methods of production

1. Selection of rice, steamed rice, the system of yin rice: selection of Yibin glutinous rice sieve, remove impurities, wash with water, and soak in water for 10 hours into the retort steamed, and then poured on the bamboo mat. After cooling, get loose, and then drying or drying into Yin rice.

2. Crispy rice: the yin rice into the pot, frying with a slight fire, such as rice slightly cooked after the appropriate amount of dissolved sugar water poured into the rice (100 kilograms of yin rice with 1.88 kilograms of sugar water), the rice and sugar water stirred evenly after the pot, placed in the cover of the cover cover 10 minutes or so, and then drying rice machine, and then peanut oil (oil, lard can be used) crispy rice. Crispy rice, to wait until the oil temperature reaches about 150 ℃ under the rice, each time about 1 kilograms, crisp bubbles after the oil dripping dry, sieve the dry rice not soaked, that is, into the oil crispy rice.

3. Mixed sugar, open pots, packaging: first boil sugar, sugar and caramel into the pot, add the right amount of water to mix and simmer, to be the temperature of about 130 ℃ from the pot. Then the crispy peanut kernels, peach kernels and crispy skin in the pot and mix well, pot up into the pot, sprinkle icing sugar, cooked sesame seeds, and then smoothed, spread tightly, with a knife to open the block cut and sealed. After rising on the board and packaging for the finished product.

Other production methods

Raw materials:

Popped 70 grams of rice, 50 grams of sugar, 35 grams of water, 2 tablespoons of vegetable oil, chopped walnuts to the right amount, raisins to the right amount, 1 tablespoon of cooked black sesame seeds

Practice:

1. Prepare the ingredients, popcorn is purchased, chopped walnuts fried.

2. Frying pan is hot, pour a small amount of vegetable oil, and then shake the frying pan, so that the oil is coated with oil throughout the inner walls of the pan.

3. Pour in the sugar and water and stir well, then turn on the heat to simmer the sugar mixture, stirring with chopsticks.

4. At the beginning, large bubbles will appear in the pot.

5. Slowly, the bubbles in the pot will turn into small, dense bubbles, and the color of the sugar will turn light brown.

6. Quickly pour in the popcorn and mix well with a spatula so that each kernel of popcorn is coated with the sugar mixture.

7. Then quickly pour in the toppings.

8. Toss well.

9. Then pour the ingredients into a non-stick mold (if you use a regular mold, it is best to coat the inside of the mold with a layer of oil, or baking paper so that it will be better to release the mold), use a spatula to compact, set aside to cool.

10. When thoroughly cooled, invert the rice crackers.

11. Then use a knife to divide into small pieces and store in a ziplock bag to avoid softening from moisture.