Methods:
1. modulation of sugar filling: take sugar, sesame oil, salted cinnamon, a little bit of salt, in order to adjust the taste is appropriate, mixing standby.
2. Boil sugar billet, cold set: weighing the rice syrup into the pot, simmering over low heat, add sesame oil before opening the pot, change to high heat to keep the pot slightly open state, is still simmering without stopping. When the product temperature reaches 142 ℃, change to micro-fire, simmer until the color and strength of rice syrup suitable. Pour into a bucket and set aside in the cold. (Note: boiling sugar billet, depending on the weather means: winter boil the bone to be smaller, hand can pick up can be. (Note: depending on the weather means: in the winter boil the bone to be smaller, the hand can pick up can. In summer the bone to be slightly larger, but must pay attention to the concentration of too large sugar biscuits brittle, easy to break the product, the crispy layer is not thin, eat the mouth and sticky teeth, too small products are easy to dissolve and also moisture).
3. grinding, mixed with sesame seeds: the standard powder and sesame seeds are roasted and mixed with sugar, grinding, over the Luo. 4. package Xuzi: according to the reasonable ratio of sugar blanks and sesame seeds, packaged in 6 times. Among them, the first to the fifth time is to pack Xuzi, the sixth time is to pack the sugar filling.
5. Stroke and cut: after wrapping the sugar filling, run the sugar biscuit evenly into long strips and divide it into 4 sections, then run it into long strips with a width of 4~4.5 centimeters and a height of 2.5 centimeters, and neatly place them side by side and cut them into pieces and pack them into packages.
Taste: delicate and sweet, not mushy, not sticky, rich in sesame and osmanthus aroma, and has a light salty flavor.
Organization: soft and fluffy.