Ingredients: 180g of black sesame seeds, 320g of peanut kernels, 250g of sugar, 250g of maltose, 1/4 tsp of salt, 180g of water.
Put the raw peanut kernels into the oven and roast them at 150℃ for about 20 minutes (turn them over several times in the middle so that the peanuts are evenly heated), then remove the skin of the peanuts after they cool down. Toast the black sesame seeds in the oven at 150°C for about 10 minutes. Put the peeled peanut kernels and black sesame seeds together in the oven at 100℃ to keep warm (be careful not to burn them). Put the sugar, maltose, salt and water into a saucepan and cook over a low heat while stirring, once the sugar is completely dissolved you can reduce the heat to medium without stirring. The syrup starts with big bubbles, turns into small bubbles little by little, and then slowly turns into amber color.
The sugar syrup boiled to 160 ℃, immediately remove from the heat, the hot sesame seeds and peanuts into the pot and sugar syrup mix well. (If you don't have a thermometer, use chopsticks to dip a bit of syrup into the pot and immediately put it into a bowl of cool water to taste if the sugar becomes crunchy. If it's still a bit soft, keep simmering for a while, if it's already crunchy, pour in the sesame seeds and peanuts immediately). Pour the black sesame and peanut candies onto a non-stick baking sheet while still warm, spread them thinly, cover the top with another baking sheet, and flatten them out with a rolling pin. When the temperature drops a little, the baking sheet can be easily removed, while hot with a kitchen knife cut into the desired size (do not wait until cooled before cutting, it will be very easy to break).
2, practice two
Ingredients: 180g cooked black sesame seeds, 100g peeled cooked peanuts, 250g crushed rock sugar.
Icing sugar with low to medium heat into syrup. Reduce the heat to a minimum and pour in the cooked sesame seeds and crushed peanuts, at this point immediately turn off the heat and mix well with a spatula. Pour into a square baking dish while it is still hot, and squeeze with your hands toward the edges to shape, being careful to burn your hands. After shaping, cut into cubes while still hot, otherwise it will not be able to cut when it cools down.
3, practice three
Ingredients: 200-250g peeled peanuts, black sesame seeds 100g, 150g maltose, 100g rock sugar, 70g water, a little salt, oatmeal 50g, glutinous rice 20g, 500g water.
Black sesame seeds and peanuts in a baking dish, into the oven, set to 130 degrees baked for 10 minutes or so, and then set the oven to 100 degrees keep warm. Turn the oven down to 100 degrees to keep warm. In the main pot first put 100g icing sugar, beat into icing sugar powder, then add maltose 150g and 70g of water. use lollipop recipes, start boiling sugar. Time is up, the syrup boiling state. Pour in the black sesame seeds and peanuts while hot. 5 seconds / reverse speed 2-3, mix well on it.
While the sugar is still hot quickly pour into the model, here the action should be fast, once the sugar is cold can not handle, and then as soon as possible to flatten the sugar. When it is still a little warm, you can start cutting the pieces, otherwise the sugar will become brittle when it cools down completely. Add about 500-800 water (hot water is better) to the rest of the pot, then add the oatmeal and glutinous rice.