Equipment and appliances: enamel plate, large wok, iron net.
manufacturing method
Material preparation: according to the proportion of 5 kg of peanuts, 5 kg of sugar, maltose 1 kg and 500 g of soybean oil.
Stir-frying sand: put peanuts and clean sand into a large pot and stir-fry together. After frying, sift out the sand and remove the skin of peanuts.
Boiling syrup: Boil 25 kilograms of water, add 5 kilograms of white sugar, boil for 2 minutes, and then add maltose to continue boiling. When the sugar in the pot is boiled to a thick paste, add soybean oil and continue to heat until the syrup is golden yellow. Remove the pan from the fire source immediately.
Viscous syrup molding: pour peeled peanuts into syrup after sand frying, and quickly stir evenly to make cubes. Pour the sugar embryo into a flat-bottomed enamel dish coated with edible oil, flatten it with a flat shovel and cut it into thin slices, cool it and cut it into small pieces. In the process of processing, we should pay attention to boiling sugar with strong fire and master the heat; After frying.
Process flow: material preparation → sand frying/sugar boiling → sugar sticking → finished product.
Mix all the ingredients and boil, and continue to soak in the pot for about two hours.
Drain peanuts, put them in a baking tray and spread them evenly. Never overlap.
Preheat the oven to 200 degrees, and fire the middle layer and the upper and lower layers 10 minute.
Take out the baking tray, cool it slightly, turn the peanuts over, and then put them in the oven 180 degrees, 15 minutes.