Cocoa popcorn (cocoa

Pops, preferably not too sweet) 1 3/4 cups, cooked white sesame14 cups, and cooked walnut kernel14 cups.

1 cup = 240ml

Syrup: 80g fine sugar, 50g maltose and water17.5g..

working methods

It's basically the same as a cereal bar

1. Mix cocoa popcorn, cooked white sesame seeds and cooked walnut kernels.

2. Boil syrup (refer to Jun's Sakima prescription). (Pour the fine sugar, water and maltose into the pot and heat it on low heat until the fine sugar dissolves and the syrup appears thick foam.

3. Continue to simmer and cook the syrup to 1 15 degrees. If you don't have a syrup thermometer, dip your chopsticks in a little syrup. If the syrup can pull out fine lines, it means it is cooked.

4. Turn off the fire after the syrup is boiled, put the mixed popcorn 1 into the syrup, stir it quickly while it is hot, and try to make popcorn, white sesame seeds and walnut kernels.

All immersed in syrup.

5. Pour it into an oiled 8-inch square baking pan (a square baking pan with a side length of about 20cm) or other molds while it is hot. After the hand is oiled, directly compact the blank with the palm of your hand (if it is hot, it will be hard when it is cold). As shown in Figure 4-5.

6. After the popcorn is completely cooled and stuck together, demould and cut into small pieces. It will completely harden and solidify after 24 hours.