I wonder if other cooking teachers, like Xiao Bian, are a little tired of answering such questions? ? Can this candy not be so sweet? ? Candy is sweet. If it is not sweet, you can eat more. Isn't it more unhealthy? Whether sweet or not, candy has the same high calories. However, there are too many delicious foods in Shanghai, and people eat too much, so they are more and more afraid of sweetness, prompting candy merchants to try their best to reduce the sweetness of their products. This is just as well. I am afraid that some manufacturers always put low prices, whether consciously or unintentionally. Sweet? Say low? Sugar? Misleading the public, thinking that if it is not sweet, you can eat it with confidence.

In order to worry about this, Xiaobian prefers to use the old formula when making candy. Without deliberately reducing the sweetness, some friends will excite Xiaobian:? You can't make low-sweet candy, can you? ? Xiaobian will certainly fall into the trap:? Who said that? What's so hard about that? ? There are many ways to reduce the sweetness of candy, but not? A little less sugar? The essence of candy is sugar. Without sugar, there will be less candy, and the sweetness or calorie of each one is still the same, as if to say? Put less flour in bread, and the calories will be lower? Same, it's all stupid. The above data are written by Mr. Su Hongjun? The latest hard candy manufacturing? , published by the complex document office.

because the measurement method of sweetness is sensory evaluation, and various sugars taste different in different conditions, the data of each family are different. From the above data, we can see that fructose is the best sugar for weight loss, and the least amount of fructose is enough sweetness. However, if you want to make low-sweet candy, of course, you have to look for it at the lower end of the table above. Among them, maltose is the lowest in the sugar that Xiaobian can easily buy, so now every baking material line has barreled maltose for making candy.

many friends ask xiaobian, what's the difference between amber natural maltose in the traditional market and transparent maltose in the material line? Natural maltose is made by soaking wheat in water to germinate, making it produce enzymes, decomposing its own starch into maltose, and then boiling and filtering. It is rich in nutrition and is regarded as healthy food. Transparent maltose is made by directly decomposing cheap starch with artificial enzymes. It is cheap, colorless and tasteless, and suitable for making candy.

If the editors replace all the sugar in the candy formula with maltose, the sweetness can be reduced a lot, but the taste is not exactly the same, and the boiling temperature will often be reduced a lot. Maltose is a reducing sugar, which will make candy easy to absorb moisture and become damp. Fortunately, the maltose used by the editors is not chemically pure maltose, but a mixture of water, maltose and dextrin, which will not have this problem. Practice: 1) Bake the peanuts at 15℃ until they are golden and crispy, which takes 1~15 minutes (the whole almond fruit takes about 2~25 minutes). Turn it from time to time to avoid uneven heat.

2) Beat the meringue powder with water until it is thick. 3) Put maltose and salt in a small pot, and cook at medium heat to 128~13℃. 4) immediately rush into the meringue. 5) Stir evenly at high speed, and then at low speed until the water and gas disperse (the surface water and light will disappear when it is still). 6) Add milk powder and mix well, then add peanuts and mix well with a big wooden spoon. Don't beat peanuts with a machine after adding them, so as not to break them.

7) Scrape the whole basin onto a baking tray cloth, wrap it up and flatten it with a large rolling pin, with a thickness of about 1.5cm.. 8) Put it on a chopping block and cut it into long strips, then pack it immediately after cooling.