Today, I recommend five ways to celebrate the New Year, making snacks at home, some of them are classic, and some are from online celebrities ~ ~
The first dessert: frosted peanuts.
Required materials
240 grams of peanuts, 20 grams of water, 100 grams of sugar.
Production steps
1. Put the peanuts on the baking tray and put them in the middle of the oven 170 degrees 10 minute. If peanuts are fresh and contain more water, the time can be extended, and the temperature can be flexibly adjusted according to the temper of your oven (some ovens have lower temperatures). There are differences between different ovens! You can take one that peels easily. You don't have to take it out and mix it among the tiles. If you fold it, you must mix it to make it evenly heated.
It's time to take it out and let it cool without peeling.
3. Put the water and sugar into the pot and stir with a shovel over medium heat.
Basically, when you see a big bubble, it's almost enough. Don't get through it. If it is golden yellow, it will turn into syrup and then into peanuts.
5. Baked peanuts are poured into sweet water and mixed in different ways.
6. Slowly, you can see that the sugar water is getting stronger and stronger. After the frosting appears, you should turn down the fire and continue to stir, so that every peanut is covered with frosting and almost cease fire.
7. While stirring and cooling, more and more frosting can be seen in the process, which is more crisp after cooling.
The second snack: sesame candy
Required materials
500g sesame (black or white), 260g sugar, 270g maltose, 30g corn oil,100g water.
Production steps
1. Sesame must be washed. After removing the sand, stir fry over low heat. Until it is fragrant. Never bake sesame seeds in the oven, or the fragrance of the finished product will be much worse.
2. It is recommended to use a non-stick pan. Pour the fine sugar, water, oil and maltose into the pot and heat it with low heat until the fine sugar dissolves and the syrup appears thick foam.
3. It is suggested to boil the syrup to 125℃ to 130℃ with a thermometer. Don't touch the bottom of the pot when measuring. Otherwise, the measurement is not accurate.
4. Dip a little syrup with a scraper without thermometer, drop it into cold water and take it out for a few seconds. If the syrup tastes crisp after solidification, it means that the sugar is ripe. Combine two methods to test whether the syrup boils in place.
5. Turn off the fire and quickly pour in sesame seeds. Stir well and pour into the mold covered with tarpaulin. (Choose a 28*28 square plate for the mold, and put a tarpaulin on it in advance, otherwise it will be too late. )
6. Compacted and leveled with a rolling pin, then taken out of the mold and cut into blocks or sheets while it is hot. After completely cooling, the taste becomes crisp. When I say hot, I mean close to hot hands. )
7. If you put it in a candy bag and cut it into pieces, the slices will be more brittle.
The third snack: Jiangmi Tiao.
Required materials
300g of glutinous rice flour, 230g of boiled water, 300g of sugar, 0/50g of glutinous rice flour/kloc-,0/50g of water/kloc-and 60g of maltose.
Production steps
1.230g of boiling water and maltose are put into a pot to boil, and then turn off the heat after melting.
2. Add 350g glutinous rice flour and mix well. Add150g glutinous rice flour and knead well.
3. Knead into a rectangle with a thickness of about 1cm.
4. Cut into strips with a width of 1cm.
5. 100 Soak at low oil temperature, and the rice noodles should be fried thoroughly. When they are fried to reddish brown, take out one and taste it. It tastes crisp.
6. Then take it all out and put it aside to control the oil.
7.300 grams of sugar and 150 grams of water are boiled into syrup, and the color becomes golden yellow. Turn off the heat, add the fried rice strips and stir with a spatula until icing appears.
You can enjoy it when the weather is cool.
The fourth snack: Shaqima
Required materials
70g of high-gluten flour, 5g of aluminum-free baking powder, one egg, maltose100g, 30g of honey, 50g of white sugar, 40ml of clear water, proper amount of raisins and proper amount of black sesame seeds.
Production steps
1.70g of high-gluten flour and 5g of baking powder are mixed evenly, eggs are added and kneaded into dough. After kneading, put it aside to relax 15-20min, and cover the bowl to prevent air drying.
2. Sprinkle some dry powder, roll the dough into 0.5 cm thin slices, cut into thin strips and break it up.
3.7% oil temperature heat the wok, keep the fire low, fry until it is light golden yellow, and drain the oil (if you don't know the oil temperature, you can insert a chopstick, and dense bubbles will soon appear around the chopsticks).
4. Add100g maltose and 30g honey to the pot, then add 50g fine sugar and 40ml water, fire and stir with a spoon from time to time.
5. When bubbling, simmer for 3 minutes, turn off the fire when the color is brown, pour in the semi-finished product Shaqima that has just been fried, and stir continuously with the residual temperature of the pot, and the syrup will be in a wiredrawing state.
6. Add nuts such as black sesame, raisins and walnuts (you can also replace them with other nuts). Raisins must be softened with boiling water in advance and absorbed with kitchen paper.
7. Apply a thin layer of oil to the mold in advance, pour it into Shaqima while it is hot, and gently compact it with a rolling pin. When it is completely cooled, cut the parts with a knife (the mold can use a square baking tray or other).
The fifth kind of snacks: melon seeds crisp candy
Required materials
85g of shelled and tasteless melon seeds and 70g of sugar.
Production steps
1. Pour sugar into a pan, preferably a non-stick pan.
2. Keep stirring until it melts. You can turn it every minute, which makes it easier to melt, and the whole process is very small.
As soon as the sugar melts, pour in the melon seeds and stir well.
4. Pour in oiled paper, wipe flat and cut into pieces.