The main characteristics are fragrant, sweet and crisp, and the color is wheat yellow. The fragrance of sesame seeds lingers in your mouth for a long time. Bobo sugar was founded in Xianfeng period of Qing Dynasty. It is a tribute with exquisite materials and enjoys a good reputation at home and abroad. Now it is also a favorite candy of ethnic minorities.
This is a dessert in the shape of meatballs. When you hold it in your hand, you will think it is a meatball rolled up layer by layer. The coat is wrapped layer by layer, and there is no stuffing inside. The stuffing is already on the skin. Sweet and crisp, the color is wheat yellow. The fragrance of sesame seeds lingers in your mouth for a long time.
Bobo candy is wrapped in white sugar paper and can be eaten when opened. You need to hold it with your hands when eating, so as not to be too brittle and easy to fall off.
Bobo sugar is made of caramel processed by glutinous rice and sesame powder fried without skin as the main raw materials, and is carefully processed. When the caramel is heated to 40 degrees Celsius, add sesame powder. At this time, caramel can be crispy layer by layer, and the crispy skin is rolled into a flat shape. Crispy sugar is like the waves of spring breeze, hence the name Bobo Sugar.
Maltose is sweet and easy to digest, and can be converted into glucose under the action of maltoenzyme, which is very nutritious. With sesame powder, it is more sweet and crisp, and it is suitable for old friends to eat.
manufacturing method
1. Soaking: Wash the selected glutinous rice and soak it in clear water for 8-9 hours in winter and 6-7 hours in summer. Soak glutinous rice until it feels swollen, knead it by hand, then drain and add water to cook it.
2. Cooking: The washed, soaked and drained glutinous rice is boiled in water for 1 to 2 hours until the glutinous rice is cooked (the water temperature in the pot is kept at 100℃).
3. Fermentation: add the steamed glutinous rice into the malt, stir, put it in a clay pot, and ferment at 20℃ (fermentation time is 8- 10 hour) to make maltose granules.
4. Squeezing: Pour the maltose lees into the filter bag and squeeze and filter (maltose can be obtained). The residue of the sugar lees squeezed by hand is loose and there is no slurry.
5. Boiling: put the malt syrup into the pot, and keep the bottom temperature of the pot at 100℃ to 120℃. Stir to evaporate the water, and cool the pan after the syrup turns brown and yellow.
6. Sugar pulling: After the cooked syrup is cooled to 55℃ to 65℃, pull it repeatedly while it is hot. After stretching, the sugar body expands into silk thread, and then it is placed in a heat preservation pot for heat preservation.
7. Crispy: put the extracted maltose into a thermos, and add sesame paste and peanut powder (the ratio is: sugar 55% ~ 60%, sesame paste 15% ~ 20%, peanut powder 10% ~ 15%).