255? Calories (100g). Sorghum maltose is a traditional specialty in Shandong Province. It takes high-quality white sugar, refined starch, glucose syrup, citric acid and high maltose syrup as raw materials. The agent is well-known throughout the country for its delicate taste, toughness and slightly sweet and delicious taste, and is deeply loved by consumers. It has become a special food suitable for all ages.

Key operation points:

1. Raw material treatment: 200 grams of starch, 200 grams of sugar and 200 grams of water are melted and heated to 60℃ (heated in a water bath in a container), and then filtered with gauze.

2. Treat the above raw materials while cooking, boil 500g of water in the formula again, slowly add it into the syrup in which starch and white sugar are dissolved, and constantly stir to make it become a sticky starch paste, then add the remaining 900g of white sugar, add 1g citric acid powder (grind citric acid into powder), and constantly stir to dissolve it.

Boil it in aluminum pot, and stir it constantly with a spatula, so as not to burn the pot. Boil for 30-40 minutes and let the water evaporate until the pot does not steam (or dip some syrup with chopsticks and cool it in cold water to form a hard block).

3. Molding: remove the pot from the fire, add 6-8 drops of bayberry essence or orange essence, add 4-6 drops of edible pigment (red or orange) solution, stir evenly, and pour it into a wooden frame or chopping board sprinkled with starch for molding. The height of the wooden frame is1.5cm.

4. cut into pieces. Cut the cooled candy into rectangular blocks with a length of 3cm and a width of 1cm.