① Sieve the soybean flour on the chopping board. This step cannot be omitted. The fineness of soybean flour will directly affect the taste of soybean crisp candy.

② Maltose is slightly heated, otherwise the fluidity is too poor.

Pile up soybean flour with scraper.

Pour maltose on the soybean powder and let it stick to the soybean powder evenly with the help of a scraper.

Fold it from the left to 1/2, then fold it from the right, and then fold it from top to bottom. At this time, the surface of maltose is covered with soybean powder, and maltose is a bit like an ellipse.

Press it in the middle of maltose with your hand, and then turn it over with the help of a hanging knife.

Sprinkle soy flour on the chopping board (slightly thicker)

Move the maltose stained with soybean powder to the chopping board, sieve a little soybean powder on the maltose, and roll it out.

Then stack it from the edge to1/3.

Sieve another layer of powder, and then stack it from the right, slightly overlapping with the stack on the left.

(It is best to align the edges, that is, it looks like a rectangle as a whole. If one end is long, align it according to the edges, and let it squeeze in the middle. It doesn't matter if it is wrinkled.)

Use a rolling pin to compact the seam first, then roll out the maltose bit by bit, sieve a layer of soybean powder, stack it from the top to 1/3, then sieve the powder, and stack it from the bottom to coincide with it.

Repeat the above steps all the time, folding them from left, right, up and down, and repeat them 2-3 times except step 3, that is, fold them 8- 12 times? (Step 3 has not been moved to the chopping board and rolled with a rolling pin, so the folding in Step 3 is not counted)?

When folding the candy for the last time, close to the end of your body, don't roll a little bit left.

Roll it up from the side far away from your body, and roll it to the place where you just left a little bit without rolling it with a rolling pin. You don't need to pinch it, and the joint is facing down.

If you want stuffing, you can put it on at this step.

Next, sugar forming: roll it up and shape it. If it is thick, gently stretch it while pinching it. Anyway, let it become a uniform cylinder!

This step can be ignored if it is rolled evenly and neatly.

Sprinkle a layer of soybean powder on the surface and cut into appropriate sizes.

It's best to keep it in a sealed box, otherwise it will get wet easily.

Crispy candy doesn't taste as crisp as cookies.

It's called "bean crisp candy", probably because it's "crisp" when touched, so it can't be picked up (I made it up).

If soybean flour is replaced by sesame flour, it can be made into crisp candy.

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