2, the production of crispy blanks: caramelized sugar in the pot to a certain concentration into a crispy blanks, depending on the weather, winter to boil to the hand can be picked up, summer to simmer to slightly smaller than the rosin bone. Generally based on experience and adjust the concentration size, in the process of boiling sugar, must pay attention to the concentration, too large crisp billet brittle, fragile products, crisp layer is not thin, eat mouth sticky teeth, too small is easy to dissolve the product and return to the moisture.
3, molding: the above raw materials are ready, the first on the workbench to spread a layer of crispy crumbs, will be placed on the crispy billet on the sprinkled crispy crumbs, the surface of the crispy crumbs and then sprinkled crispy crumbs, with a roller roller roll thin, among the clamped crispy crumbs will be crispy billet folded over each other, thin and then clamped crispy crumbs, and so on, repeated for the seventh, and then rolled into a long, round, cut into small pieces, and wrapped in paper can be sold. If you do the center of the pastry candy, in the last pastry billet package of crisp crumbs, the center of the raw materials into the package, and then rolled into a long thin round strip.