麻糖的制作方法（Method of making cymarose）.docVIP

麻糖的制作方法（Method of making cymarose） Method of making cymarose Ingredients: 1. white granulated sugar: pure white, more than 99.5%. 2., glutinous rice: no mildew, no impurities. 3. Sesame: grain full, thin skin, requiring fresh, no impurities, to the harvest of sesame seeds for the best. 4.: the barley testa thin, shallow color, rich luster, wheat neat four edges or six rowed barley. Two rowed barley should not be used. The germination rate of barley should be no less than 95%. Making method: 1.. Shelling of sesame seeds The process of sesame, winnowing, soaking, rinsing, drying, peeling, hulling, washing, screening, baking and cooling Operation points, sesame shelling treatment requires complete, and only in this way can ensure that the finished color of pure white, crisp incense, no residue at the entrance. Therefore, the process of soaking and peeling should be strictly controlled. Depending on the temperature of the air and the temperature, the soaking time is decided so as to make the sesame fully absorb water and expand, so as to peel easily. According to the degree of soaking, properly control the peeling time, so as to clean the sesame peel. The roasting requirement is small and multi pot is used to achieve the initiation of sesame particle. The colour is yellow and dull. Therefore, strict control over firing and roasting time is required. Preparation of 2. barley malt Selection of process barley, soaking, germination, drying, crushing and finishing The quality of operation points of malt, rice yield and determine the caramel color of the finished product. Therefore, we must do the following aspects. (1): first selection of barley washing, removing sand and stone inclusions, scrap iron, broken grain and weed seeds and wheat, wheat and other flat. (2) soaking: water surface should be 10~15 cm higher than wheat grain, water temperature is 15~30 degrees centigrade, time depends on water temperature and weather. Generally in the water temperature of 15 degrees, 1