Food starts with noodles

As for Xu Zhuo himself, he continued to cook and shoot videos, took time to work in the store, and lived a simple and boring life of earning money.

After the matter was handed over to Yuan Kang, Xu Zhuo was not idle. When he was busy in the store, he also took time to pay attention to the cooldown of the skills that he had devoted himself to learning.

When it was finally ready to be used after cooling down, Xu Zhuo took the initiative to ask Guo Shuying to make Cunjin Crisp, a famous dessert in Huizhou.

Cunjin Crisp, also called Cunjin Tang, is a kind of crispy candy about one inch long and covered with cooked sesame seeds, which is made with ingredients such as maltose, soft white sugar, cooked flour, and cooked sesame seeds.

During festivals, every household in Huizhou eats Cunjin Candy.

This kind of sugar is also a dessert in Xigezi tea in Yixian County, Huizhou.

Now that Xu Zhuo wants to make this dessert, it is naturally to be able to make tin lattice tea, so that he can get the dish of bayberry balls.

Although Xu Zhuo is not very interested in bayberry balls, if he has the chance to get them, he will naturally not give up.

And if this inch of golden candy can be learned, it can be mass-produced in the store in the future, and then it will be released in Xu Xiaochu's flagship store and Sifang Restaurant.

As long as it is properly publicized, it will definitely be a hit, not to mention that it will be sold.

Especially during the holidays, the family has to prepare some sweets and snacks. If Xu Zhuo's publicity is in place, it will definitely sell well in the coming Mid-Autumn Festival.

However, making Inch Golden Candy is not something that can be done in the kitchen, you need a professional sugar pulling machine, otherwise Xu Zhuo and Guo Shuying are not enough to do the whole process by hand.

The sugar pulling machine is also called the whitening machine, which is to put the boiled sugar balls on it, instead of the manual sugar pulling step, and pull out the golden or brown sugar balls into white.

In general, those sugar products such as crisp candy, sesame candy, dragon beard candy, etc. need to have a sugar extraction step in the production process.

After buying the sugar extraction machine, Xu Zhuo and Guo Shuying started to make this famous Huizhou dessert - Inch Golden Crisp.

Chapter 1211

The method of Cunjintang is difficult to say, as long as you grasp a few steps.

But it is not easy to say, because each step requires a lot of experience to do well, and if one of these steps is wrong, the taste of this inch of golden sugar will be greatly reduced.

Before making it, Guo Shuying carefully talked about the precautions for making inch golden sugar.

Although he was a little curious about Xu Zhuo's sudden desire to make Inch Gold Candy, but thinking that Wangyuelou also had this product, and the Mid-Autumn Festival was only a month away, Xu Zhuo's wish came true.

Of course, the main reason is that publicity can increase sales at this moment, otherwise Guo Shuying would not have agreed so readily.

But this can't be said, because it seems too utilitarian.

As a native of Huizhou, Guo Shuying has the low-key, introverted, humble, and... chicken thief of Huizhou people in his bones.

Making Cunjin sugar is mainly divided into mixing stuffing, boiling sugar, kneading sugar, pulling out sugar, stuffing, beading and regaining moisture.

Among these steps, the front and back steps are very simple, and only the middle steps are more difficult.

Guo Shuying is a man of action. After speaking, he and Xu Zhuo began to introduce the ingredients to be used and prepare for making.

Xu Zhuo likes him very much. If Dai Zhenting makes a video, he first has to recall the allusions of the dish for a while, and then talk about his fate with this dish.

Anyway, I have to talk about every bit, even if I know it will be cut off, I will continue to babble.

There are not too many ingredients to make Cunjin Tang, mainly maltose, white sugar, soft white sugar, cooked flour, cooked sesame, salted osmanthus, orange cake, sesame oil and other ingredients and ingredients.

Three types of sugar are used in one dessert, which is also rare in desserts.

This is probably the secret to the deliciousness of Cunjin Tang.

As for salted osmanthus, it is a kind of osmanthus-flavored condiment obtained by marinating fresh osmanthus with salt.

This kind of sweet-scented osmanthus is completely opposite to sweet-scented osmanthus, but they are used in similar places. They are all used in desserts, and they are all used as decorations.

But the difference is that sugar osmanthus is generally used to increase the sweet scent of sweet osmanthus in desserts, while salty osmanthus is to contrast the sweetness of desserts.

This can enrich the taste of the dessert and make the taste better, and at the same time, a small amount of salty taste can also prevent the dessert from getting tired easily.

There is such a law in the culinary circle, the more monotonous the taste of the dish, the more boring it will be to eat, the more complex the taste, the more people like to eat it, and it is not easy to get bored.

So the more high-end the dish, the richer the compound fragrance, that's the reason.

"Grandpa Guo, why do you add orange cake? What is the purpose of adding this?"

Xu Zhuo looked at the orange cake, which looked a bit like a persimmon, and he didn't understand the effect of adding this ingredient. Is it just to add a sweet and sour taste?

If this is the case, wouldn't it be better to replace it directly with condiments, and it would also save costs.

Guo Shuying said with a smile: "The orange cake is in the Cunjin Sugar, which is mainly to enrich the taste of the filling. When using it, the orange cake should be chopped thoroughly and mixed with the salted osmanthus. The richer the taste, the more diverse the flavors, the better the taste.”

After introducing these materials, the two began to make.

The first is the stuffing.

When making Cunjin Tang, the fillings are very important, because these fillings should not only play a finishing touch, but also increase the attractiveness of Cunjin Tang with its rich taste.

It can be said that the attractiveness of this dessert is almost entirely due to the filling.

To make the filling of Cunjintang, the first step is to soak the salted osmanthus flower in clean water for cleaning.

Because salty osmanthus is salted, it tastes very salty. In this dessert, osmanthus just adds a little bit of conflict in taste. It should not be too salty, so it has to be cleaned.

In addition, this sweet-scented osmanthus is pickled with salt, if it is eaten directly without washing, it may have the bitter taste of salt water.

These sweet-scented osmanthus not only need to be cleaned, but also chopped with a knife so that they can be evenly mixed into the filling.

After Xu Zhuo prepared the salted osmanthus, Guo Shuying had already started cutting the orange cake.

Tangerine cake is a natural food processed from tangerines with peels. It has the effect of nourishing the lungs and relieving coughs, and is very popular among people.

The water content of the orange cake is not high, and the pulp and orange peel have been completely integrated, so it is easy to cut.

The orange cake should be chopped as much as possible, so that it can be evenly mixed in the filling, and the taste will be richer when eaten.

Holding a kitchen knife, Guo Shuying first cut the orange cake into thin slices, then into thin strips, and finally into small cubes, and put them on a plate for later use.

After all the salted osmanthus and orange cake pieces are ready, it's time to mix the stuffing.

The fillings of Cunjintang are very few, except for the salted osmanthus and orange cake pieces, the rest is cooked flour and soft white sugar.

These four ingredients are mixed, and the powder obtained is the filling of Cunjintang.

Put these kinds of ingredients into the pot according to a certain proportion, among which the cooked flour is the most, followed by soft white sugar, and there is only one bowl of broken orange cake. This stuff is mainly for decoration, not too much.

As for the salty sweet-scented osmanthus, there are even fewer, Xu Zhuo estimated that there was only a handful at most.

However, considering that salty osmanthus is to enrich the taste, this is not too little.

Once everything is in the bowl, start stirring.

Cooked flour is very dry and has almost no moisture, while soft white sugar is an ingredient with a high water content, so pay attention when stirring, and must stir evenly, otherwise it will be stirred into lumps.

When doing this step, the two were lazy and chose to use a mixer to make it instead of mixing it by hand.

Although this seems a little unconventional, in fact, the blender stirs more evenly and thoroughly, which is much better than manual methods.

After the stuffing was mixed, put it aside for later use, Guo Shuying began to teach Xu Zhu how to cook sugar.

In fact, Xu Zhuo has already acquired the skills of Cunjin Tang, so he knows exactly what to do next.

Compared with stuffing, the difficulty of boiling sugar has been significantly improved.

Because this is not only to cook the sugar well, but also to make the two different sugars blend together perfectly in proportion, which is generally impossible for novices.

Xu Zhuo poured water into the cauldron, and under Guo Shuying's guidance, poured about ten catties of white sugar into the cauldron, then turned on the fire, and boiled while stirring.

After the water in the pot boils, the white sugar has also been boiled.

Turn off the fire at this time, and then bring another large pot over, cover the pot with a fine-mesh sieve, then pour the boiled sugar water in the pot into it and filter it.

This step is to pass the impurities in the white sugar.

Although there may not be any, but for the sake of safety, it is better to live for a while, after all, it is something to eat, so there is no big mistake in being cautious.

After sieving, wash the big pot, pour the filtered sugar water into it, and then add a certain proportion of maltose and sesame oil, and the sugar boiling will officially begin.

"Grandpa Guo, why do you put sesame oil? Is it for better taste?"

Although Xu Zhuo knew how to do it, he didn't understand some of the principles behind it, so taking advantage of Guo Shuying's presence, he asked the question in his heart.

Chapter 1212 This sugar is very tossing, but the taste is very sweet

Guo Shuying didn't hold back, he said with a smile: "The purpose of adding sesame oil when boiling sugar is to prevent the sugar from sticking to the pan, and the oil can also reduce the toughness of maltose and give the finished product a crispy flavor.

And when boiling sugar, add some sesame oil into it, it will have a scent of sesame seeds, and it will taste better when you eat it. "

Only then did Xu Zhuo realize that sesame oil can still be used in this way.

Now that he has started to ask, Xu Zhuo simply asked all the questions in his heart: "Grandpa Guo, can't we just use white sugar? Why do we need maltose? It feels a bit unnecessary."

Of course, this question was also asked for the people who watched the video.

Even if the video hasn't been uploaded yet, Xu Zhuo already guessed that there will definitely be some strange barrages such as why not use one type of candy instead of two in the barrage.

Taking advantage of this time, asking yourself can not only solve the fans' doubts, but also allow me to get the answer I want.

It's the best of both worlds.

Guo Shuying said: "In fact, white sugar can also be used, but if white sugar is used alone, it is easy to cause the sugar liquid to turn sand during the sugar boiling process, so some maltose should be added to increase the toughness of the sugar. forming."

It turned out to be like this, Xu Zhuo nodded and understood.

Guo Shuying held a big spoon and kept stirring the pot.

When the sugar solution in the pot boiled until it was amber and relatively viscous, Guo Shuying turned off the fire, and together with Xu Zhuo, lifted the pot to the prepared workbench next to it, and put the The viscous syrup was all poured out on the countertop.

This workbench is specially made, and there is water flowing under it, which can quickly cool down, so that the syrup will become more viscous.

After the temperature of the syrup dropped a little, Guo Shuying started to work.

Holding a thin shovel in one hand, he carefully spread out the syrup on the workbench with the other hand, and then carefully folded it from one side to the middle, stacking the sugar.

Although these syrups are thick enough, when stacked together, they will still flow around automatically.

Guo Shuying folded the sugar on the workbench over and over in this way, and each time it was folded, the syrup became more viscous until the syrup turned into dough-like sugar balls.

After doing this, it's time to pull the sugar.

The so-called sugar pulling is to wrap the dough-like sugar ball around the wooden stake, then stretch it hard, and then wrap it around until the amber-colored sugar ball becomes white. This step of sugar pulling is considered complete. .

However, manual sugar extraction is time-consuming and laborious, and the effect is not very good.

Because the sugar is pulled lightly, the viscosity of the sugar is too large to affect the taste, and if it is pulled heavily, it is easy to cause the sugar skin to be brittle when wrapped in sugar.

Therefore, if you want to pull out sugar manually, you must first have rich surprises. Otherwise, it is more reliable to choose mechanical sugar extraction.

Although this seems unconventional and does not feel as good as hand-made, in fact, it is better to mechanically operate the sugar extraction step.

Because the mechanical operation can set the frequency and strength, it can make the sugar group present the most beautiful posture.

This is unmatched by hand.

Guo Shuying put the ball of sugar on the sugar extraction machine, and after setting the various values, the machine started to rotate.

The efficiency of using machines is much faster than that of humans. For example, in less than 5 minutes, these sugar balls have changed from amber to gold, and then gradually from gold to white.

When you get to this step, you have to turn off the machine and take out the sugar balls.

After mechanical high-frequency sugar extraction, the viscosity of the sugar group at this moment has rarely decreased.

Taking advantage of this time, we must hurry up and start "fighting".

The so-called fighting is to gather the sugar balls into a dough while the sugar balls are relatively soft, and then press down from the middle to form a cloth bag shape.

There are requirements for this. The thickness of the bag-shaped sugar skin must be consistent, and there must be no air bubbles, otherwise the sugar making this time may end in failure.

After the cloth bag is completely done, you can put the stuffing in it.

The so-called stuffing is to close the mouth of the cloth bag so that the stuffing inside is completely wrapped.

But when wrapping, you have to be careful not to wrap the air in, and you have to squeeze the filling and sugar skin tightly along the edge from bottom to top.

After it is completely tightened, the next step is to make a bet.

The bead strip, also called the draw strip, is to rub the candy skin little by little along the sealing part until the thin strips become thinner than a finger.