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酥心糖的做法是怎么样的

更新时间: 2020-10-11 00:00:00     

酥心糖的做法步骤如下:

1、制皮:以川白糖、饴糖加水溶化后熬制。加水量约为川白粮的百分之40,糖温在135摄氏度左右,熬至“大酥脆”时起锅,稍后拉白;

2、制心:将川白糖与熟芝麻粉混合后,加温炒热,热度以手触不烫为宜,然后包心;

3、成型:将拉白的糖包裹心料,封裹平密,再拉成直径约1.8厘米的条子,然后按长10厘米左右的规格切节成型

4、上麻:将成型的糖坯置于筛内,放在沸水锅的蒸气中搭气。塔气时需不停翻动,使受蒸汽均匀,然后再拌合芝麻。芝麻需先焙热,上麻效果才更好。

关键词: 做法 怎么样

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