White Egret Peanut Crispy [Fujian Xiamen Specialty]

What is White Egret Peanut Crispy? Authentic Fujian Xiamen specialty: White Egret Peanut Crispy

Summary:Do you want to know what White Egret Peanut Crispy is? This article is a detailed introduction toFujian Xiamen specialty - White Egret Peanut Crispy. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on White Egret Peanut Crispy. The full text takes about 3 minutes to read, mainly including the basic introduction of White Egret Peanut Crispy and the product characteristics of White Egret Peanut Crispy? The production method of white egret peanut cake, etc

Introduction to White Egret Peanut Crispy

Peanut Crispy is a famous Chinese candy in Xiamen, also known as tribute candy. Legend has it that the earliest method of making this peanut cake was to use a wooden stick (known as "gong" in Minnan dialect) to make it, which is called "gong" candy. Instant in the mouth, the crispy and fragrant peanut cake is an authentic Xiamen ancient breakfast flavor! White egret peanut cake is an authentic specialty of Xiamen, crafted by hand using ancient techniques

The texture is crispy, sweet and delicious, and it dissolves in the mouth with an endless aftertaste

Method for making White Egret Peanut Crispy

(1) First, clean the shelled sesame seeds and stir fry them repeatedly in a pot until they are clean and free of impurities. Stir fry until the black sesame seeds emit a fragrant aroma and the heart turns golden yellow. Then, grind them up. During the grinding process, experienced masters should observe the texture and not grind them too fine or too coarse. Grind them to a moderate thickness, otherwise it will affect their taste

(2) Boiling sugar: Put white sugar into a pot according to the proportion, add an appropriate amount of water and malt sugar, and then boil over high heat until the white sugar turns golden yellow at around 165 degrees. Pour in a special cooling sugar stone and cool it down. When it is soft and moderate, take it out. A professional sugar maker will manually white the boiled white sugar repeatedly, in order to make the crispy sugar have a better crispy texture after making

(3) Press the white sugar and black sesame seeds repeatedly, neither too many nor too few times, to achieve the best taste. After pressing, cut them into pieces