传统花生糖食谱Traditional Peanut Brittle, Crunchy Peanut Candy Recipe|香脆,不黏牙,不硬实,不苦涩,不甜腻|年饼食谱|Crunchy|CNY

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♦新年食谱CNY Recipe：   • CNY Chinese New Year Recipe 新年食谱   　
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好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
一起来做传统“花生糖”，做法快速直接。这次自家烤香花生来制作，味道更加新鲜香脆。要花生糖不粘牙、不硬实、不苦涩、不过甜腻， 煮糖浆的技巧过程是关键。煮不够会粘牙，煮过度会硬实发苦。食谱里加了麦芽糖浆可以帮助花生糖粘合又没那么甜腻，不过麦芽糖浆煮过久也会发苦。因此，糖浆要小火慢煮至浓稠焦黄琥珀色即可。动作也要快，加入花生芝麻翻炒，压平，切块，要一气呵成。这样花生糖表面光亮，切面整齐，满满花生混合芝麻，甜度适中，非常香脆可口。适合当年饼。

收藏方式：烤好彻底凉透，室温收密封容器保存一个月。要新鲜７天内吃。

Let's make traditional "Peanut Brittle or Crunchy Peanut Candy" together, the method is quick and direct. This time used homemade roasted peanuts to make it taste fresher and crispier. To make peanut brittle not stick to teeth, not rock hard, not bitter, not overly sweet, syrup cooking technique is the key. If undercooked, it will stick to teeth; if overcooked, it will be hard and bitter. Adding maltose syrup to recipe helps to hold peanut brittle together yet not so sweet, but maltose syrup will also become bitter if cook too long. Therefore, syrup should be simmered over low heat until thicken and browned amber. Pace must be fast, add peanuts & sesame seeds to stir-fry, flatten, and cut into pieces, must be done all in one go. This way, yield peanut brittle with shiny surface, neat cut cross section, full of peanuts and sesame seeds. Moderately sweet, very crunchy and delicious. Suitable as CNY Cookies.

Storage Method: After baking, let it cool thoroughly and store in airtight container at room temperature for one month. Freshest taste, eat within 7 days.

♦Ingredient List 食材=27-30pcs Peanut Brittle 花生糖(9’x6’ inch Rectangle长方)=
400g Peanuts 花生
32g White Sesame 白芝麻
16g Black Sesame 黑芝麻
80g Water 水
160g Caster Sugar 细砂糖
2g Salt 盐
80g Maltose Syrup 麦芽糖浆

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

#年饼食谱 #香脆 #传统年饼 #传统花生糖食谱 #花生糖 #满满花生 #不黏牙 #不硬实 #不苦涩 #不甜腻
#CNYCookies #Crunchy #TraditionalCNYCookies #PeanutBrittle #PeanutCandy #FullOfPeanutFlavor