Today I found a large box of black sesame seeds, and my parents-in-law happened to be there too, making black sesame candy for them.
What is black sesame candy
Black sesame candy is a snack, most of which comes from Qiandao Lake in China.
It is also available in Anhui, Jiangxi, Quzhou, Jiaxing, and other regions.
How much is appropriate to eat in a day
Sesame candies are a high-sugar and high-calorie food. Eating 1-2 sesame candies a day will usually not make you gain weight.
nutrient content
Contains a large amount of fat and protein, as well as carbohydrates, vitamin A, vitamin E, lecithin, calcium, iron, chromium, and other nutrients.
black sesame candy Ingredients
cooked black sesame：600 grams
Shuyi (Corn Syrup)：30 grams
caster sugar：200 g
water：100 g
Corn oil：30 grams
Steps for black sesame candy
step 1
First, wash the black sesame seeds.
It is normal if the black sesame seeds lose color.
Don’t worry about the dyed black sesame seeds.
You can remove the floating dust, sand, and stones, and use a filter to drain the water for later use.
step 2
step 3
The black sesame does not stick to the shovel, fry slowly on medium and low heat, taste while frying, and stir fry in time, do not fry because the black sesame is black Sesame can’t see the color.
step 4
The black sesame is getting sandy, the grains are clear, and the color is getting lighter, that is, it is fried, put it in a pot for later use.
step 5
Prepare the mold and the thermometer, so that the sugar is not boiled, and other work is not done, and you are in a hurry.
step 6
The firepower is too strong. I use a high fire for this kind of electric stove.
There is no need to stir, but you can pick up the pot and shake the liquid gently during the heating process to make the syrup evenly heated, it can be observed that as the heating temperature rises, the large bubbles slowly turn into small bubbles.
The temperature will not rise very fast, but it will not stagnate and rise slowly. It is recommended to use a thermometer, which is convenient and quick.
step 7
It is obvious that mine turned into sugar grains immediately after entering the water, in the process of taking pictures, the temperature of the sugar was burned to 150 degrees, so quickly left the fire and it turns out that it had no effect.
That is, 145-150 degrees is fine.
step 8
step 9
step 10
Use a noodle cutter and a rolling pin to assist.
It must be compacted so that the cut noodles will look good.
Large, it’s good to lean on one side.
If the sugar is thinner, it’s better to cut it into pieces. If you want to slice it, shape it thicker.
step 11
step 12
Let it cool naturally until the knife won’t flatten the shape when it’s cut.
Don’t wait too long.
The sugar will be brittle and difficult to cut.
Also, my feeling of cutting black sesame candy is different from that of nougat.
Nougat is suitable for cutting with one knife, and the cut surface is beautiful.
Black sesame candy does not look good when cut in such a big way.
It’s best to cut it slowly, just like cutting a piece of meat, and press the knife down bit by bit.
The result will be a nice cut, and the sugar won’t be chopped into pieces.
step 13
If I sell it, the length, width, and thickness will be the same, and the appearance will be greatly improved.
step 14
I have compiled the tutorial for making this dish below. If necessary, you can click below to print it out. I wish you success.
The Practice of black sesame candy
Equipment
- 1 mold
- 1 frying spoon
- 1 wok
- 1 knife
Ingredients
Ingredients
- 600 grams cooked black sesame
- 30 grams Shuyi (Corn Syrup)
- 200 g caster sugar
- 100 g water
- 30 grams Corn oil
Instructions
- First, wash the black sesame seeds. It is normal if the black sesame seeds lose color. Don’t worry about the dyed black sesame seeds. You can remove the floating dust, sand, and stones, and use a filter to drain the water for later use.
- Prepare the mold, and lay the silicone mat, the size of the mold does not matter, the sugar is easy to organize, and we only use one side.
- Then fry the sesame seeds dry, start with high heat, adjust the firepower when the water slowly dries up and the black sesame does not stick to the shovel, fry slowly on medium and low heat, taste while frying, and stir fry in time, do not fry because the black sesame is black Sesame can't see the color
- The black sesame is getting sandy, the grains are clear, and the color is getting lighter, that is, it is fried, put it in a pot for later use
- Pour the fine sugar, water, water, and corn oil into a non-stick pan. Prepare the mold and the thermometer, so that the sugar is not boiled, and other work is not done, and you are in a hurry.
- If it is an open-fire stove, adjust the fire to medium. The firepower is too strong. I use a high fire for this kind of electric stove. There is no need to stir, but you can pick up the pot and shake the liquid gently during the heating process to make the syrup evenly heated, it can be observed that as the heating temperature rises, the large bubbles slowly turn into small bubbles. The temperature will not rise very fast, but it will not stagnate and rise slowly. It is recommended to use a thermometer, which is convenient and quick
- I was going to boil the sugar to 145 degrees, but I want to take a picture of the test syrup for you, that is, dip a chopstick into the cold water and drop a few drops of the syrup into cold water to see if it crystallizes. It is obvious that mine turned into sugar grains immediately after entering the water, in the process of taking pictures, the temperature of the sugar was burned to 150 degrees, so quickly left the fire and it turns out that it had no effect. That is, 145-150 degrees is fine.
- Pour in the black sesame seeds and stir evenly, don't worry about it becoming hard very quickly, I feel that there is plenty of time for my operation
- After mixing, we can pour the sugar into the mold to shape.
- It will be a little hot at the beginning. Use a noodle cutter and a rolling pin to assist. It must be compacted so that the cut noodles will look good. Large, it’s good to lean on one side. If the sugar is thinner, it’s better to cut it into pieces. If you want to slice it, shape it thicker.
- I'm going to slice it, so there will be thickness when viewed from the side
- I didn’t use a special knife, just a kitchen knife at home. Don’t cut the sugar when it’s still warm and a little soft. Let it cool naturally until the knife won’t flatten the shape when it’s cut. Don’t wait too long. The sugar will be brittle and difficult to cut. Also, my feeling of cutting black sesame candy is different from that of nougat. Nougat is suitable for cutting with one knife, and the cut surface is beautiful. Black sesame candy does not look good when cut in such a big way. It's best to cut it slowly, just like cutting a piece of meat, and press the knife down bit by bit. The result will be a nice cut, and the sugar won't be chopped into pieces.
- I just cut it as I liked and didn’t measure the size. If I sell it, the length, width, and thickness will be the same, and the appearance will be greatly improved.
- The cooled sugar will not stick together, and I didn’t pack it, so I packed it in a lockable box and stacked it up, it’s easy to take