Lobster crisps

so-called lobster crisps, that is, peanut crisps, because its skin is cooked lobster color and ring pattern and named.
lobster crisps are made up of skin and heart. The outer skin is in accordance with the production method of hard candy to produce hard sugar billets, and then take part of it for whitening, wrapping, the heart is based on hard candy, add fried peanut butter, sesame sauce, after filling, repeatedly pull, fold, so that The sugar billet and the sauce body are separated from each other, the sugar billet plastic makes a very thin layer of crisps, the sugar sauce mixture gradually forms a thick, very loose paste, so as to change the original viscosity and fluidity and make the crispy inner filling. Finally, the outer skin is then wrapped in a good filling heart, after pulling strips, rolled into a shape.

production method
1. Roasted peanut butter: first of all, pick the grain full,
dying
peanut kernels, remove debris, mold, germination and decay. Open-fire roasted teeth yellow, go dressed, selected again, and then after two grinds by the meat grinder, that is, paste-shaped peanut butter. When used, according to the formula, put the inside of the pot fire preheat, the temperature is generally 65 to 80 degrees C, feel slightly hot, add the appropriate amount of sugar powder or sugar paste, fully mixed.

2. Sugar billet: according to the procedure of hard sugar sugar to make two-fifths of the sugar billet for skin, three-fifths of the amount for the heart.

3. Make the outer skin: the hard sugar billet to make the skin into two parts, two-thirds of the amount of foam after the stack growth pillow bar shape, one-third of the amount of clothing, it is evenly spread into thin slices, covered in the pull bubble of the long pillow bar-shaped sugar body, coated outwards, folded four times into eight flat rectangular slices of sugar skin.

4. Heart-packed: will be the heart of the hard sugar billet, spread flat into a slightly thin thin slice along the edge, wrapped after the warm-up of the peanut butter elongated, folded, overlapped into two layers, and then elongated into double strips, continue to elongated, and then folded into double layers, so repeated operation three times, forming a uniform, loose cylindrical shape, it lay in the rectangular outer skin center, the outer skin, the outer skin, bonding.

5. Rolled into a type: wrap the stuffed ghee sugar body, in the insulation bed directional turn sugar, keep the spelled sugar bars parallel, pull into a thick and uniform sugar bar, rolled by a press or roller.

operation key
1. In order to highlight the lobster crispy "crunchy, crisp, fragrant, sweet" characteristics, the temperature (open fire) when making hard sugar billets must not be less than 160 degrees C, clothing can be appropriately added a little red. The wrap not only slows down the sugar body from absorbing moisture from the air, but also gives the lobster's crispy skin a firm, good finish and a tantalizing color.

2. The ratio of skin to inner filling must be appropriate, and the thickness of the skin is generally required not to exceed 1 mm.

3. Peanut butter preheat temperature and skin temperature difference should not be too large, peanut butter temperature is too low, by easy to cause skin cracking. Dew filling, difficult to form. Peanut butter is too hot, it will increase its fluidity, difficult to fill.

4. When the stuffed sugar body is turned over in a warm bed, it must be turned in direction, keep parallel, to prevent the filling heart from being biased to one side and causing the outer skin of the crispy sugar to be thick and uneconomic.

5. If you want to increase the aroma, you can add some milk powder when the peanut butter warms up, milk powder because of the heat with sugar to produce aromatic substances, to the lobster crisps bring a special flavor.