The raw material formula includes 20kg of glutinous rice, 12kg of fresh sweet potato, 10kg of vegetable oil, 12.5kg of white sugar, 7.5kg of brown sugar, 4kg of cooked peanut kernels, and 1.5kg of cooked sesame seeds. This combination creates a balanced texture and flavor, making the final product both delicious and satisfying.
Operation points:
(1) Raw Material Preparation: Begin by soaking the glutinous rice for 12 hours to soften it. After draining, grind it into a fine powder. Meanwhile, steam the fresh sweet potatoes, peel them, and either chop them into small pieces or mash them for easier mixing.
(2) Mixing Process: Combine the mashed sweet potatoes with the glutinous rice flour on a clean cutting board. Mix thoroughly until well blended. Then, portion the mixture into small blocks, approximately 4-5 cm in size, and place them in pots. Steam these blocks for 20 to 25 minutes until they become soft and cohesive.
(3) Kneading Stage: Once the mixture is steamed, transfer it to a mortar while still hot. Knead it carefully, using a layer of pre-prepared vegetable oil to prevent sticking. Continue kneading until the mixture becomes smooth and free of lumps.
(4) Cutting and Drying: Cut the prepared block into 6-7 cm squares, then further divide them into 3-4 cm pieces. Finally, slice them into thin strips (about 6-7 cm long) and spread them out to dry completely.
(5) Frying: Heat the vegetable oil to a temperature between 170°C and 180°C. Fry the dried strips until they turn slightly golden. When you can easily break them apart, remove them from the pan immediately to maintain their crispness.
(6) Caramelizing: In a separate pan, combine white sugar, caramel, and a small amount of water. Heat the mixture until it melts completely, then strain it to remove any impurities. Continue cooking until the syrup reaches a temperature of 128-130°C.
(7) Syruping: Add the fried sweet potato chips and cooked peanuts to the hot caramel syrup. Stir thoroughly to ensure even coating and proper binding.
(8) Final Shaping: Pour the well-mixed ingredients into a wooden frame measuring 50cm in length and 2.5cm in height. Before placing the mixture in the frame, apply a thin layer of cooked oil to the inside to prevent sticking. Also, line the base with a layer of cooked sesame seeds for added texture and protection. Press the mixture down firmly, flatten it, and then cut it into neat square shapes using a knife.
The finished product has a rich sweet potato aroma, a crisp texture with no residue, and an overall sweet and flavorful taste that makes it a delightful snack.
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