How to make halva? Old fashioned halva recipe

Ingredients for peanut halva:

Ingredients: 2300 grams of peanut kernels (raw) Seasoning: 1800 grams of white sugar, 1300 grams of maltose, 100 grams of lard (refined), 2 grams of flavor.

Production Steps:1Make petal peanut kernels: Put the selected peanut kernels in the pot and stir-fry them with coarse sand until they are tooth yellow, let them cool, take off the skin, and then air the residue after selection. No clothing skin, no rotten peanut kernels and boiled peanut kernels are required.

2.Boiled sugar: calculated in kilograms of finished products, the ratio of each pot:

3 kg of white sugar, kg of starch syrup, kg of peanut kernels, kg of lard, 15 grams of vanillin (flavor). Wash the sugar pot and add kilograms of water, then add white sugar and starch sugar to mix and dissolve, filter and continue to boil after boiling. When the sugar temperature is about 135 degrees, add the lard, then stir vigorously and continue to boil.

When the sugar temperature is 150 degrees, immediately turn off the heat, mix the petals of peanuts and vanillin, stir evenly and remove from the pot.

3.Rolling: The sugar blank is evenly divided into two and placed on a drum tablet press with horizontal stripes for repeated folding and rolling. When the puff layer is raised, the drum is positioned and pressed into 8 mm thick pieces, which are sent to the platen for block molding.

4.Forming: Arrange the halva blank with a little regularity, and cut it into pieces with a rectangular strip of centimeters square as the standard vertical and horizontal strip. When it is a little cold, it is sent to the knife edge for inspection and packaging, so that the peanut halva is successfully made.

The halva with peanut kernel as the main ingredient has always enjoyed the reputation of "tea and a piece of sugar, swallowing and refreshing, chewing cinnamon and beauty, sweet and crispy and leaving hemp fragrance". The ingredients are crumbs, flour, cotton sugar, cooked pure sesame seeds, etc., maltose bones are made of maltose, which is refined into a small party after raw material preparation, grinding, boiling sugar, pulling sugar, pressing sugar, etc. <>

Halva is one of the characteristic traditional famous snacks, and it is a seasonal cake for the Spring Festival. In Hebei Xinji, Sichuan Wenjiang, Jiangsu and other places have special halva products. It has a long history of production, the earliest originated in the Tang Dynasty, and enjoys:

Tea a piece of sugar, swallow and then refresh, chew the cinnamon beauty, sweet crisp and leave a hemp fragrance"The reputation has been praised by celebrities throughout the ages. The traditional specialty product, osmanthus halva, is composed of crumbs and maltose bones. Crumbs are the basic raw materials of halva, with flour, cotton sugar, cooked pure sesame seeds, osmanthus, etc., maltose bones are made of maltose, after raw material preparation, milling, boiling sugar, pulling sugar, sugar pressing and other special traditional processes refined, the product is long and mahjong-shaped, the block type is neat, wrapped in wax paper, the halva Xiao evenly distributed maltose bones, when eating, the halva Xiao is sweet, the osmanthus hemp is fragrant, and the bones are crispy and dissolved in the mouth.

In terms of process technology, in order to achieve crispy and sweet halva, pure color and taste, non-sticky teeth, no burnt taste, bitterness and other peculiar smells, the key is to master the following operation processes.

Sesame hullingThe treatment requirements are thorough, only in this way can we ensure that the finished product is pure in color, crispy and fragrant, and free of residue in the mouth. Therefore, it is necessary to strictly grasp the soaking and peeling process. Depending on the temperature and water temperature, the soaking time is determined so that the sesame seeds can fully absorb water and expand, making it easy to peel.

Depending on the degree of soaking, the peeling time should be properly mastered to remove the sesame skin.

RoastingRequire a small amount of pot to achieve the detonation of sesame pellets. The color is not yellow or burnt. Therefore, it is required to strictly control the heat and roasting time.

Boil sugarIn the boiling process, it is necessary to master the heat, time and temperature, so that the boiled sugar blanks are not old and tender.

Pulling sugarThe boiled sugar is pulled out manually or by a sugar puller at a suitable temperature, so that the sugar turns from red to white, and the pulled sugar becomes more crispy.

Method. Assorted mashed potatoes.

Mashed potatoes are being loaded.

Ingredients: potatoes, cucumbers, carrots, corn kernels, salad dressing, a little butter.

Method: Peel and wash the potatoes, cut them into small pieces, put them in a pot, add an appropriate amount of water to boil, take them out and put them in a bowl and mash the potatoes with a spoon to set aside. Wash the cucumbers and carrots and cut them into thin slices, then put them in a pot with the washed corn kernels and cook them, add them to the mashed potatoes and stir together, and add the salad dressing and a little butter to continue to stir evenly and serve on a small plate.

Green peas mixed with mashed potatoes": Take a wok and put it on the fire, add 15 grams of peanut oil to heat, put in the peppercorns, and after the fragrance is fried, shovel out the peppercorns and burn the oil on the mashed potatoes. Peel the peas, rinse, put them in a hot oil pan and fry them, add a small amount of refined salt and mix well, put them on the mashed potatoes, add sugar and monosodium glutamate, and mix evenly.

"Beef mashed potatoes": After the beef slices are fried, wrap them in tin foil, add an appropriate amount of fried sauce, serve with cooked pear slices, cheese slices, cover them on top, and melt them in heat. Heat the butter, stir in the mashed potatoes and season with salt and pepper.

Top the tenderloin and serve with some sirso leaves.

"Yogurt mashed potatoes": Add yogurt and enough milk to the mashed potatoes to make it fluid, add salt and pepper. Pour the mashed potatoes into a dish and heat until dry. <>

Ingredients: Soybean flour.

Maltose is a traditional halva preparation.

Sift the soybean flour on the board, and this step cannot be omitted, yellow. The fineness of soybean flour will directly affect the taste of soybean halva.

The maltose is heated slightly, otherwise the fluidity is too poor.

Pile up the soybean flour with the help of a scraper.

Pour the maltose over the soybean flour and use a spatula to make it stick evenly to the soybean flour.

Fold from the left to 1 2, then from the right, and then from the top and down, at this time the surface of the maltose has been covered with soybean flour, and the maltose is also a little lumpy like an oval.

Press it with your hand in the middle of the maltose and turn it all over with the help of a hanging knife.

Sprinkle the board with soybean flour (slightly thicker).

Move the maltose stained with soybean flour to the cutting board, sieve a little soybean flour on the maltose and roll it out.

Then stack up from the edge to 1 3.

Sift another layer of flour and stack it from the right, slightly overlapping with the left stack.

It is best to align at the edge, that is, the overall look is a rectangle, if one end is relatively long, align it according to the edge, let it squeeze in the middle, and it doesn't matter if it is wrinkled).

Use a rolling pin to press the seams first, then roll out the maltose little by little, sieve a layer of soybean flour, stack it from the top to 1 3, and then sift the flour and overlap it with it from the bottom.

Repeat the above steps all the time, respectively from the left, right, up, down, to fold, remove step 3 and repeat 2-3 times, that is, fold 8-12 times (step 3 has not been moved to the board with the help of a rolling pin, so the folding of step 3 does not count).

When you fold the candy for the last time, close to the end of your body, and don't roll out a little bit.

Start with the side away from the body and roll it up to the place where you have just left a little bit that you haven't rolled with a rolling pin, without pinching and with the interface facing down.

If you want to wrap the filling, you can put it on again at this step.

Next, pull the sugar to form: roll it up and shape it, if the roll is thicker, gently elongate it while pinching, anyway, let it become a uniform cylindrical shape!

If it is rolled up more evenly and neatly, this step can be ignored.

Sprinkle a layer of soybean flour on the surface and cut into suitable sizes.

It is best to store it in a sealed box, otherwise it is easy to get wet.

Good evening, dear!

Materials. Sugar 200 grams.

Peanuts (peeled) 160 grams.

40 grams of cooked sesame seeds.

1. Bake peanuts at 150 degrees for 8-10 minutes, peel them and put them in the oven with cooked sesame seeds to keep warm at 100 degrees.

2. Put the sugar in a non-stick pan, heat it over medium-low heat, and turn to the lowest heat when it starts to melt (do not shovel back and forth to avoid backsand).

3. In about ten minutes, when all the sugar has melted and is caramel-colored, turn off the heat immediately.

4. Take out the insulated peanuts and sesame seeds from the oven, pour in the sugar and mix evenly (if you can't move it, you can turn on the minimum heat and heat it for a few seconds).

5. Pour it into a plate, spread the surface with oiled paper and roll it out, and cut it into the desired size while it is hot. It's most convenient to use a kitchen knife, so don't wait for it to cool and cut!

6. Wrap the sugar in sugar paper after it is cold.

Another: If you put less black sesame seeds, the color will be lighter. You can also use all peanuts, which would require about 240 grams of peanuts.

Introduction to halva ingredientsIngredients:

Stir-fried black sesame seeds (100 grams) Sugar (30 grams) Oil (a little).Steps to make halva:1.Prepare a portion of sautéed black sesame seeds.

2.Heat a little oil in a pan and stir-fry with sugar.

3.When the sugar melts, there is no need to stir it again. Look at the picture below, the sugar is bubbling, and you have to continue.

4.Let's take a look at the picture below'As for the appearance, when the sugar becomes amber and does not bubble, you can put it.

5.Quickly pour the black sesame seeds into the syrup, mix quickly, and turn off the heat.

6.Pour onto a flat piece of oiled paper and roll it out with a rolling pin to the desired thickness.

7.Cut it into pieces if it's not hot on the spot, don't wait for it to cool before cutting.

8.Beautiful, crispy black sesame halva is good, it's really delicious!

Tips:Remember to use fried black sesame seeds, don't stir the syrup, put less oil, don't wait for it to cool before cutting.

Ingredient formula 1 Black sesame halva: rice syrup, sesame oil, wheat flour, black sesame, white sugar, white sugar, salted osmanthus.

2 White sesame halva: rice syrup, sesame oil, wheat flour, white sesame seeds, white sugar, white sugar, sugar roses.

Method 1 Prepare the sugar filling:

1) Black sesame halva: take white sugar, sesame oil, salted osmanthus, add a little salt, adjust the palatable, rub well and set aside.

2) White sesame halva: take white sugar, sesame oil, sugar roses, rub well and set aside.

2 Boil the sugar blank and put it cold: weigh the rice starch into the pot, boil it over a slight heat, add sesame oil before boiling, and use high heat to keep the pot slightly open and still keep boiling. When the temperature reaches 142, switch to a slight fire and boil until the color and strength of the rice cake are suitable.

Pour into a bucket and set aside. (Note: Boiling sugar billets, depending on the weather, means:

The bones of winter boiling should be smaller, and you can pick it up with your hands. The bones in summer should be slightly larger, but it should be noted that the concentration is too large, the sugar blank is brittle, the product is fragile, the crisp layer is not thin, the mouth is sticky, and the product is too small to dissolve and return to moisture).

3. Grind and mix with sesame seeds: After roasting the standard flour and sesame seeds respectively, mix them with white sugar, grind them, and pass them.

4. Wrapping of xuzi: according to the reasonable ratio of sugar blank and sesame xuzi, it is packed in 6 times. The first to fifth times are wrapped in shuffles, and the sixth time is wrapped in sugar filling.

5. Strip and cut into pieces: After wrapping the sugar filling, evenly roll the sugar blank into long strips by hand, and divide it into 4 sections, and then fold it into a long strip with a width of 4 cm and a height of centimeters, and neatly side by side, use a wooden ruler to measure and cut into pieces, and package the finished product after cutting.

Quality standard 1Black sesame halva.

Color: gray-black, brown, white.

Appearance: spiral thick quadrangular body, 4 pieces per package, net weight 450 grams, error of 5 grams of size and uniform thickness, sesame seeds and sugar skin between the 6-fold layer is clear and not messy, the pattern is uniform and beautiful, the color of the central sugar filling is bright and fine, and the sugar body is not sticky or broken.

Taste: delicate and sweet, not sticky, not sticky, rich in sesame aroma and osmanthus aroma, and has a light salty taste.

Tissue: Soft and fluffy.

2 white sesame halva.

Color: light yellow, brown and white.

Shape: spiral thick quadrant, 4 pieces per package, net weight 450 grams, error 5 grams, uniform size and thickness, 6-fold layer between sesame and sugar skin is clear and not messy, the pattern is uniform and beautiful, the color of the central sugar filling is bright and fine, and the sugar body is not sticky or broken.

Taste: delicate and sweet, not sticky, not sticky, rich in sesame aroma and rose fragrance.

Tissue: Soft.

The steps to make the shortbread are as follows:

1. Skinning: Sichuan white sugar and starch syrup are dissolved in water and boiled. The amount of water added is about 40% of the Sichuan white grain, the sugar temperature is about 135 degrees Celsius, and the pot is boiled until "big crispy Hengshan crispy", and then whitened;

2. Heart-making: After mixing the white sugar of the Mu Sichuan with cooked sesame powder, heat and stir-fry, the heat should not be hot to the touch, and then wrap the heart;

3. Forming: Wrap the whitened sugar in the heart, seal it flat, and then draw it into strips with a diameter of about centimeters, and then cut into knots according to the specifications of about 10 centimeters long.

4. Hemp: Put the formed sugar blank in the sieve and put it in the steam of the boiling water pot. The tower gas needs to be constantly turned to make the steam even, and then mix the sesame seeds. Sesame seeds need to be roasted first, and the effect is better when the sesame is served.

Summary. Hello, I'm glad that your question is answered as follows, Ingredients]: 380 grams of flour, 120 grams of hot water, 100 grams of corn oil, 80 grams of sugar, 15 grams of black sesame seeds, 5 grams of white sesame seeds [Method]:

1. First make oily dough, pour 20 grams of oil into 200 grams of flour, slowly pour in hot water, mix with chopsticks while pouring into a flocculent shape 2, and form a dough, cover with plastic wrap and wake up for a while and then knead smooth 3, spread 80 grams of flour on a baking sheet, put it in the lower layer of the oven at 180 degrees and bake for 10 minutes until the color is slightly yellow 4, pour 50 grams of oil into 100 grams of flour, mix well to make puff pastry 5, take out the baked flour and pour it into a bowl, add 80 grams of sugar, 30 grams of corn oil, black sesame and mix well to make a filling 6, and roll out the oil skin, wrap the puff pastry in the middle of the oil skin, wrap it up like a bun 7, gently roll it out 8, roll it up along the long side 9, cut it into small agents 10, knead it round and press it flat 11, put in the filling 12, wrap it up and press it flat 13, a little water to melt a little sugar into white sugar water, these are all outside the material 14, brush the white sugar water on the surface of the cake, sprinkle white sesame seeds on top 15, put it in the middle and lower layers of the preheated oven, and bake at 220 degrees for 15 minutes.

To make baked sugar puff pastry.

Hello, I am glad that your question is answered as follows, Ingredients]: 380 grams of flour, 120 grams of hot water, 100 grams of corn oil, 80 grams of sugar, 15 grams of black sesame seeds, 5 grams of white sesame seeds [Method]: 1. First make oily dough, pour 20 grams of oil into 200 grams of flour, slowly pour hot water, mix with chopsticks to form a flocculent shape while pouring 2, and form a dough, cover with plastic wrap and knead smooth after waking up for a while 3, spread 80 grams of flour on a baking sheet, put it in the lower and lower layers of the oven at 180 degrees and bake for 10 minutes until the color is slightly yellow 4, Pour 50 grams of oil into 100 grams of flour, mix well to make puff pastry 5, take out the baked flour and pour it into a bowl, add 80 grams of sugar, 30 grams of corn oil and black sesame seeds and mix well to make a filling 6, roll out the oil skin, wrap the puff pastry in the middle of the oil skin, and wrap it up like a bun 7, gently roll it out 8, roll it up along the long side 9, cut it into small agents 10, knead it round and press it flat 11, put in the filling 12, wrap it up and press it flat 13, a little water to melt a little sugar into white sugar water, these are all outside the material 14, brush the white sugar water on the surface of the cake, Sprinkle white sesame seeds 15 on top and bake at 220 degrees for 15 minutes in a preheated oven.

Hello, warm reminder 1, oil should choose no special smell, such as corn oil, with lard shortening effect is the best; 2. It is best to use hot water when making the oil skin, the pie crust produced in this way is tough and not dry, and it tastes good; 3. After wrapping the puff pastry, it should be gently rolled out, and the skin should not be broken, otherwise it will not bulge when baking; 4. Brush the surface with white sugar water, which can make the white sesame seeds more firm; 5. The temperature and time of the oven should be set according to the temper of your oven. 