Cooking Steps

[Tianjin] bean root sugar

[Tianjin] bean root sugar

There are many kinds of candy in Tianjin, among which bean root sugar is listed. Bean root sugar is chewed slowly in the mouth. It is very tenacious and has rich bean flavor. When I was a child, I often ate this kind of candy, especially during the Spring Festival. Bean root candy is the protagonist in candy snacks. It is delicious and durable. A piece of bean root candy can be chewed for a while. Another advantage of bean root candy is that it is very sweet and won't have a sweet throat. There are two kinds of bean root sugar: slightly soft and hard. I make a slightly soft one.
Main Ingredients
Auxiliary Ingredients
1. The purpose of baking sugar in the oven is to make the sugar hard and chewy. If you don't like chewy bean root sugar, cut it into strips and eat it.2. This kind of candy is made of tendons. It's good to eat it when it's cool. The colder it is, the more chewy it is.3. This kind of sugar is mainly bean flavor. It is not suitable to add too much sugar. According to my requirements for sweetness, this proportion is just right.
-- Cooking Steps --
[Tianjin] bean root sugar
Step 1 . Weigh soybean flour and brown granulated sugar
[Tianjin] bean root sugar
Step 2 . Stir fry soybean noodles until done. Stir fry over low heat
[Tianjin] bean root sugar
Step 3 . Boil the brown granulated sugar into sugar water
[Tianjin] bean root sugar
Step 4 . Pour sugar water into soybean flour and stir well
[Tianjin] bean root sugar
Step 5 . Boil 20g wheat flour with water
[Tianjin] bean root sugar
Step 6 . Add soybean flour to form dough
[Tianjin] bean root sugar
Step 7 . Roll the dough into 7 or 8 mm thick pieces
[Tianjin] bean root sugar
Step 8 . Cut into strips and place on a baking pan
[Tianjin] bean root sugar
Step 9 . Place the baking pan in the middle of the preheated oven, 160 degrees, and heat up and down for 5 minutes. Enjoy after cooling
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