Jiang Mi

1

Add malt sugar to the water and heat it to melt。

2

The heat melts the malt sugar and boils it。

3

Add about 200 grams of rice powder。

4

Smuggled in groups (water plus less, noodles dry)。

5

Add the rest of the rice powder, about 80 grams。

6

Squeeze it a little harder. And We made less water for the malt sugar, and added a little cold water to the rice powder. I'm not sure the total amount of water should be over 200 grams。

7

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8

Cut。

9

Scratch the columns。

10

Put some water on the surface of the rice bar。

11

Put the wet rice bar in the sesame and fill its surface with sesame。

12

A little flour in your hand and a little bit of sesame sesame rice bar, so that no sesame is on your hands, and the sesame can be firmly embedded on the sesame bar。

13

Cut the crotch。

14

It's cold, it's cold。

15

Until the bar of rice floats。

16

Just a little bit more, so that the rice bar is darker, and then it's made. This is my first fried rice bar, in gold and yellow, and when I'm out of it, it's a little hard, but it's not so hard。

17

Here's the second fried rice bar. I blew it up a little bit. It's yellow brown。

18

Another pot, sugar, four spoons full, heavy, and water, less than half a bowl。

19

The little fire boils out the syrup until it bubbles and is sticky, at which point the molasses colour remains unchanged and is just sticky。

20

Put in the fried rice bar。

21

Smash it evenly, so that the rice bar will be covered with syrup, and then it will be fine。

22

Done, sweet fragrance。

1. When I watch the food show, I tell you that when I make the rice bar, one pound of boiling water with 7 or 2 gills of rice powder and 3 or 2 gills of sugar mixed in groups, then 3 or 2 gilded rice powders. In other words, water: the face ratio is 1:1, sugar: the face ratio is 10:3. I did it with less water, and I didn't measure it. My idea is that less water can be filled later, more water can be filled with rice powder, less sugar, and less taste. It's just my personal idea. 2. The fineness of the rice bar before it is blown is more or less the size of the chopstick. I made a little thick, and it swelled, and it got thicker, almost a centimeter thick. 3. The rice bar is to be blown up, and it's to be baked, or I'll be the first one to blow, a little hard, and I'll eat my teeth. The second pot is especially puffy。