First, 25 kilograms of corn flour, mixed with 50 grams of amylase and mix well, add 52.5 kilograms of cold water into the iron pot, stir with a spatula or stick until it is no time to regenerate into a porridge.
Second, the cooked corn porridge into the large cylinder, add 22.5 kg of cold water; measured with a thermometer, when the porridge temperature dropped to 70 degrees, plus 50 grams of amylase, stirring with a stick to make it saccharification .
Third, the saccharification of corn porridge filtered into another jar, after filtering all the filter into the pot, with anxious fire for 2 hours, making it a thick. When the tumbling porridge is squid-like, it is changed to diffuse fire; when the concentration reaches 35 degrees when measured with a concentration meter, it is ceased when the sticks are picked up into a filamentous syrup.
4. Pour the silky sugar in a saucepan and place the pan in a larger container of cold water to allow the sugar to cool quickly. When the syrup is cooled to a temperature that is not hot and sticky, remove it from the pan and pull it.
Fifth, the long-pulled sugar will be placed on wooden piles that have been wiped with cooking oil, and they will be pulled repeatedly with both hands. They will turn from brown to white and become traditional soap sugar.
Sixth, will pull a good soap sugar on the chopping board, cut into strips with a knife, and then roll on the previously fried sesame, which became a candy bar.
Second, the cooked corn porridge into the large cylinder, add 22.5 kg of cold water; measured with a thermometer, when the porridge temperature dropped to 70 degrees, plus 50 grams of amylase, stirring with a stick to make it saccharification .
Third, the saccharification of corn porridge filtered into another jar, after filtering all the filter into the pot, with anxious fire for 2 hours, making it a thick. When the tumbling porridge is squid-like, it is changed to diffuse fire; when the concentration reaches 35 degrees when measured with a concentration meter, it is ceased when the sticks are picked up into a filamentous syrup.
4. Pour the silky sugar in a saucepan and place the pan in a larger container of cold water to allow the sugar to cool quickly. When the syrup is cooled to a temperature that is not hot and sticky, remove it from the pan and pull it.
Fifth, the long-pulled sugar will be placed on wooden piles that have been wiped with cooking oil, and they will be pulled repeatedly with both hands. They will turn from brown to white and become traditional soap sugar.
Sixth, will pull a good soap sugar on the chopping board, cut into strips with a knife, and then roll on the previously fried sesame, which became a candy bar.
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