Add 25 kg of cornmeal to a large iron pan, mix it with 50 g of amylase, and stir thoroughly. Then, add 53 kg of cold water and continue mixing using a spatula or wooden stick until the mixture is well combined. Once the porridge is cooked, transfer it into a large tank and add 23 kg of cold water. Allow the temperature of the porridge to drop to 70°C, as measured by a thermometer. At that point, add another 50 g of amylase and stir with a stick to begin the saccharification process.
After the corn porridge has been properly saccharified, filter the mixture to extract the liquid. Pour all the filtered juice into a pot and heat it over high flame to thicken. As the congee starts to become thick and sticky, reduce the heat to low. When the syrup reaches a concentration of 35° Baumé, as measured by a hydrometer, stop heating. Use a stick to check for the thread-like consistency of the starch syrup, ensuring it's ready for the next step.
Transfer the filiform syrup into a clean pan and place this pan inside a larger container filled with cold water. This rapid cooling helps solidify the syrup. Once the syrup is no longer hot or sticky, carefully remove it from the pan and begin stretching it. The elongated sugar mass is then wrapped around wooden stakes that have been coated in mature oil. Using double-hand grips, pull and fold the sugar repeatedly, gradually turning it from a dark brown color to a bright white, transforming it into traditional stove sugar.
Once the sugar has been pulled and shaped, place it on a chopping board and cut it into thin strips using a sharp knife. Finally, roll each strip in previously fried sesame seeds to create the finished product—delicious, crunchy, and ready to be enjoyed as a sweet treat.
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