How to make Beijing crispy candy
Recently, among the hot topics on the Internet, the preparation methods of traditional food have attracted much attention, especially desserts with local characteristics. As a traditional snack in old Beijing, Beijing crispy candy is deeply loved for its crispy and sweet taste. This article will introduce in detail the production method of Beijing crispy candy, and attach structured data to help you easily reproduce this classic delicacy.
1. The history and characteristics of Beijing crispy candy
Beijing crispy candy originated in the Qing Dynasty and is one of the representatives of palace snacks. Its main features are crispy outer layer, soft inner filling, melt-in-your-mouth, sweet but not greasy. The traditional craft requires multiple processes such as sugar boiling, wire drawing, and stuffing. Nowadays, the family method has been simplified, but the flavor remains the same.
2. Make a material list
| Material category | specific name | Dosage |
|---|---|---|
| Main ingredients | white sugar | 200g |
| Main ingredients | maltose | 50g |
| Main ingredients | crushed peanuts | 100g |
| Excipients | Sesame | 30g |
| Excipients | edible oil | A little (for anti-sticking) |
3. Detailed production steps
| Step number | Operation content | Technical points |
|---|---|---|
| 1 | Boil syrup | Add white sugar and maltose to a small amount of water and bring to a boil over low heat to 160°C (slightly yellow in color) |
| 2 | mixed nuts | Toast the chopped peanuts and sesame seeds in advance and keep them warm for later use |
| 3 | wire drawing | After the syrup cools slightly, repeatedly pull it until it is silvery white, then wrap the nut filling |
| 4 | cutting packaging | Cut into small pieces while warm and separate with glutinous rice paper to prevent sticking. |
4. Frequently Asked Questions
Q1: What should I do if the syrup fails to boil?
If the syrup crystallizes, add a small amount of lemon juice and boil again. Temperature control is key and using a kitchen thermometer is recommended.
Q2: How to make halva crispier?
The drawing process needs to be fully filled with air, and the syrup temperature can be appropriately increased to 165°C (but avoid coking).
5. Innovative change plan
| Innovation type | alternative | Flavor characteristics |
|---|---|---|
| fillings | Walnut + Rose Jam | Fragrant flowers |
| skin | Cocoa powder coloring | chocolate flavor |
| Shape | Mold embossing | Holiday limited edition |
6. Consumption Suggestions and Preservation
1. The best consumption period is within 3 days after production, and it needs to be sealed and moisture-proof.
2. It can be paired with light tea to relieve tiredness. In traditional Beijing, it is often paired with jasmine tea.
3. It is recommended to keep it refrigerated in summer and at room temperature in winter.
Recently on the social platform, in the topic #Traditional Food Reproduction Challenge, the video of making Beijing crispy candy shared by many food bloggers received a lot of likes. According to data, related topics were read more than 120 million times within 10 days, reflecting people’s increasing attention to traditional handicrafts.
After mastering these techniques, you can make authentic Beijing crispy candy at home. Whether it is preparing for the Spring Festival or daily refreshments, this dessert carrying Beijing flavor culture will add sweetness to life.
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