Saturday, December 31, 2016

Black sesame peanut brittle 【黑芝麻花生糖】

As Chinese New Year is just less than 30 days away, I am in the mood to make some Chinese New Year treats for the celebration. A Chinese New Year treat are normally sweet, which symbolize a sweet and happy year ahead.

I made a batch of this Black sesame peanut brittles, similar to the Peanut Sesame Chikki that I have made before.


这款黑芝麻花生糖和我之前做过的花生芝麻糖 类似,只是用了冰糖来做,口感更脆,色泽也更好看。

150 g Black Sesame Seeds (Bake/toast until half cooked)
100 g Peanuts (Roasted/skinned)
100 g Rock sugar/Jaggery/Palm Sugar
100 g White Sugar
1 tbsp Cooking oil/Coconut oil

150 克 黑芝麻 (烤/炒半熟)
100 克 花生仁 (烤/炒熟去皮)
100 克 冰糖
100 克 白糖
1 大勺 食油/椰油

1. Combine sesame seeds and peanuts in a big bowl. Set aside. Measure out the sugars.

Note: Helping to remove peanut skin is a very good activity for a restless toddler!

2. Place 1 tbsp of oil/coconut oil with the sugar in a cookware, cook at medium heat until sugar dissolved, takes about 15 minutes.

3. Check the readiness of sugar syrup by observing the bubbles of the syrup, the bubbles will first show big bubbles and slowly it reduces to smaller tiny bubbles.

4. At this point, prepare a bowl of water and drop a few drops of the syrup into the water, the syrup should immediately turn into candy. If it is still soft once dropped into water, you need to cook a little more.

5. Once the syrup is ready, add the sesame seeds and peanuts in and quickly stir to combine.

6. Pour everything onto a silicon baking mat, cover with a piece of parchment paper and quickly roll it into 5-6 mm in thickness. Cut the brittle into your preferred shape before it is hardened but cold enough to work on.

1. 把花生和芝麻混匀,糖和冰糖称好混匀。

注: 去花生红衣和捡花生这么繁重的任务就让家里的小劳动力效劳效劳吧!

2. 锅里加入1大勺食油/椰油,冰糖和糖,中火煮溶。然后开始观察糖浆的泡泡,泡泡还比较大而且糖浆比较稀的时候可以不管它,让它继续熬。

3. 当糖浆煮滚时的泡泡逐渐变得细小且颜色开始变焦糖色的时候, 取一碗凉水,把几滴糖浆滴入水里。如果糖浆马上变硬脆,那表示糖浆熬好了。如果糖浆入水后还是比较软的,那就还需要继续熬。

4. 糖浆熬好后把芝麻花生倒入快速翻匀,然后倒到一个耐热的容器或硅胶垫上。盖上烘焙纸,用擀面杖擀成5-6毫米厚。不烫手时切成自己喜欢的形状冷却即可。
Store in airtight container. 


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