Corn sugar, also known as a traditional winter delicacy, is made from corn and has a unique flavor profile—fragrant, sweet, crisp, and crunchy. It's a beloved treat that people enjoy during the colder months. Due to its specific production requirements, which can only be carried out in cold weather, mastering the traditional techniques is essential. Here’s a detailed description of the process:
First, the preparation of raw materials.
1. Making corn syrup: Start by selecting high-quality corn, preferably yellow, and grind it into a fine powder. Mix it with malt (in a 10:1 ratio) and add enough water to create a slurry. Let the mixture soak for 1-2 hours, then cook it in a pot, stirring frequently to avoid burning. Once cooked, transfer it to a container and add some raw mash to help clarify the liquid. When the juice becomes clear, return the residue to the pot and boil again. Strain the liquid through a fine cloth, and re-filter if necessary to ensure clarity. Then, heat the syrup over low fire until it turns brown and thickens. When the bubbles on the surface resemble the size of a cow’s eye, it’s ready. Cool the syrup, and when it hardens, it becomes solid. Stirring it with chopsticks should feel slightly difficult, indicating it's properly set.
2. Frying popcorn: Place the corn in a pan over medium heat. Ensure the pan is hot but not smoking. Keep shaking the pan to prevent the kernels from burning. Once they pop, remove them and let them cool. Then grind the popped corn into a fine powder using a mill. Sift the powder to make it smooth and set it aside for later use.
Second, the production method:
Begin by cleaning and drying a cutting board. Line it with a clean, non-toxic plastic sheet. Sprinkle a layer of pre-prepared corn flour onto the sheet. Take a portion of the cooled corn syrup (if it’s too hard, steam it briefly to soften), place it on the flour, and cover it with another layer of corn flour. Gently press the mixture to form thin, even sheets. The thinner the better, as this helps in continuous rolling. After shaping, sprinkle a small amount of corn flour on top to prevent sticking. Cut the sheets into 4–5 cm pieces. These are the crispy, sweet mille sugar snacks.
To preserve the texture and prevent moisture absorption, store the sugar in ceramic containers. Layer the sugar with corn flour between each layer, and always finish with a top layer of flour. Avoid storing it in hot or humid areas. This traditional method ensures the final product remains fresh and retains its signature crunch and sweetness.
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