Hakka Puffed Rice Bar 客家米橙 (米通) скачать в хорошем качестве

Hakka Puffed Rice Bar 客家米橙 (米通)

Hakka Puffed Rice Bar 客家米橙 (米通) Hakka people love rice and rice products. Some of the more famous are puffed rice bar, rice cookies, rice sponge and rice wine - all made with rice. Puffed rice bars are a must-have Chinese New Year snack for a lot of Hakka people all over the world. Traditionally wood fire was used to toast the rice and preparing the rice alone would take several days! Rice needs to be cooked first then dried before frying with hot sand or salt until it is crispy. Nowadays, very few people make this snack the traditional way as the process is just too time consuming and besides, shop bought puffed rice (such as Rice Krispies) are of good enough quality. This version of puffed rice bar is so simple and easy to make and tastes sweet, crunchy and delicious! 客家人特別喜歡大米產品，米通、米糕、米餅、米酒等名產全部都用米來做, 米程(米通)更是客家人家家戶戶必備的過年美食 傳統的米通是用柴火炒米，單獨準備炒米就需要幾天, 它需要先煮熟然後曬乾, 再用熱井沙或鹽炒至香脆。現在已經很少人用這種傳統方式炒米因為過程太耗時. 商店買的脆米質量已經非常高, 無需花費數天時間準備炒米。這款香脆米通簡單易操作, 味道香甜，鬆脆可口. Ingredient 材料: Puffed Rice (Rice Krispies) (脆米) 150g Peanuts (花生) 100g Sesame seeds (芝麻) 30g For Syrup 糖漿: Water (水) 105g Granulated sugar (白砂糖 )140克 Maltose (麥芽糖) 70g Additional note on making syrup Note: When the temperature reaches 113ºC do not turn off the heat but continue to simmer until it thickens. Be aware that the higher the temperature, the more the syrup will harden when cooled. If you're making this for children or elderly, then a temperature between 113 and 120ºC is optimal. 注意：當溫度達到113ºC時不要即刻關火。繼續熬直到糖漿變稠可以拉絲，但請注意溫度越高, 冷卻時糖漿會變得 越硬。熬到113-120度. 這個程度軟硬適中比較適合老人小孩吃。 Please subscribe to our channel. 請訂閱我們的頻道。   / ucan2你都得   Music provided by BGM President Track : Starry Winter Night    • [미치도록 애절한 동양풍음악] 동천성야(冬天星夜)/Starry Winter ...