阿嫲的传统米香 米通 米呈 米程 泡米饼 米花糖 Crispy Bubble Rice Cracker | Puffed Rice Biscuits [Eng Sub 中文字幕] 年饼

年饼 Crispy Bubble Rice Cracker | Puffed Rice Biscuits 米香 米通 米呈 米程 泡米饼 米花糖 Full recipe in description box

I was an airline stewardess Before
A stay-at-home mom with 4 kids Now
Love Cooking, Baking & Sharing Recipes
前空姐、目前是四个孩子的全职妈妈
喜欢烹饪/烘培、分享食谱

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250g Bubble rice 市售米香米
15g Unsalted butter 无盐奶油
80g Maltose 麦芽糖
150g Granulated sugar 白砂糖
3g Salt 盐
50ml Water 水
3tbsp Roasted peanuts 3汤匙烤香后的花生

1.Roast the peanuts until fragrant
先把花生烤香备用

2.Stir-fry the bubble rice for about 2 minutes
米通炒香备用

3.Pour maltose + sugar + salt into the pot
把麦芽糖 + 砂糖 + 盐倒入锅中

4.Cook over low heat until sugar is melting then pour in the waterb小火煮至砂糖开始融化时，倒入水

5.Keep stirring until the syrup is thicken
*Drop a little of the syrup into the bowl of cold water
If it remains hanging from the spoon (won’t flows away easily) it means that the density is right and the syrup is ready
不停搅拌至浓稠 - 直到糖浆倒入冷水中可成固体状时即可

6.Add in the bubble rice + peanuts - continue stirring until the rice coated evenly with syrup
倒入米香米 + 花生 - 翻炒至米香米都平均的沾满了糖浆 - 离火

7.Transfer the bubble rice into a baking tray which lined with a sheet of parchment paper - press until firm
把米香倒入铺了纸的烤盘里 - 按压至紧实

8.Let it cool for at least 20 minutes before cutting into pieces 待冷却大约20分钟后才切块