Vermicelli Sugar

Vermicelli Sugar

　　Vermicelli Sugar is a traditional product from Sichuan folk culture, originally named "Plain Vermicelli." It has a history of over 100 years. The product features carefully selected ingredients and refined craftsmanship, offering a unique taste that is crisp, fluffy, sweet, and delicious. Ingredient formula: 10 kg of Sichuan white sugar, 17.5 kg of maltose powder, 7.5 kg of roasted soybean flour, 1.5 kg of roasted peanuts, 3.5 kg of roasted sesame seeds, 7.5 grams of vanillin, 1.25 kg of steamed flour, 50 grams of refined oil (for brushing the water pot and candy molds). Production process: Making the filling → Boiling the sugar → Pulling the sugar threads → Shaping → Packaging. Production method: 1. Making the filling: Mix the sugar powder, roasted soybean flour, roasted peanut paste, roasted sesame paste, and vanillin from the ingredients together until evenly blended, then sift and set aside. 2. Boiling the sugar: Heat the maltose in a pot until it reaches boiling point, then reduce the heat and simmer over low heat until the temperature reaches 115–120°C. It can then be poured into the water pot. After slightly cooling, divide it into portions and use it in molds. 3. Pulling the sugar threads: Place an appropriate amount of sugar dough on a plate, shape it into a flat round with consistent softness and hardness, then use your thumb to poke a hole through the center. Use both hands to form the sugar dough into a ring, lay it flat on the workbench, and have two people begin rotating and pulling the ring-shaped sugar dough into a circle (positions unchanged) to a certain length. Then fold the sugar ring into a double loop and continue rotating and pulling it into a circle. Repeat this pulling process, with each time you lengthen and double the loops counted as one “pull.” By the fourth pull, you can increase to three people pulling simultaneously (movements remain unchanged). Continue until you reach 14–15 pulls, at which point the sugar threads should resemble hair-like strands. While pulling the sugar threads: For the first five pulls, lightly sprinkle an appropriate amount of steamed flour around the sugar thread in each pull; for pulls six to ten, sprinkle an appropriate amount of mixed flour (steamed flour combined with baked flour); for the final five pulls, adjust the amount of flour sprinkled as needed. If the sugar threads break easily, sprinkle some steamed flour; if they stick together, sprinkle some baked flour. 4. Shaping and packaging: Lay 12.5 grams of sugar threads flat on the inside surface of the left hand’s four fingers, place 10 grams of filling on top of the sugar threads, then lift the inner end of the sugar threads to cover the filling. Next, add another 2.5 grams of filling on top, and roll the sugar threads to wrap the filling in the middle, forming a shape like a waist drum. Finally, portion and box the candies, then sprinkle a layer of filling on the surface of the Vermicelli Sugar before sealing the box. Quality standards: Specification: Resembles a silk-woven nest, uniform in size. Color: Light golden yellow. Texture: The sugar forms hair-like strands, is crispy, fluffy, and delicate. Taste: Sweet and delicious, with the aroma of soybeans and sesame.