Making method
1. Boil sugar. According to the recipe will be modified starch into modified starch slurry. The amount of water added is 8 to 10 times the dry modified starch. Sugar and starch syrup placed in the boiler with a stirrer sugar pot heating and boiling, while boiling and stirring, stirring speed of 26 rpm. When simmering to the concentration of 72% will reach the end.
In addition, can also use hot steam pipeline within the pressurized conditions of boiling sugar. It can shorten the period of boiling sugar.
2. Pouring mold molding. First made of starch model, the water content of the starch used in the model for 5 ~ 8%, powder mold temperature is best to maintain 37 ~ 49 ℃; when the material boiled to the concentration of 72% or more, add coloring, flavoring and seasoning. After the temperature is 90 to 93 ° C, then pouring molding, pouring temperature is 82 to 93%.
3. Drying, sand mixing and drying. Pouring molding starch soft candy, contains a lot of water, need to go through the drying process to remove some of its moisture. The drying temperature and ventilation conditions of the drying room are important factors affecting the drying speed and quality of the fudge.
The drying of starch fudge is divided into two stages: the first stage to maintain the drying temperature of 60 ~ 65 ℃, the optimal temperature of 63 ℃, relative humidity below 70%. The main thing that is removed by the first drying is free water.
The transfer of water is as follows: the water inside the mold powder keeps evaporating and spreading; the water on the surface of fondant is transferred to the mold powder; the water inside the fondant keeps transferring to the surface.
During the drying process, a large amount of converted sugar is produced within the fondant.
The fondant is dried to a certain degree, then removed to eliminate the remaining powder on the surface and mixed with granulated sugar.
The drying after sanding is to remove excess moisture and water vapor brought in by the sanding process to prevent sticking of the sugar grains. When drying to soft sugar moisture does not exceed 8%, reducing sugar is 30 ~ 40% can end the drying process.
Second, agar fudge
Making method
1. Soak agar: the selected agar soaked in cold water, the amount of water is about 20 times, depending on the quality of the agar and different. In order to speed up the dissolution, can be heated to 85 ~ 95 ℃, dissolved and filtered.
2. boiling sugar: sugar and starch syrup ratio, depending on the cut block molding or pouring mold molding and different. Cutting molding starch syrup high dosage, pouring molding sugar dosage. You can also use caramel to replace the starch syrup.
First, dissolve the sugar with water, add the dissolved agar, heat and simmer to 105 ~ 106 ℃, add the starch syrup, and then simmer to the required concentration, pouring the molding of the soft sugar should be in the concentration of 78 ~ 79%; cut block molding of the concentration of the pot can be a little lower.
3 color, aroma, acid: to be withdrawn from the sugar solution after the fire, add coloring and spices. When the temperature of the sugar solution drops to 76 ℃ below when put into the citric acid. In order to protect the agar from acid decomposition, can be added before the casting of acid equivalent to one-fifth of the amount of acid added sodium citrate as a buffer. The acidity of agar fudge to control at pH 4.5 ~ 5.0 is appropriate.
4. Molding: including cutting block molding or pouring mold molding. Before cutting the block molding, the sugar solution needs to be condensed on the cooling table, the condensation time is about 0.5 ~ 1 hour. And then cut block molding.
For pouring mold molding, powder mold temperature should be maintained at 32 ~ 35 ℃, the syrup temperature is not less than 65 ℃. After pouring needs to be more than 3 hours of condensation time. The condensation temperature is about 38 ℃.
5. Drying and packaging: after molding agar fudge, also need to enter the drying room to remove some of the water. Drying room temperature to 26 ~ 43 ℃ is appropriate. The temperature is too high, the drying speed is too fast will make the outer layer of fudge into a hard shell, the surface wrinkled. When dry to non-stick hands, the moisture content of not more than 20% is appropriate. In order to prevent mold, the agar fudge must be tightly packed.