How long does it take for sugar to dry in Sugar-Coated Berry? After the sugar-coated haws are cooled down, the syrup on their surfaces will all solidify. At this time, the homemade sugar-coated haws will be ready. If you can't finish eating them all at once, you can store them in the refrigerator, and they will not go bad within two or three days.
Sugar-Coated Berry How to Dry Fast Take out the Sugar-Coated Berry wrapped in sugar, put it on a clean marble board or a chopping board soaked in cold water, or sprinkle a proper amount of cooked sesame seeds. After two minutes, it can be eaten. By contacting with cold objects, the sugar solution can be dried faster.
Sugar-Coated Berry How to Wrap Sugar Delicious After the syrup in the pot is boiled, put the string of candied haws into the syrup quickly, rotate it around quickly, and then take it out and put it on the prepared panel. If you see a lot of candied haws on its surface, you can gently pull it down, so that a smooth layer of sugar can be produced on the bottom of the candied haws.
How to see if Sugar-Coated Berry's sugar syrup is boiled well and distinguish whether sugar syrup is boiled well. When the sugar turns yellow and thick, dip it with a chopstick, put it in a bowl filled with cold water, cool it for a few seconds, and bite it with your teeth. It means it's good if you don't touch your teeth and it's crisp. If you touch your teeth, you need to continue cooking for a while. Boiled sugar must be removed from the fire immediately.
How to prepare food for Sugar-Coated Berry: 500g of rock sugar or white sugar, 250g of water, a little citric acid, to prevent the sugar from turning to sand and the glass from being brittle: 1g, the crunchy feeling of eating depends entirely on this material, which can be bought online, fresh fruit: appropriate amount (bananas, strawberries, hawthorn, grapes, oranges and other fresh fruits can be used), pots, spatulas and so on.
Method:
1, put all kinds of fruits with bamboo sticks for later use.
2. Add 250g of water, 500g of sugar, 1g of glass crispness and a little citric acid to the pot. After boiling over a medium fire, stir while burning until the syrup turns pale yellow, and then reduce the heat to keep it from solidifying.
3. Put a bunch of hawthorn gourds in the syrup and cover it with syrup.
4. Finally, put the hawthorn gourd wrapped in syrup on the plate and sprinkle white sesame seeds before the syrup solidifies. When the syrup cools, you can eat it.