Question 1: how to do the sugar flip sugar, sugar, into the pot, then add a little water to open a small fire to let it melt, remember to add a little water on it, when it is good, and so you feel that a little bit of water is almost gone when the fire is turned off, and then stirring desperately, if you think it is slow to use the fan to blow, quickly become snow like

Question 2: What does it mean to boil sugar over the sand is in the boiling of sugar to form crystals

Question 3: What is the old Beijing sugar painting with sugar, what does it mean to turn sand specific point white brown sugar with mussels, turning sand is sugar boiling hot

Question three: what sugar used in the old Beijing sugar painting, what does it mean to turn the sand specific white sugar brown sugar with mussel sugar, turn the sand is not enough sugar boiled fire, crystallization, if you do the sugar gourd is the same as the snowball, that kind of sugar taste is not good, the sugar gourd sugar to be brittle, not sticky, and the fragrance of the sugar

Question four: how to turn the sand of sugar Constant stirring, wait for the sugar to dissolve, after the change of color continue to stir, slowly will rise to the surface. Stirring, slowly will bubble, this period to keep stirring

Question 5: sugar sand is what, how to not turn the yarn. Hello, after the opening of the pot add some 0.4% citric acid, and then continue to simmer on a slight fire until the pulling can be, never return to the sand.

Question 6: Why stir-fry sugar to the last turn sand it Sugar did not boil well. Should put a little oil in the pot, add sugar or sugar over medium heat and stir with a hand spoon, until the sugar simmering bubbles turn small fire to small bubbles, down into the main ingredients stir-fry evenly upside down spoon out of the pot

Problem 7: how to make sugar snowballs how to make sugar sand Methods / Steps

1

100 grams of hawthorn with water, wash, dry water control.

2

Use a knife to remove the hawthorn fruit tip and the other end of the depression impurities dig clean.

Put a pot on the fire, add 50 grams of rock sugar or white sugar.

Pour in 50ML of cold white water.

Turn on medium-low heat and simmer, stirring the melted icing sugar juice with a spatula as you do so

Simmer until all the icing sugar or white sugar has melted, the water has evaporated, and tiny white bubbles have appeared in the pot, and drizzle 1/2 tablespoon of white vinegar over the top.

Using a spatula, whisk together the white vinegar and icing sugar mixture.

Pour in the processed and dried hawthorn, immediately turn off the heat and stir quickly with the spatula.

Evenly coat the surface of the hawthorn with the sugar mixture and continue to stir.

As the temperature of the sugar juice decreases, the sugar juice wrapped around the surface of the hawthorn begins to appear white crystallization phenomenon, until the temperature of the sugar juice cools down, the more obvious the white crystals

Remove the hawthorn ball, the pan is left with white sugar juice crystals, is not it hard to look at to deal with it?

Pour the right amount of cold water into the pot, you can also put a few hawthorns, open fire and boil into hawthorn sugar water, so the pot is also washed, and a cup of beverage, is not it a two-in-one solution.

END

Note

1. Simmering sugar water should be stirred constantly with a spatula, so as not to paste the sugar juice, affecting the taste.

2. Drizzle white vinegar can make the sugar juice quickly crystallization phenomenon, but also can neutralize the sweetness of sugar.

3. Into the hawthorn immediately turn off the heat, and then use a spatula to stir, do not open fire to stir, my first time is to open fire to stir, the results of the hawthorn broken and not shaped.

4. Stir patiently, try to stir evenly, and wait for the temperature of the sugar juice to cool down, you can see the white crystallization phenomenon.

Question 8: What is easy to stir-fry white sugar plus sand cooking and blending oil!

Question 9: boiling sugar sand crystallization phenomenon is what happens when the sucrose solution and acidic substances together when heated, part of the sucrose will be decomposed into two equal amounts of monosaccharide - glucose and fructose. The mixture of equal amounts of glucose and fructose is called invert sugar. Its sweetness is about 30% higher than normal sucrose

Converted sugar has two properties, a moisturizing properties are particularly good to keep the cake fresh and moist, and the second is anti-crystalline. So he can increase the smoothness of candies, frostings and sugar paddles. This is usually in the sugar paddle citric acid and other acidic substances in the reason, boiling, the acid will be part of the sugar conversion, in the process of heating the production of candy or frosting, there will be no crystalline particles

Problem 10: sugar gourd boiled sugar turn sand how to do Fresh hawthorn, remove the tip, wash, with a bamboo stick skewer, preferably 6 a string, the icing sugar and water into the sixty percent hot pot, boil the syrup. Stir constantly with chopsticks, water gradually dry, the pot bubbles evenly, as a honeycomb, the color of light yellow package, chopsticks closed and opened, visible thin filaments, met air cooling, quickly solidified, it is good. Quickly use a spoon to drizzle the syrup on the hawthorn skewers, it must be fast, otherwise the syrup will turn sandy when it meets the cold in the air.