The same kind of sugar has different physical and chemical properties in different temperature environments, which changes its color, texture and flavor, and thus has different uses, such as hanging frosted hawthorn balls, candied haws and drawn sweet potatoes, which are the three intuitive states of sugar at different temperatures. When boiling sugar, it will be very handy if you know the characteristics of sugar at three different temperature stages and grasp the heat, and make frosted hawthorn balls, candied haws and drawn sweet potatoes. Let's share the practice of sugar-coated haws:
Sugar-Coated Berry ingredients: proper amount of raw hawthorn, 250g of rock sugar, some bamboo sticks, proper amount of clear water and a little sesame seeds.
1. First, wash the hawthorn and string it with bamboo sticks. String as many as you want with a bamboo stick.
Add crystal sugar into the pot, and then add water. The amount of water is no more than crystal sugar. Generally, the ratio of crystal sugar and water is 1:2, so don't add too much water. Otherwise, increase the boiling time, open the lid and start heating. Before the crystal sugar melts, turn on the fire properly.
2. All the rock sugar melts to form a mixture of sugar water. With the boiling of the solution and the continuous evaporation of water, the pot changes from large bubbles to dense small bubbles. At this time, turn on a small fire to avoid burning.
3. Continue to heat. When dense small bubbles appear, stir the shovel with a shovel, and feel that the sugar water will "return to sand", indicating that the sugar will be re-crystallized, which is the stage of frost hanging.
When reaching the frosting stage, that is, when dense small white bubbles appear, we must change the minimum fire, and it is best to use the central flame of gas to avoid the sugar zoom when the temperature at the side of the pot is too high. As the temperature of sugar solution rises, sucrose is completely decomposed, and the sugar solution is in a transparent bubble state, and the color changes from white to yellow of sesame oil, which is the state of wire drawing.
In the stage of sugar boiling to wire drawing, when the sugar liquid changes from light yellow to deeper sesame oil color or amber in the next three to five seconds, it is the stage of making amber, and it can be made into candied haws.
4. Roll the bunched hawthorns in the sugar solution quickly. Note: Don't turn off the fire during the sugar wrapping, just turn it on to the minimum fire, so as to avoid the sugar solution from cooling and solidifying, which will lead to uneven wrapping of the sugar solution. If you want to make the candied haws look better, sprinkle the cooked white sesame seeds on the hawthorns wrapped in the sugar solution while it is hot.
5. Hawthorn wrapped in a layer of sugar solution will become a sugar gourd after cooling. At this time, the sugar solution will be wrapped in a transparent brittle shell on the hawthorn, which is crisp and sweet and not sticky. If it is a walnut wrapped in a layer of sugar solution, quickly separate the walnuts that stick together after taking out the pot, and let it cool to become amber walnuts. In fact, the sugar that is not completely cooled in the silk drawing stage is completely cooled, while the sucrose that is completely decomposed in the amber stage has been completely cooled, and there is not much difference in essence.
Today, the production and sharing of sugar-coated haws are here. Thank you for reading. I am a fitness life record. If you think this article is useful to you, remember to like, pay attention to and share it. See you next time.