Induction cooker, vertical composite pan, small spoon, brush, clean hand towel.

Ingredients:

Korean granulated sugar Purified water Glucose

Proportions:

Custard Sugar Boiling Method (Custard Sugar)

1000 g white granulated sugar

500 (300) g distilled water

200 g glucose saccharose dilution (DE value 42-44%). Or sugar art additives 4 drops (purity 28%)

Methods:

Step 1: in the composite vertical pan (the benefits of uniform heat, you can also use other vertical pan, as long as we pay attention to the point in the work can be) in the sugar and water (the choice of water is crucial, the water quality of different places has a great difference in the substances contained inside the different, play a different role in the simmering of sugar, chemical reaction is also different. Chemical reaction is also different. So we often use pure water or distilled water, that is, the same standard water) boiling sugar amount is about 1/2 of the total capacity of the vessel, the sugar solution is too little, the temperature will rise very quickly and poorly controlled, and if too much, the possibility of overflowing at the time of boiling.

Step 2: In the small pot we prepared to add together with pure water, boiling hot, used to clean the sides of the pot with, (the reason is to use hot water to clean the sides of the pot with the sugar solution is much easier.)

Step 3: Stir the sugar solution well, so that the sugar is fully dissolved, stirring can be achieved to prevent the purpose of the bottom of the paste. In general, 500 grams of water can dissolve 1200 grams of sugar, so it is necessary to stir the sugar to dissolve as soon as possible, (but when we use medium heat to heat the sugar solution, the temperature of the water becomes higher, the solubility is also higher, so that we can add less water, 1000 grams of sugar plus 300 grams can be, so that we have to pay attention to the boiling of sugar should be the first to use medium heat, and constantly stirring until the sugar is dissolved by the water). Another method is: first boil distilled water, and then add sugar to stir quickly, sugar in the high water temperature conditions to increase the solubility

Step 4: In our boiling sugar because of stirring, the pot wall is often stained with a small amount of granulated sugar particles, to quickly clean up with a spoon and a clean brush along the walls of the pot, brush the froth should be used with hot water, or with a strip of cotton cloth to clean, and here it is a strip of cotton cloth.

Step 5: When the sugar solution boils, there will be floating bubbles dirty foam, indicating that the sugar is more dirty, to seize the opportunity to use a small spoon to clean up (we can let the sugar side of the liquid boil first, so that the dirty froth will be to the side of not open to facilitate the cleanup). After cleaning, add 200 grams of glucose dilution or sugar additives. The choice of glucose dilution should be careful, it is best to use converted glucose syrup, not easy to turn the sand, high temperature effect. Hydrolyzed glucose (starch syrup), reducing capacity, sugar body molding after the molten and turn sand faster.

Step six:

When cleaned up after more froth, there will be a small amount of air bubbles, this time using a small spoon to continue to clean up, and at the same time reduce the number of times to scrub the walls of the pot, when the temperature of the sugar thinning is more than 130 ℃ or so to do the last time to clean up (the reason is that by then there will not be too much sugar-containing water vapor)

Step seven:

If you want to add color, it is best to If you want to add color, it's best to add the coloring at around 130℃. You don't need to stir after you add a few drops of color, the coloring will disperse naturally. If you add too much color too soon, the color will stay in the sugar solution for a long time, and it will be easy to lose the color, and if you add too much color too soon, it will not be easy to disperse because the sugar solution will be thickened. It's up to you, what kind of color you want. At this time, you should also pay attention to the thermometer, the temperature will rise quickly, when the temperature is close to 150 ° C or so with a thermometer to stir a few times to check the temperature, do not let the thermometer touch the bottom of the inner side of the thin sugar, the temperature of the bottom and the outer side of the temperature there is a big difference between the temperature of the stirring to observe the temperature is more accurate.

Step 8:

When the temperature reaches 160 ° C, immediately stop heating, transfer the sugar pot to a cool water basin dipped in about 20 seconds, to ensure that the temperature is accurate, cooling do not eat the bottom of the pot too deep, focused on the very bottom can be.

Step 9: Move the sugar pan to a clean towel and let it sit for 3 to 5 minutes, waiting for the sugar mixture to thicken. Before pouring out return the composite pan to the induction or electric stove again for a few seconds to heat up, wait until bubbles form and then pour out slowly, the reason for this is to pour out as much of the sugar mixture as possible to reduce waste.

Step 10:

Select a non-stick mat or tinfoil (the sugar will come out clear) and lay it flat on a marble counter, pouring out the sugar slowly. Evenly poured into several points, a thin sugar body, so that the sugar body heats up quickly. Another way is to pour into a large quick when the sugar thinning out of the non-stick mat, wear rubber gloves to roll from the periphery to the center, and keep turning, so that the sugar body cools down. Evenly divided with scissors into several parts and flattened. Such a sugar body plus because of the thick reason heating time will be a little longer, here we recommend that you use the first method

Step 11:

Clean up the pot of simmering sugar, add water to cover the lid, boil, do not open the lid, with the heat can be put on the side of the pot of sugar.

Step 12:

At the same time the sugar cubes after cooling in the vacuum packaging machine vacuum sealing preservation, or into a plastic bag to find a sealed box with a desiccant, and then put the sugar body into. There are also ways to touch the sugar body on the oil with a fresh mold seal.