Sugarcane water _ whatever you want
Practice of homemade handmade brown sugar
Suppress sugar cane water. Cut the sugarcane back, peel it clean, and then rinse it with water. Then pull it to the sugar cane factory to press juice. (If the quantity is small, you can use the juicer at home by yourself.)
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Pour the sugarcane juice into a large pot and start boiling.
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It takes more than one hour (the time depends on the amount of sugarcane juice) to cook slowly. When the water dries and the sugarcane juice becomes thick, it is necessary to keep stirring to prevent it from sticking to the pot.
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Cease fire. Dip some sticky sugarcane juice into clear water with a rice shovel, and immediately knead it with your hands. It is as soft as plasticine and can be cooked. Cooking too early and too late will affect the quality of brown sugar.
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After the ceasefire, the brown sugar will continue to ferment, just like making steamed bread. After stopping the fermentation, the surface of the brown sugar will crack, as shown in the figure.
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After stir-frying, crush it with a shovel, and the handmade brown sugar is finished.
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bagging
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Hello, the steps of making handmade brown sugar, the steps of making handmade brown sugar:
The first process: origin control
The raw materials of brown sugar are all sugar cane, and the sugar cane for cooking old brown sugar is very particular. It is necessary to adopt the old red-skinned sugarcane, an ancient variety cultivated by good mountains and good water. This kind of sugarcane has higher nutritional value.
Second-third process: timing-sugar recovery
One of the most important principles of ancient brewing is to adapt to the weather. Every year from beginning of winter to Qingming, it is the best harvest season for old red-skinned sugarcane. At this time, the surface of sugarcane is covered with frost, which is considered by the old farmers as the natural essence between heaven and earth. Therefore, sugar cane for making brown sugar does not need to be cleaned. Like grape wine. The sugar content of sugarcane can be better highlighted if it is properly stored for a few days. Commonly known as "returning sugar".
The fourth process: careful selection of materials
Not the whole red-skinned old cane can be used to boil brown sugar, which is hard at the head and bitter at the tail and must be cut off; Just take the middle position for raw materials. In this way, a whole sugarcane is often only 1/2.
Fifth-eighth procedures: squeezing-removing impurities-collecting pulp-settling and filtering.
The squeezed sugarcane juice flows into the storage pool, and after removing the surface foam, it is properly precipitated. Select sugarcane juice with few impurities in the middle layer and boil it in a pot. Then, the sugar juice collected for the first time is filtered.
Ninth-thirteenth procedures: boiling-foaming-skimming-evaporation-sugar production.
The filtered sugar juice can officially start boiling sugar. However, the temperature of boiling sugar is very particular, usually it is a big fire to open the bubble, a small fire to skim the bubble, a strong fire to evaporate, and a small fire to produce sugar.
The fourteenth process: catch water
It's a good time to produce sugar with low heat. At this time, the concentration of sugar water is very high, and it needs continuous stirring. The process of stirring is called catching water. Literally, it means to drive away water.
Fifteenth working procedure: sanding
The syrup that has been drained can no longer be boiled, so it needs to be quickly scooped into a cold basin and naturally cooled. At the same time, the temperature inside and outside the syrup is uniformly lowered by constant stirring, which stimulates the crystallization of brown sugar, which is commonly called sanding. The quality of sanding will directly affect the quality and taste of the final brown sugar.
16th-17th process: reverse molding-cooling.
The syrup after sanding is as thick as honey. Slightly crystal clear texture. At this time, the syrup is about to solidify, but it has not yet solidified. It needs to be packed into small molds prepared in advance in a very short time and poured into sugar to form.
Step 18: Adding functional ingredients-packaging and listing.
In the last period of forming, the surface of the candy was slightly sticky. At this time, according to the demand, natural materials with various functions are added to float on the surface of brown sugar. Make into multi-flavor brown sugar, such as ginger brown sugar, rose brown sugar, osmanthus brown sugar, jujube brown sugar and so on.
The practice of brown sugar ginger tea? A:
1. Ingredients needed for making brown sugar ginger tea: brown sugar10-20g, 8g of ginger, 500ml of purified water.
Second, the practice of brown sugar ginger tea
1. Clean ginger.
Step 2 peel and cut into powder
3. Spare brown sugar and Jiang Mo.
4. Pour purified water, brown sugar and chopped Jiang Mo into the pot, cover it, bring it to a boil over medium heat for 5 minutes, then turn off the heat and stew for 2 minutes.
5. Pour it into a cup and drink it directly.