Wax gourd unlimited
Lime water (food-grade lime) concentration is 2%
White sugar =50%~75% wax gourd meat
How to make homemade winter melon candy?
Preparation: Cut the wax gourd into strips.
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Soak in lime water for one night: lime is mixed with clear water, and the ratio of lime to water is 20: 1000. Let it stand for a few minutes, soak the wax gourd slices in the supernatant and refrigerate for 6-8 hours.
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Boiling water washing: wash the wax gourd blocks and soak them in clear water for half a day to a day (it needs long-term refrigeration), and change the clear water twice during this period to ensure that there is no lime residue. Boil the cleaned wax gourd blocks in boiling water for 5 minutes.
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Weighing wax gourd, the weight of white sugar is half that of wax gourd meat. I take 300 grams of sugar here, and the sweetness is similar to that of dry honey syrup.
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Sugar stains: spread a layer of wax gourd blocks and a layer of sugar. Refrigerate for 2~3 days.
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Boiled melon syrup: the honeydew melon is hard and transparent, and all the sugar water in the melon block is put into the pot to boil (there is no need to add water and sugar, and the water in the melon block has been mixed with white sugar to form syrup).
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After boiling, turn to medium heat, while stirring. Wax gourd slices are milky white.
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Sugar water turns into thick syrup to wrap melon meat and produce sugar bubbles. Note that the sugar water is basically gone, and turn off the fire immediately.
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Pour it into the shelf and open it for a few minutes. Pour the syrup together.
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Stir to separate out sugar: when the temperature of melon meat drops, it begins to separate out sugar powder by itself, and the surface feels like sand. Then start gently stirring with a big spoon. The more stirring, the more white sugar powder is precipitated, and the melon meat turns from soft to hard, and the winter melon sugar is delicious.
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skill
1.？ I use mini wax gourd, and I can also use big wax gourd and old wax gourd, which are meaty. According to the taste, the sugar content should not be lower than 50% of melon meat. If it is sweet or stored for a long time, the sugar content can be increased. Sugar has antiseptic effect.
2.？ Pay attention to the use of food-grade quicklime, not gypsum or other things. The concentration is 2%, that is, 1 kg water is mixed with 20 g lime. The clear water in the upper layer is rich in pectin calcium, which is used to prevent the melon meat from being boiled soft, and the finished product can be crisp and refreshing. Don't ask me if I can use lime, the concentration is very low, and there is little lime residue after washing with clear water. If you know you don't need lime, you can share it ~
3.？ Pay attention to the cooking process, the syrup will basically wrap the melon meat, and cease fire immediately. Otherwise, the syrup is golden yellow, and the melon candy is not so white.
4.？ When the sugar comes out, stir it gently. Don't spoil the melon sugar. Finally, when the melon candy is basically dry, increase efforts to scrape off the sugar powder condensed on the plate and wrap the melon candy. ?
5.？ Finally, the preservation method: after the winter melon candy is wrapped with powdered sugar, the winter melon candy is completely cold at this time, and it is sealed and preserved immediately. If it is to be stored for a long time, add powdered sugar and frosting to mix and repackage. Keep it in a cool place and don't be exposed to high temperature.