Anything can be candied haws, no matter what is strung together and wrapped in sugar juice, but it is not easy to cook sugar as the "core secret". When cooking at home, it often turns white and opaque, or sticky teeth and hands are not crisp, or there is a caramel smell, all because you have not mastered the skills of cooking sugar. I learned three dry goods from the old master who made candied haws, and mastered the "Trilogy of Cooking Sugar" to ensure that I can succeed every time and the candied haws I made can be sold.
Ingredients: white sugar, hawthorn, peeled white sesame.
1, the hawthorn should be cleaned, there is no need to remove the core, and spitting seeds while eating is the correct way to open the sugar-coated haws.
2. String together your favorite hawthorn, fruit or other ingredients for later use.
3. Add half a cup of water to the pot and bring to a boil. Add 1 cup sugar. This amount depends on the number of sugar-coated haws, and the ratio of 1: 2 is better.
4. Boil the water and sugar in the pot. At this time, you can stir and let the sugar melt quickly.
5. If you are not skilled, you can start cooking sugar on a small fire and carefully observe the situation in the pot. First, it is necessary to evaporate the water vapor. The sugar water in the pot has bubbles, but it is thin and translucent.
6. After a while, the pot began to have thick bubbles mixed with small bubbles, and continued to simmer.
7, the sugar water in the pot began to become more and more small bubbles, continue to simmer, pay attention to observe the color change.
8. When there are more bubbles in the pot, the color of the sugar becomes slightly Huang Shi, and the sugar is ripe. Sprinkle with sesame seeds.
9. Keep the fire to a minimum and keep warm. Dip the candied haws in it. Don't dip it directly in the pot. Dip it evenly and put it on a plate to cool.
Three dry goods of sugar-coated haws:
1. Don't stir the sugar after it melts in water to avoid frosting.
2. When the bubbles are dense and light yellow, immediately control the fire source and keep it at this temperature, otherwise the next stage will become "drawing" and the candied haws will stick to hands and teeth.
3. Sugar-Coated Berry is a dense small bubble on the sugar, so don't put it directly into the pot to avoid the cooling of the sugar and affect the production of Sugar-Coated Berry.
If the sugar in Sugar-Coated Berry is not used up, you can continue to heat it to dark brown with low fire, and add a proper amount of hot water to make it brown, which can be used when cooking.