2. Proportion: decocted sugar and water1:1; Fried sugar oil10: 3; Stir-fry sugar, water and oil 5: 4: 1.
3, fried sugar color processing: several ways of sugar color are cold oil, cold water, cold sugar into the pot together, we must use slow fire, because the fire will make the caramelization reaction uneven and inconsistent, and the fried sugar color is deep and shallow, the burnt part is very easy to bitter, and the shallow part of toffee is incomplete and sweet. Therefore, the lemon yellow must be fried slowly. Stir fry with a strong spoon. With the increase of _ degree, sugar gradually melts and the concentration of sugar solution is higher and higher. At first, the caramelization reaction began, and a light yellow foam appeared, which quickly subsided. The color of fried sugar at this time belongs to the color of tender fried sugar. Heat again, bubble for the second time, immediately add boiling water, and then combine the red beans and sugar water by fire.
4, heating boiled water, boiled water, boiled water, the key thing is said three times, the last water must be boiled water. Because adding cold water will cause the color of fried sugar to crack, just like adding cold water to rolling oil, it is risky. More importantly, adding cold water will make the color of sugar stir-fry condense into cream.