There are three methods for frying sugar color, one is water frying, the other is oil frying, and the other is water and oil mixed frying.
The three methods of frying sugar have their own advantages and disadvantages. The water frying method is the easiest to master, because the temperature of water is easier to control than the temperature of oil, but the brightness of the fried sugar will be slightly less; the oil frying method is more
It is difficult to master, the operation is relatively technical, and mistakes are often made during handling, but the fried sugar has the best color and brightness; the water-oil mixed frying method is somewhere in between, and the operation process is easy to master and easy to apply.
It is also the widest.
Below, the teacher from Zhengzhou New Oriental Cooking School will introduce these three methods of frying sugar color in detail, learn it quickly!
1. Mix water and oil for stir-frying. Place a clean pan over medium heat. Heat the oil first, add sugar, then add a little water, and then stir-fry continuously with a spoon.
When the sugar in the pot melts, it will first become thinner and then thicker. When the sugar melts, turn to low heat and continue to simmer. Large bubbles will appear at first and then small bubbles. The color will change from white to yellow, and the feel will change from heavy to light, and from thick to thin suddenly.
When the sugar in the pot becomes slurry and golden in color, with many small fish-eye bubbles appearing in the middle, remove from the heat and remove from the pot.
The ratio of sugar, oil and water is 5:1:4. 2. Water stir-frying method: Put water and sugar into a clean pot, turn on low heat, and stir-fry constantly with a spoon.
As the temperature rises, the sugar slowly dissolves. As the heating time prolongs, the water in the sugar liquid will continue to evaporate during the heating process. The concentration of the sugar liquid becomes higher and higher, and it becomes more and more difficult to stir it with a spoon.
The sugar liquid will first bubble into large bubbles and then gradually turn into small bubbles. The color will change from white to golden yellow. At this time, remove from the heat.
The ratio of sugar to water is 1:1. 3. Heat the frying pan, add salad oil and sugar, gradually heat it over low heat, stir-fry continuously with a spoon to melt the sugar, and as the temperature rises
, many large bubbles begin to appear in the sugar liquid, and then the color of the sugar gradually deepens from light to light brown, and the bubbles decrease from large to small. When the temperature reaches 180°C, remove from the heat and remove from the pot.
The ratio of sugar to oil is 10:3.
There are two types of sugar used in fried sugar, one is white granulated sugar and the other is crushed rock sugar.
As far as the result after frying is concerned, the color of the sugar fried with rock sugar is more beautiful, but it must be crushed into powder with a stone mortar before use.