It's New Year's Eve and you need to make some treats. Simmering syrup is a very basic thing, but the temperature is very difficult to grasp. Occasionally boil a syrup, and there is no thermometer. So what does boiling good syrup look like? Next and I look at how to tell if the syrup is boiling well?

Which thermometer is good for boiling syrup

You can use a bimetallic thermometer to measure, all stainless steel material without mercury.

Frosted cashews

Ingredients

cashews 300g sugar half a cup of salt / a pinch of flavor with a pinch of water 1/4 cup of pepper (salty cashews) 1 tsp. cinnamon (spice cashews) 1 tsp.

Practice

1, from the beginning of the cold oil to deep-frying cashews, the low temperature of 80 degrees below the slow frying ten minutes or so to the aroma of out, before the color of golden brown on the pot. The color of the cashews is golden brown. Before starting the pot can pull up the oil temperature to force the oil, be careful not to scorch cashews.

2. After cooking, spread it out on a non-glossy kitchen paper towel to absorb the oil and cool it down.

3, the color will continue to darken, so do not fry too dark

4, the pan under the sugar

5, add a little water can be wet sugar can be. About half the amount of sugar to the most as much, too much water to cook a long time

6, open the medium heat to cook sugar, cook until the big bubbles, bubbles turn hours immediately poured into the fried cashews. Toss as much as you can before the frosting is complete, and any sticky mixing and stirring will open up, or use chopsticks to dislodge it.

8, the syrup encountered cold will be sand back into frosting. Frosted cashews are finished. You can also sprinkle other flavoring powder to make other flavors of frosting cashews, such as pepper salt, seven flavor powder, cinnamon and other variations of flavor.

What to do if you don't have a thermometer for boiling syrup

1. Look. The syrup starts with large bubbles and slowly turns into dense small bubbles, taking about 3 minutes.

2, pull. Sugar syrup gradually become thick, pulling began to shorten, from the beginning can be easily dripped to the end of the sticky spatula can not be dripped, time about another 2 minutes.

3, dip. Drop the syrup in a bowl of cold water, if it quickly set into a hard, crisp sugar beads is boiled in place.

4, smell. If the syrup is boiled with maltose, it will have a strong and sweet malt caramel flavor when it is almost done, and the water syrup version has no flavor.

Can you substitute maltose for transformed syrup

Maltose is a chemical term that belongs to the class of disaccharides (disaccharides). It is white needle-like crystals. The common maltose is not crystallized, and the addition of sucrose in cooking, so that the white maltose also turned into a golden yellow, increasing its color and flavor.

Granulated sugar is boiled with water and acid for a certain period of time and at the right temperature and then cooled. This syrup can be stored for a long time without crystallization, and is mostly used in Chinese mooncake crusts, sauces, and a variety of products that replace granulated sugar. Converted syrup is rich in sugar and is an essential ingredient for cakes.

So there is a difference between the two, but in the production of pastries, you can use part of the maltose instead of converted syrup to use, you can increase the water absorption and moisturizing, but also has a certain antioxidant effect.