The biggest trouble with boiling syrup is crystallization, which is a fire problem, you must be careful. Then boil syrup with high or low heat? Simmering syrup to pay attention to what? Next and I look at the method of boiling syrup, I hope to be useful to you!

With a pound of sugar to put the sugar in the pot, be sure to cool the pot to put the sugar, and then heat on low heat, heating for about five minutes. Heat the sugar yellow, then add water, add 0.4 to 0.5 pounds of water. Re-heat also on low heat for 10 minutes, the sugar naturally melts. At this time you use chopsticks to dip, pull silk, that way it is done perfectly. Generally this payoff is very good, if you want to be a little thinner, add a little more boiling water on it.

White sugar boiled syrup why crystallized

Simmering syrup, the fire is not enough, the structure of the sugar itself has not changed, it is easy to crystallize.

Specific methods are as follows:

First of all, the sugar and water fusion, remember that the concentration should be a little higher, and then boil with high heat, and then change to a small fire slowly simmering, during this period should be constantly stirring, the edge of the pot can not be sugar, add a little white vinegar into the can be effective in preventing crystallization. Simmer until the water is almost dry, sugar in the yellowish when the ceasefire, this time also need to stir, otherwise it is easy to overheat. As long as you keep a certain temperature of simmering sugar dilution will not solidify crystallization, once cooled that is solidified.

Sugar thin also known as "caramel". By the malt enzyme glycolysis in the action of the starch in the broken rice made of a kind of sugar. Light yellow viscous transparent liquid. The main components are maltose, glucose and dextrin. It has a sweet, soft and refreshing flavor. Widely used in candy, pastry products, also used in other industries. In Chinese medicine, it is used as a moderating agent, supplementing the deficiency and moistening the lungs. It is slightly warm in nature, and is mainly used for treating abdominal pain in deficiency and coughing in the lungs.

After the human intake of maltose, the number of beneficial bacteria bifidobacteria in the body can increase by 10-100 times, and at the same time produce lactic acid acetate and other short-chain fatty acids, the formation of intestinal normal work of the weak acidic environment, to inhibit the growth and reproduction of exogenous pathogens and intestinal intrinsic spoilage of the bacterial growth and multiplication, to reduce intestinal spoilage of the growth and accumulation of substances, to promote intestinal peristalsis, to remove intestinal waste, to prevent and improve the constipation, diarrhea and hemorrhoids. and hemorrhoids.

Basil Leaf Syrup

Ingredients

This amount can be made about 300ml basil leaf syrup, 2 tablespoons of water (30ml), 300g of sugar, 80g of basil leaves

Practice

1, put the sugar and water in the pot, bring to a boil on a high flame, then put the basil leaves in, cover and soak for 24 hours.

2. Fish out the basil leaves and bring them to a boil again over high heat, and skim off the floating desert at any time, and finally can them into jars for sealing and preservation.

Tips

Cool and dry place can be stored for 2 months, such as open to take, should be consumed as soon as possible.