It's the Spring Festival, so I need to treat myself with some delicious food. Boiling syrup is a very basic thing, but the temperature is very difficult to master. Occasionally boil syrup, and there is no thermometer. So what does the boiled syrup look like? Next, let's see how to judge whether the syrup is cooked or not. What kind of thermometer is good for boiling syrup? < P > It can be measured by bimetal thermometer, and all stainless steel is free from mercury.

method of frosting cashew nuts

material

cashew nuts 3g white sugar, half a cup of salt/a pinch of water, 1/4 cup of pepper (for salty cashews), 1 tsp cinnamon powder (for spice cashews) and 1 tsp

method

1. Start frying cashews in cold oil, and fry them slowly at a low temperature below 8 degrees for about 1 minutes until the aroma comes out and the color is golden. You can raise the oil temperature and force the oil before taking out the pot. Be careful not to fry the cashews.

2. After the pan is taken out, spread it on a kitchen paper towel covered with non-fluorescent agent to absorb oil and cool it.

3. The color of the pan will continue to darken, so don't fry it too dark

4. Put white sugar in the pan

5. Add a little water to get the white sugar wet. About half the amount of sugar is as much as at most, and it takes a long time to cook if there is too much water

6. Boil the sugar over medium heat until it bubbles up, and immediately pour in the fried cashews when the bubbles turn. If there is a thermometer, cook it to 121

7. Pour in cashews, turn off the fire immediately, and stir it quickly with a spatula or chopsticks to evenly dip the cashews in syrup. Stir-fry as much as possible before frosting is completed. Stir-fry with adhesive will be opened or spread out with chopsticks.

8. When the syrup is cold, it will turn into frosting. Frosted cashews are finished. You can also sprinkle other seasoning powder to make other flavors of frosted cashews, such as pepper salt, shichimi and cinnamon powder. How to boil syrup without a thermometer

1. Look. It takes about 3 minutes for the syrup to slowly change from large bubbles to dense small bubbles.

2. pull. The syrup gradually thickens, and the drawing begins to shorten. From the beginning, it can easily drip to the end, and it can't drip on the shovel. It takes about 2 minutes.

3. soak. Drop the syrup in a bowl of cold water, and if it is quickly shaped, the hard and brittle sugar beads will be boiled in place.

4. smell. If the syrup is made of maltose, it will have a strong and sweet malt aroma when it is cooked soon, but the version of the water chestnut has no taste. Can invert syrup be replaced by maltose?

Maltose is a chemical term and belongs to disaccharide. It is a white needle-like crystal. The common maltose is not crystallized, and because of the addition of sucrose during cooking, the white maltose is also turned into golden yellow, which increases its color and fragrance.

sugar is prepared by adding water and acid, boiling for a certain time and cooling at a suitable temperature. This syrup can be preserved for a long time without crystallization, and it is mostly used in Chinese moon cake skins, sachima and various products instead of sugar. Inverted syrup is rich in sugar and is an essential raw material for cakes.

So there is a difference between the two, but in the production of cakes, some maltose can be used instead of invert syrup, which can increase water absorption and moisture retention, and also has a certain antioxidant effect.