Manufacturing process editor
Ginger candy
Ginger candy
1. Ginger juice: fresh ginger washed, stirred with a meat churn, add a small amount of water and mix well to squeeze out the ginger juice to be used.
2. Cake powder: the glutinous rice with 50 ~ 60 ℃ warm water washing 4 ~ 5 minutes, pick up and spread in the dustpan to filter dry water, the next morning with river sand fire fried bubble, do not fry yellow, and then ground into a fine powder (cake powder, also known as Xiong powder), and then spread on the ground in the dustpan on the ground exposure for 2 ~ 3 days, so that when the hand pinch the powder into a ball with no ringing sound can be.
Ginger sugar
Ginger sugar
3. Boil brown sugar: boil brown sugar with water, filtering and precipitation, remove impurities, and then put into the pot with ginger and cake powder (to be a small amount of gradual addition, so as not to become a group), continue to boil. Temperature mastered at 80 ~ 90 ℃, should not be a big fire, while baking and stirring evenly, so that the starch, ginger juice gradually into a thick paste state. Then add high-quality cooking oil, continue to boil, and then add sesame seeds and spices can be mixed well. 4. on the case of cuttings thin cut strip: will be adjusted to the ginger sugar paste scooped to the case spread out and cooled, with a skewer stick cuttings thin, open the strip cut into 8 cm long, 3 cm wide strip of ginger candy box.
1, choose the fresh ginger washed and peeled, cut into three to five millimeters of thin slices;
2, 50 parts of ginger, 32 parts of sugar, powdered sugar, 4 parts of citric acid 0.25 parts of the preparation;
3, the first preparation of citric acid solution with the weight of the ginger pieces, with the ginger pieces together with the heating to a boil, fish out of the ginger pieces rinsed clean, filtered out of the impurities and put into the sugar and then boiled, cooked until the sugar solution thick, dripping liquid into beads when you can cease fire! Ginger candy