Sugar is a very common flavoring agent in our life, it has a wide range of uses, it can be used to make candy, sweeteners for high-grade food, used as a fermentation agent for food, flavoring agent for dishes and so on. Sugar types are brown sugar, white sugar, rock sugar, maltose, etc., different sugar has different effects, functions and methods of use.

The same kind of sugar, in different temperature environment presents different physical and chemical properties, and make its color, texture, flavor and so on change, so there are different uses, such as frosting hawthorn ball, sugar gourd, pulling the silk of the groundnut, is the sugar at different temperatures present three intuitive state. When boiling sugar, if you understand the characteristics of sugar at three different temperatures and grasp the fire, do frosting hawthorn ball, sugar gourd, pulling the silk of the groundnut, etc., will be very handy.

So, if you want to make baked apples at home, should you use water or oil to boil the sugar?

In fact, boiling sugar with water or oil can be used, but the sugar boiled with oil to make baked apples looks more soft and bright, but the disadvantage is that it contains more oil, which is not good for your health. Therefore, if you want to make baked apples at home, it is better to boil sugar with water. Here is the process of making baked apples with water.

Icing sugar and white sugar belongs to the same sucrose, sugar cane and sugar beets and other major crops as raw materials, sucrose in the heating and other conditions, as the temperature rises, began to melt, and with the passage of time, the temperature continues to rise and the water contained in the reduction of the nature and state of the sugar is also corresponding to the change, which is the principle of the use of its nature, to do a variety of food.

1, rock sugar and water at a ratio of 1:2, poured into the pot together, the water just missed the sugar can be, if the water is too much boiling time will be extended. The first water more can open high heat heating.

2, icing sugar all melted, the formation of sugar-water mixture, with the boiling of the solution, the continuous evaporation of water, the pot from the big bubbles, into dense small bubbles, then to open a small fire, so as not to burn the fire.

3, continue to heat, when there are dense small bubbles, this time with a spatula stirring very viscous hanging shovel, and can feel the sugar water to "return to the sand" look, suggesting that the sugar to be re-crystallized, that is, the stage of frosting.

At the stage of frosting, that is, the emergence of dense white bubbles, be sure to change the smallest fire, and it is best to use the center of the gas flame, so as not to be too high temperature of the pot side of the sugar scorched. With the rise in the temperature of the sugar solution, the complete decomposition of sucrose, the sugar solution transparent bubble state, and, the color from white to the yellow of sesame oil, which is the state of pulling the silk.

4, quickly put into the advance parcel starch fried apples, this time do not turn off the fire to lower the temperature, if the temperature drops ingredients fructose will not be uniform.

5, wrapped in syrup immediately out of the pot, while hot, clip a piece of groundnut wrapped in sugar liquid when it will pull out a very long filament, this time next to the general should be prepared in advance a bowl of cool water, in the bowl of sticking a little bit, in order to achieve the purpose of cooling down the temperature does not burn the mouth.

Pulling dishes are many, such as pulling the groundnut, pulling the yam, pulling the apple, pulling the potato, etc., mastered the pulling stage of boiling sugar, these do it with ease, very simple.

Mastering the skills of boiling sugar, easy to do at home to pull silk groundnut, and safe and secure.