What is the practice of ginger candy?

Materials: 250 grams of maltose, 150 grams of ginger (you can put more if you like it spicy), 180 grams of sugar (modified the amount of sugar, the original recipe 250 grams, 500 grams of water (you can increase the amount).

Traditional ginger candy practice:

1, first wash the ginger and peel it.

2, cut the ginger grain, try to cut fine grain a little.

3, the ginger and 250 grams of water into the blender into the ginger paste but there is a granular (be sure to put water or it is difficult to break), you can also use a knife to break.

4, add 250 grams of water and then maltose and sugar poured into the pot, medium heat into the sugar water, put the ginger paste into the mix.

5, this time to keep stirring ~ stirring time will be longer. Observe the color of the sugar and the feel of the stirring, if it has begun to thicken like concrete, it looks like it's almost done.

6. Turn off the heat and pour the ginger candy into a mold with greaseproof paper and let it cool. After cooling, you can cut it into your favorite shapes, and finally use cooked glutinous rice flour to prevent sticking, if you don't like it, you can put fine sugar.

Tips:

Ginger sugar must use maltose and white sugar, so it will be pliable (if you only use maltose will be very soft and not shaped, only use white sugar will be very hard) when cooking must be stirred constantly, otherwise it will be very easy to scorch.