Ginger fudge practice tips maltose

Materials: 120 grams of ginger, 100 grams of brown sugar, 100 grams of glutinous rice flour, 50 grams of sugar.

Steps:

1, clean the ginger, remove the skin, use a kitchen knife to cut the length, width and height are about 1 cm small dices, put all the ginger into the juicer and add 30 ml of water, the ginger into ginger juice;

2, in the bowl on the gauze, the squeezed ginger juice poured into the bowl, with gauze to filter out the remnants of the ginger;

3, the filtered out of the ginger juice poured into the The first thing you need to do is to put the filtered ginger juice into the glutinous rice flour and stir it, mixing it into the shape of a batter;

4, ready to fire, put on the pot, dry the water in the pot, pour in brown sugar, and then add 20 grams of water and boil it into a syrup;

5, the syrup boiled into a thick shape, can be pulled when the hot drizzled in the batter, and stirred well;

6, in the pot of boiling a pot of water, steam the batter on a low flame for 20 minutes;

7, after the steam is finished, the batter is steamed for 20 minutes;

7, the water is not used for the water, but it's a very good way to make it. p>7, after steaming, take out the bowl, let it cool, cover with plastic wrap and put it in the refrigerator for one hour, after one hour, take out the bowl, cut it into strips with a knife, and finally sprinkle the sugar evenly on top.

Ingredients ginger 120 grams of brown sugar 100 grams of glutinous rice flour 100 grams of sugar a little ginger fudge practice prepare the ingredients to make ginger fudge, it is best to use the juice of the flesh of the ginger, but if you like the spicy flavor of the ginger, you can also use the old ginger to wash the ginger, even the skin into a cubic centimeter diced into a small, into the juicer and add 30 grams of water to juice the ginger with a gauze to filter out the excess of the ginger paste. Pour the ginger juice into the glutinous rice flour, slowly stir into the batter, the ratio of ginger juice to glutinous rice flour is about 1:1. if the ginger juice is not enough, you can put a small amount of water on the heat of the pan, pour brown sugar into it, add 20 grams of water and simmer into syrup, and when the syrup boils until it is thick enough to scoop up and can be continuous, pour it over the dough while it is still hot and stir well. finally, boil a pot of water and put the batter in it to steam on a low flame for 20 minutes. after 20 minutes, take it out! dish, let it cool, wrap it in plastic wrap and chill it in the refrigerator for 1 hour 1 hour later, take out the ginger fudge and cut it into small pieces 1 cm wide and 2 cm long. Stick them with sugar and our ginger fudge is ready! Keep them in a dry airtight jar and eat them whenever you want~