Sugar-coated haws are memories of childhood. How is it made?

Sugar is a very common flavoring agent in our life. It has a wide range of uses, and can be used as a sweetener for candy, high-grade food, a starter for food, a flavoring agent for dishes, etc. The types of sugar are brown sugar, white sugar, rock sugar, maltose and so on. Different sugars have different functions, functions and usage methods.

The same kind of sugar has different physical and chemical properties in different temperature environments, which changes its color, texture and flavor, and thus has different uses, such as frosted hawthorn pill, candied haws and drawn sweet potatoes. These are the three intuitive states of sugar at different temperatures. When cooking sugar, if you know the characteristics of sugar at three different temperature stages and grasp the heat, you will be very handy to make frosted hawthorn pills, Sugar-Coated Berry and brushed sweet potatoes. Let's share the practice of sugar-coated haws:

Sugar-coated haws ingredients: proper amount of raw hawthorn, 250g of rock sugar, some bamboo sticks, proper amount of clear water and a little sesame seeds.

1. Wash the hawthorn first and string it with bamboo sticks. String as many bamboo sticks as you want.

After adding rock sugar, add water to the pot, and the amount of water should not exceed the rock sugar. Generally, the ratio of rock sugar to water is 1:2, so don't add too much water. Otherwise, increase the boiling time, open the lid and start heating. Before the rock sugar melts, turn on the fire properly.

2. All the rock sugar melts to form a mixture of sugar water. With the boiling of the solution and the continuous evaporation of water, the pot changes from large bubbles to dense small bubbles. Turn on a small fire at this time to avoid burns.

3. Continue heating. When dense small bubbles appear, stir the shovel with a shovel and feel that the sugar water will "return to the sand", indicating that the sugar will re-crystallize, which is the frosting stage.

In the frosting stage, that is, when there are many small white bubbles, it is necessary to change the minimum fire, and it is best to use the central flame of gas to avoid the sugar zoom when the temperature of the pot is too high. With the increase of the temperature of sugar solution, sucrose is completely decomposed, and the sugar solution is in a transparent bubble state, and the color changes from white of sesame oil to yellow, which is the state of drawing.

From boiling sugar to drawing, when the sugar solution changes from light yellow to dark sesame oil color or amber in the next three to five seconds, it is the stage of making amber, and the candied haws can be made.

4. Tie the hawthorn in the sugar solution and roll it quickly. Note: Don't turn off the fire in the process of sugar wrapping, just turn it on to the minimum fire, so as to avoid the sugar solution cooling and solidification, which will lead to uneven sugar solution wrapping. If you want to make the candied haws look better, sprinkle the boiled white sesame seeds on the hawthorn wrapped in sugar water while it is hot.

5. Hawthorn is covered with a layer of sugar solution, which will turn into candied haws after cooling. At this time, the sugar solution will be wrapped in a transparent brittle shell on the hawthorn, which is crisp, sweet and not sticky. If it is a walnut wrapped in a layer of sugar, quickly separate the glued walnuts after taking out the pot and let them cool to become amber walnuts. In fact, the sugar that is not completely cooled in the drawing stage is completely cooled, while the sucrose that is completely decomposed in the amber stage is completely cooled, which is not much different in essence.

Today, the production and sharing of candied haws are here. Thank you for reading. I am a fitness life recorder. If you think this article is useful to you, remember to like it, pay attention to it and share it. See you next time.