A list of the contents of this article:
- 1 、How to make boiled sugar not stick to teeth
- 2 、God, I use formula sugar. Why is the sugar so soft and not hard and sticky?
- 3 、Who knows how the sugar on Tomatoes on sticks doesn't stick to his teeth? Is there something added to the sugar?
- 4 、What is the meaning of anti-sand in boiled sugar? is it not hot enough for sugar to stick to its teeth?
How to make boiled sugar not stick to teeth
1. Make it over low heat and stir constantly with a small shovel to avoid thickening the pot. Boil until there are many big bubbles, continue to boil. Until the syrup is getting thicker and thicker, it turns into a lot of small bubbles, yellowing in color, and the temperature is about 130 degrees. Pour into a pre-prepared mold and act quickly.
2. Ice sugar maltose in snow pear juice is poured into a flat non-stick pan and boiled over low heat. Stir constantly with a small shovel to avoid thickening the pot. Boil until there are many big bubbles, continue to boil. Until the syrup is getting thicker and thicker, it turns into a lot of small bubbles, yellowing in color, and the temperature is about 130 degrees.
3. Mini Tomatoes on sticks how to boil Sugar non-stick teeth Mini string Tomatoes on sticks is now selling very well. as this item also needs sugar, it must be made with white sugar if it is not glued to its teeth. The ratio of sugar to water is: sugar: water = 200g. For example, 200g of sugar, you have to use 100g of water.
God, I use formula sugar. Why is the sugar so soft and not hard and sticky?
The reason why the sugar is not hard: too much water or not enough time to boil the sugar. Generally speaking, when you want to boil into "fisheye bubbles", that is, "big bubbles and small bubbles". The successful Crispy Sugar-Coated Fruit, after coming out of the pot, the wrapped sugar on the outside will cool quickly, and the bite will be brittle and non-sticky at all.
The sugar on Tomatoes on sticks is white granulated sugar fried in a pan over high fire, and then the Hawthorn is dipped in the fried sugar. After drying, it is Crispy Sugar-Coated Fruit.
Reason: add too much water. There is not enough time to cook. Generally speaking, when you want to boil into "fisheye bubbles", that is, "big bubbles and small bubbles". The practice of boiling sugar is as follows: [ingredients]: 30 Hawthorns, 150g rock sugar, 150g clear water. [specific production steps]: prepare all the ingredients.
Who knows how the sugar on Tomatoes on sticks doesn't stick to his teeth? Is there something added to the sugar?
1. The key to Crispy Sugar-Coated Fruit's taste depends on the mastery of the heat of boiling sugar. Crispy Sugar-Coated Fruit is sweet and crisp when the sugar is at its best, leaving fragrance on his lips and teeth. If the heat of boiling sugar is not enough, the gourd will stick to his teeth and make his hair hard. If the heat of boiling sugar is big, it will taste bitter.
2. Citric acid and Agar powder were added to the food. The most important thing to do Tomatoes on sticks is to boil thin sugar, the cooked sugar thin thick visible to the naked eye, slightly yellowish, use chopsticks to pick up wire drawing, put chopsticks into cold water, thin sugar can also quickly solidify, hard and brittle non-stick teeth, if sticky teeth are not ready yet.
3. But I have tried again and again and failed again and again, either burning or sticking my teeth, or the Jiao candy is too thick to bite at all, and it doesn't feel sweet.
4. The reason for not being brittle may be that the cooking time is not enough and it is not sticky enough. You can add some maltose to increase its brittleness.
What is the meaning of anti-sand in boiled sugar? is it not hot enough for sugar to stick to its teeth?
1. Boiling sugar and anti-sand means that there are particles in the boiled sugar and become solid again, and the sugar is not boiled properly when it comes out and sticks its teeth.
2. Does the subject want to ask "what's going on with Tomatoes on sticks's anti-sand"? The heat is not enough. According to the inquiry Guangming Life Network, Crispy Sugar-Coated Fruit anti-sand is the phenomenon that the layer of sugar on Crispy Sugar-Coated Fruit's surface is gradually transformed into white granulated sugar, and the most important reason is the lack of heat in the process of boiling sugar.
3. The principle of preventing sugar from anti-sand when boiling sugar is that the sugar is completely melted so that it becomes thicker and thicker. The so-called anti-sand means that there is a piece of sugar inside, which is caused by not boiling, and the sugar is sticky, so once it is molded, it is difficult to clean up, so it is a small fire when boiling. if there is enough water to boil the sugar and boil it, the probability of anti-sand is much smaller.
4. It has something to do with moisture and heat: if there is less water, just a little bit. It is necessary to turn boiled sugar into stirring sugar in order not to reverse sand. If there is more water, the temperature has been at 100 degrees Celsius, it must be anti-sand. Heat, time, keep stirring. When the sugar is almost ready, probably add a nail cover and it will be fine.