Chinese Food
[raw milk sugar (peanut & Cranberry)
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1. The cranberry is based on the raw milk sugar of raw milk candy and handmade candy and dried cranberry. The material can be cut into 18 pieces of sugar about 3 x 2cm in size. 2. The peanut milk syrup slightly reduces the amount of water caramel. Cut about 12 pieces of 5.5x2cm sugar.
Cooking ingredients
Cooking Steps
Step1:Add all the light cream + water Caramel + sugar in the recipe to the po
Step2:Heat on medium heat. Stir while heating. Slowly you can see that the mixed sugar becomes slightly transparent
Step3:Keep heating up. The sugar starts to thicken. Big sugar bubbles come out
Step4:Keep heating until the viscosity of the sugar liquid can hang on the back of the spoon. At this time, the color is opaque and milky yellow with caramel color.
Step5:Add ingredients (dried cranberries or roasted peanuts
Step6:Leave the fire immediately after mixing (this color is the relationship of white balance. It will not suddenly become so deep. If the boiling sugar color is too deep, it will reach the level of milk sugar
Step7:Pour it into the container (mold, baking tray, lunch box, etc. pad a piece of oil paper for easy removal
Step8:I do it when the room temperature is about 20 degrees. It's cool and cut directly. It's good for shaping even without refrigerators. It has the viscosity of sugar. But it won't stick on the hand and can't be pulled off. You can shape various shapes by pinching. If you cut it like this, you will feel a little bit pulled and deformed. As shown in the figure, after cutting, use your hands to slightly regulate the appearance.
Step9:Then I tried freeze cutting again. After freezing, it's super good for cutting and perfect for shaping. Shua Qi was just trying to test the effect. As a result, I couldn't help but change the cut sugar into small pieces. If you don't have so many leftovers at the beginning, you can cut 18 pieces of sugar about the size of 3 x 2cm.
Step10:Peanut style. The process of boiling sugar solution is the same. The formula is larger, and the water caramel is slightly reduced. Cranberry and peanut are similar in color. They are light caramel, or cream. The difference in the process chart is the difference in photo white balance. You can see it by comparing the desktop color.
Step11:The effect of cutting after freezing directly. It looks neat. But it is still very soft after rewarming. If you eat it in summer, I feel that the milk sugar taken from the refrigerator tastes cool.
Cooking tips:It's also from the recipe of raw milk candy and handmade candy . Basically, a basic recipe can be boiled to different degrees and present different states. Various flavors can be matched by adding and using different excipients. This time, it's probably boiled to the level of raw milk sugar in the book. The taste is also soft. The entrance melts slowly. The milk fragrance is very rich. Although it's not as ready to eat as the Hokkaido milk sugar. It's also delicious. The key point is that compared with Hokkaido milk sugar, the sugar solution of this book's prescription is too easy to boil. Don't need to cook to the end of the world. Even if the finished product is not frozen or cut. The operation is too convenient. It doesn't need to be refrigerated or frozen. It can be kept at room temperature. It can be taken out. It's not necessary. But it's a bit cold when it's refrigerated. It's very comfortable in summer. There are skills in making delicious dishes.
