How to make caramel delicious and what kind of sugar is caramel

It's great to make crème brûlée.

Caramel is boiled with white sugar and water. Pour 100g of sugar and 100ml of water into the pot together, boil slowly over low heat, and wait until the water is boiled less and less, and the color of the sugar water will gradually become amber.

How to judge whether the caramel is cooked well, you can take a chopstick, put a bowl of cold water next to it, dip a drop of caramel water with chopsticks, and drop it into the cold water. On the contrary, if the chopsticks leave the pot, the sugar water will solidify and cannot drip out, it means that the caramel water has been boiled, as long as you add some hot water to continue cooking. Ingredients:

Caramel: 100 grams of granulated sugar, 25 grams of water.

Pudding: 2 eggs, 25 grams of sugar, 250 grams of milk, a pinch of vanilla powder.

To prepare the crème brûlée:

1. Pour the granulated sugar and water used to make caramel into the pot;

2. Put the pot on the fire and heat it, stirring constantly until it boils to a yellowish brown;

3. Pour the caramel into the bottom of the pudding mold;

4. Add granulated sugar to eggs;

5. Mix evenly;

6. Heat the milk, add vanilla extract, and boil until slightly boiling;

7. Slowly pour the milk into the egg mixture and mix well;

8. Sift the egg liquid and pour it into the pudding cup, if there are residual bubbles, you can use a toothpick to smash them, it doesn't matter if there are a little bubbles, the pudding processed in this way is already very smooth;

9. Fill the baking tray with water.

10. Preheat the oven to 180 degrees, middle and lower, 25 minutes.

2. When boiling milk, it is better to dip it in a vanilla stick, and replace it with vanilla extract if there is no vanilla stick. If you don't put vanilla extract, you may have the fishy smell of eggs, and if it is not so fragrant, the taste will be greatly reduced;

3. Before pouring into the mold, sieve the egg milk liquid to make the pudding taste smoother;

Caramel is caramel and sucrose.

Caramel is also known as caramel color.

Commonly known as sauce, it is to boil sugar to Celsius.

The substance produced by coking at 170 °C is also a viscous liquid or powder boiled with starch syrup, sucrose, etc., dark brown and bitter, mainly used for coloring soy sauce, candy, vinegar, beer, etc. Caramel is a natural colorant with a wide range of applications in food, and it is a food additive.

An important member of the .

Manufacturing principle

The manufacture of caramel is nothing new, it is a browning reaction. Browning reaction is a phenomenon that we often encounter in our daily life and food processing and cooking, but so far, science and technology have not been able to accurately explain the mechanism of caramel reaction, and the structure and composition of caramel have not yet been recognized as wide chains.

Brache, a British chemist who has been engaged in caramel research in the laboratory almost all his life, lamented: "Caramel is not only complex, but also inadequate, and only by controlling the raw materials, preparation technology, time, temperature, etc. to the maximum extent can the reproducibility of high-quality products be ensured."

It can be seen that the production technology of caramel wax qiaobu.

is difficult, and abroad it is also considered a high-tech product, the production process of which is kept strictly secret. Coca-Cola USA.

The reason why it has been popular all over the world for a century, and the market share of Guolun Spike is inseparable, which is inseparable from his acid-resistant caramel technology.

The above content reference: Encyclopedia - Caramel.

Caramelization refers to the reaction between sugar and water through heating, and browning reaction will also occur due to dehydration and degradation of sugar, which is called caramelization, also known as caramelization.

Sucrose, mainly an extract of sugar beet or sugar cane, is usually used in our recipes, consisting of carbon (C), hydrogen (H) and oxygen (O). This molecule belongs to carbohydrates and is a disaccharide in the Widening Hall. The chemical formula of sucrose is as follows: C12H22O11.

Under the action of heating (approx. 180 °C), the sucrose molecule is hydrolyzed into two monosaccharides: a glucose capacin molecule and a fructose fraction. These two reducing sugars have the same molecular formula (C6H12O6) but they differ in their atomic arrangement.

How to eat caramel.

Clime crème. Ingredients: 3 eggs, 250ml milk, sugar, 25 grams of granulated sugar, appropriate amount of water.

1. Beat the chicken eggplant and eggs, the time is about 1 to 2 minutes, if you use powdered sugar, you can add a small amount of powdered sugar to beat well in the egg liquid, if you use granulated sugar, it is best not to add, otherwise it is not easy to melt.

2. Pour the milk into the pot, pour the powdered sugar or granulated sugar into the milk, remember that this will need to be stirred constantly to make the sugar fully melt evenly, and then heat until it boils slightly.

3. Slowly pour the hot milk into the egg mixture, stirring evenly while pouring, be sure to stir the milk and egg mixture well.

4. Pour the egg milk liquid into the mold and let the waiter, and use a strainer to filter the egg liquid to filter out the impurities. Pour the custard into the molds separately, then pour water half a plate of water on the baking sheet, place the molds one by one, set the oven to the upper and lower heat mode, and bake at a temperature of 160 degrees for about 25 minutes.

5. To start making caramel, pour powdered sugar or granulated sugar into a pot with a small amount of water, and slowly heat the sugar over low heat until it is amber.

6. Take out the finished pudding and pour the caramel over the pudding in the last step.

7. Finally, put the finished pudding in the refrigerator and let it sit for a while before eating.

How to make caramel? The method of caramel is more complicated than brown sugar, white sugar, etc., of course, it is more effective than brown sugar and white sugar. Whether it is caramel, brown sugar, or white sugar, the most important thing is to boil.

The caramel is prepared as follows:

1.Put the sugar and 30 grams of water in a pot, stir well with a spoon slightly, and heat on the stove, without stirring.

2.When cooking, you should observe at any time, after boiling, there will be a lot of bubbles on the surface, but with the reduction of moisture, the bubbles will become fewer and smaller, and the edge of the water will show a faint yellow, adjust the heat to the minimum, then you can shake the pot to observe the color of the syrup.

3.When the syrup turns amber or tan and smells sweet caramel, add hot water, stir well, and turn off the heat.

In order to avoid the crystallization of sugar when boiling caramel, we can stir slightly with a spoon when mixing sugar and water, and no longer stir during the boiling process. If there are sugar grains attached to the walls of the pot, you can use a brush to dip the water on the walls of the pot a few times from top to bottom, so that the sugar grains can be carried to the pot along the water flow.

When boiling caramel, you must pay attention to the choice of granulated sugar, granulated sugar is purer than white sugar, and the caramel will be better when boiled. During the making process, be sure to prevent the pan from sticking.

Ingredients: sugar, water balance cavity.

Specific steps: 1. Pour the white sugar into the pot, add water, be careful in this step, don't scatter the white sugar, and don't mix well.

2. Boil on low heat until the sugar changes color, slowly shake the pot in the round cavity to boil into syrup, and slowly stir the syrup with a chopstick until it becomes caramel colored.

3. Pour the caramel into the jar, close the cap, let it cool and eat.

Precautions: Be sure not to stir, otherwise it will crystallize to the edge, and the whole pot will crystallize when it falls to the center of the pot, and the color will turn light brown.

Add water to cover the sugar, heat over low heat until boiling, at this time the bubbles are relatively large, and the liquid is relatively thin. Continuing to heat, the sugar water becomes thicker and thicker, the bubbles are dense as boiling, and the liquid is thick. The liquid is thicker, the middle begins to turn golden brown, and the pan heats more evenly.

When the golden yellow slowly becomes darker and darker, the color is like amber, remove from the heat, pour in hot boiling water while it is hot, and stir while adding water. Allow to cool and seal in the refrigerator for storage. <

Prepare the ingredients: sugar, water.

Add water to cover the sugar, heat over low heat until boiling, at this time the bubbles are relatively large, and the liquid is relatively thin.

Continuing to heat, the sugar water becomes thicker and thicker, the bubbles are dense as boiling, and the liquid is thick.

The liquid is thicker, the middle begins to turn golden brown, and the pan heats more evenly.

When the golden yellow slowly becomes darker and darker, the color is like amber, remove from the heat, pour in hot boiling water while it is hot, and stir while adding water.

Allow to cool and seal in the refrigerator for storage.