How to make churn candy?

How to make churned sugar (brushed sugar, smacked honey)?

Roughly browsed the other answers.,It's completely ctrlc ctrlv party.,And those methods can't be done at all.,Don't ask me why I know.,Because yesterday in order to shoot a ** production tutorial for stirring sugar.,Tried a lot of methods and failed.,But in the end it was successful.,Interested friends can follow me.,In the last two days, I'll upload ** tutorial in the headlines.,It's relatively simple.。

Stirring sugar, the childhood memories of the post-80s, in the final analysis, this thing is maltose syrup ......Then the question becomes how to make maltose syrup?

The making of maltose syrup was quite cumbersome, so I gave up and tried another simple method, and it worked, so let's briefly introduce how to make maltose syrup!

1. Put the wheat in a suitable environment and let it sprout (it takes 4 6 days).

2. Crush the malt and set aside.

3. Steam the glutinous rice.

4. Mix the two evenly 40 60 and ferment for 6 8 hours.

5. Strain the juice.

6. Slowly boil over low heat until thick.

7. Cool down a little and stir the chopsticks and you're done!

From churning sugar to maltose syrup, from maltose syrup to fructose syrup, ......This one is simple:

1. Cut the fruit into small pieces, crush and filter the juice (watermelon is recommended here) <>

2. Add a little sugar to the juice and stir until melted, then boil over low heat until thick, then <>

Isn't it simple???

Churned sugar is a kind of sugar food made mainly from white sugar. Churned sugar is the most authentic made from maltose. Legendary"Stranded sugar"In fact, it's syrup. There is also a place to call"Brushed sugar, twisted sugar, instigated honey"。

Stirring sugar is more famous for the twisted sugar in Chengdu Jinli, the color and fragrance are beautiful, so that the ** even forget to return, the taste is fragrant and smooth, and the throat is cool.

The preparation of stirring sugar is: prepare a small pot to put brown sugar, heat the brown sugar until it melts, during which you need to use a spatula to stir constantly to dilute the sugar, then turn off the heat, put the sugar in a container, and this is it.

1. Prepare brown sugar and a small pot 2Put the brown sugar in a pot and heat it over low heat 3 Stir with a spatula until the sugar is thin 4 Turn off the heat.

Brown sugar and a small pot are essential, put the brown sugar in the pot, heat it over low heat, and then stir it with a spatula until the saccharification is thin.

The ratio of white sugar and brown sugar is one to one, sugar and water are one to one, an appropriate amount of cooking oil, red vinegar.

First boil the water, put in the white sugar, brown sugar, change to low heat, until the saccharification is diluted, pour in cooking oil, red vinegar, keep stirring to prevent the sugar paste (paste has a bitter taste), stir until the sugar water has gelatinity.

In addition to the churning sugar, it has many other names, but it is the most vivid depiction of the name churning sugar, the light yellow translucent churning sugar, wrapped in a small ball of yellow syrup on two small sticks (or bamboo sticks). Crystal clear, with a small stick can stir the syrup at will.

This snack is basically sold at the entrance of the school, there is a dime and two cents, the size of the random time to stir the sugar can be said to be the most fashionable snacks, to school, after school to sell the small vendors in front of the queue into a long line, the boss again and again with two sticks, scooped out of the cauldron containing the churned sugar and handed it to the hands of a child.

It is up to you to put the stirring candy in your mouth or play with it first, but you will not be able to eat it for a while, and if you spit it out the sweetness, it will greasy you.

Churned sugar is a syrup, which is made of white sugar, brown sugar or maltose, and the production steps are as follows:

Ingredients: wheat, glutinous rice.

1. Soak the wheat overnight and drain it;

2. Pour water on the wheat every day to germinate, and the wheat will have sprouts after a day;

3. Lasts for four or five days, when the wheat grows to four or five centimeters long, it is OK, and it should be made before the wheat grows true leaves;

4. Soak the glutinous rice for a few hours and cook it, pay attention to add more water;

5. Crush and chop the malt in various ways, as long as it is crushed into the end;

6. After the glutinous rice is cooked, it will be dried to about 60 degrees, that is, when it is a little hot, mix the glutinous rice and wheat together;

7. Ferment the mixed material with a rice cooker for several hours;

8. After fermentation, you will find that water comes out, which is what we want to use to make maltose;

9. Strain out the water, then start boiling, after boiling over high heat, switch to medium heat and stir while boiling, about an hour of boiling;

10. After boiling until the water evaporates, you can see that the pot is viscous, so that you can do it, and then let it cool a little before bottling.

1. Prepare brown sugar and a small pot.

2. Put the brown sugar in a pot and heat it over low heat.

3. Stir with a spatula until the sugar is diluted and do not let the sugar stick to the pot.

4. Turn off the heat and put the sugar in a container. If you use white sugar, you should follow the following white sugar, 600g of water, 2000g of vinegar, a little water, boil water, add sugar, immediately turn to low heat, boil until saccharified, add vinegar, turn to slow heat, stir until the sugar water is gelatinous.

Preparation materials: 1 or 2 oranges can be used, the difference is that the amount of sugar is different, 60 grams of sugar, and the amount of sugar is boiled more, and the appropriate amount is OK.

Production steps: 1. Peel an orange, break it, disinfect and wash it by hand, and squeeze out the juice vigorously.

2. Put the sugar and orange juice in the pot, **boil, at the beginning like boiling water, do not stir, and then start to bubble like the picture when you keep stirring, otherwise you will have to paste.

3. Then when there is a big bubble like this, boil it and turn off the heat. Wait for it to cool.

4. When it is just cold, don't worry about it becoming hard, you add orange juice to it, and if you add water, it will become hard.

5. Just let it cool.

6. Stir two chopsticks and eat.

Brown sugar must be used

Method: 1. A bag of brown sugar, 2. Sit the pot on the fire

3. Put the brown sugar in the pot.

4. Stir with a spatula until the saccharification is thin

5. Turn off the heat If you use white sugar, follow the following steps.

600g sugar, 2000g water, a little vinegar Boil water, add sugar, immediately turn to low heat, boil until saccharification, add vinegar to slow heat, stir until the sugar water is gelatinous.

Maltose is the most authentic:

The production of maltose is roughly divided into the following steps: first soak the wheat and let it sprout to a length of three or four centimeters, then take the sprouts and chop them for later use. Then wash the glutinous rice, pour it into a pot and simmer it and stir well with the chopped malt to let it ferment for 3 to 4 hours until the juice is transformed.

The juice is then filtered out and boiled over high heat to form a paste, and after cooling, it becomes an amber-shaped sugar cube. To serve, heat it up and stir it out with two sticks of wood to pull the sugar cubes like ramen noodles until they are silvery white.

This can't use brown sugar, because brown sugar will be bitter, and it has to be boiled with white sugar.

It is troublesome to wash the pot after it is cold. It is estimated that you will have to use a screwdriver and nail hammer to knock it down.

You're not churning sugar, it's very troublesome to make real churning sugar, you need small sprouts of wheat, and then you boil it vigorously with fire. It's troublesome anyway.

That's syrup, which is made with white sugar, put the sugar in a pot and boil it with some water.

Method: 1. Prepare brown sugar and a small pot.

2. Put the brown sugar in a pot and heat it over low heat.

3. Stir with a spatula until the sugar is diluted and do not let the sugar stick to the pot.

4. Turn off the heat and put the sugar in a container.

If you use white sugar, follow the following method:

1. 600g sugar, 2000g water, a little vinegar;

2 Boil water, add sugar, immediately turn to low heat, and boil until saccharified;

3. Add vinegar, turn to slow heat and stir, and boil until the sugar water is gelatinous.

1. Most of the sugar is made from sugarcane, and after the sugarcane is cleaned, it will be sent to the machine that presses the sugarcane for pressing, and the juice that comes out of these presses is very sweet, which is the "original body" of sugar.

2. After the sweet sugarcane juice is squeezed out, the original juice should be sent to be filtered at this time, and the filtered sugar juice will be sent into the pot to cook for a period of time, which is called boiling sugar.

The process of using sugarcane as raw material, through juice extraction, purification, evaporation, crystallization, honey separation and drying to make white sugar, jaggery and other products. The characteristics of sugarcane, the chemical composition and properties of cane juice have a great influence on the sugar production process, which is the basis for selecting production methods and process conditions.

In prehistoric times, humans have known to consume sweet foods from fresh fruits, honey, and plants. Later, it developed into the production of caramel from grains, and then developed into the production of sugar from sugarcane and sugar beets. The history of sugar production has roughly gone through three stages: early sugar production, handicraft sugar production and mechanized sugar production.

The Modern Development of Sugar:

China's sugar and sugar production area increased.

After more than 50 years since the founding of the People's Republic of China, especially since the reform and opening up, China's sugar industry has achieved tremendous development. The sown area of sugar in the country has expanded from 10,000 mu in 1949 to 10,000 mu in 2003. Among them, sugarcane increased from 10,000 mu to 10,000 mu, and sugar beet increased from 10,000 mu to 3.72 million mu.

It is worth noting that the planting area of sugar beet in China has shown a shrinking trend in recent years, and land is competing for land in the northeast and grain, that is, soybean and corn. In 2004, when agricultural products were comprehensive, many sugar farmers switched to other crops, and it was difficult for beet sugar factories to collect orders, and a lot of crushing capacity was idle.

The yield per acre of sugarcane increased from tons in 1949 to tons in 2003, and the yield per acre of sugar beet increased from tons to tons. On the whole, the yield per mu of sugar has shown a relatively stable upward trend in the past 20 years. The highest yield per mu of sugarcane is Guangxi, reaching tons per mu; The area with the highest yield per mu of sugar beet is Xinjiang, and due to the rapid promotion of high-sugar sugar beet varieties, the yield per mu has been as high as tons.

With the increase in the popularization of high-sugar varieties, the yield per mu of sugarcane and sugar beet is expected to further increase.

Along with the fluctuating sugar area is the yield of sugar and table sugar. The national sugar output increased from 10,000 tons in the 1949-1950 crushing season to 10,000 tons in the 2002-2003 crushing season (of which, the output of sugarcane sugar increased from 240,000 tons to 10,000 tons, and the output of beet sugar increased from 20,000 tons to 10,000 tons).

China's sugarcane sugar production has been rising, reaching a record high of 9.44 million tons in the 03 04 crushing season; Beet sugar production, on the other hand, is on a downward trend, reaching only 590,000 tonnes today, accounting for only 36% of the total production, which is equivalent to the highest level in 1991.

Candy is a solid or semi-solid sweet food made of white sugar, powder syrup (lake or other sugar) or permitted sweeteners as the main raw materials, and processed according to certain production process requirements.

Candy classification: Candy can be divided into hard candy, hard sandwich candy, milk fat candy, gel candy, polished candy, gum-based candy, inflatable candy and tablet candy, etc.

1.Among them, hard candy is a kind of hard and crispy candy with white sugar and starch syrup as the main ingredients;

2.Hard sandwich candies are hard candies that contain fillings in the candies;

3.Milk fat candy is made of white sugar, starch syrup (or other sugar), oil and dairy products as the main ingredients, protein is not less, fat is not less than, with special milk fat flavor and burnt flavor candy;

4.Gel candy is a soft candy made of edible gum (or starch), white sugar and starch syrup (or other sugar) as the main ingredients;

5.Polished candies are candies with a shiny and solid surface;

6.Gum-based candy is a chewable or blowable candy made of white sugar (or sweetener) and gum-based substances;

7.Inflatable candies are candies with fine, uniform bubbles inside the sugar body;

8.Tablet candy is candy that has been granulated, bonded, and pressed.

Extended Information: Sugars are aldehyde or ketone compounds of polyhydroxyl groups (2 or more) that can be hydrolyzed into organic compounds that can be turned into one of the above.

Chemically, because it is composed of carbon, hydrogen, and oxygen, it is similar to the polymerization of "carbon" and "water" in terms of chemical formula, so it is also called carbohydrate.

The raw materials of sugar are mainly sugar cane and sugar beets.

Sugar cane or sugar beet is crushed by machine, the juice is collected, filtered and treated with lime to remove impurities and then bleached with sulfur dioxide.

The treated sugar juice is boiled, the impurities that have sunk to the bottom are removed, the foam that floats to the surface is scraped, and then the heat is turned off and the syrup crystallizes into sugar.

Sugar with sugar as the main ingredient is divided into the following according to the purity from high to low

Rock sugar, white sugar, cotton sugar, and red sugar (also known as brown sugar or brown sugar).

Starches and excess proteins, as well as peptides, can be converted into sugars by enzymes.

The juice is squeezed first, then it becomes solid, and then it is broken into granules.

You. Do you speak noble and light one by one? At. One-to-one correspondence,! So?