Why does the icing melt in the production of winter melon sugar?

Hello everyone, I am a food lover, I like to study good things and I like to make delicious food, I like to share the food I know with everyone, I hope you can enjoy it:

The first is too cumbersome and time-consuming, and it doesn't take a week to do it. The second one is relatively better, but it is also very laborious to do at home, one is that the ingredients are not complete, and the other is that there is no corresponding thing.

Therefore, this article introduces the "practice of self-denial", which saves time and effort, is easy to use, and of course, it is still the taste of understanding, the kind of childhood memories.

The whole intact process can be summed up in one sentence: "winter melon peeling", "dicing", "hardening", rinsing.

Cooked" pickled "returned to sand" = winter melon sugar.

It may seem sketchy, but you must pay attention to the details and manufacture according to the ratio of supply, so that you can succeed.

1. When soaking the winter melon strips in lime, don't add too much lime to them.

3. Every time we make winter melon candy, we need to put it in a dry place to preserve it.

Hello, the main reason why winter melon sugar does not frost is that it contains too much water. It is more difficult to apply frosting, when boiling winter melon strips and sugar water, you should keep stirring, before the syrup coagulates, you should turn off the heat, wait for the syrup to cool slowly and finally form a frost. When making winter melon cut strips, winter melon should be soaked in advance, during which the water should be changed frequently, and then put it in the sun to dry, and then put the reed into the pot to steam, fry until the frost hangs, and take it out in time.

Summary. Hello dear: I am glad to answer for you, put the white sugar into the wall breaker, the default time is about 6 minutes.

Pour out the icing after beating. Scrape the frosting on the cup of the wall breaker with a silicone spatula. Once ready, pour the icing into an airtight storage box.

Hello dear: I'm glad to answer for you, put the white sugar into the wall breaker, the default time is about 6 minutes. Pour out the icing after beating.

Scrape the frosting on the cup of the wall breaker with a silicone spatula. After making the table, pour the sugar balance into a sealed storage box.

White sugar and corn starch are called envy and set aside; 2.Stir the sugar and cornstarch well; The ratio of sugar to corn starch is 10:1;3.

Place in a food processor and beat until powdered; 4.Remove the powdered sugar and sift it through a sieve twice. Cooking Tips:

It must be cornstarch, and it cannot be substituted with other things.

Extended information: The difference between powdered sugar and frosting: Powdered sugar is made by grinding white sugar into powder, mixed with corn starch and ground granulated sugar dust and volts, it can be used in the process of making various snacks and cakes, and can also be used as a surface decoration, but it is recommended to choose moisture-proof powdered sugar or frosting when used as a surface decoration; Frosting is obtained by processing powdered sugar.

Frosting is a sweet garnish for cakes and other baked goods. There are many kinds of frosting, such as meringue frosting, which is made by whipping egg whites with lemon juice and is wet. If you add coloring, it is colored frosting, which has a certain stickiness and can be used in the shape of baked goods.

All in all, powdered sugar can be used as a substitute for frosting sieves on the surface decoration, but frosting cannot be used as a substitute for powdered sugar. Powdered sugar, as the name suggests, refers to powdered white sugar. Powdered sugar is a reproduction of sucrose, which is a pure white powder, and the flavor is the same as that of sucrose.

The powdered sugar particles are very fine, easily fused with the batter, have a good emulsifying effect on the oil, and can produce a very uniform structure. Therefore, when making cookies, use some powdered sugar to make the appearance of cookies more beautiful and maintain a clear pattern. Powdered sugar is very useful.

It can be used to make cookies, cakes, etc., and more often, it is used to decorate pastries. Sift a layer of powdered sugar on the surface of the finished pastry, and the appearance will become much more beautiful. It is commonly used on heavy oil cakes or cake decorations.

It is also used to make frosting, creamy fillings, such as meringue when making gingerbread houses. In order to prevent moisture and prevent agglomeration in the process of preservation, the sugar powder will be mixed with about 3% starch in the sugar powder. There are many grades of powdered sugar depending on the thickness of the particles.

Powdered sugar with a size of "10x" is the finest. Generally, 6x powdered sugar is used more.

How to make "childhood favorite" winter melon candy? The clever chef teaches you three steps to make it, and that's the taste!

Now our living conditions are getting better and better, so there are more types of snacks around us, so many people feel that the current post-00s and post-10s are very lucky, but for most of the post-80s and post-90s, some of the snacks they have eaten in childhood are also delicious, but with the development of the times, they may be eliminated by the market, but occasionally when I think about it, the snacks I ate when I was a child are the sweetest, for example, there are many post-90s childhood favorites are a snack called winter melon candy, But even if you want to eat it, there are very few of them on the market, and many of them don't have the same taste as before, so what should I do? In fact, winter melon candy is also very simple to make, Qiao Chef Niang will teach you to make winter melon candy today, and you can make the taste of childhood in just three simple steps.

The ingredients we need to prepare to make winter melon sugar are very simple, only pure winter melon and white sugar are needed, and the processing method is not complicated at all, the winter melon sugar after making it is fragrant and sweet, it is better to eat, it is suitable for the elderly and children, the first step, we first prepare a winter melon, peel it, clean it after removing the pulp, and cut it into winter melon strips about the same thickness as our fingers. Then prepare 20 grams of lime powder, add 1000 ml of water and stir well, put the winter melon strips into the lime water and soak for more than 6 hours.

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When we buy winter melon candy, we all know that winter melon candy is translucent, and there will be some hard pulp winter melon strips on the skin and soak them in lime water, just for this purpose, and then you can proceed to the second step, we will drain the winter melon after soaking, pour in an appropriate amount of sugar, stir well winter melon and sugar, add it according to the ratio of 5:4 and then put it in the refrigerator to marinate, and it will take two days to make the winter melon and white sugar completely fused.

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Step 3 We pour the pickled winter melon into the non-stick pan, cook slowly over low heat, wait until the water in the pot is absorbed, and turn to medium heat after the water boils, keep stir-frying with a spatula, make sure that the winter melon is completely dried up in the pot and then continue to stir-fry, until a layer of frosting appears on the surface of the winter melon strips, you can turn off the heat and get out of the pot. In this way, you can make delicious winter melon candy in three simple steps, and the taste is exactly the same as what you ate when you were a child, and interested friends can try it at home.

1.I bought an old winter melon and cut it into strips about 6 cm wide and 6 cm long.

2.Soak quicklime and water at a concentration of 1:200.

3.Take the lime liquid on the top layer and soak the winter melon strips for about 10 hours. Take the winter melon strips as soon as they are broken as the standard.

4.Wash the winter melon pieces, pour water and soak them for half a day to a day, during which the water should be changed at least twice to ensure that there is no lime smell residue.

5.After washing, add the melon pieces to boiling water and boil for 5 minutes.

6.Let boil for about five minutes, and put the melon strips in cold water to cool as soon as possible. Put the cooled winter melon strip container in water and ferment naturally for 10 hours until small bubbles float on the water surface.

7.After fermentation, drain the water, spread a layer of winter melon strips and a layer of sugar, and leave it for more than 3 hours until all the sugar melts and the winter melon comes out of the water.

8.Pour the winter melon into the pot along with the water. First bring to a boil over high heat, then turn to medium heat, reduce half of the water, then turn to low heat, and turn the winter melon strips in the pot. 

9.Sugar crystals appear on the surface of the melon strips, and turn off the heat when there is no liquid in the pot. The winter melon strips are ready.

Winter melon candy made this winter melon candy once before, and it ended in failure. Some of the previous paragraph, a person gave an old gourd planted in his yard, and it seems that someone had heard that it was okay to use gourd to make melon sugar, so I had the idea of trying again when I looked at it. So there is today's winter melon candy.

This time it was a success. At that time, the selection of materials is really very important, and the melon must be old, the older the better.

Ingredient breakdown. Gourd, powdered sugar, sugar.

1. Cut a gourd into strips, adjust the quicklime and water into lime water at a ratio of 1:100, soak the gourd for 8-12 hours, and soak the noodles. Then rinse repeatedly under clean water and soak for another hour or two, remembering to change the water 2-3 times along the way.

2. Squeeze out the water of the processed gourd, and then put a layer of sugar and a layer of melon neatly. (The amount of sugar is half of that of zucchin).

3. Soak in the refrigerator for 2-3 days. This is the effect of soaking for 2 days, the sugar has all melted, and the melon has become very crystal clear.

4. Take a non-stick pan, pour all the melons and sugar water into the pot, fry slowly over medium heat, keep turning until the sugar solution is all dry, and then turn off the heat. At this time, the melon is still soft.

5. After the heat is turned off, it is necessary to stir continuously, after the temperature drops, pour in the powdered sugar, stir again, add the powdered sugar and stir after the melon sugar begins to harden slowly, and put it in the box for preservation after cooling.