How honey candy is made It s the kind of sugar that sticks a dime a dime!

That's maltose! Raw material formula: (according to 50 kg of finished products) special powder kilogram white sugar kilogram fine honey 4 kilograms peanut oil kilogram sesame oil kilogram caramel 3 kilograms osmanthus 250 grams Production method:

1.Dough preparation: first add white sugar to water to dissolve, then add flour and form a hard dough, then dip it in water many times, and repeatedly stir it into a dough with good gluten and moderate softness and hardness.

Divide the dough into pieces of about 500 grams and bury it in cooked flour for about 1 hour. 2.Tableting:

First roll out the good dough into a negative piece with a diameter of about one meter, and sprinkle the floating surface evenly every time you roll it out, after rolling out the floating surface for the third time, fold both sides into a flat cylinder, roll it tightly with a rolling pin, roll, shoot, shake, roll, turn around twice, roll it out to five times, that is, it is a long meter, 2 meters wide and thin as paper. This process needs to be completed within 3 to 4 minutes, otherwise it is easy to let the dough sheet air dry. Roll the dough sheet on the rolling pin and lift it, quickly turn it and let it go, so that the air is blown into the cylinder, shake the floating surface out, and again, turn around and shake the other half of the floating surface.

Take care to keep the patch intact. Then spread out the dough sheet, cut the rice on each side, spread it on the large sheet, and then roll the large piece on the "flower bar". 3.

Net flower molding: the dough sheet rolled on the flower bar is broken into noodles, each strip is 1 cm wide, 15 17 layers, and then each piece is obliquely chopped into 3 cm wide diamond-shaped 35 pieces, each piece is chopped in the middle of all the mouths and rolls one end of the net flower, that is, it becomes a green billet. 4.

Frying: After refining the peanut oil, add sesame oil, and then put it into the green and fry it for about 7 minutes, during which it should be turned once, and when it is fried to golden brown, start the pot and control the oil. 5.

Roasted pulp: white sugar is dissolved and boiled into a pulp with an appropriate amount of water, and osmanthus, honey and caramel are added after boiling, stirred, and then burned in two times, which is the finished product. Quality Standards:

Morphology: fluffy into a flower-shaped, uniform thickness of the layers, almost transparent. Color: pale golden yellow. Tissue: loose, lifeless.

It's maltose, which can be bought at the supermarket.

That's not good, it's unhygienic, it's really!!

Prepare ingredients: appropriate amount of water, 150 grams of wheat, 1500 grams of glutinous rice Step 1: Soak 150g of wheat overnight and drain it.

Step 2: Then spread a paper towel on the container, sprinkle with wheat and water it every day until it sprouts.

Step 3: Wait for the wheat to grow to 4-5 cm long true leaves and then cut them off for later use.

Step 4: After washing one pound of glutinous rice, soak it in water for 5-6 hours.

Step 5: Put an appropriate amount of water, glutinous rice, and three catties of corn flour into the rice cooker to steam, and cool the steamed glutinous rice to about 60 degrees Celsius for later use.

Sixth: Wash the wheat sprouts and beat them into a paste with a food processor.

Step 7: Pour the wheat paste into the cooled sticky rice and stir well.

Step 8: Ferment with a holding file, the fermentation time is 6-8 hours, and the temperature cannot be higher than 60 degrees Celsius.

Step 9: Cool the fermented glutinous rice, strain the soup and boil it over high heat.

Step 10: When the sugar solution is a little viscous, switch to a simmer and boil it into a string.

Step 11: Once cooled, it can be bottled and rolled up with chopsticks when serving.

Step 12: The churned candy is ready to enjoy.

Honey that can be rolled up indicates that it is very thick. It should have been heated. Ordinary honey is generally liquid if it does not crystallize

I only found the following candy recipe, I hope to give you some help honey gummies.

Whipped cream whipped cream 250cc

250g of granulated sugar

Honey honey 60g

Water 60cc

Unsalted cream unsalted cream 25g

Salad oil, salad oil

1.In a copper pot, add fresh cream, sugar, honey and water and cook over medium heat (stirring all the time)1In a copper pot, add fresh cream, sugar, honey and water to a boil over medium heat (stirring all the time).

2.Cook to about 130 C, add unsalted cream and mix well, using a wooden spoon until crystallized2Cook to about 130 C, add unsalted cream and mix well with a wooden spoon until crystallized.

3.Stir out the bubbles of the syrup and pour it into a square mold to cool for 3Stir out the bubbles of the syrup and pour it into a square mold to cool.

4.After it is completely solidified, cut into width*length 4After it is completely solidified, cut into wide * long.

Prepare 200 grams of milk, 120 grams of whipping cream, 10 grams of honey, 30 grams of sugar, put everything in a small pot and bring to a boil. Stir the sauce with a spatula and slowly boil until it is very thick, until the sauce is non-stick and then turn off the heat. Then put it in a container.

Line the container with a layer of oiled paper. Pour the milk sauce into it, let it cool and freeze it in the refrigerator overnight. Cut into small pieces and eat when eating the next day.

White sugar is boiled with alum.

Melt the honey sugar and solidify it again.

Real honey crystallizes in winter, but not like sugar!

This fake is not ordinary! It is made with white sugar and honey. My neighbor has a fake honey maker. People's fake honey is also a little yellow. You're too fake, you don't even have a color.

Rape nectar is bai

White du, but the rape nectar is very delicate (like zhi lard dao) and the taste is delicious, sometimes smelly.

The version also has a little bit of a right smell. The picture is not detailed, I don't know what it is. The color difference of various honeys is different.

But many beekeepers mix sugar into sugar water for bees to eat, and at the same time, the bees will also move all the sugar water near the honeycomb into the honeycomb for half a day, and it seems that the honeycomb is slow, not necessarily honey, but also sugar water. Cause.

Honey crystallizes and forms granules, but I've never seen honey that crystallizes so strongly.

No, when it's cold, it will turn into crystal particles,,, if it's not real honey, it will directly form lumps.

Fake, this must be very sweet, it's just honey fed with sugar, it's useless, eat more diabetes.

It looks a bit like white sugar.

Here's a selection of real honey for you! At present, there are four main methods of honey counterfeiting: first, white sugar is boiled with water and sulfuric acid, and the longer the boiling time, the darker the color; the second is to use less sugar, use more water, and add thickeners to increase the concentration of fake honey; the third is to use caramel and syrup to directly pass off as honey; Fourth, add color thickener with syrup.

1. Look at the color carefully: the color of real honey is transparent or translucent.

2. Smell real honey carefully and smell positively, natural, with a faint floral aroma of plant flavor, while fake honey smells pungent or fruit sugar.

3. Taste the real honey with your own mouth, sweet and delicious, with a sticky mouthfeel, a slight sour taste, and a long aftertaste. Fake honey tastes bitter or chemically strange when tasted carefully, has no aromatic flavor, and the crystalline blocks chew like granulated sugar, and the sound is crisp and loud.

Fourth, hot water dissolve, put a spoonful of honey into the cup, add four to five times of hot water to dissolve, let stand for three to four hours, if there is no precipitation, it is pure honey, good honey. In addition, for the best honey mixed with water or other impurities on the market, it can be identified by the following methods: 1. Distinguish between honey mixed with water and sucrose:

Drop the honey on white paper or straw paper, if the honey on the paper gradually seeps away, it means that it is mixed with sucrose and water; 2. Distinguish honey mixed with starch: put a small amount of honey into a cup, add an appropriate amount of water, boil, wait for cooling, drop a few drops of iodine wine, if the color of the solution turns blue, it means that it is mixed with starch; 3. Distinguish honey mixed with impurities: insert red-hot iron wire into the honey, if there is sticky matter attached to the iron wire, it means that it is mixed with impurities; If the wire is still smooth, it means that there are no impurities.

At present, there are four main methods of honey counterfeiting: first, white sugar is boiled with water and sulfuric acid, and the longer the boiling time, the darker the color; the second is to use less sugar, use more water, and add thickeners to increase the concentration of fake honey; the third is to use caramel and syrup to directly pass off as honey; Fourth, add color thickener with syrup. In the face of uneven quality honey, experts remind consumers to keep their eyes open and learn some convenient and feasible identification methods:

1. Look at the color carefully: the color of real honey is transparent or translucent.

2. Smell real honey carefully and smell positively, natural, with a faint floral aroma of plant flavor, while fake honey smells pungent or fruit sugar.

3. Taste the real honey with your own mouth, sweet and delicious, with a sticky mouthfeel, a slight sour taste, and a long aftertaste. Fake honey tastes bitter or chemically strange when tasted carefully, has no aromatic flavor, and the crystalline blocks chew like granulated sugar, and the sound is crisp and loud.

Fourth, hot water dissolve, put a spoonful of honey into the cup, add four to five times of hot water to dissolve, let stand for three to four hours, if there is no precipitation, it is pure honey, good honey. In addition, for the best honey mixed with water or other impurities on the market, it can be identified by the following methods: 1. Distinguish between honey mixed with water and sucrose:

Drop the honey on white paper or straw paper, if the honey on the paper gradually seeps away, it means that it is mixed with sucrose and water; 2. Distinguish honey mixed with starch: put a small amount of honey into a cup, add an appropriate amount of water, boil, wait for cooling, drop a few drops of iodine wine, if the color of the solution turns blue, it means that it is mixed with starch;

Sucrose or glucose cannot achieve the effect, these sugars will be anti-sand after losing water, and they need to be matched with an appropriate amount of fructose to achieve a honey-like effect.

How to boil sugar can not be knotted.

Do something else, there are too many people like you in China.