Why is the sugar snowball so hard? Why doesn t the sugar snowball turn white

Sugar snowball, also known as "sugar fried hawthorn", "sugar ball cone", has a good taste, can quench thirst, eat a sugar snowball with sweet skin and sour taste inside, and it will not get tired of eating for a long time. It doesn't stick to your teeth, and it's not too hard, and the melt-in-your-mouth hawthorn inside has also reached the level of six ripeness, and the taste is very good. Generally, the room temperature is 20 degrees Celsius for 4 days, and from mid-November to March of the following year, it can be guaranteed to be at room temperature for 10 days.

Step 1: Use a knife to remove the hawthorn stalk and dig out the impurities in the depression at the other end of the hawthorn sugar snowball.

Step 2: Put the pot on the fire and add 50 grams of rock sugar or white sugar to make a snowball of hawthorn sugar.

Step 3: Pour 50ml of cool white open hawthorn sugar snowball recipe.

Step 4: Boil over medium-low heat, while stirring the melted rock sugar juice water with a spatula (Huixin intimate tip 1: When boiling the sugar water, use a spatula to stir constantly, so as not to paste the pot with the sugar juice and affect the taste) Hawthorn sugar snowball method.

Step 5: Boil until all the rock sugar or white sugar is melted, the water evaporates, and fine white bubbles appear in the pot, pour in 1 2 tablespoons of white vinegar (Huixin intimate tip 2: pouring white vinegar can make the sugar juice crystallize quickly, and can also neutralize the sweetness of the sugar) Hawthorn sugar snowball method.

Step 6: Use a spatula to stir the white vinegar and rock sugar juice well into the hawthorn sugar snowball.

Step 7: Pour in the processed dried hawthorn, turn off the heat immediately, and stir quickly with a shovel (Huixin intimate tip 3: Put in the hawthorn and turn off the heat immediately, and then stir with a shovel, don't **stir, the first time I was**stir, the result is that the hawthorn is broken and not formed) The practice of hawthorn sugar snowball.

As the temperature of the syrup decreases, the syrup wrapped on the surface of the hawthorn begins to appear white crystals, until the temperature of the syrup cools, the more obvious the white crystals will be (intimate tip 4: Be patient when stirring, try to stir evenly, and wait for the temperature of the syrup to cool down, you can see the white crystallization phenomenon).

Hydrogen is added to preserve the wine, and finely ground starch is added to solidify it.

Summary. There are three main situations when making hawthorn snowballs without hoarfrost:

1) The ratio of white sugar (rock sugar) to water is incorrect.

2) Boiling sugar for too long or too short.

3) If the temperature is not well controlled, the syrup must be cooled down quickly after boiling in order to turn the sand like frost.

Why doesn't the sugar snowball turn white

There are three main situations in which hawthorn snowballs do not have hoarfrost: (1) The ratio of white sugar (rock sugar) to water is not right. 2) Boiling sugar for too long or too short. (3) The temperature is not well controlled, and the syrup must be quickly lowered after it is boiled to turn the sand like frost.

First of all, soak the hawthorn with an appropriate amount of baking soda to remove the core from the stem, clean it and dry it for later use. Secondly, pay attention to the ratio of white sugar to water, taking 500 grams of main ingredient as an example, you need 150 grams of white sugar and 100 grams of water, that is to say, the ratio of white sugar to water is 3:2.

Be careful not to use oil to boil sugar to make sand and frost desserts, the color is not good and it is not easy to frost. Finally, heat the pot, add water and white sugar in turn, and simmer slowly. Boil, in my experience, the hand spoon needs to be stirred about 108 times, - must be stirred in one direction to imitate the front of the sugar, when the big bubble foam almost disappears into a small bubble immediately into the main ingredient of the dry water, quickly remove the heat and stir-fry, it is best to take it to a cool place outdoors to stir-fry, the more the limbs are cold, the better, so that a plate of hawthorn snowballs (sand hawthorn) like frost and snow is done.

Hope mine can help you.

Hello, the sugar of the sugar snowball will become old and not tender after boiling for a long time, and the taste is not good. 1. Because the heat is not well controlled, if the sugar is tender or old, the hawthorn sugar snowball will not appear hoarfrost. Method:

Add a little water to the pot, add rock sugar, and bring to a simmer over low heat, stirring while boiling. 2. Add white vinegar when the sugar water starts to bubble, stir well, and cook until the sugar water is viscous. This step is very important, add white vinegar, and the hawthorn will not fall off easily when it is hung with frost.

Turn off the heat and pour in the hawthorn and start stirring until the hawthorn is covered with frosting and no longer sticky.

Simple and delicious hawthorn sugar snowballs, would you make them?

The first time I came into contact with hawthorn, it was when I was in elementary school, when the school organized an autumn outing, on the way, the teacher bought a bag of hawthorn on the side of the road, and I sat next to the teacher, therefore, the teacher gave me two hawthorns, the sweet and sour taste, so that I still remember it clearly.

The second time I ate hawthorn was when I was in college, when I went out with my friends, I saw an old man selling hawthorn candy snowballs on the street, so I bought a bag with my roommates, sweet and sour, and I remembered the taste of eating when I was a child.

Today, I would like to share with you the method of hawthorn sugar snowball.

Ingredients: hawthorn, rock sugar, glass jar, pot.

Steps: First go to the supermarket to buy a bag of round hawthorn to go home, then clean the surface of the hawthorn, remove the stems of the hawthorns one by one, don't be too anxious in this step, be patient, and then put them aside to dry (if you can't wait to eat, you can take paper towels one by one to wipe clean water).

Take out the prepared pot, put it on the gas stove, turn on the low heat, then pour the sugar and water into the pot, and then use the spatula to tumble and stir all the time. At this time, you will feel that your hands are going to be wasted, and your hands are sore as if they were not your own, so it is highly recommended that you find a partner to do it with you, so that you will not be so tired.

3.Keep turning on the low heat, keep stirring and stirring, don't stick to the pan, wait for the sugar to melt completely, and then it will start to bubble up, gurgling, small bubbles will slowly emerge around, and at the end, the whole pot will come out of small bubbles, at this time, pour in white vinegar, immediately turn off the heat, and then stir to let it cool for a while.

4.Then pour the cleaned and dry surface of the small hawthorns into the pot, and then keep stirring, stirring, stirring, at the beginning will hang syrup, after that, it will slowly rise to sand, and at the end, hold the sugar sand on the surface of the hawthorn and wrap it evenly. This step is also extremely tiring, in short, I think, although the hawthorn sugar snowball is very simple to do, but it is super tiring, and the hands are very super sore.

5.Place the finished hawthorn in a large basin and dry it, and finally you can put them in a glass jar, and put them in the refrigerator when you can't finish eating.