Hawthorn Caramel

Hawthorn Caramel

Introduction:

"Smashed Hawthorn hanging frost, leaving a pot of icing and exuding Hawthorn water, how to clean up the mess? Boil it to sugar? We have to find a way to solve it.... Sugar?! The simplest way is to boil it directly, evaporate the water and re condense it. This is hard candy. After a while, hard candy seems to eat not many people, or, make a soft candy? Put in the Hawthorn cake that nobody moved? The principle should work, and the weight and steps are not easy to handle. Referring to the production of several soft sweets, I'd like to take a chance to wander between soft and hard. I don't know the amount of sugar and water in that pot. Everything depends on estimation. It's made of maltose. It's quite smooth to make sugar with the sugar of smashing the pot. The only accident was the underestimation of the hardness of the finished product. I thought it could be cut into small cubes. Unexpectedly, the shape of the knife changed as soon as it went down. However, this is not a problem, change the original intention, the cut pieces into strips, into small sections, wrapped in sugar paper, the effect is as good

Production steps:

Step 1: Hawthorn icing

Step 2: ingredients

Step 3: pour hot water and hawthorn cake into a large bowl

Step 4: scatter the Hawthorn cake and stir evenly

Step 5: put it into the microwave oven and heat it to boiling, then take it out and stir it from time to time

Step 6: pour 60 grams of water into the starch,

Step 7: stir into a uniform starch paste

Step 8: use medium and low heat to dissolve the frosted Hawthorn water

Step 9: pour in the Hawthorn cake solution

Step 10: heat over medium heat, stir and cook until 110 ℃

Step 11: pour in the starch paste while stirring

Step 12: boil over medium heat to 120 degrees, stop

Step 13: pour in the oil and mix well

Step 14: pour into the mold, cool and set

Step 15: after cooling thoroughly, buckle out and cut into pieces

Step 16: rub long strips

Step 17: cut short

Step 18: wrap in sticky rice paper

Step 19: wrap the sugar paper

Materials required:

Hawthorn icing: 365g

Hawthorn cake: 80g

Hot water: 150g

Starch: 30g

Water: 60g

Corn oil: 10g

Note: the amount of hawthorn cake should be adjusted according to the actual situation. It's better to use silica gel mold for demoulding, or pad the plastic film in the mold. The size of the candy depends on your preference.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet and sour