Homemade black molasses

Homemade black molasses

Introduction:

"I don't often encounter it in Mr. Meng's book. Mr. Meng's explanation is very simple: "thick black syrup is often used for making heavy cakes or biscuits." This explanation still puzzles me. Finally, we got the following results: molasses is a by-product of sugar industry. It is a kind of viscous, dark brown, semi flowing object. Its composition varies with the raw materials and processing conditions. It mainly contains a lot of fermentable sugar (mainly sucrose). Therefore, it is a good fermentation raw material and can be used as fermentation products of yeast, monosodium glutamate, organic acid, etc The substrate or substrate can be used as raw material of some foods and animal feed. By the way, we also find some alternative ways to make it. It's just not sure whether the flavor of this self-made product can be completely equivalent to the original by-product. It's better to have a try. "

Production steps:

Step 1: Materials

Step 2: pour brown sugar and water into a small pot

Step 3: heat over medium heat and stir until sugar dissolves

Step 4: turn the heat down and continue to cook for 10 minutes. The sugar juice is slightly thick

Step 5: add honey,

Step 6: cook for another minute and remove from the heat

Step 7: cool, bottle and seal

Materials required:

Brown sugar: 120g

Water: 90g

Honey: 10g

Note: keep stirring during boiling. The boiling time increases or decreases according to the actual situation, the water evaporation is fast, and the boiling time is correspondingly short. The final product should be a thick syrup

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet