Cow Rolling Sugar
By VicentaLakin
Cremona, Italy. At a wedding party of local nobility, the newcomer was given a candy made of honey, almonds and protein. Another is that China's Ming Dynasty has done it in accordance with the practice of its dream to thank Wen Changjun for asking him for his three dollars and his number. Made of malt sugar, peanuts, rice, etc., and fabricated as cattle, it was called oxen sugar, but then sold as it was not easy to squeeze sugar into cattle, and production was slow, so it was cut to the square. Subsequently, foreign missionaries passed the candy to the West and became one of the most popular candy in foreign countries. Ming Dynasty has a civilian named Zhejiang province, and one night he dreamt of kneeling. In front of Wen Chang Temple, the table was covered with paper and paper, a plate of peanuts and some sugar. He looked at him smiling but didn't speak, and suddenly the man of the house was swinging at the supply table, and the peanuts automatically flew into the sugar, and the peanut sugar came to him in several head, and the merchants woke up. Then he asked for a reading of the vision in his dream, the metaphor of pens and peanuts, and the movement of peanuts into several cows towards him as a metaphor of wisdom. After hearing the results of the dream, the merchants were very surprised to order their families to pick up rice and malt sugar and to mix them with peanuts to make them hard sugar. They were then asked to make a cow-shaped mold, turning sugar into a cow-shaped peanut sugar, and the word "rolling" had a peanut meaning, so the merchant named this cow-shaped peanut sugar. In addition, the word “rolling” was used to read a phrase, which is now used to make it easier for the public to read. After the sale of oxen sugar, in the same year it was the first of all, the so-called three dollars, which was the only three and the first of the 89-member Ming Dynasty. In recognition of the blessing of the Lord Wen Chang, the merchant made a large amount of oxen sugar to pay a tribute to the Lord Wen Chang and then distributed it to the people after the offering, because the oxen is strong and widespread, and then because making it into a cow is not easy, you cut the sugar directly into blocks, which you see today。
Recipe Recommendations
- sweetening
- cook
- half an hour
- senior
Steps for Cow Rolling Sugar
1
Materials: Refined sugar 160 grams of malt sugar 75 grams of honey 135 grams of peanut rice 260 grams of water 50 grams of rice paper appropriate 2. Put peanut rice in the middle of the oven for preheating and burning 170 degrees, bake it for about eight minutes, and bake it for about eight minutes and break it to the ground in the peanut red. To pour honey 5. to heat up to boil with malt sugar and to cook for a while with a small fire (with chopsticks). 6. The cooking of syrup is accompanied by the preparation of a large oil-free and water-free basin for the fall of the egg. 7. Equation of eggs with an egg-beater to the degree of rigid hair-breathing (the lifting of an egg-beater, where the protein pulls out a straight angle) 8. (If there is no glucose thermometer, prepare a bowl of ice water, use chopstick syrup, drop it into the ice water, and if the syrup can form a hard sugar bead, it will be fine). The egg-pumping machine quickly causes the protein to fall into the protein as soon as the boiled syrup is boiled. 9. After all the syrup went down, it continued to eject for a moment, in a dense and smooth state. 10. The peanuts prepared in the first step are mixed in a single 11. 12. A small scraping of the sheet of rice, which is covered in multiple layers, is then awaiting the cooling and hardening of sugar. When it's hard, cut sugar into little pieces with a knife。
2
Put peanut rice in the middle of a 170-degree preheat oven, bake it for about eight minutes, bake the scent and open it up to the peanut red
3
The fine sugar water is poured into the milk pan, heating it with a small fire, so that the fine sugar is fully dissolved。
4
Into honey
5
...heated to boiling in the malt sugar and boiled for a little while with a little fire。
6
While cooking syrup, prepare a large, oil- and water-free basin to pour into the egg。
7
...sweeping eggs to the point of rigid hair bubble
8
...boil the syrup to 140°C. (If there is no glucose thermometer, prepare a bowl of ice water, use chopstick syrup, drop it into the ice water, and if the syrup can form a hard sugar bead, it will be fine). The egg-pumping machine quickly causes the protein to fall into the protein as soon as the boiled syrup is boiled。
9
After all the syrup went down, it continued to eject for a moment and was thick and smooth。
10
...to the peanuts ready for the first step
11
It's all right。
12
... a small scraping of rice paper into the container, and then waiting for sugar to cool and harden. When you get hard, cut the sugar into pieces with a knifeCow Rolling Sugar Make Tips
For the finished syrup, the most important thing is its temperature, which directly determines the quality of the nougat. If the syrup isn't hot enough, the nougat will be too soft and sticky after cooling. If the syrup is boiled too long, it will have a burnt taste and become too hard, so you must use low heat. The syrup is ready when a few drops in cold water immediately form small, hard sugar balls. At this point, immediately pour the syrup into the whipped egg whites. Do not use store-bought peanuts (they usually have added flavors), it is best to roast or fry them yourself to get the authentic taste. Once cut, the nougat should be wrapped immediately or placed in an airtight container, as it is a candy that easily gets damp.