Cinnamon apple syrup
By VicentaLakin
The syrup is a solution made from cooking or other techniques, which is sticky and contains high concentrations of sugar. Raw materials for making syrup can be sugar water, sugar cane juice, juice or other plant juice. Because of its very high sugar content, the syrup does not need to be refrigerated or stored for longer periods of time under seal. Sugar can be used to make drinks or sweets. Fruit syrup method: The fruit is crushed and boiled with water, the meat is filtered out, sugar is added and then continues to boil until the solution is sticky and cooled and stored in a bottle。
Recipe Recommendations
- Apple 400g
- fine sugar 400g
- sweetened sweet-scented osmanthus 100g
- lemon juice 50g
- water 600ML
- sweetening
- cook
- several hours
- ordinary
Steps for Cinnamon apple syrup
1
(a) Wash the glass bottle, put it in the pot, water it over the bottle, boil it for 10 minutes, and then put the cap in the pot after the fire and continue to disinfect it for 10 minutes
2
(b) The extraction of asphalted water and the recharge of jam bottles
3
- Cleaning of lemons and providing back-up juice
4
Cleaning apples for skin, nuclei, cedin spares
5
pour appledeen, lemonade and 400 g of water into the pot, slowly cooking with small and medium fire
6
Remove floating foam
7
(b) To extract apple pudding from the filter to filter out the slag when the appledeen is semi-transparent
8
called white sugar pouring into the pan and adding 200 g of hot water to the pan
9
With the smallest fire, slowly boiled, so as not to stir liquids, and with brushes of water the sugar that is spilled on the wall of the pot is brushed into the pot
10
After 30 minutes, sugar-cinnamon flowers are removed and added to the pot
11
(b) Continue to make small fires, until the syrup becomes sticky, and the fire is off
12
(b) Wrestling the cap and re-stuffing it for 30 minutes while the heat fills out the syrup into a glass bottle, cleaning the bottle and putting it in a freezer at room temperature of 3-7 daysCinnamon apple syrup Make Tips
1. Ensure it is simmered over the lowest heat at all times; the entire cooking process takes approximately 1 hour.
2. To prevent a chain reaction of sugar crystallization: When boiling the syrup, some syrup may adhere to the walls of the pot. As the moisture on the walls evaporates, this syrup can form tiny crystals. When these crystals come into contact with the syrup below, a chain reaction can occur, causing the syrup to also turn into crystalline grains. This may potentially turn the entire pot of syrup into sugar crystals (turning it into "sugar sand"). To prevent this phenomenon, we need to wash the syrup off the pot walls. Take a brush dipped in water, brush the walls of the pot, and let the water flow down along the walls to wash away the syrup on them.