Rose apple syrup
By VicentaLakin
It's seven nights before the festival, and it's perfect to prepare a piece for the festival. It's perfect for roses. It's the clitoris of apple gum, the sweet fragrances and roses, the rose petals, floating in the crumbs, if it moves, dances, sweet love memories, and brings back your love. On the seventh evening, a bottle of sweet, soft, aroma, aloof, dancing in favour, flying in pairs of wings, and a lifetime of happiness! The syrup is a solution made of cooking or other technologies, of thick, high concentration 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。
Recipe Recommendations
- Apple 400g
- fine sugar 400g
- lemon juice 50g
- dried rose 10g
- water 600ML
- sweetening
- cook
- several hours
- ordinary
Steps for Rose 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
and split the dry roses into two equals, half of which cut off their petals
4
The other half immersed in rose water with 200 ml of hot water
5
- Cleaning of lemons and providing back-up juice
6
Cleaning apples for skin, nuclei, cedin spares
7
pour appledeen, lemonade and 400 g of water into the pot, slowly cooking with small and medium fire
8
Remove floating foam
9
(b) To extract apple pudding from the filter to filter out the slag when the appledeen is semi-transparent
10
Called white sugar pouring into the pan and adding roses to the pot
11
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
12
After 30 minutes, rose petals are added to the pot
13
(b) Continue to make small fires, until the syrup becomes sticky, and the fire is off
14
(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 daysRose apple syrup Make Tips
1. Must be simmered over the lowest heat; the entire cooking process takes approximately 1 hour; 2. To prevent a chain reaction of sugar crystallization: when boiling the syrup, some syrup may stick to the pot walls. After the moisture on the walls evaporates, tiny crystals may form in the syrup. When these crystals come into contact with the rest of the syrup, a chain reaction can occur, causing the syrup to also turn into crystalline granules. It is possible for the entire pot of syrup to turn into sugar crystals, resulting in a pot of "sugar sand." To prevent this phenomenon, we need to wash the syrup off the pot walls. Take a brush, dip it in water, and brush the pot walls in a circular motion; the water will flow down the walls, washing away the syrup.