caramelized apple
By JulianBoyer
I still remember when I was a child, during the Spring Festival, there would always be what I thought of as a "big dish" at the end, and that was shredded apples! When the hot shredded apples were served on the table, I couldn't wait. I stood up, picked up a piece, and didn't bother dipping it in water. I put it in my mouth. Sometimes it would burn my mouth, so I didn't care. Keep eating, otherwise I won't be able to pull the silk when it's too late. After it cools down, the hard ones don't taste good. Later, I also learned to make silk apples, so I can satisfy my cravings every once in a while. My daughter and I often compete together to see who can pull the silk longer.
Recipe Recommendations
- Apple appropriate amount
- black sesame appropriate amount
- white sesame appropriate amount
- white sugar appropriate amount
- starch appropriate amount
- peanut oil appropriate amount
- sweetening
- fried
- half an hour
- ordinary
Steps for caramelized apple
1
Prepare the materials fully.
2
Peel and core apples and cut them into evenly sized pieces.
3
Add water to the starch to make a thin paste.
4
Wrap the chopped apples with starch paste.
5
Put oil in the pan, heat 60%, add apples, fry until golden brown, and remove.
6
Remove the oil from the oil pan, wash it thoroughly, and add a little oil.
7
Pour in white sugar.
8
Turn off the fire when it turns tan.
9
Pour in the apples, roll, and wrap them with sugar while taking advantage of the residual heat of the oil pan.
10
Sprinkle with sesame seeds.
11
Brush oil on the pan.
12
Pour the drawn apples in. Eat it while it is hot, pick a piece and dip it in water.caramelized apple Make Tips
1. When frying syrup, be sure to pour out the oil from the fried apples and wash them. 2. Turn off the heat after the sugar changes color and take advantage of the remaining temperature to wrap the apples with sugar. If you keep firing, you'll be fired. 3. The silk can only be pulled out when it is hot.