Amber walnuts
By VicentaLakin
immediately into december, the spring festival was in sight, and many housewives were preparing their annual goods. the process of making sugar is a process that takes place in the form of annual foods and sweet snacks, ranging from “lala month, twenty-three sugar beads” to ice-crackers, sakima, and a variety of dishes, red meat and so on. it's simple, it's white sugar or ice sugar and water, but if you don't turn white, you don't make pots, you succeed once, and there's little to know about the fire and to judge the state of the sugar. the figure above is that i made amber walnuts, chords, sweets, especially delicious. then we're going to use amber nuts to tell you more about how to make sugar at home. the walnuts have a healthy stomach, abdominal, brain repair, etc., and are a constant nut snack for many families. however, raw walnuts taste like walnuts, and it's too much to peel a shell. make it a corky amber walnut. it's better, it's longer. the traditional amber walnut practice involves blowing up walnut oil and then dressing it with “shai”. this method is relatively greasy and cumbersome. we're going to use the microwave to make the walnuts tinkle, then we're going to make them sugary, and we're going to wrap them up, and they're going to be cold, they're not sticky, they're not hairy。
Recipe Recommendations
- Old rock sugar 150 grams
- walnut kernel 100 grams
- water 150 grams
- sweetening
- cook
- ten minutes
- ordinary
Steps for Amber walnuts
1
Get ready for old ice cream and walnuts. Live walnuts are spread out in flats, in microwaves for 30 seconds, and 10 seconds when they turn over, they're almost ripe, and they're drying out。
2
On the other side, the giant glucose was crushed into small pieces and poured into the oil-free pan。
3
Put water in the pan, light fire, slowly melt ice sugar into a non-particle state. Don't twist sugar in this process, so it doesn't turn white。
4
The fire continues, starting with a white and transparent bubble, turning into a white little bubble, and eventually forming a shallow yellow, dense little bubble, like a beer bubble. It's almost time to lighten the fire。
5
With two chopsticks in the sugar color, and then the threads come up, and it gets hard and hard, which means the sugar can get to that point。
6
Turn off the fire and pour the walnuts into the pot while it's hot. When the sugar's ready, turn off the fire and use the heat in the pot. If the sugar is too much, the sugar will turn black and bitter, and it will not be eaten。
7
Put sugary walnuts out of the paper. Soon it will be condensed, one by one。
8
If the amount of one-time work is more than equal, the sugared walnuts can be split as much as possible。Amber walnuts Make Tips
1. Sugar made out of ice cream, which is more fragile than white sugar, does not melt at room temperature. And glucose has a warmer effect to dry off, and sweetness is not high. I've made old glucose with the old glycerine. It's crystallized. There's no impurities. 2. Nuts and walnuts shall not be washed with water, the moisture shall be difficult to dry and the shell shall be stripped and used directly. 3 If there is an oven, the walnut can also be cooked in the oven, usually in the middle, with a fire of 170°C, or about 10 minutes. The specific time and temperature will also be adjusted according to the size of the walnut head and the actual oven temperature. Whether using microwaves or ovens, care must be taken not to overbreed, and if the walnut water is too thin and dry, it will be difficult to eat. 4. If you make glucose, do not put a mountain string in the pot, which will make the fruit soft and tasteless. Just a little side of the pot, so that the sugar can flow down to the side of the pot, and a quick roll of the mountain string along the side. (5) If you make glucose, you have to cool the sugared colline for two or three minutes. The water sheet here refers to a wood or metal plate that has been immersed in cold water to cool it. Both marble and baking metal moulds are available. I put a layer of oil paper like this on it, and then I shake it off. 5. A good amber walnut can be eaten directly or sealed in a cool dry place for about a month。