Homemade ginger mag and black ginger

By VicentaLakin

Homemade ginger mag and black ginger
THIS GINGER MAGMA BRICK CAN HARVEST TWO PRODUCTS AT A TIME: GINGER MOG AND GINGER. HOMEMADE GINGER SUGAR, WHICH IS MUCH HIGHER THAN THE MARKET'S BLACK SUGAR, CAN BE DONE MORE AT A TIME, DURING A SPECIAL PERIOD OR IN COLD DAYS, WITH HOT TEA. GINGER SUGAR CUT IN SMALL PIECES, AND IF YOU DON'T HAVE TIME FOR HOT WATER, IT'S OK TO EAT DIRECTLY. GINGER SUGAR CHIPS ARE A NICE LITTLE BIT。

Recipe Recommendations

  • brown sugar 600g
  • sugar
  • laojiang 700g
  • maltose 3 scoops
  • water half a cup

Steps for Homemade ginger mag and black ginger

  • Make Homemade ginger mag and black ginger step 0
    1
    get the material ready. no skin, just wash the sand. the sugar part, either white sugar or brown sugar. i used brownsugar 800 grams。
  • Make Homemade ginger mag and black ginger step 1
    2
    Clean up the ginger and dry the surface with kitchen paper。
  • Make Homemade ginger mag and black ginger step 2
    3
    The old ginger cut into large slices, because I also wanted to harvest the ginger, so I cut the old ginger into large slices. If you want the ginger and the sugar together, then you can cut the ginger。
  • Make Homemade ginger mag and black ginger step 3
    4
    Get two grills ready, baking paper, a ginger chip, a syrup. This preparation must be done ahead of schedule, or you can't do it when you're back to the syrup。
  • Make Homemade ginger mag and black ginger step 4
    5
    Add the old ginger, sugar and black sugar, then into the untaught pot, pour half a glass of water, and open fire, and melt the sugar。
  • Make Homemade ginger mag and black ginger step 5
    6
    Sugar is slowly melting。
  • Make Homemade ginger mag and black ginger step 6
    7
    When all the sugar melts, the syrup bubble starts boiling, with a spoon, ready to be added to the malt sugar。
  • Make Homemade ginger mag and black ginger step 7
    8
    Dig three spoonfuls of malt sugar in it, and then turn the spoon inside the hot syrup, so that it can melt into the pot。
  • Make Homemade ginger mag and black ginger step 8
    9
    And then it's the time for patience to mix, and it's the time to slowly evaporate the water in the sugar. In the middle of the fire, when it was mixed, 20 minutes of cooking in the picture, the ginger chips were curled up。
  • Make Homemade ginger mag and black ginger step 9
    10
    When the water evaporates, the syrup starts to become sticky, it's about an hour before people are able to leave, the fire is turned into a small fire, you use your arm fully, you mix it in seconds, you avoid the marmalade and the pot, and it's particularly easy to make a pot, and you must keep it safe. It's hard to clean. I've been cooking for an hour and 15 minutes, and I've got 115 degrees of sugar temperature in the measuring center。
  • Make Homemade ginger mag and black ginger step 10
    11
    Ten minutes to boil, the temperature of the sugar will rise to 120 degrees, and the sugar will be ready to turn off the fire. It would be preferable to have such a food thermometer, if not to drop the syrup in cold water, if it collides immediately into a sugar bead, if it's hot enough, and if it drops soft in water, it's not hot yet。
  • Make Homemade ginger mag and black ginger step 11
    12
    Pick out the ginger chips with a fishing net and put them on a grill with a baking paper. If you make a ginger chip alone, it will be easier to handle the return process, and when the ginger tablets are dry, the fire will be shut down and then the fire will continue. But it's too busy to co-operate with the ginger masonry and the ginger chip, because it's first taken out and then the syrup. So it doesn't matter if you leave it alone, or if you don't return it, then you can dry up some sugar powder. If, of course, you have to return to the sand if you're after the ginger chip, then you have to do it quickly。
  • Make Homemade ginger mag and black ginger step 12
    13
    Pour the hot syrup into another dish, so it cools。
  • Make Homemade ginger mag and black ginger step 13
    14
    And when the sugar bricks are hot, they can cut. It doesn't matter if you break the sugar brick when you sneak out the baking paper。
  • Make Homemade ginger mag and black ginger step 14
    15
    Cut to the size you like and keep it cool。
  • Make Homemade ginger mag and black ginger step 15
    16
    The ginger chip is pulled away, so it cools。
  • Make Homemade ginger mag and black ginger step 16
    17
    Ginger and ginger, it's done。
  • Make Homemade ginger mag and black ginger step 17
    18
    When the ginger chip is cold, some sugar powder can be sprayed so that the ginger chip is less adhesive and is sealed in a preservation box. Ginger sugar blocks and ginger sugar chips, be careful not to keep the environment too hot or too hot, and if room temperature is too high, can be frozen or frozen in the fridge. If it's cold, it'll be safe for a year。

    • Homemade ginger mag and black ginger Make Tips

    The final sugar temperature will rise to 120 degrees, so the sugar will be ready and the fire will be off. Food thermometers would be preferable, if not, to drop the syrup in cold water, and if it collides immediately into a sugar bead, the sugar temperature is enough, and if it drops soft in water, the temperature is not yet high。

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