轉化糖漿  

這糖漿是做月餅不可缺的重要原料之一,可以讓月餅在室溫保存久一些不會發霉,真神奇耶!! 玩糖總是會燒傷什麼的,大家要很小心才是!! 煮的時候,我就拿著iPad 2 在旁邊看電影,隨時看著!!

 

份量: 2-3

 

A材料

白砂糖                 200

                           50

 

B材料

白砂糖                  1000 (1 公斤)

滾水                         600

新鮮檸檬片                 2

 

作法

1. A材料倒入一中型湯鍋中,開火煮至有琥珀色,不要攪拌,不要搖動鍋子,就放著讓糖漿自己煮,大約要20-30分鐘,表面會有糖晶凝結。

2. 加入B材料,加入滾水時要小心,會噴出,慢慢加,不要攪拌,再中小火煮45分鐘。

3. 倒出糖漿裝殺菌過的玻璃瓶中保存。

Food Pix92.jpg Food Pix93.jpg   

Golden Syrup

 

A Ingredients

Sugar                            200 g

Water                              50 g

 

B Ingredients

Sugar                            1000 g

Boiling water                  600 g

Fresh lemon slices              2 slices

 

Directions:

1. Measure A Ingredients into a medium sauce pan, cook on medium heat until a dark golden/amber color. Do not stir, just let it cook.  The whole process will take about 20-30 minutes, color will be dark golden/amber, and there will be sugar crystal on the surface. 

2. Slowly add B ingredients, the sauce pan is extremely hot right now, so add slowly, allow the syrup time to incorporate itself with stirring, then cook on medium heat for an additional 45 minutes. 

3. The syrup needs to sit at room temp for a few hours before use, or over night.  Store in air-tight glass jars. 

 

Serving: 2-3 cups

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