龍鬚糖
Please note that Do not over or under heat the white syrup. Candy very easily affect by room temperatures and climate
yield 6 portions ( 8 oz each)
Shelf life 1 month
Ingredients
High concentrated white syrup 1 qt 白麥芽糖
Vegetable oil 1 teaspoon
8 oz plastic container 6 pieces
Candy thermometer 1
Procedure
1. Apply heat on a non-stick frying pan.
2. Put the candy thermometer in the white syrup
3. Once the temperature up to 250 degree F turn the heat down
4. Watch carefully the heat up till 275 degree F. In between hard ball (260 degree F)
And soft crack (280 degree F) state. Take off from the heat and pour into 6 plastic oiled containers.
5. Cool down before label, date, cover and refrigerate.
龍鬚糖的做法
MAKE SURE YOUR HANDS IS NOT W E T AND HAVE ENOUGH WHEAT/CORN FLOUR OR STACKS
Make about 16 pieces.
Shelf life 7 days
Ingredients
8 oz cooked candy 1 piece
Candy stuffing mixtures 1/2 cup
Wheat flower of cornstarch 2 lbs.
Procedure
1. Make a donut hole in between the candy.
2. Pull the candy evenly and easily, do not break the candy
3. Twist or overlap in the corn starch
4. Repeat the procedure [2] aand[3] 14 times. It will come out 16,384 pieces silk white candy.
5. Cut about [4] 3-4 inches long, put on the pram.
6. Pick a pinch of stuffing ingredients into the center of he silk candy.
7. Warp on both ends; make sure the stuffing does not come out.
8. Cover, Dated, label and refrigerate if require.
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發表於 2000-2-20 16:13
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