Recipe: Ginger Chuanbei Sesame Sugar

Home Cooking Recipe: Ginger Chuanbei Sesame Sugar

Notes:

It is hard candy! The experimental taste of the kitchen is small. The completely open brain mold release method ruined my little fresh 嘤嘤~~ I believe that Naimen must be more beautiful than me! The sugar sugar is moist, the brown sugar is hot, and the sugar is easy to grow, so I finally chose the rock sugar to do it. Of course, if it is a big aunt to eat, the sugar inside can also be replaced with brown sugar~~ [Other! 】Because it is a trial, so we do not deliberately weigh the weight, and do some candy is also a matter of doing it, and it does not need to be particularly accurate.

Ingredients:

Steps:

  1. Home Cooking Recipe: Ginger cut a large piece, add a large bowl of water with Chuanbei, boil over the fire, change to a small fire and slowly simmer, then cook it thickly and then filter it. At this time, the soup is about 150ML.

    Ginger cut a large piece, add a large bowl of water with Chuanbei, boil over the fire, change to a small fire and slowly simmer, then cook it thickly and then filter it. At this time, the soup is about 150ML.

  2. Put the filtered broth into a clean pot, add rock sugar, melt with a small fire, continue to heat, stir with a wooden spoon, and slowly sugar.

  3. When the syrup becomes thicker and thicker, the pot is heated with a virtual fire (the purpose is to lower the temperature, fearing the pot), while the other hand is constantly stirred with a wooden spoon until the wooden spoon is lifted, and the syrup in the pot is Turn off the fire when filaments.

  4. Add the cooked white sesame to the pan and mix well.

  5. If there is a silicone mold for sugar, pour it into the mold and cool it to cool off and release it directly. If you don't pour it into the tinned lunch box, you can cool it. (The oiled lunch box can be easily removed.) If you touch it, it will not be too hot to take off the mold. The diced knife is best to wipe the oil and it is easy to cut some.


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