Recipe: Homemade toffee

Home Cooking Recipe: Homemade toffee

Notes:

Please look at the small poster before the production is delicious, the game has a certain Yilian ... the more chew the more delicate ... the aftertaste of the beautiful ... Haha before the production, please see the small stickers to upload the works, remember to give the recipe evaluation oh ... After passing the picture successfully, there is a line of words at the top of the picture.

Ingredients:

Steps:

  1. Home Cooking Recipe: Please look at the tips before the tool syrup

    Please look at the tips before the tool syrup

  2. Home Cooking Recipe: Pour all the ingredients into a small pot and heat to a boil over medium heat. Change to a small fire after boiling, stir while heating, be sure to dig the bottom to avoid the bottom of the pot

    Pour all the ingredients into a small pot and heat to a boil over medium heat. Change to a small fire after boiling, stir while heating, be sure to dig the bottom to avoid the bottom of the pot

  3. Home Cooking Recipe: After 100 degrees, it will grow very slowly, so don't worry. Waiting slowly! If you want to keep stirring, it will become thicker and thicker. At the same time, you should use a thermometer to measure the temperature to 117 degrees. If you like the softness of the mouth, it will be 113 degrees or more. If there is no thermometer, the sugar will be thicker and thicker. Bubbles, scraped from the bottom of the pot with a spatula to see the bottom of the pot, slowly leveling. This is basically an experience problem. If it is thin for the first time, try it again next time. The temperature is too low and the sugar is not easy to coke. The temperature is too high and the sugar is easy to paste. The degree of sugar coking also plays a large role in the hardness of the sugar, so it is necessary to use a small fire to slow the sugar so that the sugar can be fully coked. I will use a thermometer because the experience is not as accurate.

    After 100 degrees, it will grow very slowly, so don't worry. Waiting slowly! If you want to keep stirring, it will become thicker and thicker. At the same time, you should use a thermometer to measure the temperature to 117 degrees. If you like the softness of the mouth, it will be 113 degrees or more. If there is no thermometer, the sugar will be thicker and thicker. Bubbles, scraped from the bottom of the pot with a spatula to see the bottom of the pot, slowly leveling. This is basically an experience problem. If it is thin for the first time, try it again next time. The temperature is too low and the sugar is not easy to coke. The temperature is too high and the sugar is easy to paste. The degree of sugar coking also plays a large role in the hardness of the sugar, so it is necessary to use a small fire to slow the sugar so that the sugar can be fully coked. I will use a thermometer because the experience is not as accurate.

  4. Home Cooking Recipe: Pour the syrup slightly and pour it into the squid bag (very hot, don't pay attention to it). Bring the glove into the mold quickly.

    Pour the syrup slightly and pour it into the squid bag (very hot, don't pay attention to it). Bring the glove into the mold quickly.

  5. Home Cooking Recipe: Cool off the mold. My home is in the north, it is very cold. I put it on the balcony for ten minutes and it is completely cooled. The demoulding went very smoothly. This step will be affected by the room temperature. If the indoor temperature is very low, this process will not work well. When you squeeze into the last few, the sugar is already a bit hard, so it must be fast!

    Cool off the mold. My home is in the north, it is very cold. I put it on the balcony for ten minutes and it is completely cooled. The demoulding went very smoothly. This step will be affected by the room temperature. If the indoor temperature is very low, this process will not work well. When you squeeze into the last few, the sugar is already a bit hard, so it must be fast!

  6. Home Cooking Recipe: There is a surplus in the flower bag, don't throw it, it can be taken out very easily! If it is hot, you can use a knife to cut into cubes. If the sugar is slightly hard, it can be softened by baking it in the oven for 100 degrees in the baking tray. When it is shaped and cut, the surface is very flat.

    There is a surplus in the flower bag, don't throw it, it can be taken out very easily! If it is hot, you can use a knife to cut into cubes. If the sugar is slightly hard, it can be softened by baking it in the oven for 100 degrees in the baking tray. When it is shaped and cut, the surface is very flat.

  7. Home Cooking Recipe: Remaining of the flower bag. It can be easily poured out after cooling, and will not stick to the flower bag.

    Remaining of the flower bag. It can be easily poured out after cooling, and will not stick to the flower bag.

  8. Home Cooking Recipe: Today I tried the same amount of water, but the color difference, the taste is not significantly different.

    Today I tried the same amount of water, but the color difference, the taste is not significantly different.

  9. Home Cooking Recipe: The mold is not specified, what styles you like can be

    The mold is not specified, what styles you like can be

  10. Home Cooking Recipe: I don’t ask for sugar paper, I like it.

    I don’t ask for sugar paper, I like it.

  11. Home Cooking Recipe: Note: Stir in the process of sugar, the minimum fire, so as not to paste the pot

    Note: Stir in the process of sugar, the minimum fire, so as not to paste the pot

Tips:

1. A friend without a thermometer should observe the state of the syrup until it is not flowing. Use a scraper to scrape it like a thick paste. The trace will remain for a while before it disappears. (There is error, according to your own experience, I have experience in the second time. 2. I used a bag for the flower bag, and the kind of cookie squeezed. 3. There is no certain time for the time of the syrup. Different pots, different firepower, and different weights have a direct impact on time. It is impossible to generalize. I will spend about 30 minutes. I tried the water version today, I feel that it is longer than the time of maltose. If the sugar can't be cooled, it should be in place, and finally it is not sticky enough. If there are a lot of bubbles, it will be hard to squeeze when you haven't had time to squeeze into the mold. That is too thick. I did it last night, and the room temperature was placed in a sealed bag (with heating, 21 degrees at room temperature). The candy pieces were intact. The taste I made was that it was slightly harder in the mouth, and then chewed slowly and softly. It was very delicate. 5. Regarding the taste, it may be different for everyone. The tools, equipment, and workshops we use cannot be compared to professionally produced companies. However, I deliberately went to the supermarket to buy a box of Yili Lian's toffee. The chew is particularly rough. My family and I have always thought that we are doing well. 6. The sugar that is successful is hard at room temperature. Melting or softening, there is no problem in the room at least 25 degrees, there will be no oil precipitation, no sticky paper, no sticky teeth. 7. When using a silk flower bag, it must be fast. 8 No mold can be poured into the square. In the vessel. Slightly cool and heat the knife with a knife. If the sugar is slightly hard, it can be softened by baking it in the oven for 100 degrees in the baking tray. When it is shaped and cut, the surface is very flat.


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