Boiling sugar is a cooking task that requires a certain amount of skill and patience. The following will introduce the steps and precautions for boiling sugar color in detail to help you make the perfect sugar color.
First, prepare the ingredients you need: rock sugar, water, and cooking oil. The ratio of rock sugar to water is about 2:3, that is, 300 grams of rock sugar to 500 grams of water. About 20 grams of cooking oil is used for lubrication and brighter sugar color.
Next, follow these steps to boil the sugar color:
Pour the water into the pot and heat until it boils. Then add the rock sugar and stir continuously with a spatula in one direction so that the rock sugar is evenly heated in the pan. Pay attention to the control of the heat, use medium heat to boil, and avoid excessive temperature.
After about two minutes of continuous stirring, the rock sugar will melt completely, at which point a lot of dense bubbles will appear in the pan. Continue stirring without stopping to prevent the sugar solution from crystallizing.
Continue stirring for about 5 minutes, the color of the sugar will become very viscous, the large bubbles in the pot will slowly turn into small bubbles, and the sugar liquid will have the feeling of sand, this stage is also called hanging frost.
Stir over high heat for about three minutes, and the syrup in the pot will slowly turn into sesame oil color, with many yellow bubbles at the bottom, and this stage is called the wire drawing stage.
Continue to boil until the color of the sugar turns black and the desired sugar color is reached. At this point, add a spoonful of boiling water and stir well to make the sugar more red and bright.
In the process of boiling sugar color, there are a few points that need special attention:
When boiling sugar, be sure to add boiling water (remember not to add cold water) after the sugar liquid is tender or the sugar color state to prevent the sugar solution from crystallizing and frying the pan.
Cook over low heat throughout the process to prevent the temperature from being too high and causing the batter to be fried.
Stir the sugar solution constantly, so that it is evenly heated, and prevent crystallization.
When boiling sugar, rock sugar should be used, because the sugar color boiled out of rock sugar is more red and bright than that boiled out of white sugar.
In short, boiling sugar color requires patience and skill, as long as you master the correct method and precautions, you can easily make a delicious sugar color. Hopefully, these steps and tips will help you succeed in achieving the perfect sugar color.