Blueberry malt
The first time I didn't reduce the amount of sugar. 50g blueberry jam is really not much.We grafted Mr. Shishang's strawberry soft candy with longan malt, gave up jiliting, and made blueberry flavored soft candy with blueberry jam. What we wanted was the taste of sorghum malt in the early years. Moreover, this kind of material is more convenient and easy to obtain. As long as you don't particularly pursue the taste of QQ, you can make it immediately after you double it in the kitchen.The feasibility of the assumption has been successfully verified by practice. The sour, sweet and sour taste of blueberry matches the taste of ancient sorghum malt. It is really a kind of special interest.After adding Taibai liquid, it needs to be stirred continuously during the heating process to avoid the phenomenon of bottom paste and affect the finished product.Blueberry jam can be replaced by jam of other flavors.
Step 1 . Materials used
Step 2 . Pour 30 grams of water into Taibai powder
Step 3 . Mix it into a uniform batter and set aside
Step 4 . Pour 100 grams of water and blueberry sauce into the pot
Step 5 . Stir to make it mixed evenly
Step 6 . Add sugar, salt and maltose
Step 7 . Heat it over medium heat until it is completely dissolved
Step 8 . Continue to heat to 110 degrees and shut down
Step 9 . Cool to about 85 degrees
Step 10 . Slowly pour in the starch paste and keep stirring quickly
Step 11 . The syrup is transparent
Step 12 . Continue to heat it to about 118 ℃, and the syrup will be thick
Step 13 . Pour it into a silica gel container and cool it to hand temperature
Step 14 . Rub long strips
Step 15 . Cut into 2-3 cm segments
Step 16 . Knead it into a square, put it into cooked starch, and roll it around
Step 17 . Screen the excess floating powder on the surface
Step 18 . Wrap glutinous rice paper
Step 19 . Wrap it with sugar paper and seal it for storage
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