For the post-80s, there are not many snacks that can be eaten when they are young, so every snack at that time is particularly "precious", including an impressive "honeycomb candy", and the sweet taste and unique taste are even more unforgettable. This kind of honeycomb candy is often sold at the school gate after school, and the sweet taste of Huang Chengcheng floats out far away, very tempting, the price is also cheap, a dime a piece, children always stand next to pick half a day, find the biggest piece to take away.
The appearance of this sugar is bland at first glance, neither gorgeous packaging nor unique shape, but the magic is that as long as you knock a piece down, you can see the honeycomb-like hole inside, bite a crispy crispy sweet non-stick teeth, the entrance is very delicious. But now it is difficult to arouse the interest of children like this "pure" sugar, which belongs to the childhood memories of the post-80s and post-90s "honeycomb candy", and the current post-00s have basically never seen it.
Every taste is a memory, and while childhood is not replicable, the honeycomb sugar of childhood remains. The method of making honeycomb sugar is very simple, and the required ingredients are available in every household, only 1 bowl of white sugar, a moderate amount of honey and baking soda is needed, and it is easy to make a crunchy "honeycomb sugar" in 5 minutes. In the dry autumn, you can also knock down a piece of honeycomb sugar to soak in water, which can moisturize your throat, and share the practice of honeycomb sugar with everyone.
Ingredients required: 200g sugar, 100g water, 50g honey, 8g baking soda.
Step 1: Add 200g of white sugar, 100g of water, 50g of honey in a non-stick pan, bring to a boil on high heat without stirring, and wait for the sugar to melt completely and then turn to medium heat and stir well.
Key points: When making honeycomb sugar, it is best to use a non-stick pan, and remember not to stir before the sugar is not melted, otherwise the sugar will be anti-sand.
Step 2: Medium-low heat continue to heat, wait for the bubbles in the pot to rise up slowly, immediately turn off the heat, add 8g baking soda, quickly stir and melt, do not stir for too long, more than ten seconds can be. At this time, you can see that the honeycomb sugar liquid is expanding, so be sure to use a deeper cauldron to avoid spilling.
Step 3: Spread a layer of oil paper in a large bowl, remember that the part of the bowl side should also have oil paper, otherwise the sugar liquid will stick to the side of the bowl, which is neither suitable for demoulding nor easy to handle.
Step 4: Pour the sugar liquid into a bowl to cool, the process of cooling will retract, this is a normal phenomenon, do not move it during the period, so as not to affect the solidification, about 2 to 3 hours can be completely cool.
Step 5: After cooling, tear open the oil paper, take it out and gently tap it to break, then you can obviously see the honeycomb inside, eat a bite of sweet and crispy, delicious.
Storage method
The well-made honeycomb sugar is crispy and non-sticky teeth, melts in the mouth, can be eaten directly as a small snack, and can also be brewed in coffee and milk tea, and the taste is very good. If the honeycomb sugar cannot be eaten at one time, it can be sealed in a plastic bag or crisp box and placed in a ventilated and dry place, as long as it is not damp, it can be stored for a long time.
1, in the boiling honeycomb syrup as far as possible to choose a larger non-stick pan, because the baking soda will expand rapidly after adding, the pot is too small will overflow outside the pot.
2, the sugar liquid boiled to 150 degrees into the baking soda will expand up, the temperature is not easy to grasp can see the color of the sugar liquid and the speed of bubbling, sugar liquid yellow and the speed of bubbling slow this temperature can be.
3, put in the baking soda after stirring for about ten seconds, excessive stirring will defoam, honeycomb sugar will not have "honeycomb".
Limited cooking skills, more advice, eat fun, see you tomorrow. #10月吃什么 #
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.