Hello everyone, I am Xiao Gaojie.
Today we are going to make candied sweet potatoes.
I like to use Japanese sweet potatoes
Peeled
Cut into irregular shaped blocks
Pouring oil in the wok
Put in sweet potatoes when oil starts turning hot
turn the heat on medium
Sweet potatoes won't float when they are frying
So you have to stir constantly
After taking out, the sweet potato surface quickly dried up.
So it will be easy to wrap sugar
If you use fruit for this dish, the fruit surface has water after cutting.
It needs to be wrapped in the flour batter, then fried first.
Now come to making the syrup
Put in water and sugar
First bring it to boil with high heat
Like all syrups, you don't need to stir at first.
After boiling, turn the heat to medium low
Sugar may be the most amazing ingredient in addition to flour.
it shows a great deal of variety in recipes
For making syrup, the final texture of syrup depends on the sugar temperature
And the temperature also determines its final water concentration
Here, you notice that the syrup is thicker than before.
And around the edges color starts to get darker
stirring with a ladle
At this time, the temperature of the syrup is around 165 degrees Celsius.
When it reaches this temperature, the syrup does not contain water.
The water is completely evaporated
At this time, the syrup can be used.
But we have to raise its temperature a little bit more
Allow the final syrup to stay semi liquid a bit longer
The amount of syrup we are cooking is very small
After the water has completely evaporated, the temperature rises very fast
About 1 minute, it will reach 190-200 degrees Celsius.
This is the temperature we want
First take a spoonful of syrup and put it on the plate to cool it down.
Put in sweet potatoes
Wrapped in syrup
Then plate
This is a spoonful of syrup we took out earlier
We only have a small window of time between liquid syrup and solid candy that we can use
Too hot, it's liquid, can't pull out the silk
The temperature drops too fast and becomes solid
It is also not good
Then wrap it around the sweet potato as a decoration
Finishing up
You have to be very fast.
You see that the amount of sugar threads looks very good.
The sweet potato inside is also super delicious.
Second one
Third one
While I am eating it, I am trying to pull it out as well
When I got to the sixth piece, the sugar cools down and I couldn’t pick up a complete piece
I think this amount of time should allow your guests
pull out a sweet potato with sugar threads
So we know the syrup contains no water at the end,
Then can we not add water in the beginning?
Yes, we can
Use the previous frying wok with some oil inside
Put sugar
Medium low heat
Slowly, it will begin to melt
The melting temperature of white sugar is 186 degrees Celsius
When you can't see the white sugar particles at all
The temperature of the syrup is at 190-200 degrees Celsius
The color will be slightly darker
also take out a spoonful.
Then sweet potato wrapped in syrup
Slightly decorate a little sugar threads
It also has a decent amount of sugar threads
And the threads can also be pulled very long
But time window for pulling out threads is shorter
In contrast to the two methods, the former one, water as a medium
Sugar melts more thoroughly and heats more evenly
The syrup is slightly better
But you have to be able to judge the temperature
The second syrup method is relatively simple
When the sugar is completely melted, it is the right temperature.
The syrup is relatively good.
If you are a newbie, I recommend you use no water method.
Thank you for watching, I am Xiao Gaojie. We will see you next time.