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How to make Candied Golden Dates: master the sugar-syrup technique to pull sugar threads with ease
[Ingredients] 400 g red dates, 75 g hawthorn cake, 150 g white sugar [Method] 1. Wash the red dates, boil until 80% cooked, then remove and drain; peel them and poke out the pits; 2. Cut the hawthorn cake into short strips, insert them into the date flesh, and coat evenly with flour; 3. Deep-fry the red dates in oil heated to 80% hot until golden brown, then remove and drain the oil; 4. Heat the oil in the wok to 40% hot, add the white sugar and stir-fry until golden brown, quickly add the red dates and toss to coat evenly, then pour onto an oiled plate and serve.
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How to make Pine Nut and Red Date Pulled Cake? Detailed preparation method shared
Pine Nut and Red Date Pulled Cake is a winter and spring seasonal snack in Suzhou and other places. In the past, this cake was made with more glutinous rice flour and water; the finished cake was served in a bowl, and when eating, people would lift and pull it apart with chopsticks, hence the name pulled cake. Later, the preparation method was improved by reducing the amount of water added, and the cake was cut into pieces and placed on a plate, giving it a beautiful appearance and especially good flavor. This pastry can be made both by the food service industry and at home. Ingredients formula: fine glutinous rice flour 700 g, fine japonica rice flour 500 g, red dates 750 g, dry bean paste 300 g, pine nuts 50 g, diced pork back fat 250 g, soft white sugar 850 g, cooked lard 150
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How to make candied hollow jujubes with pullable sugar strands, sweet and stretchy and even more tempting
[Cuisine]Shandong cuisine[Characteristics]The flesh is soft and dense, the jujubes are sweet with a soft and fragrant interior, and the sugar pulls into strands both inside and out, stretching continuously with a distinctive elegance.[Ingredients]200 g golden silk jujubes. 50 g rendered fat, 25 g white sugar, 50 g starch, 100 g peanut oil.[Preparation]Chop the rendered fat into a fine paste, add white sugar and mix into a crystal filling. Soak the jujubes in boiling water, remove the stones, spread the crystal filling into the hollow centers, roll them in dry starch so the jujubes are evenly coated with a layer of starch. Heat a wok with peanut
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