What we are talking about is actually to control the layer of sugar on the surface of sugar-coated haws from absorbing moisture and melting for a long time, right? First, it is necessary to control the proportion of white sugar and reducing sugar, mainly by adding citric acid, which should not be added too early and properly. Dry the prepared things as much as possible, and it is best to seal them with plastic bags.

1. If you look at the weather, you will like it. Don't touch it on cloudy days.

2. Appropriate proportion of sucrose and reducing sugar should be prepared, and the reducing sugar should be kept at about 15%.

3, the sugar temperature is high, the air humidity is high, and the temperature is kept low on cloudy days to ensure effectiveness.

Extended data:

Sugar-coated haws are also called sugar-coated haws, sugar piers in Tianjin and sugar balls in Fengyang, Anhui. Sugar-coated haws are traditional snacks in China. It is made by stringing wild fruits with bamboo sticks and dipping them in malt syrup, which quickly hardens in the wind. The common snacks in northern winter are generally made of hawthorn, which is thin and hard, sour and sweet, and very cold.

In the Song Dynasty, the ancient practice began. The Chronicle of Yanjing Years Old records that candied haws are made of bamboo sticks, filled with hawthorn, begonia fruit, grapes, yam, walnut kernel and bean paste, and dipped in rock sugar, which is sweet, crisp and cold. Teahouses, theaters, streets and alleys can be seen everywhere, and now they have become traditional snacks in China. Sugar-coated haws have the effects of appetizing, caring skin, increasing intelligence, eliminating fatigue and clearing away heat.

References:

Baidu Encyclopedia-Tanghulu