How to make Huizhou candied dates

Huizhou candied fruit is also known as southern candied dates or southern dates. The famous Chinese and foreign Huizhou candied dates and Amber candied dates are charming and bright yellow, sweet and not greasy. It has a long history and is popular in Europe, America and Southeast Asia. In recent years, its export volume has been increasing. Its characteristics: bright yellow color and transparent, sharp knife pattern, dry body, sweet and soft, no impurities and broken tablets. It was listed as a tribute in the Qing Dynasty and was a nourishing treasure of the royal family. The production of candied dates in Huizhou requires fresh dates, sugar, honey, maltose and other raw materials. The quality of candied dates made from white sugar is best, followed by maltose. Its processing method is as follows.

1. The choice of materials. The fruit shape is large, the flesh is loose, and the fruit core is small. The maturity of the fruit has a great influence on the quality of the candied fruit. The fruit that is harvested during the ripening period has a higher sugar absorption rate and a higher transparency.

2. Make a pattern. In the jujube evenly draw a lot of regular ruled lines in order to facilitate the absorption of sugar. In each fresh date, draw 40-80 straight lines, the depth is 1/2 of the thickness of the pulp. The fresh dates are graded according to the size of the grain and the quality of the cutting, and the panning is clean.

3. Cook dates. Put fresh dates into the pot and add sugar and water to cook. The ratio of fresh dates and white sugar is 5:3, and the ratio of fresh dates and water is 1:15. When the boiled, it is constantly turning, until the jujube meat is slightly soft without damage. When jujube soup is changed from milky white to yellow, squeeze the jujube by hand. If you feel the nucleus clearly, explain that the jujube has been cooked thoroughly.

4. Raise the pulp. Bring the boiled dates together with sugar liquid in a saucepan to soak up the sugar. Return the dates from one pot to the other every 10 minutes to ensure that all dates are full of sugar. After the dates of the pulp to be brewed are fully absorbed, they are poured into bamboo baskets to remove excess sugar.

5. Bake early. Cook cooked dates with charcoal fire. This is the first process of the baking process, the temperature is maintained 60-80" (2. often turn the date to ensure the same degree of drying of dates. Continuous baking for 24 hours, until the fruit can be precipitated in sugar.

6. Pinch dates. The first bake dates are soft and plastic, which helps to pinch the jujube and make it look beautiful. Another role of pinching jujube is to destroy the icing on the jujube fruit. Due to the initial drying, the dehydration of the sugar liquid forms a layer of "sugar coating" on the surface of the fruit to close the knife slit. Pinch the date to slightly open the knife slit, which is conducive to the distribution of water within the flesh.

7. Rebake. The early-bake plastic dates contain more water, and re-drying can fully dry the candied dates. Its temperature is lower than that of the initial drying, and it is also necessary to constantly turn the date when it is 50-60~E. After curing for 24 hours, it is consistent with the inside and outside of the flesh, and a layer of white icing cream is precipitated in the shell.

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