Homemade black molasses
Introduction:
"I don't often encounter it in Mr. Meng's book. Mr. Meng's explanation is very simple: "thick black syrup is often used for making heavy cakes or biscuits." This explanation still puzzles me. Finally, we got the following results: molasses is a by-product of sugar industry. It is a kind of viscous, dark brown, semi flowing object. Its composition varies with the raw materials and processing conditions. It mainly contains a lot of fermentable sugar (mainly sucrose). Therefore, it is a good fermentation raw material and can be used as fermentation products of yeast, monosodium glutamate, organic acid, etc The substrate or substrate can be used as raw material of some foods and animal feed. By the way, we also find some alternative ways to make it. It's just not sure whether the flavor of this self-made product can be completely equivalent to the original by-product. It's better to have a try. "
Production steps:
Step 1: Materials
Step 2: pour brown sugar and water into a small pot
Step 3: heat over medium heat and stir until sugar dissolves
Step 4: turn the heat down and continue to cook for 10 minutes. The sugar juice is slightly thick
Step 5: add honey,
Step 6: cook for another minute and remove from the heat
Step 7: cool, bottle and seal
Materials required:
Brown sugar: 120g
Water: 90g
Honey: 10g
Note: keep stirring during boiling. The boiling time increases or decreases according to the actual situation, the water evaporation is fast, and the boiling time is correspondingly short. The final product should be a thick syrup
Production difficulty: simple
Process: boiling
Production time: three quarters of an hour
Taste: sweet
Chinese PinYin : Zi Zhi Hei Tang Mi
Homemade black molasses
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