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Following the strawberry tanghulu, I brought the second video of making tanghulu.
After making Tanghu for children throughout the vacation, I became a master. ^^
The tanghulu with an addictive texture is completed by adding more heating time and coating thinly than the strawberry tanghulu.

※ Tanghulu know-how without failure!

1. Sugar to water ratio 2:1
2. Removing moisture from the surface of fruit well
3. Do not stir while boiling sugar
4. Dip it in and out quickly using a small pan like a milk pan

Keep that in mind! When the temperature of the syrup rises by about 100 degrees, moisture begins to evaporate, and when the syrup reaches 130 degrees or more, the moisture falls to less than 5% of the total, turning into a melted glass-like property, making it more smooth and brittle than sticky when cooled.

■ Shine Musket (green grape) Tangrufu Ingredients

20 Shine Musket (green grapes), 10 skewers, 200 ml white sugar, 100 ml of room temperature water
paper foil


■ Making Shine Musket (Green Grape) Tangrufu

1. Wipe off the water with a kitchen towel from 20 washed and drained shine muskets.
2. Put 2 pieces on a skewer.
3. Set it to 6 out of 9 induction steps (medium heat).
※Note! Cooking time may vary depending on the heat and type of heating appliance. Induction temperature may vary from machine to machine.)
4. Add 200ml of sugar (one cup) and 100ml (half cup) of water at room temperature and press the timer.
※Note! Never stir! If you stir the sugar while boiling, crystals form.
5. After about 10 minutes, it becomes viscous compared to the beginning and is turning golden.
6. If there is a caramelization reaction in which the syrup turns yellow and there is a sweet scent unique to caramel, reduce the heat to level 1. (Can be tested to make it hard by dropping a drop or two in cold water)
7. Quickly soak and remove the prepared shine muskets and place them so that they do not to stick together.
9. Put the coated shine musket in the refrigerator for about 10 minutes and harden it!

#Making Tanghulu #Tanghulu