红糖菊花姜母糖Molasses Chrysanthemum Ginger Candy
- Prep Time30 Mins
- Cook Time
- Type
- View
最近喜欢派糖的Chef Bernard继续跟粉丝甜蜜蜜，今晚直播即将分享红糖菊花姜母糖做法。红糖温补，姜茶暖宫，两者搭配，具有驱寒除湿、防治风寒感冒、预防流感、暖宫治痛经、去除胃寒、暖胃。Chef Bernard的食谱还加入枸杞、红枣和干菊花瓣，更滋补，根本就是女性的恩物啊！
食谱制作：Chef Bernard
Ingredients
材料
Ingredients
Directions
把姜清洗刷干净，无需去皮，搅碎，（不要搅成泥）。Wash and brush the ginger clean, no need to peel it, then crush it (do not mash it into a paste).
取不沾锅，倒入姜碎再倒入红糖，开小火慢慢熬煮至糖溶，再搅煮至糖完全融化，继续煮至125度，锅边起糖沙，关火。Take a non-stick pan, pour in the crushed ginger, then add the brown sugar. Heat over low heat and simmer slowly until the sugar dissolves. Stir continuously until the sugar is completely melted, then continue to cook until it reaches 125 degrees Celsius and sugar crystals start forming at the edges of the pan. Turn off the heat.
加入红枣和枸杞子，搅拌均匀，倒入铺了油纸的7寸烤盘，铺平，表面撒上菊花花瓣，压平。Add the red dates and goji berries, mix well, then pour the mixture into a 7-inch baking dish lined with parchment paper. Flatten the surface and sprinkle chrysanthemum petals on top, then press them flat.
待凉至温温就可以切块，室温待完全冷却才收入密封罐里。Let it cool until warm, then cut into pieces. Store in an airtight container once completely cooled at room temperature.
