How to make saffron candy
Put sugar, water and vinegar on a gentle heat so that the sugar is gassed and cooked, thickened and found. (Do not apply the material to excessive heat until it crystallizes.
Add Saffron Report. To test it, you can pour a little of it with a spoon on ice, if it breaks quickly and becomes brittle, then it is ready.
Take it out of the heat. Pour a teaspoon on a pre-greased tray to cool it. With a spatula you can easily remove from the dish.
Scissors: Pour the scone into a ribbon on top of a greased tray and barberry or seminal beans or Omani Lemon powder. Just be quick and make them cool before you get them
Hints:
1_If a lot of heat looks, it gets dark and burned, and if the time persists for a while, it will not be brittle.
2_ If you make the first time, remove the saffron so that you can clearly detect the color of the extract and remove it from the heat before darkening.
At 3 o’clock after pouring the fluid into the vacuum bottle, it is tightly attached to the container. In this case, it is advisable to knock one knife underneath the bobbat to release it easily, or about thirty seconds to place the tray in the freezer. And then cut it off with a spatula
4.If you do not like the taste of vinegar in the barn, you can make a top spit with a spoonful of butter and four teaspoons of water. You will have the same result.
5_When the liver is still hot, the lobsters are thin and thin, but when it cools a little, the lobsters become thicker and look like marble, if you want to thin it again.
6_ To keep the buildings dry, keep them in a container
[7] Often, people quotes, dates, dry berries, etc., along with the barn. The lobsters absorb moisture and stick together after a while
8_ These traditional barbers are suitable for the removal of stomach bloating alongside tea and coffee
source: sooran .com
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