The method of boiling sugar oil

Sugar oil generally refers to cooking ingredients made by mixing sugar and oil. The traditional method is to heat white sugar and cooking oil in proportion until the sugar melts and presents a caramel color. The key to sugar oil lies in controlling the temperature and sugar oil ratio to avoid burning or crystallization.

1. Material selection ratio

It is recommended to use refined white sugar and vegetable oil without special odor, such as rapeseed oil or corn oil, for making sugar oil. The ratio of sugar to oil is usually 1:1 to 2:1, and the concentration of syrup can be adjusted according to its use. Excessive sugar content can lead to crystallization, while excessive oil content can affect the effectiveness of the slurry.

2. Temperature Control

Use low to medium heat to slowly heat the entire process. In the initial stage, completely melt the sugar particles to avoid rapid carbonization caused by high temperatures. When dense small bubbles appear in the sugar solution, it turns into a low flame, and the sugar oil begins to show amber color at a temperature of about 160-180 degrees Celsius.

III. Stirring Techniques

Continuous unidirectional stirring is required before the sugar particles are completely melted to prevent sticking to the bottom. After the sugar solution becomes diluted, the stirring frequency can be reduced. When the caramel aroma appears, turn off the heat and use the remaining heat to make the color uniform. Excessive stirring can cause sugar oil to return to sand and crystallize.

4. Status judgment

Qualified sugar oil should have fluidity and no graininess, and can quickly solidify into crispy chips when dropped into cold water. If the color of the sugar oil is too dark or bitter, it indicates that it has been charred and deteriorated. During testing, a small amount of sugar oil can be dipped and brushed. After cooling, a crisp and crisp sound of fracture is preferred.

V. Application Scenarios

Sugar oil can be used for filling pastries, pulling silk dishes, or baking and coloring. It will harden after refrigeration and needs to be softened by heating over water before use. Adding a small amount of lemon juice can delay crystallization but weaken sweetness. Sugar oil should be sealed and stored away from light. It is recommended to use it up within two weeks.

When boiling sugar oil, it is recommended to use a thick bottomed pot to evenly heat it, and the entire operation process should be monitored to prevent high temperature burns. Sugar and oil belong to high calorie condiments, so the use of sugar and oil should be restricted for diabetes patients and sugar control people. If you need to reduce the sweetness, you can try replacing white sugar with sugar substitutes such as maltitol, but adjust the boiling temperature. If mold or odor is found during storage, it should be discarded immediately to avoid gastrointestinal discomfort caused by consuming spoiled sugar and oil.