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There’s nothing quite like the perfect balance of sweetness and crunchiness that comes with biting into a crispy sugar filling in traditional Chinese pastries like pia and mooncakes. These delectable treats are renowned for their rich flavors, diverse fillings, and intricate patterns on their golden exteriors. If you’ve ever wondered how to achieve that mouthwatering crispy, delicious sugar at home for your pia and mooncake fillings, then you’ve come to the right place. In this guide, we will explore the art of making crispy sugar from scratch, sharing tips and techniques to help you create the perfect sugary filling that will elevate your pastries to new heights of flavor and texture. Whether you’re an experienced baker or just starting your culinary journey, get ready to unlock the secrets to making irresistibly crispy, delicious sugar for pia and mooncake fillings that will charm your taste buds and impress your family and friends.
Fat sugar is often used as a filling for pia and mooncakes. Therefore, today Thptlaihoa.edu.vn will guide you to make crispy, delicious sugar fat! Let’s get to the kitchen!
Prepare
15 MinutesProcessing
45 minutesFor
3-4 people
Ingredients for sugar fat
Ingredients for sugar fat
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250g pork neck fat
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120g white granulated sugar
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3 slices of ginger
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1 tablespoon white wine
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Utensils: Grill, pot, knife, cutting board, bowl, food wrap, foil
Good tip
You should choose to buy pork belly fat with firmness and consistency to make the sugar fat more crispy, chewy and not watery.
How to make sugar fat
Step 1Processing pork fat
Processing pork fat
Buy pork fat, wash and drain.
You put a pot of water on the stove and bring to a boil. After the water boils, you put 3 slices of ginger, 250g of fat and 1 tablespoon of white wine into the pot and boil for 3-5 minutes until the fat is firm.
Next, when you see that the fat is firm, take it out into the basket to let the fat cool and drain, then cut into bite-sized pomegranates.
Note
You should not cut too big because when you eat it, you will be bored and the fat parts that are soft or rough, you should cut them off.
Step 2Sugar pickling
Sugar pickling
You put 120g white granulated sugar into the bowl of fat cut in step 1 and mix well. Note that fat and sugar have a ratio of 2:1.
Then, cover the bowl with plastic wrap and leave the fat at room temperature for 8-12 hours.
Step 3Heat the sugar
Heat the sugar
After 8-12 hours, put the sugar on a baking tray lined with foil and spread evenly.
Then, you put the tray in the oven at 40 degrees Celsius for 30-40 minutes and when you take it out, the transparent fat is reached.
Note
If you do not have an oven, you can expose them to the sun for about 1-2 days.
Finished product
Finished sugar fat products
Fat sugar has clarity and gives off a light aroma. When eaten, the fat has a flexible, crunchy texture that is very attractive. With this dish, you can eat it with sausages or use it as a filling for pia cakes, mixed moon cakes are also excellent! Let’s go to the kitchen to do it now!
Hopefully, through the above article, you will pocket for yourself how to make sugar fat that is both crispy and delicious with an extremely simple recipe from Thptlaihoa.edu.vn!
Thptlaihoa.edu.vn
In conclusion, making crispy, delicious sugar for pia and mooncake fillings is a skill that can greatly enhance the taste and texture of these traditional treats. By following the simple steps of melting, caramelizing, and cooling the sugar, you can achieve a crispy and delectable result that will elevate any pia or mooncake recipe. The key to success is to be patient and precise with the temperature, ensuring that the sugar reaches the right degree of caramelization without burning. Practice and experimentation will help you refine this technique, allowing you to create unique and delectable fillings for your pia and mooncakes. So, don’t be afraid to explore the art of crispy sugar-making and delight your taste buds with these sweet and satisfying treats.
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