Dessert

How to Make Strawberry Tanghulu

How to Make Strawberry Tanghulu

How to Make Strawberry Tanghulu

This Strawberry Tanghulu recipe is a delicious Chinese dessert

When I was a kid growing up in Incheon’s ancient Chinatown, I’d ask my parents for a Tanghulu anytime we passed a street seller selling candied hawthorn berries on sticks. With the confidence of youth, I assumed that these jewel-like sweets would taste like magical crystals, filling me with glistening pleasure.

How to Make Strawberry Tanghulu 

Despite the fact that creating Tanghulu appears to be simple, my son and I discovered a few techniques. Most importantly, we learnt to start with firm fruit that won’t fall off the skewer when dipped in the syrup, not to stir the sugar water mixture after the hard-crack temperature was reached, and to work swiftly! Do you know how to make Strawberry Tanghulu. This Strawberry tanghulu recipe is so delicious and simple.

Ingredients of Strawberry Tanghulu recipe:

  • 16 firm strawberries,
  • 2 cups sugar
  • 1 quart of water

How to Make Strawberry Tanghulu Step by Step

Directions of Strawberry Tanghulu recipe

Step 1

If you haven’t done, wash and dry the strawberries completely. Make sure each berry is totally dry before adding the syrup, since wet fruit will not stick to the syrup. Then, per bamboo skewer, poke 1 or 2 strawberries.

How to Make Strawberry Tanghulu

Step 2: Preheat the oven and prepare the baking sheet

Use parchment paper to line a baking sheet or large plates. Remove from the equation.

Step 3:

Combine the sugar and water in a mixing bowl. A candy thermometer should be attached to the inside of your saucepan. Heat the sugar and water over medium heat, stirring constantly, until the hard-crack stage is achieved, around 300° to 315°F. It will take roughly 10 minutes to complete this task. The mixture should not be stirred!

Step 4:

Dip the skewered strawberries in the pooled syrup by tilting the saucepan. Rotate the fruit to completely cover it. Allow the extra syrup to drain off quickly before placing the skewers on the prepared baking sheet. Continue with the remaining skewers.

Step 5:

Allow for complete hardening of the candy shell before removing it from the parchment paper. It should just take a few minutes to complete this task. Serve right away! Tanghulu, especially ones made with tougher, less juicy fruits, can be stored in an airtight container in the refrigerator, but be aware that the candy shell will harden and the fruit may not hold up properly due to the hot syrup somewhat cooking it.

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Tanghulu Tips:

  • For a tanghulu recipe, use firm, slightly unripe strawberries. Soft, ripe berries will easily fall off the skewer and spill their juice.
  • If you use more than two strawberries per skewer, it will be more difficult to completely coat the fruit with syrup.
  • The sugar and water combination should not be stirred. As a result, the syrup will crystallize, making it hazy rather than clear. Instead of being liquid, it will become sand.
  • To make it easier to tilt the pan, choose a larger skillet with a good handle. This will give you more room to dip and spin the skewers.
  • Take particular caution because the syrup is quite hot. When possible, wear oven gloves to protect your hands.

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