Why are wire-drawn apples not wire-drawn?

Friends who love sweets must have eaten shredded apples. This dish is crispy on the outside and sweet and refreshing on the inside. The golden and transparent strands of sugar are even more beautiful. However, many people report that they cannot pull out the beautiful sugar threads when making them. What is the reason? There are several key points in making this dish. If you master these, I believe that the caramelized apples you make can reach the standard of the hotel.

First of all, we use fresh vegetable oil for frying, so that the finished product has no peculiar smell and the drawing is more transparent.

Then cut the apples into evenly sized hob pieces, wrap them in starch paste, fry them until they are six ripe, take them out, and then fry them again. Pay attention to keeping the fried apples warm.

We recommend white sugar for drawing. The amount of sugar is about one-third of the apple. It should not be too little, otherwise the apple cannot be completely wrapped. Boil the sugar over low heat. Be sure to stir it constantly during the cooking process. When the color of the syrup turns golden, you can pick it up with a shovel to see if it can be pulled out. If the effect is good, add the apples and stir-fry quickly. Each piece of apple is evenly starched. In this way, the perfectly shredded apple is complete.