Share
Tanghulu is a common Chinese street snack whose glossy, crunchy outside and delicious fruit centre have won over foodies all over the world. Fruits are stuck on bamboo sticks and covered in a solidified sugar syrup to provide the ideal combination of sweetness and acidity in this delectable dessert. Although hawthorn berries have long been used, modern versions also use strawberries, grapes, and mandarin oranges. Although it may seem difficult at first, you can make this popular snack in your own kitchen if you know the proper methods and put in a little effort.
Selecting Good Quality Fruits
The foundation of great tanghulu lies in selecting the perfect fruits. While traditional tanghulu uses hawthorn berries, you can experiment with a variety of fruits to suit your taste. Caramelised strawberries, grapes, mandarin orange segments, and cherries are some of the most commonly used ones. When selecting fruits, look for ones that are firm, ripe, and free from blemishes. The fruit should be able to hold its shape and not be too juicy, as excess moisture can interfere with the sugar coating process. If using larger fruits like strawberries, try to choose ones of similar size to ensure even coating and cooking. It's also important to thoroughly wash and dry your chosen fruits before beginning the candying process. Any moisture left on the surface of the fruit can cause the sugar coating to become sticky or uneven.
Arrange Your Workplace And Tools
It's important to arrange your desk appropriately before you start creating tanghulu. Assemble all of your supplies and materials first. Bamboo skewers, a baking sheet covered with parchment paper, a bowl of icy water, a heavy-bottomed saucepan for the sugar syrup, and a candy thermometer (if available) are required. Before you begin creating the syrup, make sure your fruits are ready and skewered. Once the sugar mixture is on the heat, it needs to be constantly monitored. Make sure the fruits on your skewers are not in contact with one another as you arrange them on a plate or tray. Because you'll need to move fast once the syrup is done, place your prepared baking sheet close to the stove.
Making The Sugar Syrup
The secret to creating the sugar syrup perfectly is getting that ideal, glass-like coating on your tanghulu. Crushed sugar and water should be combined in a clean, heavy-bottomed pot at a ratio of roughly 2:1. Stirring gently, bring to medium-high heat and allow the sugar to melt in the mixture completely. Once dissolved, give the syrup a chance to boil without stirring. The syrup should be at the hard-crack stage, which is between 300°F and 310°F (149°C and 154°C), if you use a candy thermometer. A tiny amount of the syrup can be tested by dropping it into ice water if you don't have a thermometer. When bent, it should generate strong, brittle threads that shatter. Another reliable indicator is the syrup's colour, which should turn pale yellow when it's ready. The syrup can turn from perfect to burnt very rapidly, so monitor it carefully and be patient.
Image Credit: Joyful Dumplings| Google Pics
Dipping And Coating
It's time to coat your fruits after your sugar syrup reaches the proper consistency and temperature. Take the pot off of the heat and gently tip it to one side so that the syrup is in a deeper pool. To ensure uniform coating, quickly dip each skewered fruit into the syrup and twirl it around. Continue to spin the fruit as you lift it out, letting the extra syrup drip off. Holding the skewer horizontally, twist it continually for a few seconds after dipping. Turn the fruit a few times and then carefully transfer it to the baking sheet that you have prepared. Work fast, because the syrup will begin to thicken and chill.
Image Credit: Shu Chun Medium| Google Pics
Storing And Serving
Enjoy your handmade sweets as soon as your tanghulu is ready and has cooled down! However, in order to keep their crunchy texture, enough preservation is essential. While it is best consumed fresh, tanghulu can be preserved for a little time with proper storage. To prevent sticking, put the sticks in an airtight jar coated with parchment paper. Store them in a dry, cool area away from humidity and direct sunshine to prevent the sugar coating from becoming sticky. For the greatest texture, eat them within one to two days. The tanghulu looks great served in a colourful bowl or on an appealing tray for entertaining friends and family.
Image Credit: Unsplash
Useful Tips:
- Choose good-quality, fresh fruits for the most flavour and texture.
- The quality of the sugar syrup determines the quality of the coating, and that is why it has to be perfect. A coating that is too thin will be runny, and a coating that is too thick will make coating the fruits difficult.
- Tanghulu should be allowed to dry fully before being stored or eaten. This will ensure that it comes out with a texture of crispy, crunchy nature on the outside.
- Try a variety of fruits and flavours to make your own special tanghulu.
