Maltbolcher

Ingredients for Maltbolcher

Instructions for Maltbolcher

To prepare the Maltbolcher recipe, please follow these instructions:

It starts with putting water, sugar and grape sugar in a pan in the above order.
The water should be included to ensure that the mass does not burn on. One puts a lid on the Pan, and who must not stir around in the pan. The cooktop on 3/4 heat and lets the mass heat up to boiling temperature.

When that starts to come out from under the lid on the pot powerful steam, take the lid off and sticking the thermometer down into the pan. Without touching the round follow the mass up to it is 160 g. celsius (finally not over!!!) in the middle of the pan.

Then, the mass is cooled down to approximately 120 degrees, if applicable. using a water bath. Now can the flavors are mixed in and stir around. Soon after the mass is poured out on wax paper/teflon had, and you wait to get the film and can be shaped into a lump.

Now you can stretch and pull the mass as long as you dare, because you must remember that you have to have time to clip it to sweets.

Mowing is done by dragging a sausage out of the root ball and cut it into suitable pieces. If you want the triangular bolche form, turn the mass 90 degrees after each clip. The freshly sheared and lune sweets must not touch each other as they will stick together.

Sweets are kept free from moisture, possibly. with a little icing sugar by, and possibly. in the refrigerator.