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- For oranges and beans, it's the same. Start with a 2:1 water:sugar syrup, then raise the sugar content gradually over the days.
- For 甘納豆, I used kindey beans and that worked quite well in the 浮島.
甘納豆
Currently I'm trying:
- Start with boiled beans.
- Make a 20° Brix syrup (750 gr water, 150 gr sugar). Leave them overnight.
- Add 150 gr sugar to bring to 30° Brix. Leave overnight.
- Now switch to rock sugar. Add 100 gr to bring to 40° Brix. Overnight.
- Add another 100 gr of rock sugar and 25 gr of rice starch syrup (54° Brix). Overnight.
Flowers
- Here, it's different!
- Apply a thin layer of lightly beaten egg white, thinned with 10% water, or better still, thin gummi arabicum (let stand overnight to dissolve, 6 gr to 30 gr water). Either brush (I found a make-up brush is quite nice) or spray the back side of the flower.
- Sprinkle with normal sugar (not powdered, not blended). Don't sprinkle too much, lest you get a big cake. It can't be powdered sugar, but if you have superfine sugar, that'd be perfect. Normal caster sugar works, but it doesn't look as elegant.
- Let dry for about 15', then do the front side. Lay on a parchment paper front side up, and dry overnight.
- It's a nice sweet for autumn, when you have a 名残 for the flower's of summer.
