Candied Carrots for Garnish

Name: Candied Carrots for Garnish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 carrot; 100g White sugar; 2g salt; 250ml water; Some Mint leaf

by Eyebrow

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This candied fruit is not a snack, the main function is for decoration. I borrowed a baking book from the library a few days ago. It is for making cupcakes. It also introduced some gadgets for decorating cakes. It was very interesting. I wanted to give it a try.
The method is not difficult, but how to make good use of this carrot candied fruit is a bit of work. At first, I wanted to draw a gourd according to the photos in the book, so I made a few cup cakes, but the cup cakes did not match my personality. Every time I made a cup cake, it would shrink and collapse. It was so ugly that it was hopeless. Set up another stove, roast a still good chiffon to match it.
I can’t wait to eat it after taking the photo. This carrot preserve is amazing, because it has been on the cake for a while, and the syrup is basically air-dried, and it tastes soft and sweet, which is really good. I sandwiched the leftover carrot preserves in a crepe this morning, which was also quite delicious.
The little carrot modeling is the method in the book. How can a creative person like me not do something? I used it to make roses.

Ingredients

1 Carrot
100g White Sugar
2g Salt
250ml Water
Some Mint Leaf

Candied Carrots for Garnish

1. Carrots are peeled off with a peeling knife, and then sliced into slices about 1 mm thick.

2. Put the sugar and water in a non-stick pan, boil on high heat, stirring occasionally.

3. After the water is boiled, put in the carrot slices, cover and boil on high heat. Turn to medium heat and cook for about 10 minutes.

4. Cook until the carrot slices are soft and translucent. Turn off the heat. Be careful not to boil the syrup. Soak the cooked carrot slices in syrup to cool.

5. Take a carrot slice and roll it up, carefully pull out the small roll in the center, and slowly lengthen it. Insert mint leaves in the big roll, and a cute little carrot is ready.

6. If the center small roll is not pulled out, but the big roll is pulled apart, it is the small rose above; or you can refer to "Apple Rose Egg Tart" on my homepage, and cut out 7~8 petal rolls like apple roses. It is the big rose below.

7. It's awesome to use to decorate cakes!

Tips:
1. Carrots are best to pick fat ones, and the slices are wider.
2. The original party said to buy carrots with radish leaves, cut the radish leaves and wait until the small radishes are ready, then stuff the big rolls as leaves. I didn't buy carrots with leaves, so I used mint leaves instead.
3. The original said that the preserved carrots can be stored for 4 days after being soaked in syrup and airtight and refrigerated.
4. I think it can be used as a snack after it is cooked in the sun or baked at low temperature. I will try it later.
5. I forgot to write salt in the list of materials in the video. Please refer to the list of materials in the text. However, the salt is used to enrich the taste, so it's okay if you don't leave it.