Zenzero Candito Fatto in Casa: la Ricetta Esatta (e la Verità sullo Zucchero)

Lo zenzero candito è la caramella che pizzica: digeste, antinausea tascabile, e l'ingrediente segreto di torte e tajine. Eco the ricetta served in 4 passes — and it is one point on its true nature: it is a confetteria.

🍬 The ricetta in 4 passes (and the proportion)

• 1. Prepare: 250 g of organic fresh zenzero, pelato, a 3 mm flake (in the fiber sense). Zenzero giovane = meno fibroso, ideal
• 2. Add wax: 3 successive cuts of 10 min in water, change the water or volta — this is to make the piccante in eccesso senza perere tutto
• 3. Candire: weight of zucchini (250 g) + 250 ml of acqua, soak for 30-40 min until it is cooked until it is transparent and thick.
• 4. Asciugare: school, passare nello zucchero semolato, asciugare 24 h on a grid. If you keep 2-3 months in the air mixture

He point onesto: lo zenzero candito remained confetti — around 70-80 g of zucchero per 100 g. Although it is an occasional meal (2-3 doses against nausea in the morning, in a torta), my daily dose of zucchini is counterproductive: the dose of zucchini cancels out the benefit. For the daily routine, a concentrate senza zuccheri aggiunti Porta il gingerolo senza i 70 g di zucchero. I have to be complete: he candito for the piece, lo shot for the base.

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