The video provides detailed instructions on making thin and crispy Tanghulu with sugar coating. It covers the process of boiling sugar and water, monitoring temperature, skewering fruits, and coating them evenly. The video emphasizes the importance of a thin and crispy texture, and it suggests experimenting with variations like adding vinegar or starch syrup. Additionally, it advises considering the perspective of consumers when selling Tanghulu and gradually improving the recipe while attracting customers. The creator emphasizes that achieving a thin and crispy texture is key to success.
Sure, here are the key facts extracted from the text:
1. The process of making a thin and crispy sugar coating similar to Wangatangro involves boiling sugar and water.
2. It's important not to let sugar get on the sides of the pot to avoid burning.
3. Starting with high heat and then reducing to low heat is recommended to prevent excessive moisture evaporation.
4. Stirring syrup should only be done after it's completely boiled to avoid forming crystals.
5. The temperature when the syrup starts turning brown is around 160 degrees.
6. You can use a thermometer or a cold water test to check the syrup's readiness.
7. The method of coating the fruit with syrup involves rolling it in syrup foam rather than fully immersing it.
8. Placing a wok on a gas stove at an angle helps cover the fruit with syrup evenly.
9. The amount of sugar used affects the coating thickness.
10. Business owners should consider the consumer's perspective, focusing on a thin and crispy texture when making Tanghulu.
11. Selling the product is important for refining the recipe and improving the business.
12. Offering Tanghulu as a side menu or topping can diversify its use.
13. The importance of thin and crispy Tanghulu for retaining customers is emphasized.
These are the factual points from the text without including any opinions.