do-it-yourself dragon\'s beard candy

by:Keyuan     2020-05-28
I stumbled across this YouTube video as I went through my regular blog, which inspired me and my sister to try recipes and share what we learned.
The recipe for candy is actually very easy to make, and it\'s a technique that magically turns a candy into a similar consistency marshmallow, which is really a tricky technique.
Now, the place I live in is more likely to be called Dragon beard candy, but in essence it is a sugar-pulling type like toffee.
It can also be described as hands-
Pulled cotton candy.
We are amateurs who do this so the end result is not beautiful, if this is the first time you do this, don\'t expect it to appear perfectly before you do it a few times.
For educational purposes, you can find the other names of this candy here.
Start the next step now. . .
For the basic dragon beard you need, ingredients (Syrup):-* 1000g / 2.
Sugar 2 lbs * 100g/3.
5 ounces of light corn syrup or malt * 1 teaspoon of white vinegar (
Be careful here that too much or too little might mess up the final product)
* Ingredients for 500 ml or 2 glasses of water (Dusting):-
* 3 to 4 cups of corn starch or rice flour ingredients (Filling):-
* 2 to 3 cups of peanuts :-
* A pan that can comfortably fit ingredients * a candy thermometer * a pastry brush * round disposable plastic container or preferably a silicone doughnut baking mold * your hand note: we strongly recommend that you bake the mold using a silicone doughnut or that you usually only use a silicone baking mold.
We will discuss why we should step down.
As for syrup, just pour sugar, corn syrup, vinegar and water into the pan.
Clip the candy thermometer to the side of the pan.
Then open the heat onto the medium.
We aim for 133 degrees Celsius or 271 degrees Fahrenheit and try to keep the cooking time between 20 and 25 minutes.
It\'s a little bit difficult right now, but resist the urge to stir syrup.
The reason for this is to avoid the formation of sugar crystals due to stirring.
When the temperature reaches 132 degrees Celsius or 269 degrees Fahrenheit, you will want to kill the flame and it will reach the required temperature by itself.
Also note that the temperature will temporarily stop rising at about 105 degrees Celsius or 221 degrees Fahrenheit, which is normal and you do not have to heat.
This is just a chemical process in which sugar crystals change from one state to another.
Once you remove the syrup from the heat, you should let it cool down to 100 degrees Celsius or 212 degrees Fahrenheit, especially when you use a disposable plastic container as a mold.
If you are using a silicone baking mold, pour the syrup in directly.
You may need help pouring the syrup into the mold, one person pouring from the pan and one person controlling the flow with a wooden spatula or equivalent.
Since there are no better words that allow these Puck to cool completely, it takes about two hours depending on how thick the puck is.
Don\'t put them in the refrigerator in order to shorten the cooling time, you may destroy the formation of the crystal and destroy the final product.
Note: The reason why we recommend using silicone baking molds is that it is safer in chemical properties than plastic, can withstand higher temperatures and is very flexible.
The first time we tried using a disposable plastic container suggested by other sources, the results were not very good.
The heating and cooling of the plastic made it brittle and harder to remove the puck, and out of frustration I smashed it on the table and the plastic broke.
So if you have silicone baking molds on hand, please take my advice and use them.
Especially with the silicone donut mold, you will want the hole it left when you start using it, and you will see it in step 5.
Now, there\'s something to do here when you wait for the syrup to cool completely.
You can also do this when the syrup is boiling and working to the desired temperature, or at the beginning.
Put corn starch or rice flour in a dry pan and bake in a low to medium flame for about 10 minutes so it doesn\'t turn brown.
Then put it aside and cool along the ice hockey.
Next, bake the peanuts in the same pan until they are cooked.
Once done, just put it into a food processor, blender, and even chop it up with a knife.
You want to chop it up and don\'t turn it into dust or powder like I do.
However, even if you do this, it will not affect the taste, but it will affect the texture of the finished product.
After completion, continue to do other things while things cool.
Now, at the heart of this small project, turn a solid sugar into a soft and delicate hair --like candy.
In the first photo, you can see that if you decide to use a plastic container or silicone cupcake mold, you have to make a hole in the middle.
Your thumb is enough, but in this case you can use the tool of your choice and we used a strong chopstick when we first went.
The goal here is to get a ring instead of a puck, which is why we tried the donut mold and it turned out to be fantastic.
Flexible silicone makes it a dream to pull the puck out and have holes there, which makes it easier to start.
As an extra bonus, the smaller puck is about the right amount of candy.
We found that there were too many uses of larger Puck in plastic containers, making it easier to make mistakes.
The first thing to do with your ring is to immerse it in cornstarch and make sure to put a uniform coat on it.
Now, as long as you continue to work in your hands, you will feel that it is beginning to yield to your will.
Dipping and coating candy with corn starch can prevent candy strands from sticking together and keep them separate.
If the humidity is high where you live, just like where I live, you need to soak it more often to fight against moisture in the air.
Pull the ring slowly while ensuring a uniform thickness around the ring.
Dip the corn starch back on it.
Work until you get about 4 times the size of the original puck.
And then you turn it into a number.
Fold it as shown in figure 5 so you have two rings or strands now.
Be sure to dip it into corn starch again.
Now you need to work again until you reach a size where you can get a number --
8 and fold again to get 4 shares.
Oh, you already guessed it, dip it in corn starch.
With it you can work again so you can get a number-
Fold 8 shares and dip in corn starch.
As you can see, a pattern is coming up and you will continue to do this 8 times, 11 times in total.
At the end of the 11 fold, you will have about 2048 shares.
You may stop at this point, but if you want a finer stock, you can fold it 3 more times, pulling 14 times in total, with a stock count of 16384.
Start the next step of filling.
Here you need to put the floss or \"beard\" on a flat surface sprinkled with cornstarch, which helps to keep the floss separate and allow your hands to move freely in the next step.
Now just tear off a rough 4 inch part of the \"beard\" so you can fill it out.
You need to tear it off instead of cutting it off and cutting it off can cause a merge that you don\'t want to happen.
Just put some chopped peanuts in the middle of 4 inch, fold in half, and roll up. You are done :)
Now that you have the first one, keep it, not keep it.
Enjoy it, you definitely won it :)
Now, for this size recipe, you should get about 120 to 160 dragon beard candy, and I\'m a little missing at the end.
Even so, I\'m not sure because we\'re constantly pinching pieces here and there to reward ourselves: you should be able to put it in a closed container for two weeks, we are not sure because we find it never lasts for a long time.
If you have any desiccant bags on hand, throw one or two with candy and it is easily affected by humidity, which will help keep it fresh for longer and less sticky.
If you still have the remaining puck that hasn\'t turned into candy, you can keep it for a month, but I haven\'t had a chance to try it yet.
When you are ready to use the puck, there will be a hard crust sugar on the surface of the puck, just take it off or try to put it back in the candy.
You also need to microwave for a few seconds to soften it before you use it.
Here are some of the ideas and ideas we think about when dealing with candy.
When you pull and fold it :-
As mentioned in step 5, you can pull about 11 to 14 times and fold it before things start to get weird.
As a lark, I continued to move forward after reaching the 14th, and as I continued, all the stocks slowly merged into one.
But one quite interesting thing happened, and even though it reached the consistency of chewy candy, it had the flavor and texture of marshmallow and you could count it as a new candy
It\'s like getting two sweets with one recipe. For the puck:-
We found a way to use a little vegetable or olive oil in your hands to easily start the original ring.
Keep in mind that a little bit of oil is a long way to go, so don\'t go too far.
For dust removal and dipping powder :-
Corn starch is a good start because it tastes light and in my country we use glutinous rice flour which makes it more Oriental.
You can mix cocoa powder with corn starch at age 50, 50 or 25 and 75 percent to get chocolate dragon beard.
You can mix it with mustard powder and get more delicious candy.
Basically, you can use almost anything as long as you are in powder form.
For filling :-
You can replace peanuts with different kinds of nuts.
And chocolate chips or chocolate powder.
As long as it\'s not too wet, jelly or jam can work and you end up being messed up by sticky wet mess. For the syrup:-
You can add essential oils such as orange or mint, vanilla extract, rose water, or something else you imagine to your syrup.
Although these additions will affect the final product, please note.
I hope you have fun making this candy and enjoy sharing it with friends and family.
It does seem to me to be a rather unique gift.
Try it and see what you can get and you may make a new candy.
Custom message
Chat Online 编辑模式下无法使用
Chat Online inputting...