What are the methods and precautions for chefs when frying sugar color?
Speaking of boiling sugar color, today just made a video, you can pay attention to: little butler food, take a look!
The method is very simple, mainly to control the oil temperature!
Ingredients: Sugar, water "Ratio is 1:1"
Method: First of all, put water into the net pot on the fire, and then put in the sugar, first fry the sugar on high heat, and then slowly boil, make sugar color A total of several programs: boiling water fried sugar - honey juice - hanging cream - pulling silk - sugar color, a total of these links need to pay attention to!
But the most important thing about boiling sugar color is the heat, first boil the frost when you can turn to the middle fire, boil the silk when you turn to the minimum fire, slowly boil it, the color also changes when boiling: first of all, white - white bubbles - slowly become yellow - red - dark red - bubbles - add water, as long as it is impossible to do a bad syrup in this order!
To make this syrup, we must pay attention to this heat, and when the syrup becomes red, once the dark red bubbles, you can pour water, this is the key, the sugar color is fried well, it is to see when you pour water. Pouring it will be very sweet, pouring late will be very bitter!
If you don't understand anything you can pay attention to: Little Butler Food, watch the gourmet video version!