750g distilled water and 300g glucose syrup (DE value 42 ~ 44%)?

Step one:?

Add white sugar into the compound pot, and the amount of boiled sugar is 1/2 of the total capacity of the container. If it is too little, the temperature of sugar solution will rise rapidly, and the change of sugar solution temperature is not easy to control. The thermometer is not heated deep enough in the sugar solution, so the measurement result will not be accurate. If it is too much, it may overflow when cooking. Importantly, when the sugar solution becomes thicker, the temperature of the bottom and the surface will be different, and the heat conduction will be limited. ?

Step two:?

Add 750 grams of distilled water. The reason why distilled water is used is because the water quality in different areas is very different. The choice of water is very important. If you insist on using distilled water, that is, the same standard water, you can find the subtle differences between sugar and sugar when cooking sugar, and you will sum up your experience scientifically and constantly improve your sugar cooking skills?

Step 3:?

After adding distilled water, stir it evenly so that the sugar is fully dissolved. Even if it is very dry and loose, it will not open automatically when poured into the pot. Mixing can achieve the purpose of preventing the bottom from being burnt. In general, the temperature of adding distilled water is about 22℃. At this time, the solubility of water to sugar is 206 degrees, and 750 grams of water can dissolve 1545 grams of sugar, so the sugar can be dissolved as soon as possible after stirring, and the amount of distilled water cannot be reduced in order to speed up the process of boiling sugar. Use medium heat when starting heating. Another method is to boil distilled water first, then add sugar and stir quickly. Improving the solubility of sugar at high water temperature can make the sugar liquid boil in a short time, shorten the boiling time, slow down or reduce the further decomposition and transformation of the sugar liquid, and make the sugar more clear and transparent. ?

Step 4:?

There will be bubbles and dirty bubbles when the sugar liquid boils, which means that the sugar is dirty. We should seize the opportunity to clean it with a spoon. After cleaning, add 300 grams of glucose to dilute. At this time, the concentration of sugar solution has increased, and white bubbles will appear again when boiling again, which needs further cleaning. The choice of glucose diluent should be careful, and it is best to choose converted glucose syrup, which has relatively low DE value and good high temperature resistance. The DE value of hydrolyzed glucose syrup is too high, and the reducing ability is strong, and the sugar body melts and turns sand quickly after molding. ?

Step 5:?

There is often a small amount of sugar particles on the wall of the pot, and there will be many white floating bubbles on the surface before and after the sugar solution boils. It needs to be brushed quickly along the pot wall with a clean brush. When brushing foam, prepare a basin of clean water and clean the brush. This job is the most taboo to use other brushes in the kitchen casually, because some brushes look very clean and will precipitate unclean colors when exposed to high temperature, which is caused by the structure of the brushes. You should use a special brush or clean it with a cotton swab. ?

Step 6: After cleaning up more floating foam, there will still be a small amount of bubbles. At this time, use a small spoon to continue cleaning, and at the same time reduce the number of times to scrub the pot wall, especially when the syrup temperature exceeds 138℃, stop cleaning the pot wall. ?

Step 7: When the temperature is 138℃, it is the best time to add pigment. After dropping a few drops of pigment, there is no need to stir, and the pigment will naturally disperse. When the syrup exceeds 140℃, the temperature rises rapidly and the syrup thickens.

Bubbles become smaller, and the up-and-down heat transfer capacity decreases. The heating gear of induction cooker should be adjusted according to the situation to slow down the heating progress. Step 8:?

When the temperature approaches 150℃, the bubbles become smaller and thinner. At this time, stir with a thermometer several times to check the temperature, because the temperature difference between the inside and outside of syrup is large, and it is more accurate to observe the temperature after stirring. Step 9:?

When the temperature reaches 150℃, immediately stop heating and transfer the sugar pot to a cold water basin for soaking for 30 seconds, which can quickly cut off the heat source and ensure the accurate temperature. Don't draw too much water from the bottom of the pot when cooling, just concentrate on the bottom. Step ten:?

Move the sugar pan to a clean towel and let it stand for 3-5 minutes, waiting for the sugar to thicken. Before pouring out, put the composite pot back into the induction cooker or electric furnace for heating for a few seconds, and then pour out slowly after bubbles are generated, because as much syrup as possible is poured out, so as to reduce waste. ?

Step 11: Choose a non-stick pan pad or brush a layer of oil on the marble countertop and drain the syrup slowly. Brush oil is an old-fashioned method, which should be abandoned in modern sugar art operation, because oil has a bad influence on sugar experience. ?

Step 12:?

When the syrup leaves the non-stick pad, put on rubber gloves and roll it from the periphery to the center, and keep turning to cool the syrup. Clean rubber gloves must be worn during this operation. First, clean and hygienic. Second, it is not easy to burn. Third, the sweat on the hands contains salt and moisture, which is easy to cause chemical reactions, leading to the burning of finished products and returning to sand. ?

Step 13:?

After the candy is cooled evenly, cut it with scissors, arrange the shape, cool it and vacuum seal it with a vacuum packaging machine. High-quality composite packaging bags should be selected and stored in fresh-keeping cabinets or cool and dry places. Sugar has a short shelf life of about 60 days. Sugar made from special sugar sources, such as high-quality sugar alcohol with low de value, is purer in color and has a shelf life of more than eight months, but the boiling temperature and operating temperature of sugar are obviously different from sugar. Only by mastering the basic principle of boiling sugar can we use other sugar sources freely. ?

The sugar solution boils, and a large amount of water in the sugar solution is separated from the sugar solution in the state of water vapor, which improves the concentration of the sugar solution. The boiling points of sugar solutions with different concentrations are also different.

The higher the liquid concentration, the higher the corresponding boiling point temperature. In the whole process of boiling the sugar solution to the specified concentration, it is necessary to keep the sugar solution from boiling all the time to ensure that the water in the sugar solution is continuously removed. In this way, the sugar solution must be heated continuously. In fact, sugar solution consists of a mixture of different sugars, and its boiling temperature varies with the relative molecular weight of sugar solution. Its changing law is as follows. At the same concentration, the higher the relative molecular weight of sugar in sugar solution, the lower its boiling point; The smaller the relative molecular mass, the higher the boiling point. In the process of operation, necessary adjustments can be made according to this characteristic.