1. induction cooker on a stainless steel pot, pour Korean young sugar 400 grams, 50 grams of water, open fire and simmer until melted, with a thermometer to detect the sugar temperature reaches 160 ℃ when the fire is turned off, adjusted to the holding state.
2. One hand with a wire puller dipped in sugar, pull out the silver wire, pull out the soup wire and keep rotating, until wrapped in a thick layer of fluffy sugar wire when you stop, remove and set into the plate can be.
The key to making it:
1, Korean young sugar can be simmered again and again, even if it is cooled down and then heated up again to 160℃, it can still be pulled.
2, Korean young granulated sugar is stable, as long as boiled to this temperature, anyone can pull silk.
3, you can also use the French Aesop sugar, its state is more stable, but need to be heated to 170 ℃ to pull silk.
First, don't stir the sugar too often when boiling, otherwise it will stir the syrup to turn the sand, and it will be easy to see small particles when pulling the silk.
Secondly, the boiled syrup should be left to dry a little, until the texture is slightly viscous, and when you lift the sugar solution with a wire puller and blow it into silk, you can operate.