Blow sugar.

Sugar blowing is a method of squeezing the air bag with your fingers to inflate the air into the soft sugar body. The sugar body expands under the action of pressure and is then artistically shaped. The sugar used in sugar blowing must be clean, hygienic and edible. Sugar blowing is a means of artistic processing. Western pastry masters from all over the world have developed the sugar blowing technique to an unprecedented level. The masters are mainly concentrated in Switzerland, France, Belgium, Italy, the United States, Japan and South Korea. Masters from these countries often participate In the Western Pastry World Cup competition held every few years, sugar products are one of the must-do items. Chinese experts have participated in several competitions and achieved very good results. Chinese people from Asia and working in other countries also often participate in competitions and achieve other results. The world is watching.

Blowing sugar is not a simple job, it requires the operator to have a certain amount of primitive accumulation and talent. Generally speaking, after a period of training, the operator can learn basic skills such as boiling sugar and pulling sugar. Learning to blow sugar requires further practice. Blowing sugar is different from ordinary modeling. You must master the characteristics of sugar, because when blowing sugar, the sugar body has a certain degree of heat and must be shaped while inflating. In addition, blowing requires skills, and modeling requires the artistic ability of the creator. Therefore, for artistic work, we can only understand (or experience) and practice, and cannot express it very accurately in words. There are many examples of sugar blowing in this chapter, and the content is from shallow to deep. If you can complete the training of these shapes, you will have a special feeling for the sugar body and a new understanding of the word "sugar art".