焦糖 / 老糖 Sponge Toffee

 

老糖 焦糖 honeycomb toffee sponge toffee 已经很难在街边买到了 即便超市里也很少看到 若干年前 街边会有小贩 支起一个摊子 制作这种特别简易的糖果 每次看到小贩给糖浆里加入神秘的白色粉末 然后糖浆开始膨胀 最后生成这种蜂窝状的糖果 都会觉得特别有趣 长大之后 知道神秘的白色粉末只是小苏打而已 自己在家里也可以制作这种神奇的糖果 而且还可以做的很好 o 以前做过沙琪玛和拔丝地瓜 都是需要熬糖浆的食谱 看到评论中 总是有人会提到糖浆反砂的问题 所以这次更加深入的讲讲熬糖浆的几个注意事项 老糖 焦糖 糖 200克 1杯水 100克 小1 2杯麦芽糖 50克 2大勺小苏打 10克 1 5小勺糖浆温度到达320 F 160 C 关火 放入小苏打当糖浆到达320 F 160 C 糖浆里面基本没有水分了 做好的糖 放在室温下 表面不会变粘 即便不是密封保存 也可以放置很长时间 honeycomb toffee sponge toffee sugar 200g 1 cupwater 100g little less than 1 2 cupmaltose 50g 2 tablespoonsbaking soda 10g 1 5 teaspoonsturn off the heat when sugar syrup temperature reaches 320 F 160 C When sugar syrup temperature reaches 320 F 160 C there is not much water left in the syrup After it cools down toffee stays dry and won t become sticky Even without sealed in the plastic bag it can stay fresh for a long time 背景音乐 Anton by Dan Bodan老糖 焦糖 honeycomb toffee sponge toffee

 

 

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