四、熬糖技术
普通熬糖
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0013_0043.jpg?sign=1734417440-QNVx4y5iVaA1xcopNW2An2q2OapMwxhE-0-9206b94d4979936eb58055feb69209a7)
这种熬糖方法使用非常普遍,按流程操作,基本可以掌握,但还要注意几个要点:
①普通的白砂糖、绵白糖、冰糖都可以按这种方法来熬糖,但由于它们含杂质较多,所以熬出来的糖发黄、烫手。
②葡萄糖浆需在糖液温度达到120℃之前加入,否则糖会返砂,当然还需要选择开口小一点的锅(开口直径20厘米左右)否则锅边沿的糖液温度偏低也会导致返砂。
③软化剂调配:取10克酒石酸加入70克水烧开,冷却后装入瓶中。冬天空气干燥,熬糖时软化剂用量适当增加,夏天天气潮湿,软化剂用量适当减少,增减量可根据自己所需合理掌握。
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0014_0044.jpg?sign=1734417440-OvFdPkdN4DiYoDhJAePn9sguV4NvCttw-0-a7bca67892bada4b3ad1839b33745abe)
将1000克韩国白砂糖倒入锅中
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0014_0045.jpg?sign=1734417440-se2o0iWlPIznS7AmJA8m5DdskxJ09p6T-0-fb9b961008a231f3e6f2ce057a91a056)
加入清水350克
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0014_0046.jpg?sign=1734417440-hYQ0b98FQcmmg4EYzNavFeH5fvuYq7MR-0-b0cfd2858bd37ec240942cd6e5a2eca2)
加热烧开并撇去泡沫
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0014_0047.jpg?sign=1734417440-Fc4XVlZmww8eEMdDVZqfn7K6LBAvHOZP-0-9917f6bc226de4605bad91c7a764fa5f)
在糖液温度达到120℃前加入150克葡萄糖浆
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0014_0048.jpg?sign=1734417440-Hvk16WCDRPP8nA81XxxqofulzuIZQ6Xu-0-356dfe2cb3ff4ab4ac4a3ccfffe7c421)
在糖液温度达到140℃时加入6滴软化剂
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0014_0049.jpg?sign=1734417440-jVkY9tYPaeCy33EU7YAvuIZ94gOAVs8y-0-90117518ea9d542ef7b5582dfd99fb36)
继续加热至160℃离火
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0014_0050.jpg?sign=1734417440-TNCvf2KRJ8Azrgu0OQsu8yJfTyr3tNKT-0-51ba4424a068376299aed1028ed2deb2)
放置1分钟稍冷却一下,准备倒出
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0014_0051.jpg?sign=1734417440-ybbxanApNr43LMOhsp7gVCOVbxsappg1-0-502f6f574c1b3ff24614f4e1cd884ad3)
将糖液倒在不粘垫上
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0014_0052.jpg?sign=1734417440-Qx3P58yhU0HWHpAdfsVQ4K17Wgk46l0t-0-7df5d0172a50e04d1a5756b53dcd38d2)
冷却后的糖块
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0014_0053.jpg?sign=1734417440-9FwSrbIoZQXB19uU4bNYjSGPYBoRq8Zd-0-fa12f34b92431ab6ad76366bdcf006f5)
取保鲜盒
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0014_0054.jpg?sign=1734417440-aqfNOiNTbif3Iw418YtNLCdhmwjWSRyG-0-199b35598da235f271a64da3235eb536)
加入一盒干燥剂
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0014_0055.jpg?sign=1734417440-xWXHJLo8xWhJvMvoPau7sjmxZ7dBkvU1-0-4dc5b95f9163374a53c07f6cc7738460)
把冷却好的糖块包好,放入保鲜盒盖好保存
雪碧熬糖
雪碧熬糖只需要雪碧、水、砂糖,不需要其他配料,成本较低。但由于它比较容易化,做盘饰小件比较合适,不适合做大型作品。雪碧中含有碳酸,它用量越大,糖就越软,反之则越硬,根据需要合理控制雪碧的用量。
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0015_0056.jpg?sign=1734417440-GXp42TcjMSkAvadhRmHFIflNwkAG2LKd-0-93f0791fa86714b4edd9caaad312c24b)
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0015_0057.jpg?sign=1734417440-j3hNLpQoPFcOkTM4rLq7FisEOeZdO7Nl-0-5a7ca79275b2e59fdcd3a52b97fe950d)
准备雪碧
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0015_0058.jpg?sign=1734417440-G98Q1iqNJ8CQsQ5Qyk2qIRIfOKtN50C0-0-7789b23b3c47ea12d0571154005bcd82)
锅里加入韩国砂糖1000克
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0015_0059.jpg?sign=1734417440-8ChiqhxJN68d4j2gDJTOP89dY6hxHGtg-0-4ee145649db4030d7315335decc77d12)
接着加入雪碧100克
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0015_0060.jpg?sign=1734417440-5PVljbh5EWpMmbnbebQ321URkxxohtTU-0-d2ccca9f867dc916bb51a3072f2948b6)
再加水250克
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0015_0061.jpg?sign=1734417440-m2QLq5WZTFjsSAOX6EB5K9Vc6SiaakvE-0-6ff7bfb8f213408422f56690f683009d)
电磁炉大火加热熬至160℃
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0015_0062.jpg?sign=1734417440-eSLzI04nvAWPQ1ZSWVKzHQQfJR4hBzTi-0-b6d1c8e9f6b8f9c9986e6648554ac5ad)
出锅倒在不粘垫上即可
干熬艾素糖
干熬是所有熬糖方法中最省事、最快捷的一种方法,使用中如果觉得糖太脆,可以在出锅前滴几滴软化剂。艾素糖光泽比较好,透明度也很高。做好的作品,不易溶化。
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0016_0063.jpg?sign=1734417440-Jbxy8RZWVelLYBTxvPrhTSfVEXvPTY20-0-08d8c2ff9fe828497d6a7739e47109df)
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0016_0064.jpg?sign=1734417440-NQqNxL0nsYG94rZm7kev2CDdOd8T56od-0-2ab302f6a5d66b538383516511865456)
将艾素糖倒入锅中,不需加水
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0016_0065.jpg?sign=1734417440-fL5dVO3tA1KDODGvuM0m24m1JsO5DdLi-0-0566b835063350011b1e7b06a0bef6a8)
用电磁炉中火开始加热
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0016_0066.jpg?sign=1734417440-z9kGRU4UWWJRgir7k1RcFQmsaGJ8z4rt-0-0ba54a82af2c8f477245755a0a1f80be)
边加热边搅拌
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0016_0067.jpg?sign=1734417440-lg3rySCfuMnVpK4Rpzt24JQIAtRumDhb-0-aee23a157d33c21514128dd29f0b41ab)
糖开始慢慢化开
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0016_0068.jpg?sign=1734417440-avWhX7lzy65OGhRU8W6bsFwwdJKWGUdY-0-6bf3fbb56d2e04c66c5a7a6df9e0871e)
直至全部化成液体
![](https://epubservercos.yuewen.com/84E08D/3590885404611401/epubprivate/OEBPS/Images/figure_0016_0069.jpg?sign=1734417440-9jp97ZktEYUfQXGsCtDNGHzs0yHfBzwL-0-34b2a2dd1d8ff0e9595638856b421535)
锅离火,此时糖液的温度大约是180℃