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You may also want to know: What is Dragon's Beard Candy?
If you have ever seen a craftsman pulling a bunch of sticky sugar in the air on the streets of China, then you must have seen Dragon's Beard Candy. This seemingly simple dessert is actually quite skillful to make. Today, I will take you to understand how to make this delicious traditional Chinese dessert - Dragon's Beard Candy at home.
Ingredients
- Maltose
- Dipping powder (any kind)
- Cooked soybean powder
- Cocoa powder
- Matcha powder
- White sugar
Production Steps
1
Add maltose and White sugar to the milk pot, simmer over low heat to evaporate the water in the maltose, until two chopsticks can stretch the syrup into a thin film (some people also say a state where the syrup can be blown into bubbles).
2
Let the syrup be in a state where a thin film can be pulled out between two chopsticks.
3
Pour the syrup on the silicone paper to cool it down, the cooled maltose will not stick to the silicone paper and it will not stick to your hands. If it is sticky, it indicates that there is still a lot of moisture in the sugar, and you need to return it to the pot for further cooking.
4
Prepare the dipping powder. The dipping powder can be cooked glutinous rice flour, cooked soybean flour, cocoa powder, matcha powder or any other powder you like. However, the chosen powder should not be strong hygroscopic (such as flour), as Dragon's Beard Candy is made by dragging sugar. Its structure can absorb a large amount of moisture, and if a hygroscopic powder is chosen, the Dragon's Beard Candy will not be able to hold its shape.
5
Put the previously prepared maltose into the dipping powder. Then scoop out a circle from the middle of the maltose (that is, the shape of a doughnut). Then alternate between two hands to pull the sugar mass, and the circle in the middle will get bigger and bigger.
6
Shape the sugar into the form of the number 8 from a circle, then overlap the two circles in the 8 into a round shape, then continue to pull the sugar mass; constantly repeat the steps of converting the sugar mass from round-8-prototype, during this process, sprinkle dipping powder every time the syrup twists.
7
This process must continue until it becomes like the picture on the right.
8
Finally, pull the sugar into an appropriate length, wrap it around your finger for folding and separating, and the dragon's beard candy is done.
Tips
- Add white sugar equal to half the weight of maltose at the beginning;
- The syrup is ready when it forms a hard bead when dripped into iced water;
- Start pulling sugar when the sugar lump cools down to a non-sticky level in the greaseproof paper. If the syrup completely solidifies, it won't work;
- Make sure to dip in plenty of powder, otherwise, the sugar strands won't be able to shape, and you'll end up with a sugar lump.