Preparation
The candy is made by cooking a saturated maltose solution until it has thickened and then leaving it to chill into a solid puck. The resulting solid, which is elastic, is formed into a torus and then repeatedly pulled and folded over, doubling the number of strands after each repetition. While the candy is being folded it is kept covered in toasted glutinous flour, in order to keep the strands from sticking together.
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Dragon Beard Candy in Hong Kong
Written By Matthew Wong
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