How to fry sugar into pieces
Recently, the popularity of cooking techniques and dessert making has continued to rise across the Internet, among which "how to stir-fry sugar into chunks" has become one of the hot topics. This article will combine the hot content of the past 10 days to provide you with a detailed analysis of sugar frying techniques, and attach structured data for reference.
1. Basic principles of sugar-fried cubes
Sugar frying is a process in which the sugar is melted and then recrystallized by heating. The key is to control the temperature and time so that the sugar molecules can be arranged in an orderly manner to form a block structure. The following are the sugar-frying issues that netizens are most concerned about in the past 10 days:
| focus | Search volume share | Popular platforms |
|---|---|---|
| temperature control | 38% | Douyin, Xiaohongshu |
| crystallization techniques | 25% | Station B, Zhihu |
| Reason for failure | 20% | Baidu knows |
| Creative styling | 17% |
2. Detailed production steps
1.Raw material preparation: Choose white sugar with even particles and avoid using sugar that gets damp and clumps.
2.Tool selection:
| Tools | function | alternative |
|---|---|---|
| thick bottom pot | Evenly heated | non stick pan |
| Silicone spatula | Anti-stick mixing | wooden shovel |
| thermometer | Precise temperature control | Visual inspection |
3.critical temperature node:
| temperature stage | phenomenon | Operational points |
|---|---|---|
| 160-170℃ | Sugar melts completely | Start stirring |
| 180-190℃ | light amber | Prepare to leave the fire |
| Above 200℃ | dark brown | Cool immediately |
3. Solutions to common problems
Based on the social platform data in the past 10 days, we have sorted out the high-frequency issues:
| Problem phenomenon | Cause analysis | Solution |
|---|---|---|
| Syrup returns to sand | Large temperature fluctuations | Maintain a steady medium fire |
| Color is too dark | Heating time is too long | Turn off the heat 10 seconds in advance |
| Unable to form | Cooling too fast | Natural cooling at room temperature |
4. Innovative application directions
1.plastic arts: When the syrup is not completely hardened, you can shape it to make sugar paintings and sculptures.
2.Seasoning application: Caramel block can be used as slow-melting sugar for flavoring coffee and milk tea.
3.Decorating Tips:
| decoration type | Applicable scenarios | Production points |
|---|---|---|
| Sugar slices for decoration | cake topping | 0.3cm thickness is optimal |
| Sugar twine | Dessert plating | Use a fork to quickly draw string |
| Garnish with sugar granules | Drink glass rim | Broken into 3-5mm particles |
5. Safety precautions
1. Wear anti-scalding gloves throughout the process, as the syrup temperature can reach over 200°C
2. Prepare a bowl of cold water for emergencies and cool down immediately if you are burned.
3. Maintain ventilation to avoid accumulation of sugar vapor
4. Children must operate under adult supervision
Through the above structured data and detailed instructions, I believe you have mastered the technique of frying sugar cubes. It is recommended to start with a small portion when trying it for the first time and gradually gain experience. There are a large number of real-shot tutorials on popular video platforms recently, which can be combined with the content of this article for reference and learning.
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