The art of french pastry phần 138

outcome of a recipe by choosing the right ingredients for the job Here are some facts about the ingredients in this recipe The water used in this wet method creates a buffer around the sugar, which allows the sugar to caramelize slowly as the water evaporates Corn syrup is an inverted sugar that has had water and acid added to it The acid prevents the sugar crystals from fusing together, so the corn syrup can never harden in crystal form The presence of corn syrup will have the same effect on the sugar in the caramel, preventing it from crystallizing Brown sugar is never suitable for caramel making; the impurities present in the sugar would always make the caramel crystallize INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Water | 100 grams | About ½ cup Granulated sugar | 300 grams | About 1ẵ cups Corn syrup | 100 grams | About ẳ cup METHOD Place the water in the saucepan Pour the sugar into the center of the pan With a rubber spatula, stir very slowly to mix the sugar and water together, being careful not to wipe or splash the mixture onto the sides of the saucepan If you do, sugar crystals will adhere to the sides, and once you begin to heat the pan and the sides get hot, the crystals will fall back into the syrup and make the entire ... to it The acid prevents the sugar crystals from fusing together, so the corn syrup can never harden in crystal form The presence of corn syrup will have the same effect on the sugar in the caramel, preventing it... Place the water in the saucepan Pour the sugar into the center of the pan With a rubber spatula, stir very slowly to mix the sugar and water together, being careful not to wipe or splash the mixture onto... or splash the mixture onto the sides of the saucepan If you do, sugar crystals will adhere to the sides, and once you begin to heat the pan and the sides get hot, the crystals will fall back into the syrup and make the entire