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| ====琥珀糖==== | ====琥珀糖==== | ||
| * Also called {{ruby|艶|つや}}干し錦玉. | * Also called {{ruby|艶|つや}}干し錦玉. | ||
| - | * The TT recipe uses 糸寒天, which I've also used and which works well, but probably powdered would also work. The former needs reconstituting in cold water over night. | + | * The TT recipe uses 糸寒天, which I've also used and which works well, but probably powdered would also work (I have a recipe from KM in my drive). The former needs reconstituting in cold water over night. |
| * To fill my 流し缶, I did: | * To fill my 流し缶, I did: | ||
| * 2.5 dried string 寒天, reconstituted over night and drained | * 2.5 dried string 寒天, reconstituted over night and drained | ||
| * 100 gr water | * 100 gr water | ||
| - | * 175 gr water | + | * 175 gr sugar |
| Mix water and 寒天, cook until dissolved, strain (here it actually matters!) into sugar. Bring to 103° (that' | Mix water and 寒天, cook until dissolved, strain (here it actually matters!) into sugar. Bring to 103° (that' | ||
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| {{tag> | {{tag> | ||
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| + | ===寒氷=== | ||
| + | * Not sure about the difference between 琥珀糖 and 寒氷. They both use the same base recipe, but the latter adds an interesting step to jet start crystallisation: | ||
| + | * After bringing the syrup to 103°, colour and pour off most of the syrup, keeping only a little bit. | ||
| + | * Whisky that little bit like mad until it becomes sticky and opaque. This is called 「すり蜜」. | ||
| + | * When the poured off syrup reaches 90°, pour in the すり蜜, and blend it with a stick. | ||
| + | * Then pour into lined 流し器, let settle for a day and stencil out what you need. | ||