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| kohakutou [25.08.2026:2037] – aequivinius | kohakutou [02.10.2026:1737] (current) – aequivinius | ||
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| * 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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| * Check [[flavour]] for more ideas. | * Check [[flavour]] for more ideas. | ||
| - | {{tag> | ||
| + | |||
| + | ===寒氷=== | ||
| + | The difference between 琥珀糖 and 寒氷: 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. | ||
| + | |||
| + | {{tag> | ||