Raining Rainy Day|我和我的一二三四天

SCIENCE OF COOKING

Thread Stage

230° F–235° F

sugar concentration: 80%

At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up.

Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream.

1. Soft-Ball Stage

235° F–240° F

sugar concentration: 85%

At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.

Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage.

2. Firm-Ball Stage

245° F–250° F

sugar concentration: 87%

Drop a little of this syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.

Caramels are cooked to the firm-ball stage.

3. Hard-Ball Stage

250° F–265° F

sugar concentration: 92%

At this stage, the syrup will form thick, “ropy” threads as it drips from the spoon. The sugar concentration is rather high now, which means there’s less and less moisture in the sugar syrup. A little of this syrup dropped into cold water will form a hard ball. If you take the ball out of the water, it won’t flatten. The ball will be hard, but you can still change its shape by squashing it.

Nougat, marshmallows, gummies, divinity, and rock candy are cooked to the hard-ball stage.

4. Soft-Crack Stage

270° F–290° F

sugar concentration: 95%

As the syrup reached soft-crack stage, the bubbles on top will become smaller, thicker, and closer together. At this stage, the moisture content is low. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed from the water, are flexible, not brittle. They will bend slightly before breaking.

Saltwater taffy and butterscotch are cooked to the soft-crack stage.

5. Hard-Crack Stage

300° F–310° F

Sugar concentration: 99%

The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it!

Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.

做了好几种版本，最后选了今天这一版。蛮喜欢那个抹茶味的，有点清苦的甜味。嘿嘿，那个糯米面真是不知道怎么下手，好在最后的结果还不算糟糕。

好久没上做菜的照片了，当然，菜还是每天都在做的啦。最得意的是下面这个臊子面，和我在饭馆吃的很像啊！没那个油水多，我喜欢臊子那种酸酸的味道。做起来真是不简单。

以及几种家常菜：

胡吃海塞，日子过得好舒服呀~！

收到了亲爱的茳芏小朋友的圣诞礼物，一张漂亮的贺卡+一个更漂亮的日程本子~~咔咔，收到礼物的感觉真不错呀。

亲爱的茳芏要毕业了，找到了一份称心的工作，偶很为她感到高兴。谢谢你哦！잘 쓸게요~

平安夜，偶给自己做了炒年糕吃，嘿嘿嘿。

成色还是挺不错的嘛，按我的喜好稍微那么不甜了一点，拍出来照片还挺上相。撒上葱花之后还飘着淡淡的葱香味。到了上海我就一直很喜欢这道家常菜，浓香可口，咸中带甜，是一道典型的本帮菜。

四喜烤麸的做法:

主料：烤麸100克、花生仁（生）10克、木耳(水发) 5克、竹笋10克、黄花菜10克

辅料：植物油、大葱、姜、八角、料酒、酱油、白砂糖、色拉油、味精、香油各适量。

做法： 1.先将烤麸切成3厘米见方的块，入沸水锅煮10分钟，取出洗净沥干。

2.油锅烧至七成热，放入烤麸炸至淡黄色，发硬盛起。

3.花生仁用水煮10分钟，捞起去红衣，木耳，金针菜去蒂洗净，切段。扁尖笋去根，一撕二开，洗净切段。

4.炒锅加入色拉油，爆香，姜，葱，茴香，下木耳，笋段，金针菜翻炒均匀，放入烤麸，花生仁，加入调料及水，先用旺火烧开，后用小火收汁至稠厚，再用中火收汁，淋麻油，炒匀出锅即可。

特点：此菜色酱红，香浓醇，咸中带甜。

查了一下，烤麸是属于高蛋白、低脂肪、低糖、低热量食物，是麦子做的面筋发酵蒸煮之后做成的，还是比较适合怕胖的人吃的。不过四喜烤麸做起来是要过油炸一下的，虽然我不敢多放油，但面筋这东西形似海绵，还是很易吸收油份的。这个做法要放不少糖和调料，要是因为怕胖选择吃烤麸，可最好不要选择这种做法哟。可以和萝卜皮、木耳等凉拌着吃。吃之前都要先煮上十分钟左右。

不过还是觉得四喜烤麸看上去最有食欲，哈哈。

为了不使自己那么罪过，吃饭之前拿了一根黄瓜啃。买了好几根黄瓜，新鲜得不得了，水汪汪甜甜的。不过我不是拿来啃的，下午腌一盆脆脆的泡瓜做喝粥小菜吃。偷偷提一句，晚上买了饺子皮做牛肉锅贴吃。细细，不好意思，就知道吃。

今天在ELLE上看的消息！！！明年TOPSHOP要在正大广场开旗舰店！！！！我喜欢的牌子，总算不用对着onlineshop流口水了。别看经济开始萧条，国内的时装市场倒是越来越热闹嘛。