I love it. Had no idea it was so time consuming to make! My Persian neighbor gave it to us as a gift. Its a new experience and we love it! Thank you for sharing this video. 💗
Your videos are awesome! I've learned a lot and really enjoyed seeing how you professionally make so many great Persian dishes. Really hoping you continue to make more. Could you do something on the different ways of making tadig and also for tahchin?
I may or may not be eating Hajabdol pasmak as I thought 'how do they make this?' and googled it and your video was the first to pop up! :) It was fun watching you work away. This was really neat, thank you!
wow! actually i just order a box of this, and i feel like my expectation is increasing now. and i'd like to recommend a my country's fusion and kinda traditional snack named dragon's beard candy. It has its own korean name (I'm korean) but it's hard to write down in eng so... anyway, our country's candy is also made by similar way that you've been doing in this vid! hope you look up for it, and also thanks for uploading vid! i'm gonna enjoy the snack when it'll arrive.. yumyum!
When he said “ See it’s almost like hair” I smiled and nodded my head because me and my brother used to call it old mans hair when we where little because we didn’t know the real name but now we do 😂🤣😊
Do you mean corn starch which 8s a white powder. Coenflour in America is usually yellow, but corn starch is a corn derived and is white superfine and reminiscent of powdered shlugwr or wheat flour.
I tried two attempts an failed. 1st attempt i took it to 130°C then i pulled off stove an the heat climbed rapidly to 180+C ... basically burned.... 2nd attempt i took it off at 125C an it climbed to 130 an i poured into muffin tin... then dipped tray in hot water to release them... it was too hard.. so microwaving for 10 sec did make it pliable but it snapped... 2nd one i had to microwave after every 2 loopings as it was getting stiff... eventually made it after 14 loops... it was not melt in mouth texture. Was more like toffee. Was disappointed.
Wondering if you could please provide measurements for adding flavor during the cooking stage. For example, if I wanted to add rosewater, or cardamom flavored sugar syrup. I don't want to mess up the consistency of the syrup. Thanks in advance!!
Thai people have something called Roti Sai Mai, Roti of Silk Threads.... Yummmm! TOo bad I threw out my corn syrup which cornstarch was usable as a subsitute.
Hi! love the video i am wanting to attempt this to use on top of my cakes, but was wondering is its shelf life the same as normal fairy floss, how long until it starts to melt? Thank you! :)
I love. Everything u made..but. I love to see u..since the first time I watch ur videos..thanks. For sharing .I try to do it but the ring. I can't can u give me tip.
Don't you ever wonder how people figure these things out? This is like pulling noodles and making string cheese. Same result. But different products. I think that for sure the Pereians created noodles. Just like this.
+Alper Tekin Turkish version is called pismaniye. Intact the cotton candys origin is neither Persian or Turkish, it's actually from ancient Chinese origin
Wow, eating Pashmak is so much easier than making it!
I love it. Had no idea it was so time consuming to make! My Persian neighbor gave it to us as a gift. Its a new experience and we love it! Thank you for sharing this video. 💗
So well done, informative and easy to follow. Now a new subscriber. I look forward to seeing more of your videos.
Awesome video bloke… simple and straightforward… thank you
Wow that was amazing to see. I sincerely enjoy watching and learning about new things. I sincerely look forward to seeing more from you Henry.
This is so very interesting.😀
Wow you are an amazin teacher. Thank you so much.
Another great tutorial. Thanks Henry.
Your videos are awesome! I've learned a lot and really enjoyed seeing how you professionally make so many great Persian dishes. Really hoping you continue to make more. Could you do something on the different ways of making tadig and also for tahchin?
Sure can :)
I may or may not be eating Hajabdol pasmak as I thought 'how do they make this?' and googled it and your video was the first to pop up! :) It was fun watching you work away. This was really neat, thank you!
To be fair, Their Pashmak is much better than mine ! hahahaha
Looks amazing!
Fascinating!
I want to make traditional pashmak with that sesame flavor! How do I incorporate it?
wow! actually i just order a box of this, and i feel like my expectation is increasing now. and i'd like to recommend a my country's fusion and kinda traditional snack named dragon's beard candy. It has its own korean name (I'm korean) but it's hard to write down in eng so... anyway, our country's candy is also made by similar way that you've been doing in this vid! hope you look up for it, and also thanks for uploading vid! i'm gonna enjoy the snack when it'll arrive.. yumyum!
+Sue J. Interesting I'll definately check it out :)
wow really amazing thank you
When he said “ See it’s almost like hair” I smiled and nodded my head because me and my brother used to call it old mans hair when we where little because we didn’t know the real name but now we do 😂🤣😊
Do you mean corn starch which 8s a white powder. Coenflour in America is usually yellow, but corn starch is a corn derived and is white superfine and reminiscent of powdered shlugwr or wheat flour.
Woah, you're such a skilled cook! Damn
One day i would like to learn how to make this.😃
So cool!
hi, could i use icing sugar instead of cornflour
Because it’s sugar it would get quite sticky
That was amazing thank u
I tried two attempts an failed. 1st attempt i took it to 130°C then i pulled off stove an the heat climbed rapidly to 180+C ... basically burned.... 2nd attempt i took it off at 125C an it climbed to 130 an i poured into muffin tin... then dipped tray in hot water to release them... it was too hard.. so microwaving for 10 sec did make it pliable but it snapped... 2nd one i had to microwave after every 2 loopings as it was getting stiff... eventually made it after 14 loops... it was not melt in mouth texture. Was more like toffee. Was disappointed.
14-15 doublings puts you in the range of 20000 individual strands, so it really is quite like hair
But this video was very informative.thanks
Cant it be worked on from the plastic tub when the temperature is right? Why wait for it to be solidified then re-heat it in a microwave oven?
Wondering if you could please provide measurements for adding flavor during the cooking stage. For example, if I wanted to add rosewater, or cardamom flavored sugar syrup. I don't want to mess up the consistency of the syrup. Thanks in advance!!
Lütfen söyleyin pixmania de boyle hazırlanır? Şimdiden teşekkürler
Evet pişmaniye de böyle yapılıyor. Bu iran versiyonu bir de kore versiyonu var dragon beard diye. Ama bunlar çakma. Hakiki pişmaniyeden özenmişler.
Thai people have something called Roti Sai Mai, Roti of Silk Threads.... Yummmm! TOo bad I threw out my corn syrup which cornstarch was usable as a subsitute.
When you say corn flour, are you referring to what we call corn starch here in the U.S. or is it something different entirely?
+Rob B correct, just a different term here in Australia
Awesome, thanks!
Hi! love the video i am wanting to attempt this to use on top of my cakes, but was wondering is its shelf life the same as normal fairy floss, how long until it starts to melt?
Thank you! :)
Great video.
I love. Everything u made..but. I love to see u..since the first time I watch ur videos..thanks. For sharing .I try to do it but the ring. I can't can u give me tip.
when do you put the flavourings in i am trying with real fruit
After you turn off the heat of the syrup and it’s cooling down!
good job
Thanks, good video I would use plain flour as corn flour has a starch flavour unless cooked
Legend!
Do you need to fry to corn flour before using it?
so interesting
What sort of flour is that please?
I make it but when it is pulled from small start to thread instead on fall what is wrong yes?
Mashlah
I'm Iranian
I felt like you should be Iranian and proud of you
Thanks for sharing
What flavorings did you put?
Thank you sooo much I could not get this recipe down until I watched this vid!!!
How long i should make the sugar wait until i use it
We can put honey insteed of Corn Syrup?
No it won’t work
@@HenrysHowTos I see , thank you
I will put only Corn Syrup
Could this be made with isomalt, because its more stable than just sugar?
I will try
Wow
the white glutinous flour of what is corn flour
So the idea of cotton candy was from pashmak possibly?
As far as I know the American style which is made by machine was invented around 1920. But the hand pulled cotton candy dates back way before that
Cei asta ?se mananca? Sau.....?
I’m watching a video of how to make pashmak wile eating pashmak 🤣
NICE JOOOOOOB but its not Persian "Pashmak", this is Dragon's beard. (Persian Pashmak needs flour and oil and no corn starch)
I'm eating it while watching
Persische pashmak is the best especially from yazd
i came here for the pulling
это узбекский национальное сладость
Don't you ever wonder how people figure these things out? This is like pulling noodles and making string cheese. Same result. But different products. I think that for sure the Pereians created noodles. Just like this.
+Lisa Storhaug haha I do but I tend to over think sometimes so I stop, or else I start to think how far does space go and what is there after space
Good one you know I ment Persians.:). I've had the same thoughts and it gives me terrible anxiety. Rock on.
This is not pashmak this is dragon bread
this isn't Persian its Turkish why lie about somethings origin...??
+Alper Tekin Turkish version is called pismaniye. Intact the cotton candys origin is neither Persian or Turkish, it's actually from ancient Chinese origin
Alper Tekin peshmak is in iranian
I think the Turkish one is with butter
Huhuhu....it's from China and we call it Dragon Beards candy
Pashmak is a Persian word even pashmineh ! It was made in iran Azerbaijan tabriz