Cii.. Utk oven tangkring, apinya gmn, kah? Saya mau coba pakai oven tangkring (yang ada lobang diatasnya, bisa buka/tutup) Terimakasih ya Ci atas resepnya 🙏🙏
I'm a regular chef not a pastry chef and I tried all of these techniques and failed miserably. My "bowl" slid off the spoon. Also my caramel drizzle was too thick and I couldn't figure out how you were getting it so thin? I feel that this is one of those things that takes a considerable amount of practice first and is a hands on learning experience. Just can't watch a TH-cam video and recreate it quickly unfortunately. sigh.... lol
This chef probably brought the temperature of the sugar near 300 degrees (the hard crack stage) then had a cool to cold spoon. An understanding of sugar candy temperatures is just as important as practice. Soft ball is 235ish, hard ball is 260ish, soft crack is 280ish, and hard crack is 300ish. Soft ball is for Italian meringue and fudges, hard ball is for a soft nougat and soft caramels, soft crack is for saltwater taffy, nougat, and other hard chewy candies like hard caramels. Hard crack represents anything that you want to crack or crunch when cooled. Often enough a small amount of glucose or corn syrup is used to keep the sugar solution more stable until it reaches the right temperature. This is because sucrose crystals form in an attempt to create more energy when a solution begins to cool at all. A solution of glucose/fructose, which are both components of sucrose, will get in the way of sucrose crystallizing. You can create your own glucose/fructose syrup solution by introducing an acid like lemon juice or cream of tartar to break the sucrose bonds at a high enough temperature (200F?) Glucose syrup and corn syrup are both used in cooking to stop sucrose bonds from forming when creating any kind of high temperature sugar reaction to avoid crystallization. Yeah woops I went down a rabbit hole. But the stages and temperatures of sugar can be understood by research. The results are mostly due to the sugar temperature in response to lack of moisture. Edit: am dumb. Edit 2: look at isomalt (a sugar alcohol) sugar works. Isomalt should not be consumed in large amounts but can be used to create remeltable garnishes.
@alexleggett6270 I'm a pastry chef and I believe u got this u just have to move fast before it hardens up have everything READY in place some pastry dishes have a time window on them so move quickly and have everything in front of you that you need chef
Anjali may be right, but in this video you see two different color of caramel, as it is probably two different badges of caramel used to make the video.
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Thanks so much! I'm not a stranger to caramel but have never shaped it. This is very well presented and gave me some amazing ideas.
Not only are they simple to make but they're also really cute
Thank you, chef. You made this tasty decoration look simple to make. I will use this for cakes and cupcakes, thank you. 🥰🫶🩷
Appreciate her work😮😮
Thank you so much for sharing with us this amazing video stay blessed and happy 💖
Cii.. Utk oven tangkring, apinya gmn, kah? Saya mau coba pakai oven tangkring (yang ada lobang diatasnya, bisa buka/tutup)
Terimakasih ya Ci atas resepnya 🙏🙏
Looks amazing ❤
تسلم ايدك وعيونك ماشاء الله عليكي يا قمر 👍👍🙋♀️🇪🇬👋🙋♀️❤❤
Mine crystallized when I was cooking yes it was cooking normally but The whole top of the pan was covered in snowy looking bubbles
Delicious and mouthwatering recipe 😋 😍 👌
Will it stay like the shape you've made for a long time?
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎
Good idea...really fantastic 👏 👌 👍
Very nice decorations ❤
I'm going to try this..thank you..God bless you ❤🙏
this is what i am looking for my leche flan decoration.. thank you so much..
You're welcome. 😊 Subscribe for more easy and delicious dish maria mub! 😊th-cam.com/channels/GNRSCD9-k1629nNEi8suhQ.html
done subscribing.
I'm a regular chef not a pastry chef and I tried all of these techniques and failed miserably. My "bowl" slid off the spoon. Also my caramel drizzle was too thick and I couldn't figure out how you were getting it so thin? I feel that this is one of those things that takes a considerable amount of practice first and is a hands on learning experience. Just can't watch a TH-cam video and recreate it quickly unfortunately. sigh.... lol
This chef probably brought the temperature of the sugar near 300 degrees (the hard crack stage) then had a cool to cold spoon. An understanding of sugar candy temperatures is just as important as practice. Soft ball is 235ish, hard ball is 260ish, soft crack is 280ish, and hard crack is 300ish. Soft ball is for Italian meringue and fudges, hard ball is for a soft nougat and soft caramels, soft crack is for saltwater taffy, nougat, and other hard chewy candies like hard caramels. Hard crack represents anything that you want to crack or crunch when cooled.
Often enough a small amount of glucose or corn syrup is used to keep the sugar solution more stable until it reaches the right temperature. This is because sucrose crystals form in an attempt to create more energy when a solution begins to cool at all. A solution of glucose/fructose, which are both components of sucrose, will get in the way of sucrose crystallizing. You can create your own glucose/fructose syrup solution by introducing an acid like lemon juice or cream of tartar to break the sucrose bonds at a high enough temperature (200F?)
Glucose syrup and corn syrup are both used in cooking to stop sucrose bonds from forming when creating any kind of high temperature sugar reaction to avoid crystallization.
Yeah woops I went down a rabbit hole. But the stages and temperatures of sugar can be understood by research. The results are mostly due to the sugar temperature in response to lack of moisture.
Edit: am dumb.
Edit 2: look at isomalt (a sugar alcohol) sugar works. Isomalt should not be consumed in large amounts but can be used to create remeltable garnishes.
@@emersonherrmann6106 hey thanks for the additional info very helpful !
🥰🥰👍
@alexleggett6270 I'm a pastry chef and I believe u got this u just have to move fast before it hardens up have everything READY in place some pastry dishes have a time window on them so move quickly and have everything in front of you that you need chef
K mn o N monk😊m
Beautiful ❤
Finesse levels are high. Too high for me.... haha 😄 great vid. That lady doing the vo sounds great! 😉 great work 👏 👍 👌 💪 🙌
Thanks for the awesome feedback! 😊 😉
Spray Konsa Kiya hai😊
Nice sharing
Thanks for visiting
How many minutes I wait it to dry
Excellent..can we save it for long?
Beautiful and yummy for testy ❤❤❤❤❤❤❤❤❤
How do you keep the caramel liquidy?
May be double boil n keep it as warm as possible😊
Anjali may be right, but in this video you see two different color of caramel, as it is probably two different badges of caramel used to make the video.
Ótima dica e material
Toll .... passt auch mein 3d "Glück" Stern' Waffel zum knabbern... hii Cooperration
Very nice. I should try
Did you try making it My dreaming Kitchen? 😊😃
@@dishedit still not . Very busy
☺️
Can we make and store these decorations in the fridge??
Adorei o vídeo , simplesmente muito bom.😊
How dare this look so cool
Thanks the creepysnowman! Give it a try at home and let us know how it goes! 😄
Nice tips
Can you also apply oil otherwise? With a silicon brush e.g.
Definitely, the spray is just a bit easier to use
@@Random-sq2cy what name the spray use
I'm going to make these with DABs.
Cool! Let us know how it goes. 😉 😄
Yummmmm
Thank you so much 🎊
👧 curly hair 👩🦱 😂🎉 pastry
I love this great
Perfect so much love ❤❤❤
Wowwwww just wowwwww
I will try
I tried the cage but the bowl I used was to steep from up to down and he drizzle didn’t connect well to each other…
What is the best degree for a cramel that is allowed to be shaped
Hello chef,may I know,what name spray use??
Wow thank you
Can we use butter paper
Subscribed!!!
it's a great job
I wish you more excellence and progress
2:01 May I know what the wooden spoon should be greased with?
spit
I'm gonna use this for my baking contest I hope it works out
Wow! Best of luck. 😊 Subscribe for more easy and delicious dish supercrazedotaku! 😊th-cam.com/channels/GNRSCD9-k1629nNEi8suhQ.html
Can you tell ? Did it work out?
@@cheezynachoo2229He died.
Can I use wax paper instead of parchment paper?
Excellent vedio.
Awesome video, thanks for sharing
I work in a kitchen. Thank you so much 💓
Did you try making it ch'umil 94? 😊😃
Wht the name of this paper nd wht u spray on the paper..pls noted me
Genius
Adorei vídeo!
Beautiful 🌸🌸🌸🌸🌸💕💕💕💕💕🎊🎉🎉🎉
Nice
hw long it can b stored nd fresh
Nice video
What can we use alternative of cooking spray?
I saw somewhere you can use vegetable oil on the ladle instead of cooking spray. Hope that helps
Tried this a few times and it breaks every time when I try to make the dome cage..... not sure what I am doing wrong
Use more oil on the surface
Thanks
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Adorei vídeo
very nice video👍👍👍
I love ❤ 😍 💖it's
wow! The caramel decorations look fabulous. Thank you so much for sharing. Keep up the good work. Let's stay connected #LipsitaArt
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Wow... !!! My best friend, It's always great. Your video is excellent quality. We liked and enjoyed to the end. Thanks
What is the name of paper is that? And the name of oil thank u
Parchment paper, sometimes called patty paper. The oil is a generic cooking spray like vegaline or pam
Is there any substitutions for non-stick in cooking spray
I saw somewhere you can use vegetable oil for the ladle instead of cooking spray.
@@girlgaara9448 thank you I really appreciate that information I got a cooking exam today at Catering College I really appreciate the info
What did he sprayed
Plz need a fondant recipe plz
Looks Pretty
Thanks Ismail Mayet! Give it a try at home and let us know how it goes! 😄
Good Good
Super
Cool :D
Thanks Rightburst original! Give it a try at home and let us know how it goes! 😄
@@dishedit ok ;)
Good food
Very nice 👍
Super 😘
Was ist das für Sprühzeug aus der Dose?
Very Nice.
Which spray
Adorei !
which spry do u used
love it...
Que legal
How to save?
I love so much! Plase, send whit me!
can i make these garnishing and keep it inside a container for future usage?
Nice👍😊
Thanks Sukhnoor Kaur!!! 😊👩🍳👨🍳
Without spray its shape will remain same?
Should be. 😊😁 Did you try making it Aysha Qasim? 😊😃
@@dishedit no bt on Eid I wanna try this
That's nice. Let us know how it goes. 😊😁
@@dishedit sure
❤❤❤❤❤
Круто 👍
How to make a caramel bowl with a flat bottom? Using a balloon has it too round bottom and it slides around the plate while eating.
Musst du gleich die Stelle eindrücken
What did she add in the sugar
Wow
Como fazer esse caramelo
Very nice👍☺️I am gonna try again. It never works for me😔
What happened?
@@dishedit It always get broken👎
Try again. 😊 😉
@@dishedit I will for sure now and will send you picture too☺️👍
Ok. 😊
Do you need to add water to a caramel.
Cause i see some that and some that doesn't
Yes. 1 1/2 tbsp water.
very good😘
Thanks IT'S me chef asti! Give it a try at home and let us know how it goes! 😄