Chocolate Milk with Sugar
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Perhaps the key word for sugar making should be temperature, right? The second milk addition was barely successful. In fact, it is not complicated. It was a little helpless the first time. Although I always say what to add to the pot, I often like to use stainless steel bowls instead of pots. It can be beaten on the stove, the induction cooker, the whisk, and it can also be heated in the electric saucepan. This is almost an all-round universal basin. However, the destruction is on this pot. This ordinary stainless steel basin is not thick and has the commonality of ordinary metals-fast heat conduction. Sometimes this is an advantage, but when making sugar, it becomes a great disadvantage. Moreover, it is fatal, especially in winter when there is no heating. I haven't carefully studied how the room temperature is exactly ten degrees Celsius. This is not important. What is important is that under such a temperature, all objects will quickly move closer to each other and eventually reach the same temperature through heat conduction and heat radiation. Just die here. The thin bowl body cannot maintain its own temperature for enough time, and quickly loses heat to the cold air. The blood-boiled syrup was frozen on the wall and bottom of the bowl before it was fully mixed with other materials in the subsequent operations, leaving only a sigh...Due to the lack of cement strength, the final slurry was Even after cooling down, it can't support itself. No matter what shape is given to it, it is always stubborn and silently and slowly restores itself into a pile of ooze.
After the first lesson, the second time is naturally to solve the problem of heat preservation. Maybe it would be better to change to a thicker pot? However, I am still used to using bowls, and the envisioned heat preservation method should be effective, but it is a pity that it is not adequately done. Although the result has improved a lot, it still does not reach the ideal hardness after all. After the chocolate is wrapped, it looks okay. Under the seemingly hard exterior, does anyone know that I am actually very soft inside? …"
After the first lesson, the second time is naturally to solve the problem of heat preservation. Maybe it would be better to change to a thicker pot? However, I am still used to using bowls, and the envisioned heat preservation method should be effective, but it is a pity that it is not adequately done. Although the result has improved a lot, it still does not reach the ideal hardness after all. After the chocolate is wrapped, it looks okay. Under the seemingly hard exterior, does anyone know that I am actually very soft inside? …"
