不會煮焦糖，也不會做掛霜都別擔心！大廚教你蜜糖手法～超簡單│黃經典 老師

Today, we are visiting a classic chef again to teach us how to make a classic dish. Hello, Chef. Hello, everyone. I'm a classic chef. We are going to make a dish called Honeydew Almond. Wow, it sounds so delicious. It's very sweet. It's very happy. Actually, it's similar to the Gua Shuang Yaoguo we made before. For this Gua Shuang Yaoguo, we deep-fried it to make it crispy. As for the honeydew almond, if you don't like too much fat, you don't need to deep-fry it. You can just grill it. Yes. So, we need to grill the almond first. So, we need to grill it first. Yes, we need to grill it first. The temperature should be around 180-190 degrees. Grill it for about 5 minutes. After the nuts are grilled, the fat will be released. It's more convenient. Next, we are going to make the syrup. First, we need to add water. The principle of adding sugar and water is similar to the Gua Shuang Yaoguo. The water should be less and the sugar should be more. After the sugar is thick enough, we can start to make the Gua Shuang. It will go through this process. After the Gua Shuang, we need to turn off the heat. But we don't turn off the heat now. We will continue to mix the syrup with the almond in the pot. It will start to be a little bit caramelized. It's like the honey we talked about. Honey sugar. It's a little bit lighter amber color like this. It will increase its fragrance. Okay, let's add the sugar in. So, the Gua Shuang is like a white frost. And the honey is like a caramelized color. Yes, but it's not caramelized yet. It's not caramelized yet. So, this is more interesting. I named this honey sugar almond. Because when it's caramelized, its caramel flavor will be stronger. Its color will be stronger. So, the Gua Shuang and the caramelized part I call it honey sugar almond. So, it's the middle flavor. Yes, that's right. So, compared to Gua Shuang, it has a little bit more caramel flavor. But it's not as strong as caramelized sugar. Yes. We have a lot of almond today. So, we'll put all the sugar in. Okay, the same as before, we'll stir it quickly and evenly. So that the sugar and water can be melted together. After the sugar is melted, it's different from making Gua Shuang. Gua Shuang has to wait until the syrup is thick enough and the temperature is right. Then we'll put the nuts in. But making honey sugar almond is a little bit easier. After the syrup is melted, we can put the nuts in and start stirring. During the stirring process, it will slowly caramelize. Another important point is we have to control the degree of caramelization. Don't let it be too strong. Yes. So, when you see the color of honey and the color of egg white, you can actually put out the fire. But you can't stop stirring. Okay, let's take a look. Now, the sugar has melted evenly. Then we'll put all the almond in. Okay, at this stage, don't let the fire go. Don't let the fire go. At the same time, let the almond coat the syrup evenly. At the same time, continue to cook in the pot. So, there is a difference. Yes. But during the cooking process, the syrup will continue to thicken. Because the water will evaporate. When the water evaporates to a certain degree, the sugar will start to caramelize. We don't have to cook the syrup so thickly because when it cools down, it will coat the sugar evenly. Yes. The point is we don't put out the fire first. Yes, don't put out the fire first. Then you will find that the water will slowly evaporate. What's left should only be the sugar itself. Then the pot will slowly start to turn light yellow. As long as it reaches the degree of caramelization, then we will put out the fire. But during the process, you will find that it feels like it's starting to caramelize. Yes, it's very similar. Yes, because if you continue to cook, there will be no water. So, it will return to crystallization. But in fact, we have taught everyone this before. You can't do this when it's caramelized. Yes, if it's completely out of the fire, we have taught this before. And the syrup has to be cooked just right. Yes. We have explained this before. So, don't misunderstand that this is called caramelization. This is not caramelization. The process is different, but it looks a bit like it. It will return to crystallization first. But when you cook it, you will find that the sugar starts to melt again. You can see the color. Yes, that's right. Because our caramelization is completely out of the fire. Yes, that's right. Then we have to return it to a slightly caramelized color. Because if you cook it again, the sugar will melt again and start to slightly caramelize like this. So, I will take it out and put it in the honey syrup. It starts to melt. Yes, that's right. It was dry just now. Yes. So, the stirring action is the same. It has to continue. And you can start to smell the sweetness of the sugar. Yes, that's right. And it starts to have this faint caramel scent. Yes. In fact, when I was making this, I personally think that this should be easier than caramelization. Yes, for caramelization, you have to first observe the sugar syrup itself. Yes, the density of the sugar syrup and its temperature. For this, we don't care about the fire. So basically, we will start to stir from the moment it melts to the left and right. Yes. Then, the key point is to observe the degree of caramelization of the sugar. That's it. Do you see it? It starts to slowly The color of the sugar is getting darker. Yes, it's getting darker. It will start to have a faint caramelization. It's almost done. And it starts to melt again. Yes, it starts to melt again. And you will find that the outside of the almond will start to show this kind of more pale color. So sometimes I will joke with some of our friends. If I fail to cook the melon cake, I will turn it into honey sugar. Okay, it's almost done. Because the temperature in the pot is very high, we will leave the fire for a while and stir it evenly. You can see the honey sugar color on the side. That's right. The melted sugar. Yes. If you don't leave the fire for a while and continue to cook for 1 to 2 minutes, it will actually become caramelized sugar. I can already smell the sweet aroma. The caramelized sugar will have a stronger flavor. Because I personally think that the caramelized sugar is actually quite good. Okay. It's basically like this. Let's turn off the fire first. At this stage, you still have to keep stirring. Because we are making caramelized sugar, the temperature in the pot you will find that the temperature is much higher than the temperature of caramelized sugar. So if it's in the pot, it doesn't need to be so hot. It's okay. Change the pot immediately. Yes. If you stir it, you need to keep stirring it. So that the caramelized sugar won't stick together. That's it. Keep stirring it. It's the same. It needs to be evenly distributed. Yes. But you can find that the temperature of caramelized sugar is very high. Even if we leave the fire for a while, you will find that the whole thing still feels like there is moisture. It will be sticky. Then you will hear the sound is different from just now. It's crispy. Yes, that's right. Okay, it's easy to stir it now. You will find that at the beginning, every piece is separated. Like this. It's crispy. Okay. Basically, it's done. Okay. It's done. Okay. Then we are going to... Okay. We can pack it up. Listen to the sound. The sound. Yes. You will know it's very crispy. You need to make sure that you can only pack it after it's cooled down to room temperature. You can't heat it up. If you heat it up, there will be moisture. Then it will be easier to stir-fry. Okay. Thank you, Mr. Jin. Thank you, everyone. Thank you.