黑焦糖糖浆

调酒的一大妙处就是有无数的原料可供调配。其中最受欢迎的一种口味是焦糖或焦糖。这种成分为任何鸡尾酒提供了许多好处，包括颜色，口感/质地，最重要的是味道!我创造了一个简单的配方，非常适合用于鸡尾酒。2022世界杯预测夺冠热门调制鸡尾酒用焦糖糖浆的关键是避免使用黄油或奶油等脂肪。大多数焦糖酱的食谱使用一种或另一种，有时两种都用。在鸡尾酒中，这将产生一种看起来不太好的浑浊饮料。食谱很简单，但在开始准备之前，有几件事应该被提及。首先要注意的是，脱皮糖相当于烹饪的凝固汽油弹。我们将工作的温度大约是150°C(或320°F)，所以要小心工作。 Another issue is that we need to prevent the sugar from crystallizing during the cooking procedure. If this happens, you will end up with a big lump of grainy burnt sugar. To avoid this, do not stir while the sugar is cooking and don’t shake the pot. Also, make sure there are no sugar crystals on the walls of the pot. You can use a pastry brush and some water to wash sugar off the sides of the pot if needed. If you have a candy thermometer it would be helpful, but not a requirement if you have a stainless steel pot. The reason for this is that a stainless steel pot will allow you to see the colour change of the sugar, whereas a dark pot won’t.