@@Walterwhite_cooksIt’s one of those things that doesn’t take that much besides patience to get an ok version but the proper version takes tons of practice to not damage it due to it being so thin
@@therobloxgroup1262 you have to sit there for hours. And he cuts it out but you also have to pull it tightly each time you double its strands. If you don't apply the cornflour properly, it will mess up. You have to apply it perfectly
Its not too hard to make, if you look at a suger recipe they dont take into account relative humidity and temp. So if you live in florida the candy temp and humidity is gonna be slightly different then if you were making the same thing in an area where you have no relative humidity and temps around 60 degrees. That stone slab was a good idea, you can also temper chocolate that same way. The ingredients also have the biggest impact, quality of sugar is relatively contant with "white suger" vs "natural suger" so the flavor is gonna be different. I prefer raw sugar but its not gonna change the preparation.
@@ollie_fowler321how is it "try on hate on everyone"? Its litirally him just asking what does half as much water, damn you cant even ask question now 🤦
Man, do you have like a reference point of like "oh when it's collor X you can remove of the pan" because i dont have a cooking thermometer, it would really help :)
This is a little similar to 'son papadi' not saying this is a copy or anything cus son papadi is in box shape but my parents said the creation process is somewhat similar Again not saying that I'm an expert of have any knowledge on how they make the sweet but it's one of my favourite sweets
Dragon's beard candy is Chinese, but i guess some Asian countries have the similar dessert too. I don't know if there is a Korean version but there is a Turkish version of it called "pişmaniye". (eventhough Turkiye is not Asian to some, we live kinda like Asian so...)
He just casually made one of THE hardest candies to make what a fucking legend
I made it a lot of people have not very hard at all
@@Walterwhite_cooksuse proper English, please.
@@Walterwhite_cooksIt’s one of those things that doesn’t take that much besides patience to get an ok version but the proper version takes tons of practice to not damage it due to it being so thin
Last 2 days have been my hardest time ever after my kids watched this video😂
⚠ parental advisory explicit comment ⚠
This guy makes making this look easy. How did he just make one of the hardest dishes to make
This looks easy why is this hard to make
@@therobloxgroup1262 you have to sit there for hours. And he cuts it out but you also have to pull it tightly each time you double its strands. If you don't apply the cornflour properly, it will mess up. You have to apply it perfectly
Its not too hard to make, if you look at a suger recipe they dont take into account relative humidity and temp. So if you live in florida the candy temp and humidity is gonna be slightly different then if you were making the same thing in an area where you have no relative humidity and temps around 60 degrees. That stone slab was a good idea, you can also temper chocolate that same way.
The ingredients also have the biggest impact, quality of sugar is relatively contant with "white suger" vs "natural suger" so the flavor is gonna be different. I prefer raw sugar but its not gonna change the preparation.
🤓👆
@@FireInTheHoleOfficialwhat
Me spending half the video trying to figure what “half as much water” meant 💀
If sugar is 1kg, the water should be 0.5kg(500 grams)
Add two cups of sugar, and half as much water.
It’s self explanatory Mr. Techno Wiz.
@@ollie_fowler321how is it "try on hate on everyone"? Its litirally him just asking what does half as much water, damn you cant even ask question now 🤦
@@ollie_fowler321 see? Yall making fun of people just because their spellings is wrong
@@xzeuiiHow much is “a cup”?
what a fucking ledgend for successfully creating one of the hardest recipes ever made 10/10 right there lawrence 🏆🥇✨️
How many attempts did it take? Because I’ve heard that it’s really difficult to get right
Me: um sir i have a hair on my dish
Waiter: oh that’s called dragons beard candy 😊
Very cool!
This is also how Nintendo use to name their consoles
Fascinating
very cool!
Goatee CZcamsr like he’s intriguing asf
Its so satisfying
Thx for respecting our culture ( well it’s actually from hong kong 🇭🇰 china
)
I think that's very cool!
Man, do you have like a reference point of like "oh when it's collor X you can remove of the pan" because i dont have a cooking thermometer, it would really help :)
That one kid
Do a billion trillion layers😂
I NEED TO DO THIS NOW
How'd it go😂
Yummy looking 🤤 very cool 👍
Very cool! Gold channel.
Lol it would be so funny if there is a hair in it
We have a similar thing in Turkiye called "Pişmaniye" it looks almost the same but i don't really know how do they do it.
This is very cool but as a Chinese I never ate the dragon beard candy before 😭
How long do you have to wait until til the sugar is at the temperature needed when left to cool down a little bit
I do not know
He passed math class😂😂😂
Dragons, if you have a long beard this will happen
Well at least there was no glitch in the video so that’s a relief
rare footage of a british man using a fahrenheit thermocouple
What would the 1 strand dragon beard taste like?
Like sugar
Probably nothing because it's so small
@@duplicake4054 no he means the first one, biggest one
@@Syrianmapper28 Like sugar then, as you said
Normal
Does corn starch work as well?
YOOOO everyone is trying it now 😂😂 it’s become a trend
Can you use icing sugar instead on corn flour? I don't think eating cornflour would be nice 🤔
so every time i make it the sugar burns before the temperature get the 260 degrees so what do i do?
brooo he's better than louis gantus
'exactly around'
This is a little similar to 'son papadi' not saying this is a copy or anything cus son papadi is in box shape but my parents said the creation process is somewhat similar
Again not saying that I'm an expert of have any knowledge on how they make the sweet but it's one of my favourite sweets
make that but with over a billion strands
well ik its hard to make but his math too good for me
Can u add some kind of candy to it? It’s just sugar, it’s gonna taste like… well.. sugar. Maybe like jolly ranchers or something?
Am I the only one that felt agony everytime he twisted the candy? I mean, man, make the twist in the center!
"exactly about 170 degrees" sir what
"NUTTY FLAVOR"💀💀💀💀💀💀💀💀💀💀💀
I don’t have the patience for that
Is it possible if you just eat this bland can you add a flavoring extract to it for more flavor and can you add food coloring and change the color?
You can add food coloring.
I think you can put rose for some coulor and flavor
I'm 9 years old so I want thist so baddd 😫😫😫😫😫
Reason why you’re meant to be on CZcams kids
you had me until you mentioned roasted peanuts...😶🤣
Is glucose syrup necessary
Tasty
so if i choke while eating it it’ll look like im puking out hair?
EXACTLY around 270F.... Lol
Did anyone see it glitch 1:22
Me
With Asian power, you can do it faster.
What it taste similar to
Just sugar and corn flour. Not a lot of flavor but sweet. It melts fast though in your mouth
corn flour ?
Oh fuck this is hard
Bro made soan papdi from india
Looks like soan papdi
How much is “a cup”?
use the measuring tool
@@9azodnwlm I dont have one
@@9azodnwlm bruh, some people live in Europe. @palmossi sorry for his ignorance. 1 cup is approximately 240 mL/g.
SEcONd
NOICEEEEE
Looks like ahir
In Arabic it’s called شعر بنات
Offbrand soan papdi😅
Guys correct me if im wrong isn't this also how soan papadi is made?
isnt it korean?
Dragon's beard candy is Chinese, but i guess some Asian countries have the similar dessert too. I don't know if there is a Korean version but there is a Turkish version of it called "pişmaniye". (eventhough Turkiye is not Asian to some, we live kinda like Asian so...)
@quemkey my bad it actually is from china it just grew more popular in other countries
Lam ejder nefesi falan adamin asabini bozmayin pişmaniye lan bu türkiyede bu yemyin aynisi var
first
NO WAY THATS SO COOL
Magnet
I tried but this ends like sh#t
Why does it look like white hair
He never added color+ the powder
Uk man using Fahrenheit, shame
Corn starch not corn flour
Pp
Its a traditional sweet in Turkey with the name "Pişmaniye"
Didn’t work.
How did he go from shitty let's test cheap vs expansive Videos to this
Why do you have to cuss I will get my revenge @LUCIFER-MORN1NGSTAR