【美食作家王刚】糖的质变- https://youtu.be/dl1S_BeUTEM

[SilvesterDong]

视频链接：https://youtu.be/dl1S_BeUTEM

视频时长5:42，预计发布时间为北京时间7月11日晚 这是刚哥最新的视频私享链接，方便大家提前添加字幕，文字稿在下面 文字稿可能会和视频有微小出入，请大家以视频为主。由于刚哥的合同问题，请大家务必不要泄露或分享刚哥未在YouTube发布的内容，包括文字，视频链接等，望大家理解！

请翻译以下全部内容

标题（翻译主要意思即可，不要超过 100 个字符）
厨师长教你：“糖的质变”，糖色，糖葫芦，挂霜，拔丝，糖衣等专业做法，糖的最全面科普！

简介
硬核后厨正式回归！第一期拍得还不够全面，由于换了新的设备和后期流程，遇到了不少挑战，不过世上无难事，只怕有心人，相信会越来越好的！希望大家喜欢新的后厨和画面，我会继续努力给大家呈现更多优秀的内容💪💪💪这期还尝试了软字幕，如果需要字幕可以使用YouTube的CC功能，不知道这样会不会给大家提供更好的观看体验。

本期内容主题为“糖”，让大家更加了解不同种类的糖和炒糖的整个流程。其实糖色，拔丝，挂霜，糖衣等等这些看似高深的后厨专业术语，在了解其制作过程和原理之后就很简单了，研习此视频包你学会，要是还不会就再多看几遍😃

字幕
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哈喽 大家好我是王刚

0:00:01.088,0:00:02.758
本期视频我跟大家分享

0:00:03.151,0:00:04.804
糖色的过程

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首先我们来了解有色糖和无色糖

0:00:08.580,0:00:09.640
有色糖大概有

0:00:09.742,0:00:10.638
片糖

0:00:10.827,0:00:11.870
红糖

0:00:12.020,0:00:13.130
土冰糖

0:00:13.220,0:00:14.347
无色糖大概有

0:00:14.347,0:00:15.304
白砂糖

0:00:15.470,0:00:16.380
精炼冰糖

0:00:16.945,0:00:19.658
其中冰糖又分精炼冰糖和土冰糖

0:00:20.380,0:00:23.420
精炼冰糖的纯度高更透明且杂质非常少

0:00:23.786,0:00:26.878
因为颜色纯净下锅融化得也更快更好

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所以比较适合炒糖色

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土冰糖偏淡黄色略带蔗糖的原始甜香味

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它的优点是精炼次数少

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营养成分保留得更多

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更全面

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但同时杂质也相对更多

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土冰糖比较适合熬粥

0:00:40.637,0:00:41.446
泡茶

0:00:41.562,0:00:42.397
泡开水

0:00:42.825,0:00:45.442
片糖的优点是方便储存不易回潮

0:00:45.937,0:00:46.940
相对比较硬

0:00:46.940,0:00:49.380
不容易化开适合广式糖水

0:00:49.895,0:00:51.431
红糖的质量比较松软

0:00:51.588,0:00:53.760
也是所有糖类中最容易吸收之一

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其特点是不容易保存容易回潮

0:00:56.756,0:00:59.200
白砂糖炒制的糖色色泽不如冰糖红亮

0:00:59.296,0:01:01.480
最常见的作用就是烹饪时候的调味

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在这里不建议大家用砂糖炒制糖色

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下一步开始制作

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首先我们选择适量的精炼冰糖敲碎备用

0:01:08.610,0:01:11.703
这一步的目的是让冰糖在炒制的时候更快的溶解

0:01:18.763,0:01:20.761
然后加入和冰糖等量的清水

0:01:20.980,0:01:23.980
新手操作建议糖和水的比例增加到1:1.2

0:01:24.320,0:01:25.890
再加入适量的植物油

0:01:25.960,0:01:28.613
加植物油可以提升炒糖色的时候的温度

0:01:28.760,0:01:29.893
下一步开始操作

0:01:30.171,0:01:32.760
首先我们开中小火把调好的糖水下锅

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糖水下锅之后烧开转小火边搅边观察糖的变化

0:01:44.860,0:01:47.530
糖浆充分融化之后会起比较大的气泡

0:01:48.040,0:01:49.950
然后继续熬至水分蒸发

0:01:53.940,0:01:55.642
水分蒸发之后气泡变小

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即可以制作挂霜的菜品

0:02:00.760,0:02:02.988
继续熬制糖浆变成香油色的时候

0:02:03.140,0:02:05.180
也就是糖浆逐渐变成淡黄色之后

0:02:05.180,0:02:07.180
又马上可以进入拔丝菜品的状态

0:02:13.940,0:02:15.330
好 我们继续往下制作

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再接着糖浆的黄色会加深

0:02:17.740,0:02:18.660
这个时候的糖

0:02:18.660,0:02:20.300
非常适合做冰糖葫芦

0:02:20.300,0:02:21.370
冰糖李子等等

0:02:22.320,0:02:23.040
继续开火

0:02:23.080,0:02:25.480
略等十秒钟之后会变成初级枣红色

0:02:25.840,0:02:27.059
如果此时加入开水的话

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就是略带甜味的糖色

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行业之中称为嫩汁

0:02:30.700,0:02:32.530
初级变色之后将锅离火

0:02:32.840,0:02:35.070
利用余温将嫩汁顶呈深枣色

0:02:48.460,0:02:51.230
深枣色之后再加入糖浆自身两倍的开水

0:02:51.620,0:02:53.270
同学们切记不能用冷水

0:02:53.540,0:02:56.070
冷水容易让高温的糖浆炸裂伤人

0:02:56.300,0:02:59.114
也容易让糖色的颜色不融合导致分层

0:02:59.340,0:03:01.830
加入开水之后也要继续熬煮一分钟

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最终的糖色无味

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颜色红亮

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非常适合添加到卤味和红烧当中

0:03:33.960,0:03:37.270
初次制作卤味的时候糖色需要慢慢的添加

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直到颜色适合之后即可

0:03:41.940,0:03:44.490
然后再加入配制好的卤料包和调味料

0:03:52.460,0:03:53.950
用糖色调色的卤水

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需要注意的是

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卤制的成品在出锅之后需要刷上一层油保色

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否则糖色很容易经过时间的氧化变黑

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下面开始技术总结

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糖水过程的质变

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第一水分蒸发之后

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气泡变小是挂霜

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同学们挂霜也就是水分蒸发完的时候关火

0:04:19.440,0:04:21.270
下入原材料翻炒至冷却

0:04:21.480,0:04:22.970
此做法称为挂霜

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同学们切记

0:04:24.500,0:04:26.479
一定要关火炒到糖浆冷却

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凝固硬化

0:04:39.752,0:04:42.083
第二糖浆变黄是拔丝

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拔丝原料下锅之前必须再加入少许的底油

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这一步的目的是让糖丝能够拉得更长

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成菜冷却之后且不容易粘连成一坨

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第三

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糖浆颜色变深之后可以挂糖制作

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琥珀核桃

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冰糖葫芦

0:05:26.040,0:05:27.250
冰糖李子等等

0:05:27.420,0:05:28.407
同学们切记

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糖浆必须有热度才能挂得更薄

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糖浆温度下降的时候则越厚

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糖色的质变技术总结完毕

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以下为部分词汇翻译提示，根据对译表生成

中文	English	备注	参考
厨师长教你	Chef Wang teaches you: ...	王刚频道子栏目
糖色	caramelized sugar
王刚	Wang Gang
冰糖	white rock sugar
香味	aroma
粥	congee	指中式米粥；不要和 porridge 混用
粥	porridge	指西式粥如燕麦粥等；不要和 congee 混用
调味	season
植物油	vegetable oil
香油	sesame oil
调味料	seasoning
卤水	master stock
底油	base oil
核桃	walnut

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``` # https://youtu.be/dl1S_BeUTEM # Chief Wang teaches you: The Qualitative Change of Sugar # Abstract # Chief Wang has returned! The first video was not full-scaled, and due to the replacement of the new facilities, updating the back process, we met few challenges. However, no problems can’t be soved once we tried our best. There is no dounbt that it would be better! Hoping everyone would enjoy the new kitchen, and I would continue to upload more and better videos. I tried soft subtile in this video so that everyone could use the CC that is embeded in the YouTube for their own needs. # Sugar would be this video’s topic. I want to introduce to eveyone more about the various kinds of sugar and the overall process of cooking with sugar. In fact, you will find that advanced cooking techbiques, including caramelized sugar, hot candied, guashuang, and sugar coating, are not as hard as they are sounded. By watching this video, I promises that you will learned these advanced techniques. If there are any problems, just watch it agian, the problem will be solved. # Subtitles 0:00:00.320,0:00:01.088 # 哈喽 大家好我是王刚 Hello everone, I am Wang Gang 0:00:01.088,0:00:02.758 # 本期视频我跟大家分享 In this video, I am going to share the process of 0:00:03.151,0:00:04.804 # 糖色的过程 Making caramelized sugar. 0:00:05.440,0:00:08.110 # 首先我们来了解有色糖和无色糖 Firstly, let’s have a look at colored sugars and colourless sugars. 0:00:08.580,0:00:09.640 # 有色糖大概有 Colored sugards include 0:00:09.742,0:00:10.638 # 片糖 Sliced cane sugar 0:00:10.827,0:00:11.870 # 红糖 Brown sugar 0:00:12.020,0:00:13.130 # 土冰糖 Matured rock sugar 0:00:13.220,0:00:14.347 # 无色糖大概有 Colourless sugars include 0:00:14.347,0:00:15.304 # 白砂糖 White granulated sugar 0:00:15.470,0:00:16.380 # 精炼冰糖 Refined rock sugar 0:00:16.945,0:00:19.658 # 其中冰糖又分精炼冰糖和土冰糖 Refined rock sugar and matured rock sugar are branched of rock sugar. 0:00:20.380,0:00:23.420 # 精炼冰糖的纯度高更透明且杂质非常少 Refined rock sugar has higher purity, it is transparent and has very little impurities. 0:00:23.786,0:00:26.878 # 因为颜色纯净下锅融化得也更快更好 Its purity allows it to melt faster while cooking, 0:00:27.060,0:00:28.700 # 所以比较适合炒糖色 and therefore, it is a good choice for making caramelized sugar. 0:00:29.140,0:00:32.590 # 土冰糖偏淡黄色略带蔗糖的原始甜香味 Matured rock sugar has pale-yellow appearance, it accompanied with the original flavor of cane sugar 0:00:32.860,0:00:34.500 # 它的优点是精炼次数少 With the advantage of less refinement, 0:00:34.660,0:00:36.100 # 营养成分保留得更多 It maintained more nutrients in either amount 0:00:36.100,0:00:36.860 # 更全面 and kinds. 0:00:37.326,0:00:39.101 # 但同时杂质也相对更多 On contrast, it has more impurities. 0:00:39.101,0:00:40.540 # 土冰糖比较适合熬粥 Matured rock sugar is better to be used when preparing congee, 0:00:40.637,0:00:41.446 # 泡茶 teas, 0:00:41.562,0:00:42.397 # 泡开水 hot water. 0:00:42.825,0:00:45.442 # 片糖的优点是方便储存不易回潮 Sliced cane sugar has the convinience in storage and hard to be damped, 0:00:45.937,0:00:46.940 # 相对比较硬 It is also more solid, 0:00:46.940,0:00:49.380 # 不容易化开适合广式糖水 hard to melt, so it’s suitable for making Cantonese sugar water 0:00:49.895,0:00:51.431 # 红糖的质量比较松软 Brown sugar is more soft, and 0:00:51.588,0:00:53.760 # 也是所有糖类中最容易吸收之一 It is one of the easiest absorbed sugar 0:00:54.062,0:00:56.165 # 其特点是不容易保存容易回潮 It is not easy to store and easily get damped 0:00:56.756,0:00:59.200 # 白砂糖炒制的糖色色泽不如冰糖红亮 Caramelized sugar made from white granulated sugar doesn’t looks as red and light as it made from rock sugar 0:00:59.296,0:01:01.480 # 最常见的作用就是烹饪时候的调味 While cooking, it is most commonly used as seasoning 0:01:01.760,0:01:03.948 # 在这里不建议大家用砂糖炒制糖色 Therefore, it is not a good idea to make caramelized sugar from granulated sugar 0:01:04.160,0:01:05.442 # 下一步开始制作 Then, let’s start 0:01:05.840,0:01:08.337 # 首先我们选择适量的精炼冰糖敲碎备用 We firstly break suitable amount of refined rock sugar for preparation 0:01:08.610,0:01:11.703 # 这一步的目的是让冰糖在炒制的时候更快的溶解 This aimed to help melting the sugar while cooking 0:01:18.763,0:01:20.761 # 然后加入和冰糖等量的清水 Then add water with the same amount as sugar 0:01:20.980,0:01:23.980 # 新手操作建议糖和水的比例增加到1:1.2 If you are new for this, the sugar to water ratio could be 1:1.2 0:01:24.320,0:01:25.890 # 再加入适量的植物油 Add proper amount of vegetable oil 0:01:25.960,0:01:28.613 # 加植物油可以提升炒糖色的时候的温度 Vegetavle oil could rise the temperature while stiring the caramelized sugar 0:01:28.760,0:01:29.893 # 下一步开始操作 Next, we start to cook 0:01:30.171,0:01:32.760 # 首先我们开中小火把调好的糖水下锅 Firstly, we turn on the cooking bench at medium level, and pour the sugar water into the pot 0:01:32.921,0:01:36.232 # 糖水下锅之后烧开转小火边搅边观察糖的变化 After boiled, turn the cooking bench to low level and pay attention to the change in sugar 0:01:44.860,0:01:47.530 # 糖浆充分融化之后会起比较大的气泡 If sugar melt completely, there would be big bubbles 0:01:48.040,0:01:49.950 # 然后继续熬至水分蒸发 Then continue cooking until water evaporated 0:01:53.940,0:01:55.642 # 水分蒸发之后气泡变小 The bubble will be smaller after evaporation 0:01:55.796,0:01:57.450 # 即可以制作挂霜的菜品 Then it could be used for preparing dishes that need guashuang 0:02:00.760,0:02:02.988 # 继续熬制糖浆变成香油色的时候 If continue cooking until the syrup has a similar color to sesame oil 0:02:03.140,0:02:05.180 # 也就是糖浆逐渐变成淡黄色之后 in other word, after syrup gradually changed to pale-yellow, 0:02:05.180,0:02:07.180 # 又马上可以进入拔丝菜品的状态 It could be used for preparing dishes that need hot candied 0:02:13.940,0:02:15.330 # 好 我们继续往下制作 Ok, let’s continue. 0:02:15.740,0:02:17.670 # 再接着糖浆的黄色会加深 The color of syrup will be depper 0:02:17.740,0:02:18.660 # 这个时候的糖 At this time, 0:02:18.660,0:02:20.300 # 非常适合做冰糖葫芦 It is best to be used to make bingtanghulu, 0:02:20.300,0:02:21.370 # 冰糖李子等等 Bingtanglizi, and etc. 0:02:22.320,0:02:23.040 # 继续开火 Let’s keep cooking 0:02:23.080,0:02:25.480 # 略等十秒钟之后会变成初级枣红色 It would changed to purplish red after about ten seconds 0:02:25.840,0:02:27.059 # 如果此时加入开水的话 If we add water at this time 0:02:27.059,0:02:28.720 # 就是略带甜味的糖色 It is the caramelized sugar that is slightly sweet 0:02:28.880,0:02:30.490 # 行业之中称为嫩汁 We call it nengzhi 0:02:30.700,0:02:32.530 # 初级变色之后将锅离火 Taking the pot away from the cooking bench after it change color 0:02:32.840,0:02:35.070 # 利用余温将嫩汁顶呈深枣色 Utilize the tempeture left and waite the top of nengzhi change to deep-purplish red 0:02:48.460,0:02:51.230 # 深枣色之后再加入糖浆自身两倍的开水 Then add water as twice amont on volumn as syrup 0:02:51.620,0:02:53.270 # 同学们切记不能用冷水 Please do not use cold water 0:02:53.540,0:02:56.070 # 冷水容易让高温的糖浆炸裂伤人 Since cold water will cause the syrup crack and possibly hurt people 0:02:56.300,0:02:59.114 # 也容易让糖色的颜色不融合导致分层 It may also cause the distinct color of caramelized sugar, and lead to hierarchical appearance 0:02:59.340,0:03:01.830 # 加入开水之后也要继续熬煮一分钟 Waiting one more nimute after adding the water 0:03:11.665,0:03:13.240 # 最终的糖色无味 The final caramelized sugar is tasteless 0:03:13.240,0:03:14.160 # 颜色红亮 Has bright red color 0:03:14.480,0:03:16.930 # 非常适合添加到卤味和红烧当中 And very suitable to be added into master stock 0:03:33.960,0:03:37.270 # 初次制作卤味的时候糖色需要慢慢的添加 While first time making the master stock, caramelized should be gradually added 0:03:37.620,0:03:39.450 # 直到颜色适合之后即可 Until the color looks fine 0:03:41.940,0:03:44.490 # 然后再加入配制好的卤料包和调味料 Then, add premade halogen package and seasoning 0:03:52.460,0:03:53.950 # 用糖色调色的卤水 Using the master stock that was mixed with caramelized sugar 0:03:54.040,0:03:55.053 # 需要注意的是 Please notice that 0:03:55.309,0:03:58.880 # 卤制的成品在出锅之后需要刷上一层油保色 The stewed product should be brushed over with oil 0:03:59.280,0:04:02.207 # 否则糖色很容易经过时间的氧化变黑 Or caramelized sugar will easily get dark since the oxidation 0:04:09.105,0:04:10.577 # 下面开始技术总结 Followings are technicial summary 0:04:10.577,0:04:12.040 # 糖水过程的质变 The process of qualitative change of sugar 0:04:12.500,0:04:14.340 # 第一水分蒸发之后 Firstly, after evaporation 0:04:14.380,0:04:15.900 # 气泡变小是挂霜 Small bubbles implies guashuang is available 0:04:16.165,0:04:19.080 # 同学们挂霜也就是水分蒸发完的时候关火 If performing guashuang, turn off the cooking bench after completely evaporation 0:04:19.440,0:04:21.270 # 下入原材料翻炒至冷却 Add ingredients and keep stiring until cooled 0:04:21.480,0:04:22.970 # 此做法称为挂霜 Whis is so called guashuang 0:04:23.380,0:04:24.430 # 同学们切记 Please remember 0:04:24.500,0:04:26.479 # 一定要关火炒到糖浆冷却 We must turn off the cooking bench and keep stiring until syrup is cooled, 0:04:26.593,0:04:27.770 # 凝固硬化 solidated 0:04:39.752,0:04:42.083 # 第二糖浆变黄是拔丝 Secondly, hot candied is prepared when syrup become yellow 0:04:42.306,0:04:45.139 # 拔丝原料下锅之前必须再加入少许的底油 Add few oil before adding the food ingredients 0:04:45.560,0:04:48.089 # 这一步的目的是让糖丝能够拉得更长 This aimmed to make sugar filaments as long as possible 0:04:48.500,0:04:51.198 # 成菜冷却之后且不容易粘连成一坨 and ingradients won’t glue up 0:05:20.460,0:05:21.230 # 第三 Thirdly, 0:05:21.280,0:05:23.520 # 糖浆颜色变深之后可以挂糖制作 After the color of syrup become deeper, it could be used to make sugar coating 0:05:23.520,0:05:24.440 # 琥珀核桃 Amber walnut 0:05:24.800,0:05:25.790 # 冰糖葫芦 bingtanghulu 0:05:26.040,0:05:27.250 # 冰糖李子等等 Bingtanglizi and etc. 0:05:27.420,0:05:28.407 # 同学们切记 Please remember 0:05:28.534,0:05:30.900 # 糖浆必须有热度才能挂得更薄 Thinner sugar coating can only be obtained by using hot syrup 0:05:31.320,0:05:33.430 # 糖浆温度下降的时候则越厚 The coating will be whicker if the temperature of syrup drop 0:05:34.580,0:05:36.510 # 糖色的质变技术总结完毕 This is the end of qualitative change od sugar technicial summary. ```

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