@@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
@@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
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
I loved these as a kid, but its really becoming a lost art. I rarely see them anymore, cuz the amount of time n skills required cannot justify how cheap it sells for
I tried it, and it was one of the worst failures in my life Taste good, but hard to make And I had to use two types of ingredients and both of them failed. One is skittles and the other is sugar. When I was doing the sugar part, I 100% going to get diabetes Thank God I stopped before it was too late
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...)
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
i thought it multiplied the number you had
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 ⚠
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 🏆🥇✨️
Me: um sir i have a hair on my dish
Waiter: oh that’s called dragons beard candy 😊
Best excuse to make
How many attempts did it take? Because I’ve heard that it’s really difficult to get right
That one kid
Do a billion trillion layers😂
Thx for respecting our culture ( well it’s actually from hong kong 🇭🇰 china
)
Very cool!
Fascinating
Goatee UA-camr like he’s intriguing asf
You should make bubble gum at home because it’s lovely and I love it❤
He passed math class😂😂😂
Yum! That taste is so delicious! 😁👍
I NEED TO DO THIS NOW
How'd it go😂
Its so satisfying
I think that's very cool!
Yummy looking 🤤 very cool 👍
Lol it would be so funny if there is a hair in it
very cool!
The traditional filling is legit the only two things I’m allergic to 💀
This is very cool but as a Chinese I never ate the dragon beard candy before 😭
We call it *SAUN - PAPDI* here... And we get a lot of them in the festive season as greetings... 😅
This is also how Nintendo use to name their consoles
rare footage of a british man using a fahrenheit thermocouple
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 :)
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
@@Resultingfox2558 Like sugar then, as you said
Normal
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
Dragons, if you have a long beard this will happen
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.
Well at least there was no glitch in the video so that’s a relief
Very cool! Gold channel.
I used to help my grandma make this when I was a kid, it’s not hard to make at all.
make that but with over a billion strands
YOOOO everyone is trying it now 😂😂 it’s become a trend
brooo he's better than louis gantus
Am I the only one that felt agony everytime he twisted the candy? I mean, man, make the twist in the center!
Letttsss ggggggoooooooooo ❤❤❤❤❤❤😊😊😊😊😊😊😊😊
Can you also make it with normal flour?
you have the same pan as me
Imagine adding food color to this and then starting to eat your wig at a party
"NUTTY FLAVOR"💀💀💀💀💀💀💀💀💀💀💀
'exactly around'
well ik its hard to make but his math too good for me
I don’t have the patience for that
you had me until you mentioned roasted peanuts...😶🤣
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?
Can you use normal flour instead of corn flour
"exactly about 170 degrees" sir what
Does corn starch work as well?
I'm 9 years old so I want thist so baddd 😫😫😫😫😫
Reason why you’re meant to be on UA-cam kids
"And this is why kids should NEVER comment on a youtube video"
Sounds really weird with no context lol
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
Can you use icing sugar instead on corn flour? I don't think eating cornflour would be nice 🤔
It's called soan papdi or Patisa in India. I love it
so every time i make it the sugar burns before the temperature get the 260 degrees so what do i do?
Left a f$&&&$ stain in my favorite bowl a I'm actually tasted disgustingness burnt the microwave down 😢
I loved these as a kid, but its really becoming a lost art. I rarely see them anymore, cuz the amount of time n skills required cannot justify how cheap it sells for
Oh fuck this is hard
Is glucose syrup necessary
EXACTLY around 270F.... Lol
corn flour ?
Get “very cool” with a thumbs up on a t shirt asap
yall talking bout the difficulty of making it, but im just impressed by his mental math
Bro did 1 quadrillion 1 months later 😂😂😂
Tasty
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
Looks like soan papdi
I've ate this n China before it was easyoto choke on
we call it "Shanpapdi" সনপাপড়ি,its a Bangali dessert, both Bangladesh and west bangal
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.
Bro made soan papdi from india
Looks like ahir
With Asian power, you can do it faster.
I tried and I did it horrible
What it taste similar to
Just sugar and corn flour. Not a lot of flavor but sweet. It melts fast though in your mouth
In Arabic it’s called شعر بنات
Love the fact that he followed the Bangladeshi/Indian tradition by eating it with nuts :))
“Sir there’s a hair in my candy”
“That’s the whole point of the candy, to make it look and feel like hair”
Instead we have salb
I tried it, and it was one of the worst failures in my life
Taste good, but hard to make
And I had to use two types of ingredients and both of them failed. One is skittles and the other is sugar.
When I was doing the sugar part, I 100% going to get diabetes
Thank God I stopped before it was too late
I tried but this ends like sh#t
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
Guys correct me if im wrong isn't this also how soan papadi is made?
Uk man using Fahrenheit, shame
Corn starch not corn flour
Did anyone noticed a glitch?
Lam ejder nefesi falan adamin asabini bozmayin pişmaniye lan bu türkiyede bu yemyin aynisi var
Why does it look like white hair
He never added color+ the powder
Offbrand soan papdi😅
SEcONd
NOICEEEEE
Magnet
How did he go from shitty let's test cheap vs expansive Videos to this
Its a traditional sweet in Turkey with the name "Pişmaniye"
first
NO WAY THATS SO COOL
Pp
Eww it looks like hair
Didn’t work.
Why do you have to cuss I will get my revenge @LUCIFER-MORN1NGSTAR