療癒烘焙
糖蔥薄餅
器具
Heavy-bottomed saucepan (2 L)For cooking sugar syrup
Marble or granite slabCold surface for cooling and pulling sugar
Candy thermometerPrecision is non-negotiable for sugar work
Crepe pan or flat non-stick (24 cm)Thin, even crepes required
Oil sprayPrevents sugar from sticking to hands and surface
Bench scraperFolding and working cooled sugar
Cotton gloves under latex glovesHeat protection during sugar pulling
食材
份量
8
採購清單：white granulated sugar, maltose (or corn syrup), white rice vinegar, water, all-purpose flour, eggs, roasted peanuts, white sesame seeds, desiccated coconut, scallions, vegetable oil
A. Pulled Sugar
White granulated sugar
400 g
Maltose (or corn syrup)
100 g
White rice vinegar
1 tsp
Water
150 ml
B. Crepe Batter
All-purpose flour
120 g
Egg
1 l
Water
200 ml
Vegetable oil
1 tbsp
Salt
Pinch
C. Filling
Roasted peanuts
80 g
White sesame seeds
30 g
Desiccated coconut
40 g
Scallions (green part only)
2 stalks
步驟
1
Cook the Sugar Syrup
Combine sugar, maltose, vinegar, and water in the saucepan. Stir over medium heat until dissolved. Stop stirring once the syrup boils. Cook without stirring to 150°C (302°F) — hard crack stage. Remove from heat immediately.
2
Cool and Condition the Sugar
Pour the hot syrup onto a lightly oiled marble slab. Allow it to cool for 2-3 minutes until the edges begin to set. Using an oiled bench scraper, fold the edges toward the center repeatedly. Continue folding and stretching for 5 minutes until the sugar mass is uniformly pliable and begins to turn opaque, around 80°C (176°F).
3
Pull the Sugar Threads
Form the sugar into a ring shape. Using both hands, stretch the ring to double its length, fold it in half (now two strands), and stretch again. Repeat this fold-and-stretch 10-12 times. After 10 folds, you have approximately 1,024 individual strands. After 12 folds, approximately 4,096 strands. The threads should be as fine as hair.
4
Make the Crepes
Whisk flour, egg, water, oil, and salt until smooth and lump-free. Rest batter 15 minutes. Heat a lightly oiled crepe pan over medium heat at 160°C (320°F). Pour 3 tbsp batter, swirl to coat, cook 45-60 seconds until edges lift and the surface is set. Do not flip — cook one side only. Stack crepes with parchment between them.
5
Prepare the Filling Mix
In a bowl, combine crushed peanuts, toasted sesame, and desiccated coconut. Toss gently.
6
Assemble the Crepes
Work quickly — humidity is the enemy. Lay a crepe (uncooked side up) on a clean surface. Place a small bundle of sugar threads along one edge. Sprinkle 1 tbsp of the peanut-sesame-coconut mix over the threads. Add a pinch of minced scallion. Roll the crepe tightly into a cylinder. Cut in half at an angle.
7
Serve Immediately
Arrange the cut crepe rolls on a plate and serve within 5 minutes of assembly. There is no way to store this dessert — it is ephemeral by nature.
常見錯誤
Sugar crystallizes during cooking
原因：Stirring after boiling or dirty pan
解法：Never stir after boil; use clean pan; add acid
Sugar snaps during pulling
原因：Temperature too low
解法：Work faster; reheat gently with heat gun if needed
Sugar threads melt into solid mass
原因：Humidity too high or assembled too slowly
解法：Work in air-conditioned room (<50% humidity); prepare all fillings beforehand
Crepe tears when rolling
原因：Crepe too thin or over-cooked
解法：Adjust batter thickness; cook one side only
Uneven thread count
原因：Inconsistent fold-and-pull tension
解法：Maintain even hand speed; practice on small batches
保存與加熱
Assembled crepe5-10 minutes maxCannot be stored — sugar threads dissolve
Sugar mass (uncut)2 weeks, airtight containerCan be reheated to 80°C (176°F) and re-pulled
Crepes (unfilled)2 days, refrigeratedStack with parchment; bring to room temp before using
Filling mix1 month, airtightStore peanut mix in cool, dry place
