糖艺,原本是用于西餐西点的装饰美化,因为其成品色彩鲜艳、光泽度好,加上可以长期保存并食用,所以最近几年也逐渐被中餐厨师看好。目前,不少朋友都在尝试将造型糖艺引入到中式菜肴的装饰美化上来。我们中餐厨师平常就会做些甜菜,对拔丝、挂霜、蜜汁等技法也都比较熟悉;另外,中餐厨师当中会雕刻的也是大有人在,那我们该如何去发挥这些优势从而用于糖艺呢?笔者建议大家试试糖艺翻模这种方式。 Sugar art, originally used for the western decorative point of western food, because of its colorful, good gloss, plus long-term preservation and consumption, so in recent years has also been optimistic about the Chinese chef. At present, many of my friends are trying to introduce styling sugar art to the decoration and beautification of Chinese dishes. We Chinese chefs usually do some beets and are familiar with techniques such as drawing, hanging cream, honey and so on. In addition, there are a lot of people who carve in Chinese chefs, so how can we use these advantages to make sugar Arts? I suggest you try sugar mold turn this way.