I love their honesty when they put the failed attempts. The whole time they were making it look so easy and the last clips prove that it's not always perfect.
Pontang: There are centuries-old puntang shops in southern Fujian. They are called "honeycomb candy", "da pear cake" and "ginger candy" in northern China. They all do the same thing. Friends in Tianjin must not think that this is Korean. It is Tianjin's "Dali Cake". It was called "Camero" in Japan, and they are all the same thing, which originated from the court cakes of the Song Dynasty in China more than 800 years ago.。。。。。
Actually, this is the real Dalgona. Last year, the Dalgona Coffee was called Dalgona Coffee because it looked like the Dalgona in this video before cooling down.This Dalgona is an tradisional food at korean
Pontang: There are centuries-old puntang shops in southern Fujian. They are called "honeycomb candy", "da pear cake" and "ginger candy" in northern China. They all do the same thing. Friends in Tianjin must not think that this is Korean. It is Tianjin's "Dali Cake". It was called "Camero" in Japan, and they are all the same thing, which originated from the court cakes of the Song Dynasty in China more than 800 years ago.。。。。
1.완성된 달고나를 놓을 평평한 곳에 설탕 반스푼을 뿌린 후 평평한 모양의 누루개로(냄비의 바닥 등) 설탕을 문질러서 입자를 곱게 만든다. 2. 설탕 3스푼을 국자에 넣고 가스불(중간 크기)에 올린다. 3. 나무젓가락과 같은 도구로 휘적거리며 섞는다. 이때 설탕이 너무 타지 않도록 국자가 너무 가열 되지 않게 불에서 가끔 떨어뜨리며 젓는다. 4. 설탕이 모두 녹아서 액체가 되면 불에서 떨어뜨린 상태로 베이킹파우더를 젓가락으로 찍어서 넣고 빠르게 섞는다. 달고나가 노란색 색갈이 되면 불에 살짝 올려놓고 섞는다.(너무 오래 불 위에 두지 않도록 해야 함) 5. 달고나가 부풀어 오르면 국자의 안쪽 면을 젓가락으로 힘있게 돌려서 달고나를 국자 중앙에 모이도록 해준다. 6. 첫번째 단계에서 만들어 두었던 곳에 국자를 힘있게 내리처서 달고나와 국자를 분리시킨다. 7. 약 10초간 열을 식힌 후 첫번째 단계에서 설탕을 문질렀던 도구(냄비의 바닥 등)을 이용해 적당한 힘으로 달고나를 누른다. 8. 달고나를 평평하게 만든 후 원하는 모양의 그림을 올려놓고 다시한번 누른다. 끝. 핵심- 달고나를 만들 곳에 설탕을 조금만 뿌린 후 달고나를 누를 것을 이용해 설탕을 뭉개줘야 함. 그러면 달고나가 붙지 않음.
been looking all morning for how to poppgi/dalgona videos and this is the most aesthetic. interesting you added water. thank you for including the failed attempts. this is not as easy as it looks!
I use no water, stir constantly , there were no bubbles and use parchment paper. Place hot candy on the paper and wait about 10-15 seconds, then put ANOTHER piece of paper on TOP of the candy (or just fold it over) then press. You can put shape in then if you like, but the paper will peel right off. Wait a few more seconds while you soak your ladle or little pot because a lot will be stuck inside there. Then pick it up and eat.I just keep re-using the same piece of parchment paper. You can lightly oil it if you like I started making it with 2 tablespoons of sugar instead of just one, to get more and add a bit more than 1/8 teaspoon of baking SODA, NOT Baking Powder. Never watched Squid game but this is easy candy to make.
Hi. Your dalgona candy look so pretty. How many seconds have to wait before i can flatten it? And do i wait for a while before i can use/press it with the cookie cutter ?
I don't know why, but this video is so cozy and beautiful, I think this is a new level of aesthetics.🥺😍 By the way, I also have the aesthetics of desserts, do you want to see?🍰🍞
Really appreciate you showing your failures. I tried making it and it just stuck to everything even if i coat it with powdered sugar. Going to try again but let it rest for 10s after pouring.
通常韩国街边的Dalgona都是没放水的可能是怕我们弄焦吧！不过这个Dalgona看起来很不错 Usually Dalgona on the Korean street wont put water inside. Maybe it is afraid that we will get burnt. But this Dalgona looks very nice.
May i ask, i really want to know why my dalgona candies crack (after being made/ during cooling process) they crack by themselves even when I did not touch the candies
這是我看過做的最好看的椪糖
對，很圓超有光澤
我也是
真的
你有看過原版師傅做那個才叫好看
Me too
I love their honesty when they put the failed attempts. The whole time they were making it look so easy and the last clips prove that it's not always perfect.
Pontang: There are centuries-old puntang shops in southern Fujian. They are called "honeycomb candy", "da pear cake" and "ginger candy" in northern China. They all do the same thing. Friends in Tianjin must not think that this is Korean. It is Tianjin's "Dali Cake". It was called "Camero" in Japan, and they are all the same thing, which originated from the court cakes of the Song Dynasty in China more than 800 years ago.。。。。。
Ñ
@@erlanxd6092 ?
Yes, that's the truth. It's a good video
Mais noooooon aucune personne aucune personne n'est français
其實碰糖有兩種做法，一種不加水，一種加水，要一直攪拌的沒有水的版本，要確保糖受熱均勻，而有水的不用攪拌是因為一不小心就會翻砂，就是糖水再次結晶。加水的版本老實說比較適合新手，因為比較容易控制，而不加水的版本反而是比較難的
受教了😊😊❤️
如果加水可以放多久？和可以如果保存？
先技術(失敗)總結一下
1.白砂糖比二砂還好做一點
因為焦糖化的瞬間比較好辨認
2.鍋子請選越小越好，如果有不鏽鋼量杯(60ml)，成功機率會更高
因為鍋子的大小會導致你在倒的過程中乾掉，不然就是20克的糖
一路倒下去只剩十克，後面在壓的過程就會失敗或者太小塊
如果也沒太小的鍋子或不鏽鋼量杯，可以用大湯匙來做（就是舀湯的那種）
3.水加少會影響成品，連蘇打粉加太多都有可能結塊或者是瞬間把水吸乾
4.影片的十秒在台灣不是那麼適用，可能韓國現在氣溫比較低一點，十秒剛好成型的時刻，壓下去就不會黏鍋
在台灣可能要觀察看看，用筷子戳看看會不會黏絲，會黏絲表示溫度還算高，放下去肯定會黏住
5.影片是用厚底不鏽鋼鍋，所以加熱到起泡後加蘇打粉關火還有餘溫可以最後一步成形
最後我用掉了快三百克的糖才成功，算是非常有挑戰的焦糖餅
吃起來就是滿滿的糖味，花了三百克做出來的椪餅 太後悔了
謝謝分享～很實用
這個影片出品是香港喎😆
講解的非常詳細呢！可以請問做好後沒馬上吃，後來表面就摸起來黏黏的，該如何改善呢？謝謝你了～
@@mayawang5550
因為加了蘇打粉之後
超級吸水，放在空氣中就會吸水變軟
唯一的作法就是包一層烘焙紙
裝入塑膠袋密封，放入冷凍庫
就可以減少吸水變軟
拆開之後幾個小時要吃完
否則會變軟。
@@arseholeidiot0303 謝謝你，神人～👍
색깔 완전 이쁘게 잘 만들었다 물 넣어서 윤기가 더 나는 것 같아용 이렇게 만드시는 것도 정말 잘하셨고 모양도 이쁘지만 물 빼고도 만드셔봐요!
완벽한 달고나 메이커
Last year, people were hype with dalgona coffee. This year, we are into this. Korea is so interesting!
Just wanna say that dalgona coffee is originated from macau! But Korea is really interesting🥰🥰
@@chancoco2198 thanks for the correction! Never knew it is from Macau. 😅
Actually, this is the real Dalgona. Last year, the Dalgona Coffee was called Dalgona Coffee because it looked like the Dalgona in this video before cooling down.This Dalgona is an tradisional food at korean
@@chancoco2198 dalgona coffee came frome korea even the title 'dalgona' is korean i've never heard and seen macau dalgona before
@@sleeplesshead602
Not sure if it is really from Macau.
Korean version seems very different.
*By so far these are the best dalgonas ive ever seen.*
I was gonna like but it's at 69 so I can only comment
yeah, it looks very *perfect*
😁
*yes very*
by far*
Among all of the things I watched hes the only one on the internet who made the most perfect dalgona
Good
Yea
Besides the master that made the dalgona for the show? "master who made and provided squid game dalgona props himself / korean street food" on yt
Pontang: There are centuries-old puntang shops in southern Fujian. They are called "honeycomb candy", "da pear cake" and "ginger candy" in northern China. They all do the same thing. Friends in Tianjin must not think that this is Korean. It is Tianjin's "Dali Cake". It was called "Camero" in Japan, and they are all the same thing, which originated from the court cakes of the Song Dynasty in China more than 800 years ago.。。。。
@Fahad Ishaan I mean....He can add what ever he wants as long as its good.
喜歡後續分享失敗的案例！這樣更能注意小細節，更知道要避免那些問題！
Ja
Kong chen uy
외국인이 만드는 영상 중에 제일 잘 만들었음
인정합니다
마자여 근데 물은 왜 넣는ㄱ..
@@user-rc3kr8gu1p 국자에 안들러붙게 하려고 넣은거 같아요.
O vídeo e em português cara
1.완성된 달고나를 놓을 평평한 곳에 설탕 반스푼을 뿌린 후 평평한 모양의 누루개로(냄비의 바닥 등) 설탕을 문질러서 입자를 곱게 만든다.
2. 설탕 3스푼을 국자에 넣고 가스불(중간 크기)에 올린다.
3. 나무젓가락과 같은 도구로 휘적거리며 섞는다. 이때 설탕이 너무 타지 않도록 국자가 너무 가열 되지 않게 불에서 가끔 떨어뜨리며 젓는다.
4. 설탕이 모두 녹아서 액체가 되면 불에서 떨어뜨린 상태로 베이킹파우더를 젓가락으로 찍어서 넣고 빠르게 섞는다.
달고나가 노란색 색갈이 되면 불에 살짝 올려놓고 섞는다.(너무 오래 불 위에 두지 않도록 해야 함)
5. 달고나가 부풀어 오르면 국자의 안쪽 면을 젓가락으로 힘있게 돌려서 달고나를 국자 중앙에 모이도록 해준다.
6. 첫번째 단계에서 만들어 두었던 곳에 국자를 힘있게 내리처서 달고나와 국자를 분리시킨다.
7. 약 10초간 열을 식힌 후 첫번째 단계에서 설탕을 문질렀던 도구(냄비의 바닥 등)을 이용해 적당한 힘으로 달고나를 누른다.
8. 달고나를 평평하게 만든 후 원하는 모양의 그림을 올려놓고 다시한번 누른다.
끝.
핵심- 달고나를 만들 곳에 설탕을 조금만 뿌린 후 달고나를 누를 것을 이용해 설탕을 뭉개줘야 함.
그러면 달고나가 붙지 않음.
달고나 안 태우고 색깔 진짜 예쁘게 만드네 ㄷㄷ
물만 안 넣으면 완벽할 듯!
물 넣으면 안타고, 쉽게 만들수있어요
이건 일본식 달고나...물넣고 만들면 물 증발될때까지 기다려야되서 시간 더 오래걸림....글고..약간 포삭~한 느낌이없고 좀 딱딱한느낌...개인적으론 별로임..
결론..저렇게 만들어 본 경험으론...울 나라 사람들 성격에 안맞음~!!!
그래도 진짜로.
The original recipe is not to add water. If you do this, it's softer and cookie-like texture. And more fragile.
이거지…ㅋㅋ
It doesn't matter.The texture is depended on soda.
Without water it's faster and that's all.
You can try it at home.
@@domodol3868 We are Korean. In Korea, water is not usually added.😐
We are Korean. In Korea water is not usually added. 😐
물넣으면 기포가 많아져서 그래요
물 넣고 만들면 딱딱해서 그냥 달고나맛 사탕 먹는 기분임..ㅠ 달고나는 입에 딱 넣었을때 사르르 부서지면서 녹는 맛이 최곤데
와샌윽
물넣으면 달고나라기 보다 사탕맛이 강함
신기하게 맛에차이도 나고 강도 차이도남
This was so oddly satisfying and you won the game.
Ñ
i love how the soundtrack is also squid game💓
저희 어릴때 추억의 게임이 세계로 퍼지니까 신기하네요ㅋㅋㅋㅋ
참고로 한국에 통명칭은 달고나 인데 각 지역마다 달고나 이름이 달라요ㅎㅎ
앗 맞아요😀 저희 지역에선 뛰기라고 불렸었죠
부산에선 쪽자라고 불렀어요 ㅎㅎ
마산은 오리떼기 에요ㅋㅋㅋㅋㅋㅋㅋ
제주도에선 떼기 ㅋ
me too
i saw this candy once back then and im surprised to see it get popular
"In what language should the subtitles be in?"
"Yes"
Yea first it was my language though then it turn into Germany.
@@Jom-production when I read this, Mine turned into German too
Thats a confusion.
But atlease i know how to make it
@@Jom-production if you wait long enough it might change to french, and spanish, and portuguese. Mine did
@@Jom-production mine turned french
製作方式超優雅，畫面色調好喜歡
Loved the last clips and your sense of humour 😂👌👌
Seeing the failed attempts makes me feel better about my own failed attempts! 😂 These look amazing, and very cute.
been looking all morning for how to poppgi/dalgona videos and this is the most aesthetic. interesting you added water. thank you for including the failed attempts. this is not as easy as it looks!
I use no water, stir constantly , there were no bubbles and use parchment paper. Place hot candy on the paper and wait about 10-15 seconds, then put ANOTHER piece of paper on TOP of the candy (or just fold it over) then press. You can put shape in then if you like, but the paper will peel right off. Wait a few more seconds while you soak your ladle or little pot because a lot will be stuck inside there. Then pick it up and eat.I just keep re-using the same piece of parchment paper. You can lightly oil it if you like
I started making it with 2 tablespoons of sugar instead of just one, to get more and add a bit more than 1/8 teaspoon of baking SODA, NOT Baking Powder. Never watched Squid game but this is easy candy to make.
Adding some water is more like Japanese style(Karumeyaki which need egg white with their recipe), original Korean style does not need water.
為什麼看了你做的椪糖就快流口水🤤有光澤又好看👍
應該是塗了蛋白在上面🔴🔺🟥
真的是我看過做最漂亮的耶….好厲害！！
又圓又有光澤 目前看到做的最漂亮的
쿠키틀로 선명하게 찍는걸 보니 총맞을 일은 없겠네요ㅋㅋㅋㅋㅋ
結論太好笑了！🤣🤣🤣🤣🤣
完全是我的心聲，所有的失敗都經歷過⋯
Hola
Me gustó el video
Some company or corporation out there, please make dalgona candy honeycomb cereal. That would be so good.
Everyone:Seeing how he is making the candy.
Me: Listening the satisfaying sound .
YOU ALSO COPYED MY COMMENT I DONT LIKE 👍 YOUR COMMENT😭😭😭
@@altheajaedensantiago7579 don't like if u hav problem
@@altheajaedensantiago7579 what you lied
I am korean and I love your video
it remains me my memories
8:17 this could be a squid game challenge in itself
Thank you for showing the fails , cause it really helps😆
im glad that this actually shows the best way to make it
Since the dalgona is nothing but sugar and baking soda, it should be easy to clean if you submerge it underwater
I know
No dough
Thx
@@Guest666_Original1 your welcome,
Not just water, hot water works
Hi. Your dalgona candy look so pretty. How many seconds have to wait before i can flatten it? And do i wait for a while before i can use/press it with the cookie cutter ?
it says 10 sec
I like the fact that the theme of squid game is just playin in the background
Oh Gosh. How brilliant you are when using the saucepan to make it flat.
Lol I like the ending part , that's so funny
한국인들 여기서 훈수두는 거 너무 부끄럽네.. 그깟 물 넣고 안 넣은게 뭐가 중요해? 조언과 훈수를 혼동하지맙시다..😓
물 넣고 안 넣고가 사실 중요하긴하죠..
중요합니다 식감도 많이 달라지고 조리시간도 늘어나죠
한국 달고나는 빠른조리를 통하는건데 저리만들면
맛 자체가 달라집니다.
For me, the most challenging part in the making was the press to flatten. Got it right when I pressed it after 30 seconds.
Now I can host my own squid game :)
Wait what
Hol up
Sir- ma'm- and inbetween-
umm can i join?
Choose me as your front man, I swear I will hand you to the Korean poli-
I don't know why, but this video is so cozy and beautiful, I think this is a new level of aesthetics.🥺😍 By the way, I also have the aesthetics of desserts, do you want to see?🍰🍞
that is the most beautiful dalgona i have ever seen
Only suga = Korean style
Suga + water = Japanese style (or making dargona coffee)
每個ytr都跟風在做 但都做的超醜 看的真的不是很喜歡
但你的真的超！！！！！美 超級療癒的
魷魚遊戲的糖很薄沒那麼厚所以很容易裂
我也想說影片的椪糖很厚比較不容易裂開的感覺
Last comment if that game is to make dalgona,I should have died along time ago.... 🤣🤣🤣🤣🤣👍🏻 LOVE from 🇵🇰
LOL me too, i already die only watching
「少しの暴力で終わった」じゃないのよ、マジ死ぬところなのよ、そんな暴力ww 爆笑した
달고 맛있는 달고나 만들기 만드는 것도 쉽고 맛있어 보이네요. 요즘 달고나 만들기가 유행인데 저도 따라해 보고싶네요. 완성된 달고나가 모양도 이쁘고 우유랑 먹으면 더 맛있을 것 같네요.
臺灣的踫糖最後一個步驟不一樣，突然想看古阿莫測試😜
他们的有两种一种是这种平扁的另一种是厚厚的里面很多孔的
わざわざ日本語に翻訳していただき、ありがとうございます！😊
Honestly the real challenge is making the dalgona properly
색깔,조명,온도,모양,두께 완벽해
Originally, You don’t put water in dalgona.
yes
TQ for making this video! now I finally know how to make it!
Everyone: perfect on first try
Me: burns dalgona
SAME LMFAO
The dalgona looks very perfect
I think it's easy for you not to break the shape here because the candy was thick. In the show, the Dalgona was thin.
i made it in first try and i did it my family loved it.
Thank you.
Its hard for the squid game players because the mold doesnt press that hard
@💙Samara💙 no wonder theres hearts in your name
Ñ
@💙Samara💙 who tf is complaining?
아니야....... 설탕에 물 넣으면 덩어리 진 상태로 씹혀ㅠㅠ 온전히 설탕만으로 녹이면 더 색깔 예쁨! but it's great video!
저도 물 넣고 만들어봤는데 잘 녹이면 덩어리는 안 생기더라구용ㅎㅎ 근데 좀 딱딱했어요
好好吃🤤
누를 때 달라붙을 수 있으니까 설탕을 바닥이랑 위에 뿌려놓고 누르면 좋아요~~
你活了T_T感動
鱿鱼中的 dalgona 更薄，你的更容易取出，因为它更厚
Most perfect dalgona I h'v ever seen ✌️✨💜
8:09
The dalgona candy be like : nope
Thank you for the recipe. Would be more fun when at the end you crack it there is the “bang” sound😆, just joking🥰🙏🏼
Ah missed opportunity 😂
Lol
진짜 달고나는 물이 들어가면 그 특유의 식감이 사라진다.
所以為什麼明明是一樣的比例
還會失敗呀？
那些在擺攤的很厲害欸
好像每次都很完美
一樣的比例、一樣的工具，但熬糖的溫度不一樣最容易影響成功率，太高溫會黏，太低溫無法變硬...
@@tifakurama 這個影片上面是不是沒有寫到溫度要多少?
貓兒愛吃 有啊，160-170度
i like adding a tiny bit of honey to prevent crystallisation
이분이 오징어게임 나가셨음 1등 하셨을듯
成功做了☺️☺️很好玩
In our country (🇧🇩) it is called kotkoti and this is very delicious 😋
이쁘게 나오네요. 잘봤습니다.
this has to be the prettiest shiniest dalgona candy i've seen
Shiny is not good!
@@BA-pq1vr why?
@@roseannare It's shiny because water was added when it was boiled! And that's traditionally wrong.
@@BA-pq1vr cool, I’ll follow the modern way then. I like my candy shiny😘
@@roseannare 😂 Ok! stay healthy!
好喜歡你的ending💖
圓形裂開那一刻😱😨
it's simpler bcz ur dalgona is too thick🌚 than the film one, so won't crack easily
but tbh this one looks better that the ones i see americans doing lol, it has bubbles everywhere
@@zaidsdkjifasdifsdfadfsdfv8078 HAHAH yes i agree thoo! this looks aesthetic and smoother
Rocking horse is so so so cute!
多謝分享，正呀！
Really appreciate you showing your failures. I tried making it and it just stuck to everything even if i coat it with powdered sugar. Going to try again but let it rest for 10s after pouring.
우리나라 달고나가 물을 안넣어서 진함 일본 달고나는 그냥 달달함
Those squid game honeycomb is perfect
It is recommended not to add water when dissolving sugar.
why
@@rachel95lee i never added water as ingredient,,, i have no idea why but most ppl don't add water
Me:- *plays squid game*
Also me :- *Gets this shape* 0:07
Oh shi-
用口水舔真的會比較快把圖案扣下？😆
因為圖形的邊邊比較薄，舔一舔會先融化，就比較好拿下來了
通常韩国街边的Dalgona都是没放水的可能是怕我们弄焦吧！不过这个Dalgona看起来很不错
Usually Dalgona on the Korean street wont put water inside. Maybe it is afraid that we will get burnt. But this Dalgona looks very nice.
I already knew it before squid game , i saw it at "2 days and one night" at KBS
敎得好仔細，感謝分享🥰
Yummmm
first
who are you and why are you everywhere?
@TurretBox oh
May i ask, i really want to know why my dalgona candies crack (after being made/ during cooling process) they crack by themselves even when I did not touch the candies
my guess is too much baking soda
me too
I really want to know as well
我试了 你把糖立起来试试 爆的少了很多
@@elaineloo610 好喔謝謝🙏
그냥 한국인의 꿀팁
1. 식소다 체 안쳐도 됨
2. 설탕에 물 안 넣어도 됨
3. 타도되는 국자에 설탕 넣고 젛고 물 되면 그때 소다 조금 넣고 저어서 하면 됨
4. 그렇게 빨리 안젛어도 됨
Ok
@@Kay-jj8xc ㅋㅋ
@Kallise Williams when the imposter is sus
Love the music choice lol
한국 사탕으로 달고나 만들기 ㅋㅋㅋㅋㅋㅋ
最後一句我大笑 比賽如果是做這個 真的會捏哈哈
Can we add different favors in Dalgona? For example, Coffee favor.
물... 왜 넣어요...ㅠㅠㅠㅠ 그래도 이때까지 본 영상중에 제일 깔끔해요!
做得真好看😍😍 很接近遊戲裡的size
Do we add water to it .
Other people don't add water