{"id":58326,"date":"2017-09-01T17:06:18","date_gmt":"2017-09-01T07:06:18","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=58326"},"modified":"2017-09-01T17:06:18","modified_gmt":"2017-09-01T07:06:18","slug":"dragons-beard-pashmak-recipe-cotton-candy","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/dragons-beard-pashmak-recipe-cotton-candy\/","title":{"rendered":"Dragons Beard | Pashmak Recipe | Cotton Candy"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/09\/edible-hair-recipe-pashmak-dragons-beard-550x413.jpg\" alt=\"pink cotton candy make at home\" width=\"550\" height=\"413\" class=\"photo\" data-wp-pid=\"58333\" \/><br \/>\n&nbsp; <\/p>\n<p>Cotton candy or fairy floss takes on different forms all around the world.  Although the starting point of melted sugar is similar the texture and taste of variants like pashmak and dragons beard are quite different altogether.  If you are one of those people who bakes to relax try out the dragons beard, pulling the candy is most satisfying.<\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Dpw-DVGY8fo?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<h2 class=\"fn\"><strong>How to make Pashmak recipe: <\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/09\/pashmake-recipe-ann-reardon-how-to-make-550x413.jpg\" alt=\"pashmak recipe how to make\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-58335\" data-wp-pid=\"58335\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/pashmake-recipe-ann-reardon-how-to-make-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/pashmake-recipe-ann-reardon-how-to-make-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/pashmake-recipe-ann-reardon-how-to-make-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/pashmake-recipe-ann-reardon-how-to-make-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nSesame paste made with<br \/>\n<span class=\"ingredient\"><span class=\"amount\">150g (5.29 ounces)<\/span> <span class=\"name\">sesame seeds<\/span><\/span><br \/>\n125g (4.41 ounces) oil<br \/>\n75g (2.65 ounces) flour<\/p>\n<p>175g (6.17 ounces) or 3\/4 cup white sugar<br \/>\n125ml or 1\/2 cup water<br \/>\n50g (1.76 ounces) or 2 1\/2 tablespoons glucose syrup<br \/>\n1 tsp vinegar<\/p>\n<p>2 baking trays and rice to fill tray<br \/>\ncandy thermometer<br \/>\ncotton and silicone gloves<\/p>\n<p>Place the oil and the sesame seeds into a blender and continue to blend until you have a smooth liquid.  Pour into a pan and add the flour. Stir over high heat until it thickens.  Continue to stir over the heat for another minute and then remove from the heat.<\/p>\n<p>Fill one baking tray with rice and top it with another baking tray.  Place this in the oven at 80C (176 degrees Fahrenheit).<\/p>\n<p>Put the sugar, vinegar, glucose syrup and water into a pan and heat on high heat.  Wash down the sides of the pan using a wet pastry brush to get rid of any sugar crystals.  Add a candy thermometer and leave it unstirred until it reaches 133C (271.4 degrees Fahrenheit).<\/p>\n<p>Remove it from the heat immediately.<\/p>\n<p>Grab your trays out of the oven and rub the top one with oil, this one has the warm rice underneath it so that it stays warm while we work.<\/p>\n<p>Pour the sugar syrup on top and using a spatula move it around as it cools so the edges don&#8217;t set hard.<\/p>\n<p>Put on cotton gloves and then 2 pairs of silicone gloves to protect your hands. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/09\/recipe-for-cotton-candy-homemade-550x413.jpg\" alt=\"edible hair\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-58336\" data-wp-pid=\"58336\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/recipe-for-cotton-candy-homemade-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/recipe-for-cotton-candy-homemade-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/recipe-for-cotton-candy-homemade-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/recipe-for-cotton-candy-homemade-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Once the syrup is very thick roll it into a ball.  Make a hole in the centre, using your thumbs.  Gently squeeze and make that into a bigger circle trying to make sure it is even without any thin bits.  Continue to stretch it into a larger ring. Letting it rest on the warm oiled surface keeps it soft.<br \/>\nFlip over one side to make a figure of 8 then bring one side over on top of the other.  Now we have 2 stands, stretch that out and gently pull then make and 8 again and pull again now we have 4 stands.  Repeat that four more times.   <\/p>\n<p>Pour the warm sesame paste into the middle.  Continue to twist and pull dipping it into the paste each time for another 8 turns.  Now you will have 16.384 strands of pashmak.<\/p>\n<h2><strong>How to Make Dragons Beard Candy Recipe<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/09\/pashmak-recipe-dragons-beard-recipe-550x413.jpg\" alt=\"pink cotton candy recipe dragons beard\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-58334\" data-wp-pid=\"58334\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/pashmak-recipe-dragons-beard-recipe-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/pashmak-recipe-dragons-beard-recipe-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/pashmak-recipe-dragons-beard-recipe-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/pashmak-recipe-dragons-beard-recipe-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Cotton candy two from Korea is called dragons beard it is made in a similar way to the yashmak but without the paste.<br \/>\n(ames enough for 6 discs)<br \/>\n500mL (16.91 fluid ounces) or 2 cups water<br \/>\n100g (3.53 ounces) or 1\/3 cup glucose syrup<br \/>\n1kg (2.2 pounds) or 4 1\/2 cups sugar<br \/>\n1 Tblspn vinegar<\/p>\n<p>disposable microwave safe containers<br \/>\n500g (17.64 ounces) or 4 cups Rice or cornflour<br \/>\ncandy thermometer <\/p>\n<p>Put the flour into a baking tray and place in the oven at 60C (140 degrees Fahrenheit).<\/p>\n<p>Place all of that in a pan, wash down the sides and boil it unstirred until it reaches 133C (271.4 degrees Fahrenheit).  Wait for it to cool to 100C (212 degrees Fahrenheit) and pour into disposable food containers.  You can add a couple of drops of food colour here but be warned too much and they will crystalize.<\/p>\n<p>Leave them to cool for a couple of hours then tip them out of the container by pushing on the bottom until it drops out.  Place onto some baking paper and microwave on low until it is soft enough to work with.<\/p>\n<p>Make a ball then make a hole in the centre and pull twist and pull like.  Dipping it each time into the warm flour.<\/p>\n<p>Tip 1:  If you&#8217;re flour is too hot it will melt the strands too much and they&#8217;ll clump together so you just want it warm.<\/p>\n<p>Tip 2: 14-15 twists is all you need, keeping on going beyond this does not make it better.<\/p>\n<p><h7 class=\"updated\">Copyright \u00a9 2017 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/dragons-beard-pashmak-recipe-cotton-candy\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/edible-hair-recipe-pashmak-dragons-beard-150x150.jpg?wsr\" class=\"alignleft tfe wp-post-image\" alt=\"pink cotton candy make at home\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/edible-hair-recipe-pashmak-dragons-beard-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/edible-hair-recipe-pashmak-dragons-beard-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/edible-hair-recipe-pashmak-dragons-beard-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/edible-hair-recipe-pashmak-dragons-beard-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"58333\" \/><\/a><p>&nbsp; Cotton candy or fairy floss takes on different forms all around the world. Although the starting point of melted sugar is similar the texture and taste of variants like pashmak and dragons beard are quite different altogether. If you are one of those people who bakes to relax try out the dragons beard, pulling the candy is most satisfying. How to make Pashmak recipe: Sesame paste made with 150g (5.29 ounces) sesame seeds 125g<\/p>\n","protected":false},"author":1,"featured_media":58333,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,150,152,156],"tags":[31,2846,2845,2848,1630,2775,952,1184,2847,2844,1468,1465],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/58326"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=58326"}],"version-history":[{"count":5,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/58326\/revisions"}],"predecessor-version":[{"id":177243,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/58326\/revisions\/177243"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/58333"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=58326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=58326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=58326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}