Toffee vs Caramel
Toffee thiab caramel yog cov lus uas ua haujlwm zoo li khawv koob hauv pob ntseg ntawm cov menyuam yaus. Cov khoom noj khoom haus, lossis cov khoom noj qab zib ua rau tib neeg, tshwj xeeb tshaj yog menyuam yaus, tseem hu ua lollies thiab candies nyob rau ntau qhov chaw ntawm lub ntiaj teb. Toffees thiab caramel zoo nkaus li zoo ib yam li cov khoom qab zib, thiab feem ntau nyuaj los qhia qhov txawv, txawm tias tom qab ib tus tau saj ob qho tib si. Kab lus no sim piav qhia qhov sib txawv me ntsis hauv saj thiab ua cov txheej txheem ntawm toffees thiab caramel.
Toffee
cog lus rau tus me nyuam quaj thiab koj tau txais cov lus teb tam sim hauv daim ntawv luag ntxhi; xws li yog lub zog ntawm cov khoom qab zib me me no. Txawm li cas los xij, ua ntej hloov mus ua khoom qab zib rau cov menyuam yaus, cov khoom qab zib ua los ntawm cua sov ntau hom suab thaj thiab ntxiv butter thiab qee zaum hmoov nplej yog hu ua toffee. Qhov kub ntau los ua cov toffee yog nyob ib ncig ntawm 150 degree Centigrade.
Ua kom toffee, cov txiv ntseej zoo ntxiv kuj ntxiv thaum lub sijhawm ua cua sov rau theem nyuaj. Tseem muaj raisins siv nyob rau hauv kev npaj ntawm toffee sib tov lub sij hawm. Nyob rau ntawm qhov kub siab, qhov sib tov yog tso cai rau boil kom txog thaum nws nyuaj thiab tuaj yeem ncab kom muab txhua yam duab thaum lub npoo sab nrauv tseem glossy. Thaum sib tov toffee tau npaj lawm, cov chaw tsim khoom noj khoom haus tuaj yeem ntxiv cov khoom sib txawv xws li rum, butter, butterscotch, vanilla, chocolate, thiab lwm yam los ua ntau yam khoom qab zib.
Caramel yog cov khoom lag luam tsim los ntawm cov khoom noj khoom haus los siv los ua cov khoom ntim hauv ntau cov khoom bakery xws li ncuav mog qab zib thiab biscuits. Nws yog cov kua syrupy uas yog xim av tsaus nti (li no lub npe). Nws yog poured kub tshaj ice cream thiab puddings ntxiv flavour thiab ua rau cov khoom kawg ntau txaus nyiam thiab cua. Caramel tau ntev tau siv los ua topping tshaj kas fes.
Thaum cov suab thaj sib txawv maj mam ua kom sov rau qhov kub ntawm ib ncig ntawm 170 ° Centigrade, cov molecules ntawm qab zib tawg thiab rov npaj ua cov tebchaw uas muaj qhov txawv txav thiab cov yam ntxwv.
Caramel yog siv los ua ntau yam khoom tab sis cov khoom qab zib uas siv caramel yog nrov heev ntawm cov menyuam yaus. Txhawm rau ua cov khoom qab zib caramel, cov suab thaj yog rhuab nyob rau hauv lub xub ntiag ntawm mis nyuj, qab zib, butter, thiab vanilla tsw. Cov khoom qab zib raug txiav hauv qhov xav tau tom qab solidification ntawm qhov sib tov.
Qhov txawv ntawm Toffee thiab Caramel yog dab tsi?
• Qhov sib txawv ntawm toffee thiab caramel khoom qab zib muaj feem rau saj thiab cov ntsiab lus. Thaum toffee feem ntau yog butter thiab qab zib, caramel muaj ntau cov qab zib thiab mis nyuj txawm tias tseem muaj butter qee zaus hauv qhov sib tov
• Toffee yog crunchier ntawm ob thaum caramel yog mos thiab du nyob rau hauv tsos zoo li nyob rau hauv ib lub qhov ncauj
• Cov cua kub thaum ua cov toffee yog nyob ib ncig ntawm 150 degrees thaum nws khaws cia ib ncig ntawm 170 degrees thaum ua caramel
• Caramel khoom qab zib yog chewy, thiab qhov no yuav tsum tau siv cov mis nyuj ntau, cream thiab condensed mis nyuj ntau dua nyob rau hauv toffee
