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This is an experimental recipe for making a Pakistani-inspired bubblegum using Rooh Afza rose syrup and mastic gum. The process involves melting the ingredients and working them in powdered sugar. However, the creator notes this was a failed attempt, resulting in a brittle, pine-flavored candy rather than elastic bubblegum.
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Melt mastic gum, corn syrup, and Rooh Afza in a saucepan. → Pour the hot mixture onto a tray of powdered sugar. → Knead and stretch the mixture in the sugar until it forms a dough. → Roll into a log and cut into cubes.
Melt mastic gum, corn syrup, and Rooh Afza in a saucepan. → Pour the hot mixture onto a tray of powdered sugar. → Knead and stretch the mixture in the sugar until it forms a dough. → Roll into a log and cut into cubes.
This is an experimental recipe for making a Pakistani-inspired bubblegum using Rooh Afza rose syrup and mastic gum. The process involves melting the ingredients and working them in powdered sugar. However, the creator notes this was a failed attempt, resulting in a brittle, pine-flavored candy rather than elastic bubblegum.
In a small saucepan, add the mastic gum, corn syrup, and Rooh Afza.
Place the saucepan over medium heat and stir continuously until all the ingredients melt and combine into a smooth syrup.
Prepare a tray by generously dusting it with powdered sugar.
Carefully pour the hot, melted mixture onto the powdered sugar.
Once the mixture is cool enough to handle, use your hands to stretch, fold, and knead it in the powdered sugar until it forms a cohesive mass.
The creator explicitly states "Don't follow this recipe" as the attempt failed to produce actual bubblegum.
The final texture was brittle and crackly, not elastic or chewy.
The flavor of the mastic gum (described as 'pine-like') was overpowering and masked the Rooh Afza flavor.
The creator speculates that the ratios of ingredients were incorrect or that boiling the mixture (instead of microwaving) caused the failure.
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