Exclusive Sugar Pancake

Prepare white sugar, edible baking soda (sodium bicarbonate), and shape molds.

White sugar does not need water; heat it over low heat directly and stir with a spoon until the sugar is completely dissolved, without any granules, and turns slightly yellow. (You can move the pan away from the heat a bit; if it turns caramel-colored, the sugar cake will taste bitter.)

After removing the syrup from heat, quickly add 0.2g of baking soda (about the size of three grains of rice) and stir well. The syrup will expand in volume. (If too little baking soda is added, the sugar cake will not succeed; if too much is added, the sugar cake will taste bitter.)

Quickly pour the sugar syrup onto the silicone oil paper. (It's best to have a wooden table underneath, as it transfers heat more slowly, making it easier to shape before it solidifies.)

Try to make the syrup into a round shape.

Cover with a layer of silicone paper and press flat. (Be careful to control the pressure to prevent the sugar cake from being pressed too thin.)

Use your hand to feel the temperature of the sugar cake, and occasionally lift a corner of the silicone paper to check. The key to success is to stop when the sugar cake can just be peeled off the silicone paper. (If you miss it by a few seconds, the sugar cake will harden immediately, and you won't be able to press it into shape.)

Quickly tear open the silicone paper and take out the shape mold for embossing.

Carefully remove the shaped mold and cover it with a transparent bag, as the sugar cake is very prone to moisture.

Remember to handle it gently, the sugar cake is fragile.

Made sugar cookies in five shapes.

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