学习吹糖技法要循序渐进、由浅入深,要在吹球上夺下功夫,练习几天最好,成品要求球体薄厚均匀,光彩亮丽。其实光用球体造型是不够的,高级的吹糖是一边吹制一边造型,造型完成后停止吹气。糖体的温度、操作的熟练程度、甚至熬糖的温度都直接影响糖体的硬度和脆度,几方面的控制以及 Learn the technique of blowing sugar should be gradual, from shallow to deep, to take the blow on the effort, the best practice a few days, the finished product requires the ball thin uniform, brilliant. In fact, the shape of the ball with light is not enough, advanced blowing sugar while blowing side of the shape, stop blowing after the completion of modeling. The temperature of the body, the proficiency of the operation, and even the temperature of the boiled sugar have a direct impact on the hardness and crispness of the body, several aspects of control, and