WALT: Explain the science behind making the hokey pokey
When we made this we had to use 3 ingredients which are Baking soda, Golden syrup, and sugar
When you add the baking soda you have to stir very very quickly otherwise the mixture will dry hard and stick to the side of the pot. The science behind making hockey pocky is that the sodium bicarbonate releases gas that makes the sugar mixture puff up which is why you need to have heat which causes it to fluff up.
I enjoyed eating it at the end about it was a little bit burnt because we kept it in the pot for a little bit to
Long. I found it challenging to try and not burn the mixture because if you do it doesn't taste as nice as it does when it is not burnt. To be BTB we could have used a fish slice to flip it off.
Hi Grace its Tylah, your hokey pokey looks good. maybe next time you could check your caption spelling other wise looks good
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