How to make fondant cake dried Pace

The ingredients used in fondant cakes are mainly fondant and gumpaste, which are more commonly made by using marshmallows, but I have seen some marshmallow works**, and I don't feel very delicate, and the gum, pigment and other raw materials used by the marshmallow itself are not under our control, and we always feel uneasy. Of course, you can also buy ready-made fondant, but it is said that the taste is not good due to the addition of preservatives and other reasons. The fondant I made by myself has the sweet smell of sugar, and it is not difficult to make, and the cost is not high, so I still like to make it myself.

Some of the materials I replaced myself based on some information, and the effect was good.

Fondant recipe: 400 grams of powdered sugar, 40ml of glucose syrup, 7 grams of gelatin tablets or gelatin powder, 40 grams of cold water, 40 grams of edible glycerin (I use animal butter instead).

Method: 1. Soak gelatin in cold water for 5 minutes and melt in hot water.

2. Add syrup and butter to melt.

3. Put the powdered sugar into a blender, cool the ingredients to room temperature, pour in the powdered sugar, and beat well with a blender.

4. Put powdered sugar on the panel, smear white oil or butter on your hands (home-cooked white oil can be used to prevent sticking), take out the 3 materials and knead them until they are not too sticky. Be careful not to put too much powdered sugar because it feels soft, because it needs to be further awakened, and the feel at this time is not necessarily the feel of the final product, if you put too much powdered sugar, it will become too dry and hard in the end.

5. Wrap it in plastic wrap. Refrigerate overnight.

6. It will be a little hard after refrigeration, just take it out and rub it when you use it, and pay attention to cover it with plastic wrap at any time to prevent it from drying out.

Dry Pace Recipe: 250 grams of powdered sugar, one egg white, 6 grams of concentrated Taylor powder, a small piece of edible glycerin or butter.

Method: 1. Beat the egg whites slowly with the egg hook of the blender, and beat at high speed for about 10 seconds until the egg whites are foamy.

2. Turn to low speed, add 220 grams of powdered sugar in batches while beating, add powdered sugar, turn to high speed and beat for 2 minutes. At this time, it will be sticky and thin.

3. Turn to low speed, add Taylor powder little by little, after adding Taylor powder, stir well at low speed, change the dough hook and beat at high speed for 4 minutes. At this time, it will slowly become a very thick lump, which is harder than at 2, and it will become more and more difficult to fight.

4. Put the remaining 30 grams of powdered sugar on the panel, smear it on your hands with a small piece of butter, take out the dried paise with a small spoon and knead it well until it is not sticky. At this time, the feel will be a little hard, similar to the noodles we make steamed buns. However, it will be softer after 24 hours.

5. Wrap it in plastic wrap. Refrigerate for 24 hours.

6. Take it out and knead it when using, and pay attention to cover it with plastic wrap at any time to prevent it from drying out.

Description: Taylor powder is actually an edible thickener, I also had concerns at first, and later found out that it is actually just a starch nature, and there are no other ingredients, and the dosage is very small, so I can use it with confidence. This recipe is based on the dosage of this concentrated type I bought, if you use other powders, please add them as appropriate.

You can go to a professional training institution to find out.

You can use powdered sugar, Taylor powder, protein powder, water, a combination of about 400 grams of powdered sugar with 12 grams of protein powder.