Fondant recipe The slightly less kneading needed version Pastaline Maxi Sfogly fondant sheeter
Автор: Robert “Roberts Cakes and Cooking” Harwood
Загружено: 2019-11-29
Просмотров: 1512
The slightly less kneading needed version... very slightly...
And the Pastaline Maxi Sfogly fondant sheeter in action
I finished the kneading with my Fondant roller then covered an old dry double dummy with the Fondant.
*Special note: Different brands of Tylose/CMC are very different. I’m used to using the cheapest CMC I can find. The first time you make this recipe start with half to 3/4 of the recommended amount of tylose and add more as needed. Record the result for whatever brand you are using.
To make 4.4kg of fondant fast-ish...
3.5kg pure icing sugar weighed and sifted.
10tsp cmc/ tylose powder
1tsp cream of tartar
26g actiwhite -Egg white powder
196 g water
420g corn syrup
3.5 tsp glycerine
230g crisco or copha at room temp.
1 tsp natural, concentrated vanilla extract.
Sift dry ingredients together. Warm up liquids and fat mix all together, knead leave to sit an hour then microwave a few seconds and knead before using. 🙂
Also I say, “pinch the pleats”... what I mean is pull out the pleats... never pinch lol...
Fondant roller is the Pastaline Maxi Sfogly from Bakeboss.
This takes gel colours really easily but here’s the recipe I use for black fondant:
• Black fondant recipe
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