Hey friends you think to make Fondant is very difficult? It is not! Especially beginners have regarding fondant.
It seems to be difficult, you might be think you don't get it... But I will give you some tips to make a perfect Fondant.
What you need is:
- 1 pack of ground gelatin (9 gr)
- 60 ml of water
- 120 ml or 170 gr glucose syrup or other sugar syrup
- 1 teaspoon - 1 tablespoon glycerin
- 1/2 tsp citric acid or a few drops of butter-vanilla flavor
- 1/2 tsp salt
- 1000 gr icing sugar sifted
By adding salt and citric acid (alternatively: butter and vanilla flavor), the sweetness of the sugar is something broken in this recipe is basically fondant but very sweet ...
So put the gelatin in a small glass dish in the soak and swell 60 ml of water and allow to dissolve then gently in the microwave or you can do it with a water bath.
Then the syrup, glycerin, citric acid and salt. If now it is clear that a large amount of colored fondant is needed, can be agitated at this time color paste into the liquid ingredients.
Powdered sugar in a large bowl, make a hollow in the center and pour in the gelatin mixture.
With the dough hook of the food processor, the liquid Knead the icing sugar.
It tilt the remaining icing sugar on the countertop seven, the fondant from the bowl and then work through kneading the icing sugar.
Pack the finished fondant airtight and process idle time after one day.
Very important: Before rolling out the fondant again knead thoroughly (hands lightly with grease palmin) - until the fondant is a little crumbly, but gradually he becomes homogeneous and beautifully supple.
Then as desired colored with paste colors and roll. This works best when you abpudert the work surface with a little icing sugar before.
The fondant can be stored for at least 6 months in the refrigerator before processing schedule enough time so that he can come to room temperature again.
It seems to be difficult, you might be think you don't get it... But I will give you some tips to make a perfect Fondant.
What you need is:
- 1 pack of ground gelatin (9 gr)
- 60 ml of water
- 120 ml or 170 gr glucose syrup or other sugar syrup
- 1 teaspoon - 1 tablespoon glycerin
- 1/2 tsp citric acid or a few drops of butter-vanilla flavor
- 1/2 tsp salt
- 1000 gr icing sugar sifted
By adding salt and citric acid (alternatively: butter and vanilla flavor), the sweetness of the sugar is something broken in this recipe is basically fondant but very sweet ...
So put the gelatin in a small glass dish in the soak and swell 60 ml of water and allow to dissolve then gently in the microwave or you can do it with a water bath.
Then the syrup, glycerin, citric acid and salt. If now it is clear that a large amount of colored fondant is needed, can be agitated at this time color paste into the liquid ingredients.
With the dough hook of the food processor, the liquid Knead the icing sugar.
It tilt the remaining icing sugar on the countertop seven, the fondant from the bowl and then work through kneading the icing sugar.
Pack the finished fondant airtight and process idle time after one day.
Very important: Before rolling out the fondant again knead thoroughly (hands lightly with grease palmin) - until the fondant is a little crumbly, but gradually he becomes homogeneous and beautifully supple.
Then as desired colored with paste colors and roll. This works best when you abpudert the work surface with a little icing sugar before.
The fondant can be stored for at least 6 months in the refrigerator before processing schedule enough time so that he can come to room temperature again.
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