Ingredients
1kg icing sugar (sifted)
20g gelatin powder
1 tablespoon edible glycerol
1/2 cup of glucose syrup
1/4 cup of water
1 tablespoon vanilla extract or other flavor
Instructions
Step 1
In a medium pan put water with gelatin and stir together. Add glucose and put it over medium heat. When glucose get melted add glycerol and flavor and remove from heat.
Step2
Into a big bowl put the icing sugar and make a pothole and pour the liquid inside.
Step3
Because of the hot liquid you should stir with a spoon in the begging.
Step4
Knead until dough get elastic and smooth. If your dough is too sticky you can add some icing sugar but be careful not add much sugar because your dough will become dry.
Step5
If you don't use sugarpaste immediately storage thoroughly wrapped in film out of refrigerator.
Extra tip
I prefer to use sugarpaste the same day because it's easier in processing. After days sugarpaste maybe get harden.
1kg icing sugar (sifted)
20g gelatin powder
1 tablespoon edible glycerol
1/2 cup of glucose syrup
1/4 cup of water
1 tablespoon vanilla extract or other flavor
Instructions
Step 1
In a medium pan put water with gelatin and stir together. Add glucose and put it over medium heat. When glucose get melted add glycerol and flavor and remove from heat.
Step2
Into a big bowl put the icing sugar and make a pothole and pour the liquid inside.
Step3
Because of the hot liquid you should stir with a spoon in the begging.
Step4
Knead until dough get elastic and smooth. If your dough is too sticky you can add some icing sugar but be careful not add much sugar because your dough will become dry.
Step5
If you don't use sugarpaste immediately storage thoroughly wrapped in film out of refrigerator.
Extra tip
I prefer to use sugarpaste the same day because it's easier in processing. After days sugarpaste maybe get harden.
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