Marzipan is an elastic mix of icing sugar with grated almonds. Marzipan in France was invented, but became widespread in Germany and Austria. Because of plasticity of marzipan weight it is rather widely applied to decoration of cakes, cakes and desserts. But, marzipan can be also independent confectionery.
It is required to you
- 5 kg of the cleaned kernels of a sweet almond;
- 15 pieces of a bitter almond;
- 200 g of fruit sugar;
- 1 tablespoon of water.
Instruction
1. Scald almonds boiled water.
2. Husk with nuts.
3. Spread out nuts to a baking tray a thin layer and place in an oven to dry.
4. Dry nuts at 140 degrees at an open door of an oven.
5. It is necessary to dry nuts till light cream color that they at the same time didn't burn and didn't turn yellow.
6. Crush nuts in the coffee grinder as it is possible more small.
7. Sugar needs also to be ground in powder.
8. Mix sugar with nut meat in the blender.
9. Lay out mix in china and a spray, turning weight, inject into it cold water.
10. Then place weight in ware with a thick bottom and warm up on the minimum fire 3-4 minutes.
11. Lay out weight on a wooden board and knead dough, slightly powdering with icing sugar – no more than 2 tablespoons.