Plastic sugar paste – ideal material for decoration of pastries. From it it is convenient to mold various figures, tapes, flowers and patterns, it can cover cakes entirely. Sugar paste needs to be prepared in advance because this process takes a lot of time, but doesn't demand powerful material inputs.
It is required to you
- Paste with a tragakant
- 3 tablespoons of warm water;
- 1 tablespoon of lemon juice;
- 1 tablespoon of glucose;
- 1 tablespoon of the tragakant;
- 4 cups of icing sugar.
- Paste with gelatin
- 60 ml (4 tablespoons) of cold water;
- 20 ml (4 teaspoons) of gelatin;
- 125 ml of glucose;
- 15 ml (1 tablespoon) of glycerin;
- 1 kg of icing sugar.
Instruction
1. Paste with a tragakantomtragakant is the juice which dried up on air, to be exact the gum which flowed out from cuts on stalks of pod-bearing plants of the sort Astragalus. The Tragakant sometimes call chewing gum of the elite or a dragon elastic band. It is the viscous mix without taste and a smell consisting of soluble polysaccharides in water. The Tragakant it is possible to buy in benches with east spicery, the main supplier of a tragacanth gum – Iran.
2. Mix water and lemon juice in a big and wide bowl. Add one tablespoon of glucose. Put a bowl for several seconds in the microwave oven or warm up on average fire to help glucose to mix up with liquid.
3. A thin stream, constantly stirring slowly, pour 3 glasses of icing sugar, add a tragakant. At you sticky pliable weight has to turn out. Remove sugar "dough" in the plastic hermetically closed container. You hold it at the room temperature. There have to pass not less than 8 hours.
4. In the turned-out weight gradually fall asleep remained paste won't cease to stick to hands. It is necessary to store sugar paste in the sealed plastic container or a zip package in the fridge.
5. Paste from a zhelatinomesla to you wasn't succeeded to get a tragakant, try to make sugar paste with gelatin. Pour water in a bowl, a uniform layer pour out gelatin and leave for 10-15 minutes for swelling. Put a bowl on a water bath and stir liquid before full dissolution of gelatin. Remove from fire and, stirring slowly, add glycerin and glucose.
6. In a big bowl the hill fill almost all icing sugar (lay aside about 1 cup). Make deepening in the center and fly in it mix from water, gelatin, glucose and glycerin. Well mix. Powder a surface of a cutting board or a table with icing sugar, put sugar "dough" on it and knead before receiving homogeneous mass. If paste is too sticky, add gradually icing sugar. Such paste can be used at once or through some time. Store it also in a tight container or a package in the fridge.