Question 2: What is the glycerin used to make fudge? This is a chemical preparation. The scientific name of glycerol is glycerol.
Question 3: What about fudge without glycerol? Use corn syrup or maltose. That's what my friend did. he knows, i guess. I help occasionally. It's interesting to make this thing.
Question 4: Glycerol can make cakes, but not cakes!
Main uses: used as stationary liquid for gas chromatography and organic synthesis, and also used as damping agent for solvent, gas flowmeter and hydraulic press, softener, nutrient for antibiotic fermentation, desiccant, etc.
Health hazard: If inhaled, ingested or absorbed through the skin, it is harmful to the body. It has * * * effects on eyes and skin. Prolonged exposure can lead to headache, nausea and vomiting.
Question 5: What kind of powdered sugar should be used to make fudge?
Mix Geely powder and cold water evenly.
Then melt it into transparent liquid with insulating water.
Then add seasonings (lemon juice, almond essence, orange juice, etc. )
Then add corn syrup.
Then add glycerol.
After adding corn syrup and glycerin, mix. At this time, the liquid is slightly viscous and not smooth. It is necessary to keep the water warm again and mix it into thinner liquid.
In a large bowl, sift in 680 grams of powdered sugar.
Dig a well in the middle of the powdered sugar, and then pour the liquid prepared in the sixth step.
It's best to stir with a wooden spoon, the mixture will become sticky.
Sift some leftover powdered sugar onto the operating table.
Take the fudge out of the basin and put it on the powdered sugar.
Knead like dough, while kneading, continue to knead with powdered sugar on the sieve several times.
Use a scraper to collect the surrounding powdered sugar. And remove the granular debris stuck on the desktop.
Finally, knead into a smooth and soft dough. Soft candy should eventually be hard but soft.
Rub shortening on the palm of your hand, then rub it into the soft candy to remove the stickiness.
After shaping, wrap the soft candy tightly with plastic wrap, then put it in a sealed bag or box and put it in the refrigerator for 2 months. Turn sugar and leave it for 24 hours, it is best to use it ~
Question 6: How are soft sweets made?
5 tablespoons gelatin powder, 1/4 cups of water, 2 tablespoons glucose syrup, 1 tablespoon glycerin, 1/2 tablespoons tartar powder, 1 tablespoon mint essence, rose essence, 1 kg powdered sugar (sieved twice),/kloc-0.
working methods
1. Dissolve gelatin powder in water (it can be heated in water to accelerate dissolution).
2. Add glucose syrup, glycerin and tartar powder into the gelatin solution and stir well.
3. Sift the powdered sugar twice in another cooking pot.
4. Pour the solution into powdered sugar and stir it into a ball with a rubber scraper.
5. Put white oil on your hands and start kneading sugar balls (that is, turning sugar).
6. If the fudge is too soft, add some powdered sugar. If it is too hard, add water. The whole process is like children playing with clay and plastic mud. At this time, rose essence was added.
7. Wrap the soft candy with plastic wrap, put it in a closed container and collect it before use the next day. Remember not to put it in the refrigerator.
skill
Dye soft candy: Add soft candy pigment to white soft candy to make the desired color.
Question 7: How to make the fondant skin? 5 points Common formula of soft candy skin:
Water is tasteless, gelatin (powder)-tasteless, glucose syrup-sweet, edible glycerin-tasteless, powdered sugar-sweet.
Obviously, the dominant taste of soft candy skin is sweetness. It's good news for sugar lovers. Now you can make xylitol sugar-free sugar skin. Friends who want to lose weight don't have to worry, hehe. In addition, when the soft candy skin is fresh, it feels great to bite it in your mouth. It is soft, smooth and easy to dissolve. So, if you like toffee, you must not miss it. However, at present, the application of soft candy skin has gone beyond the function of food itself and played a more decorative role.
Making fudge cakes and sugar skins,
1. Coat the cake blank with sugar. The function of icing is to make up for the unevenness of cake blank and make icing cover perfect. It is called icing because it is very delicate. The concept of frost means that it is thinner than starch.
2. Frosting tools.
The sugar skin just taken out of the refrigerator needs to be rubbed before it can be used.
4, rolling skin, sugar skin will not crack after rolling, and it is not easy to break when it is covered.
Formula of fudge: The formula comes from wedding cake.
9g odorless gelatin powder
57 grams of cold water
1 teaspoon lemon juice or orange juice
168g corn syrup
14g glycerol
907 grams of powdered sugar
2.5 grams of white oil
Geely powder should be tasteless;
Corn syrup is made in Korea, and several major brands in Korea sell corn syrup; You can buy it online. Other countries or domestic products will do. Not very thick syrup, but something with good fluidity.
Glycerol comes from Wilton, USA and can be purchased online. It is not recommended to use other oils instead.
If you want to choose powdered sugar, buy American Swire powdered sugar.
Lemon juice is a flavoring agent.
White oil, not lard.
Practice: Everything except powdered sugar is put in a large stainless steel bowl. Now put it in a pot with hot water, so turn on a small fire until everything melts, and then pour in powdered sugar.
Question 8: Just one sugar conversion method and one sugar conversion butterfly method.
Turn sugar cane into thin skin, about 2mm.
Cut the uniform size into 14- 15 pieces for later use.
Glue the two ends of the ribbon-cutting strip together.
Knead into a ball with soft candy, and then insert the drop-shaped bow pieces, 6-7 pieces of the bottom ring, 5 pieces of the second layer and 3 pieces of the upper layer in turn.
Question 9: Does anyone know how to turn sugar? Formula 10 ingredient.
Corn syrup168g
Odorless rubber powder 9g
57 grams of cold water
1 teaspoon lemon juice or orange juice
Glycerol 14g
907 grams of powdered sugar
White vegetable shortening 2.5g.
working methods
1
Mix Geely powder and cold water evenly.
2
Then melt it into transparent liquid with insulating water.
three
Then add seasonings (lemon juice, almond essence, orange juice, etc. )
four
Then add corn syrup.
five
Then add glycerol.
six
After adding corn syrup and glycerin, mix. At this time, the liquid is slightly viscous and not smooth. It is necessary to keep the water warm again and mix it into thinner liquid.
seven
In a large bowl, sift in 680 grams of powdered sugar.
eight
Dig a well in the middle of the powdered sugar, and then pour the liquid prepared in the sixth step.
nine
It's best to stir with a wooden spoon, the mixture will become sticky.
10
Sift some leftover powdered sugar onto the operating table.
1 1
Take the fudge out of the basin and put it on the powdered sugar.
12
Knead like dough, while kneading, continue to knead with powdered sugar on the sieve several times.
13
Use a scraper to collect the surrounding powdered sugar. And remove the granular debris stuck on the desktop.
14
Finally, knead into a smooth and soft dough. Soft candy should eventually be hard but soft.
15
Rub shortening on the palm of your hand, then rub it into the soft candy to remove the stickiness.
16
After shaping, wrap the soft candy tightly with plastic wrap, then put it in a sealed bag or box and put it in the refrigerator for 2 months. Turn sugar and leave it for 24 hours, it is best to use it ~
skill
1, lose powdered sugar and liquid as little as possible, and ensure the proportion.
2. Sift the powdered sugar on the table several times, in order to let the soft candy absorb the powdered sugar step by step.
3. Kneading sugar is like kneading jiaozi dough for my mother at home.
4. The powdered sugar in the formula is 907g, and it is better to use almost 950g actually. If it feels sticky, you can add it appropriately ~
If you feel sticky, wash your hands, dry them and rub them. Because the more sticky the hand, the more sticky it is. .
6. Finally, it is very important to apply the white oil of plants, and no one should omit it.
It should be noted that things like corn syrup and molasses are heavier than dilute liquids like water, milk and juice. So 1 18ml of water is similar to 1 18ml of milk and juice. However, the syrup of 1 18ml is equivalent to the syrup of 168g. Never equivalent conversion.