Think pink ... .... Here. I would say many things but the words refuse to work and rest well, vaguely incredulos, to observe broken shards that can not be fixed. I would, but some pieces can not be precisely adjusted.
Think pink ... ... is not that amount is not that bad but do not think pink ... .. .... He who sows the wind picks up a storm. I keep myself away from them and I'm careful what you sow in my turn.
... ... and think pink.
Under those clouds I know it really is heaven.
Think pink and a bit ' indigo.
Attention to the questions and answers carefully.
I look at the shards on the ground, a step above us another step forward and pitch well because that's what should be done, is what is right.
Be careful what you sow. Sometimes something escapes anyway. Then take the right questions and pay attention to the answers. It seems like a decent course of action. More than decent.
not always what it seems simple is not always what it seems impossible to be so hard.
Think pink.
Payment ankle forces me to sit still and think. But
also find games and pastimes, as a child when I was at home with a fever. ... .. Maybe play with Pongo!
Pink pink ... .. ... ... ... ... ... ... ... .. pink.
Well, first of all I make I put that in this case is the sugar paste. Sometimes called the melting of sugar but that's another thing.
pasta sugar
250g icing sugar (which I do with 5% starch)
2.5 g of gelatin
28g water 25g glucose
hereby release and glucose water on low heat. Dissolve gelatine in hot water re-hydrates in cold water and squeeze and mix well. This thick liquid sugar mixture. The presence of starch into sugar is critical to the success of the pasta. Glucose and gelatin are used to make the dough pliable and plastic and for better preservation.
The dough is worked long and hard until it is very even and smooth to the touch plastic.
Before using it to rest wrapped in cling film and kept for several days in airtight containers, away from 'moisture.
You can paint as desired with food coloring powder, liquid or paste form.
Con questa ricetta si ottiene una pasta efficiente e utile per cominciare ad impratichirsi con queste tecniche di decorazione. Per lavori più elaborati e sofisticati è necessario utilizzare ricette più complesse.
La glassa è una di quelle cose che uno dice “che ce vò?” ed invece viene una schifezza. E così, dopo aver pesato, impastato, imbrattato mezza cucina e cotto i dolci, proprio all’ultimo, quando il gioco pareva fatto, potreste facilmente rovinare tutto  con la decorazione finale.
Ci sono molti tipi di glassa, come ho già accennato parlando dei taralli .
Per rimanere in tema con i biscottini della foto ecco:
La ghiaccia reale:
100g di zucchero a velo (5% di amido)
1 albume grande
Succo di limone
Si procede esattamente come per montare la meringa, ossia si monta l’albume e si aggiunge, in tre fasi, lo zucchero cominciando quando l’albume ha già preso consistenza e spumosità. Il succo di limone (cioè l’acido citrico) aiuta a rendere stabile la massa e rende la glassa luminosa. Per ottenere una glassa satinata mettere solo poche gocce.
Difficoltà?
Anche in questo caso la presenza di amido è fondamentale. Tenetene account if you whisk the sugar with the mixer instead of buying one already done. Someone tells you not to dare to blend the sugar alone but if you have a blender really smart then this is really the best thing you could do (remember to add the starch needed!). In fact, the quality of commercially available powdered sugar is pretty poor taste and feel all right. But if you can not reduce the sugar in fine powder and impalpable ... ... ... .. then you will have to accommodate you. Be careful not to make the vanilla icing sugar unless you have decided to not only satisfy you but also to choose the worst.
The quantities above are subject to many variables. To begin with I have not specified the amount of egg in grams because most people do not put themselves to weigh and if they did they would not want to get to make mathematical calculations to re-establish the proportion with sugar or try to take two grams of viscous albumen it pulls and it comes off too, then pull away and it comes off too much and then ... .... never happened? And in any case would be totally useless effort. In fact, other factors such as moisture in the air, the quality of ingredients, chance and bad luck, it would still let the success of the preparation based only on the parameter of the weights.
So what? Eh .... I told you, some things seem easy. ... But think pink.
Use your eyes and fingers. Let's say that we mount an egg white and consider a minimum of 100g of sugar. It put a third, then a second and third look. To make the frosting decorations on croissant should be very firm, compact and firm. Touch it: it is resistance? Must not be visible nor micro bubbles bubbles. Of course all this depends not only on the amount of sugar but also on the frame. Attach a long time and with patience. Preferably wire whisk.
Then look, touch and be careful because if you put too much sugar icing risk of dehydration.
Before putting the frosting in pastry bag Gather a few or croissant with a spatula and knead a little, from the edges toward the center, with circular movements. In this way the compact, avoid air bubbles that will ruin the preparation and the good mood and makes it more fluid.
Think pink and have fun.
To decorate cookies as they roll out the dough in sugar with a rolling pin and make it more subtle as you can (if you want to make the grade, if only for their beauty, do as you please). Veiled as biscuits with jam and non-transparent color (apricot and lemon ... ...) and with veiled mean: an imperceptible veil !!!!! Cut the dough with the size of sugar cookies and let it stick to the cookie itself. Then decorate with icing and, at will, with tails, colorful balls, confetti, and what you like.
In my work I often use the ice but they are not specialized in decorations and sugar nor am I particularly covering cakes Inglese style, so beautiful and so trendy. There are different branches of the pastry.
I like to work with textures and flavors, in particular, but others like to play with color and design.
I adore what I do peek bravissime Cristina and Donatella . A visit from
Marica , my favorite, is like a ride on the rides or running below a kite.
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