NOZZLES MANAGEMENT - 2A. CLASS

Knowing the different consistencies and Taught in the tutorial "how to make royal icing or glass" in the second class show The most common use of the nozzle point or round tip.  With glass in royal icing or firm, using the nozzle ACCORDING to the size , it will show how to make decorations with points, how to edges, outlined, ropes, lost or lace cornelli point, writing and other applications.

THAT IS MERINGUE POWDER?

Meringue Powder  translates meringue powder.  As ITS name suggests it is a  powder, white and Its basic ingredient is albumin or dried egg whites.  Other ingredients are added sugar, salt, rubber (or jelly), cream of tartar (hardened, Gives firmness) , vanilla and cornstarch (it Helps keep it loose in storage and Prevents clumping).  By Having stabilizers, merengue is more consistent and not lowered.

The  Meringue Powder  is pasteurized, Which Makes it safer to blend in crude preparations, cooking at low temperatures or very fast. Given the risk of Salmonella With raw egg whites in many Countries it has Increased the use of meringue powder to replace in many preparations.

It serves to replace egg whites in the development of royal icing or glass, to preparing for roofs or baking meringues meringue buttercream stabilize, develop foot angel (Angel Cake), in the manufacture of foams or mousses, sorbets and smoothies.

The frosting prepared With Meringue Powder has more stability than the prepared with fresh egg whites, a condition That Makes it more palatable to make decorations for cakes, or cakes and desserts foot That are kept in shape (not collapse).

NOZZLES MANAGEMENT - 3RD. CLASS

Star nozzles  . open are available on the numbers of 13 to 22 and 32 in the standard or normal size  Large MOST nozzles are used. 1C, 1M, 6B and 8B  The third kind of tutorial "Managing Nozzle" shows The most common applications of the nozzle open in decorating cakes, cakes or foot star, including:. edges, filled with figures, arabesques, stitch basket, garlands and development of flowers and pin  Some forms of cover cupcakes with large nozzles That are Placed Directly on the sleeve and used without coupling or adapter are Also Taught.  Cakes Decorated with the nozzle to show in practice how to make decorations With These nozzles and How They can inspire us to do multiple decorations are presented.

NOZZLES MANAGEMENT - 4TH. CLASS

. Petal nozzles are so called Because They are Widely used for different flowers, but is Identified With exclusivity to roses Certain Straight, curved like a comma and S shaped slightly pronounced: the shape of the opening Having nozzle at the tip of three models are distinguished petal.  They are special to form the petals of roses made ​​with royal icing or glass, and other creamy buttercream covered.

. The nozzle used for this Tutorial is Having the opening line for Their various applications  This regulating nozzle size numbers are 104, 103, 102 and 101;  . the smaller the 101s, and the largest are 124, 125, 126, 127 and 127D  Besides Being used for flowers, roses Especially, Also They are used to make edges in cakes, cakes or feet, to boleros, beading figures, garlands, bows and many decorations.

In  Part A  of the 4th.  Class de este tutorial on handling the different applications nozzles is Given to the petal nozzle for loops, curly garlands or ruffles, bows and edges are shown.

In  Part B  They are Taught to do for them as boleros edge Taught cakes and decorate a cake like a bib.

In  Part C  are Taught to Develop various flowers: such as wild flower, daisy or daisy, carnation or Carnation, bells, tulips, roses and rosebuds of royal icing.  

WHAT IS GLYCERIN

Glycerin or Glycerol   (  Glycerin  ) is alcohol (Composed of three Carbon Atoms) colorless, viscous sweet and hygroscopic (Absorbs water from the air).  It is part of the composition of all fatty substances.  It comes from the glycerides: natural fats and oils , present in all the animal and plant cells.

General Purpose

The  glycerin  is used Both in food and in the chemical and pharmaceutical industry.  It has a wide variety of applications, Such as emulsifying, softening agent, plasticizer, antifreeze, wetting agent and stabilizer.

At the level of the chemical it is used in the production of alcohols, plastics and paints.  Even notroglicerina it used to produce the basis of dynamite.

Specifically Uses Food

The  glycerin  . Serves in food preparation for thickening, stabilizing, sweetening And Also is a good moisture retainer  Involved in making ice cream, chocolates, mousses and foams, pastes and ganaches / sugar masses: fondant, gum paste or frosting.  It is used Also as a sweetener in place of sugar.

For pharmaceutical, cosmetic and food use has to Greater degree of refinement.  In food consumption it is safe and  is used in small quantities.  Usually, it retails Mentioning on the label: Food Grade (food grade), Food Safe (food safe) or USP (United States Pharmacopeia: entity That Regulates medicines, dietary supplements and food ingredients). international approval  And it's available in pharmacies, places of pastry products and chain stores.

Uses Pastry

Specifically in baking, mixing  glycerin  in icings and covers for cakes, cakes or feet, hardening and crystallization is avoided.

It is added to the fondant to: Keep moisture - Avoid scab - retard hardening of the mass - Improve the elasticity and make it more malleable.

The royal icing or glass May you add a few drops of  glycerin  to Prevent crystallize and / or becoming too stiff decorations.

In hot or humid climates Should be added sparingly Covered with fondant to Prevent it difficult to extend (gets very sticky), to continue to generate moisture covered Then the cake (it llorosea) and lose form (be draining).

Other Applications

• To retrieve colors Have paste or gel dried, They Were Given up for lost.
• To smooth the fondant That Is Placed on the duya (clay extruder) to remove hair strands and used as straw, spaghetti, etc.
• To soften the fondant has-been very hard for excess sugar to prepare it.  He turns to knead slowly adding glycerin to Desired consistency.

HOW TO MAKE ROYAL ICING OR GLASS?

What is Royal Icing?

Royal Icing   translates as royal icing.  It is Also known as icing, icing, icing, icing  sugar, royal icing, royal icing, royal icing.

It is a preparation made ​​with egg white and powdered sugar, used in decorating cakes, feet or cakes, cookies and sweets in general.  It is special to decorate applied with a pastry bag and nozzles.

Instead of the light, you can be prepared With  meringue powder (meringue powder).

Royal Icing you use

The  royal icing  or  glass  . can be prepared in different ways to what is used ACCORDING  In my case, I prepared a way to decorate cookies to decorate cakes and other.  To decorate cakes, different consistencies are working: for fine work, for extension work and to make shapes with color flow technique (fluid color).

preparation

To Prepare the glass or royal icing to decorate cakes, 250 grams of powdered sugar are Estimated for 1 large egg white.  You will not need to add sugar Entirely clear Whether corresponds to a small egg or a hard consistency is Desired.

There are three points of strength to Achieve in the batter. Soft, firm and hard  . Each of These points have a different and special application in decorating cakes  . Soft for use in filling figures  At this point it flows and spreads so well That the joints are not noticed.  Sign for use with small nozzles and very fine decorations.  At this point it is left to embroider, to write, to outline edges and figures.  Hard to use with large nozzles.  At this point it is used to make large edges, make flowers, Especially small and medium roses, make figures with mouthpiece, textures, etc.  For use with fondant decorations must be of good consistency but soft to handle with small nozzles and make fine decorations.

NOZZLES MANAGEMENT - 5TH. CLASS

Nozzles leaves, as STIs name suggests, are used to make Especially leaves.  They are prized for decoration with any kind of creamy cover: Royal icing or icing, buttercream, meringue, whipped cream, cream cheese, chocolate and the like.  With royal icing and buttercream can make different kinds of leaves on waxed paper and let dry.  To fully cure can be saved and used in various decorations.

. The 5th  . This tutorial class About Nozzles Management Discusses The most common applications of the blade nozzle  There are two models: a. With the tip shaped mouthpiece leaf numbers 70, 69, 68, 67, 66 and 65 regulate the size  The largest are . 112, 113 and 115. And the smaller the number 65s  The other nozzle comes with a cut on the tip inverted V-shaped and only comes in 3 sizes: Large # 366, # 352 and # 349 Regulate small.

In the first part of esta class (Part A) different ways of doing leaves the nozzle # 70, how do edges, ruffles, garlands and some decorations are displayed.

In the second part (Part B) the practice is Done with the nozzle # 352 by other forms of leaves, stems, wreaths and borders.  Leaf nozzle # 70 is resumed to teach make a flower (Lily) using the plastic hood. Additionally, examples of cakes made ​​with decorative details leaf nozzle shown.