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.

NOZZLES MANAGEMENT - 6A. CLASS

The nozzle Commonly Known more as grass, is Also called:. Grass, grass, of grass, hair or hair  It is in a regular size with # 133 for Use with the coupler on the sleeve and large With # 234, Which is Usually Placed Directly on the sleeve.  By ITS particular point is included in the group of special nozzles. At the tip That small holes allow dispense frosting (or icing) into strands.  It is special to accent decorations related to nature, recreate vegetation by heaps of grass, Also Allows nests of eggs, stables and straw roofs, Tassels (tassels) curtains or curtain rods and hair or hair of the dolls.
. In the 6th  class Management Tutorial nozzles are Properly Taught how to handle the nozzle grass and The most common use are as Follows: acclimating to decorate a small cake with figures related to nature, making a nest with little eggs almond, with hair covering her a doll head, simulating covering a roof with straw, and samples of decorations made ​​with esta brush to cupcakes and cakes are Also shared.

DIFFERENCE BETWEEN FONDANT AND PASTILLAJE

What is the Difference between  Fondant  and  Pastillaje  ?  A very common question I posed followers and then a try to Clarify.

For years, in Colombia before venturing Into This sweet art and beyond, the word "frosting" topped all naming Referring to masses to decorate cakes.  Cover type pastillaje spoke to differentiate mere frosting used to make cake decorations.

Especially Latinos, as Whether Consumers, clients or suppliers, we are accustomed to use bad for all the term "frosting".

When i came to this country (USA), I Learned to name the covers cakes as "fondant" and frosting as "gum paste."  I Learned to handle for many applications fondant and put aside the frosting.  The fondant is available as Industrial market good and noble just That Serves as cover or as adding a little frosting CMC.

Fondant what?

Fondant  is the generic With Which l @ s @ s Bakeries named any cover cakes.

Fondant  means "melts" and Refers to the physical property That Manages to melt in the mouth.

The fondant itself, is a basic setup Also called fondant for pouring liquid or fondant (Poured Fondant).

Preparing Fondant?

Fondant Fondant or pour liquid
is Widely used in confectionery to cover cakes, petit fours, cakes, biscuits, sweets in General and for fillings.  It is prepared with water, glucose and sugar.  First a syrup with water and sugar, soft ball About to Poured into cold be a work surface and Quickly with a spatula or scraper and whitens Until It Becomes a soft dough is made.  It is saved and used must be heated in a double boiler or microwave.

Fondant to Extend  
The fondant to extend (rolled fondant) is made ​​Basically With unflavored gelatin  ,  glucose  ,  glycerin  ,  hydrogenated vegetable fat and powdered sugar.  With These ingredients, the household level we can Achieve a good ground to cover cakes.  If you need more elasticity is added CMC.

Industrially the fondant is made of more technical way and other ingredients are added That Improve Their quality, and preservatives That allow it to keep longer in good condition.

Other names That are Given to extend the fondant are:  
American Fondant  
Fondant Icing  
Extended Fondant  
Fondant Extended Cold  
Rolled Fondant  
Fondant Elastic  
Elastic Mass  
Laminated Pasta  
Pasta American  
Pastillaje Fondant  
cakes for Pastillaje

With These names covers Known for cakes but could only call "covered" in a simple and short.

. There are many variations of the recipe for fondant to extend, Which are made ​​using the same ingredients in different proportions, Replacing or adding some other ingredients to Improve texture and flavor  Among the best Known They are:

Laminated cover  Suede Cover  Cover Australian  Satin cover  fondant Marshmallows, Clouds, sponges, Candy  Fondant Honey

HOW TO USE THE BUTTER FOR CAKES

As distinguished pastry fat: butter, margarine, lard, vegetable shortening ( hydrogenated fat  ) and oils.  Besides flavor, They soften the dough and give volume. The most elaborate cakes recommended fats are  butter and margarine  .

The  butter  or milk fat is the fat preferred Because It provides an exquisite flavor.

The  margarine  of vegetable origin is stronger, better Allowing cremated.

Cream the butter / margarine with sugar is Very Important to Achieve a good cake.  In this action of "cremate" the Butter / margarine rub those little That sugar crystals formenburbujas Achieving air needed to Achieve a cake / pie appetizing from every point of view: structure, consistency, good development, volume.

A good option is to combine and add 50% each in the recipe.  You win on taste better with butter and margarine is used to cremate strength.

The point of hardness of the butter / margarine with sugar to cremate is Important and is an aspect to take care in the preparation of cakes.

If  it is too soft  Either not rub the sugar crystals.  It sticks or adheres much to the vessel walls and softens too much with the work of the mixer.

Either too hard if it fulfills the function of rubbing well the sugar crystals.  It Easily Integrates With no sugar.  With stand mixers works more or envelope attached to the blades.  With hand mixers soften hard time work and overloaded

That is the perfect point esta semi hard or semi-soft to integrate well with sugar and cremate Comply fully function.

While many people Suggest beat a little butter / margarine before adding the sugar ....  I recommend taking the first sugar bowl and add chopped butter / semi hard and start mixing at the slowest speed to mix even margarine.  Once well blended average speed pass low to cremate.

The average cremation time is 5 minutes.  When I Loses the yellow color, and a creamy, smooth and shiny is Achieved mixture is ready for the next step.

BROWN SUGAR AND WHITE SUGAR

You write about the Differences Between  Brown Sugar  and  Sugar White  , it Arose from a question That sent me mail.  I Gave myself the task of informing Either to order I thought I Knew and I ended up learning all over again.

The  Brown Sugar  and  Sugar White  are the two types of sugar know That MOST Commonly, Although Both eating and from sugar cane, have remarkable Differences That Arise in the production process.

The  A  Zucar Moreno   R  egular  is made ​​from refined white sugar and molasses added That is reprocessed for a slightly brown sugar flavor and color.

As the sugar refining process subjects the molasses is removed and Loses moisture.  If the process Continues, the sugar is to whiten and continue refining to reduce the grain size RESULTING in  white sugar  or  refined  .  So it is harder to be Diluted and Contributes less sweet flavor preparations.

Caseramente is possible to produce brown sugar 1 tablespoon of molasses mixed with a cup of white sugar for a dark brown to a light brown and just add one teaspoon is enough.

It has-been revised so That confused me information, but going to the supermarket was all clear to me.  Being at the head shelving sugars I Could distinguish the types of sugar That are marketed and what is each.

As  a natural brown sugar  I found three types of sugar:  . unrefined Also called Raw Sugar

Muscovado-sugar or muscovado

It is Obtained from Pure cane extract.  It is Achieved by subjecting it to heat for the water to evaporate and dry milled once.  It presents high content of molasses, so STIs strong flavor and dark color.  Change the flavor and color of the food prepared .  It has a high moisture content, a condition That does REMAIN lumpy and difficult to measure.

In my words:. Seeing Seems sand grains are small and Easily cakes . There are dark brown (Dark Brown Sugar) and light brown (Light Brown Sugar)  . The darker is more Concentrated, tastes like molasses, caramel  Feature That May Vary the flavor of the end product.  As it Diluted Quickly and Its strong flavor, it is customary to add fewer than refined sugar.

The request of a client, an opportunity I prepared With the sugar cookie dough and did not like.  Contact with margarine and egg, sugar Diluted This completely changing the consistency of the dough and making it a little chicluda and sticky.  I HAD to add a little more flour to extend, cookies left me very dark and a bit soft.

In the process of making a cake, pie or cake, do not add to cremate with sugar.  This step in the development of a cake I consider it very Important to aerate the batter, gain volume and crumb softness. Qualities Such sacrifice by adding sugar and grain as wet as finite.  In Addition, STI high content of molasses alter the flavor and color of the baked cake