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

SUGAR POWDERED SUGAR AND REGULAR - EQUIVALENCE

Powdered sugar  is Also known as  Zucar icing, icing sugar, powdered sugar, powdered sugar, powdered sugar, powdered sugar, icing sugar, sugar snow, nevazúcar  , Among the Most Common.  In Inglés, powdered sugar or confectioner's sugar.

Spraying is Accomplished by grinding sugar regulate sugar in special mills to powder size, Wherein the granules are reduced to glass of less than 0.15 millimeters.  Generally, In This process it is mixed with corn starch in a proportion of 3% to Improve fluidity and STIs Prevent clumping;  . Also you mix wheat flour Usually, silica or calcium phosphate Instead of starch  It is Important That no moisture.

It is available in different degrees of fineness, with 10X the highest degree of spray available in highly Industrialized markets.

It is an ingredient mostly used in baking, decorations Especially cakes, cakes, cakes or feet, as royal icing (royal icing).  It is used for dusting Also, cover and decorate cakes and desserts.  Finally sprinkle a little baked goods and give them a soft and sweet taste appetizing.

Replaces sugar Powdered sugar regularly?

The sweetening power of sugar Compared to regulate sugar dust is the same Being Relatively used in equal weight.  In volume, if no big difference.  Using measuring cups 1 cup of refined sugar is equivalent to 2 cups powdered sugar, sifted, without pushing or hitting to fill as shown in the following video.  The recommendation is to weigh it to know exactly how much to replace and THUS When Measured avoid inaccuracies.ç

Replace sugar with powdered sugar regularly can work in many cases, Although the result is not the same.

For the content of starch, it is not often use it to sweeten beverages or some recipes Where you can change STI consistency, to thicken to the point of altering the texture and flavor.  Such is the case of cooked jams, jellies and syrups to less produces.  Custard That can work caring not much thickened.

. Some contemplate cake recipes with good results  regulate But try to replace sugar by powdered sugar in a recipe That cite  cremate the butter With the sugar  , can lead to disastrous results: the cake does not Develop well, Stick with lumpy texture, flavor and little It added ingredient too dry will result in a heavier cake.

In biscuit mass substitution it works well but not in mass breads.  The result is like meringues raw smoothies Whether you bake or not. Meringues with powdered sugar baked are thinner.

How crushing sugar caseramente

Handmade, though not providing optimal results available in the market, you can spray the sugar using a mortar or food processor.  It is crushed or milled to Achieve the highest possible degree of dust.

How to make icing

To glazed mixed powder sugar, water, lemon juice and food coloring if Desired.  You can Also add essence to taste lemon instead.  To prepare, the better sift IRLE adding sugar and lemon juice and water slowly Until Desired texture.  To improve the density and Prevent the glaze hardens you can mix a little corn syrup.

CHOOSE WHICH OVEN FOR BAKING

In the oven circulates hot air convector and is well distributed THROUGHOUT the interior.  The temperature is not uniform and to concentrate the heat in Certain parts, products are baked Properly and evenly browned.

The heat distributed THROUGHOUT the cabin, you can bake several products at a time so it vertically (one below the other).  In the conventional home oven this is not possible and only Properly baked Which Can Be Accommodated (horizontally) in a single grid.

The preheating time is reduced by half Because it heats faster.  It is Also recovers lost faster temperature When the oven is opened.

When heating faster and better distribute heat, baking time Considerably low.  Between 20-25% in relation to the conventional oven.

AS GREASE PANS CAKES

Important part in the development of a cake is to groom the mold or molds.  Prepare the mold Involves Choosing the Appropriate size mold, grease it and I enharinarlo before starting to make the batter.  It must be a constant in the preparation stage Together with the selection and measurement of ingredients.

ACCORDING to the expected result and the amount of broken the mold size is Chosen, it must be completely clean and dry before proceeding to lubricate and enharinarlo.  Summarized in "grease the tin" That all are Carried out actions related to the preparation of the mold .  A Properly greased cake results in a perfect appearance.

How to grease the molds?  There are several ways to grease a mold and without the practice there (next list and we can buy spray) in the next video I refer to common, practical and effective alternatives to oil molds while I show you how.