Real confectionery fondant greatly enhances the beauty and taste of baked goods. It is suitable both for Easter cake and for simple baking. Making fondant is laborious and complex. Anyone who dares to cook it will feel like a real pastry chef.
It is necessary
- Granulated sugar - 540 grams
- water - 300 milliliters
- fresh lemon - 1 piece
- iron tray - 1 piece
- cold accumulators - 3 pieces
- saucepan for 2 liters - 1 piece
Instructions
Step 1
Pour 1.5 cups of water into a saucepan and boil. Pour in 3 cups of sugar, stir until completely dissolved. Put the sugar solution to cook. When boiling, carefully remove the foam, since foreign impurities in the sugar impair the quality of the fondant. 15 minutes after boiling, add a teaspoon of lemon juice and continue cooking.
Step 2
Put cold accumulators on the table near the stove, and on them an iron tray. This is necessary to quickly cool the lipstick. Take a teaspoon of sugar syrup, pour onto a tray and beat with a fork for 1 minute. If the solution did not begin to turn into a solid - viscous white mass, then continue to boil the sugar. If, during a test whipping, the syrup begins to crystallize, then the sugar boiling process is over. Remove the pot from the stove.
Step 3
Pour the sugar solution onto a tray and beat vigorously with a fork until a white lump is obtained. Put the resulting lump of lipstick tightly in a bowl, sprinkle with water and cover with a napkin. Ripening of lipstick after beating will last at least 12 hours. Only then will the sweetness be tender and viscous.
Step 4
Before glazing baking, the fondant is heated in parts to the consistency of sour cream, and care must be taken that the lump does not completely dissolve, otherwise there will be no shine. If this happens, just add a piece of hard fondant to the solution. For glazing, baked goods must be dipped in a preheated mass.
