#aca烤明星大赛#vegan Marzipan to Make Fondant~ Simply Make Beautiful and Delicious Fondant Cakes
1.
First, make marzipan. The materials and methods are very simple, just need almond powder, icing sugar, corn syrup, plus a little almond essence to enhance the flavor.
2.
Add powdered sugar to the corn syrup in batches and stir evenly until there are no particles (without corn syrup, use the same amount of maltose or egg whites, the color of the products using maltose will be yellower, and the products using egg whites will be less viscous) .
3.
Add the almond powder to the mixture of syrup and powdered sugar in several times, stir well, and finally pour in a small amount of almond flavor (it is used for flavor enhancement, you can add it without it, if you don’t add almond flavor, you can increase the amount of syrup a little bit) , So as not to dry almond paste).
4.
Stir evenly with a spatula, knead it into a dough, and the almond paste is ready, wrap it in plastic wrap, and keep it in the refrigerator for more than an hour.
5.
Let's make a 6-inch cake base (chiffon cake or sponge cake can be used for cake base). Here is a recipe for ordinary chiffon cake.
6.
Separate the egg white and egg yolk, add 15 grams of white sugar, pure milk, and vegetable oil to the egg yolk and mix well.
7.
After the low-gluten flour is sieved, pour it into the mixed egg yolk, and mix it up and down evenly.
8.
Add a few drops of white vinegar or lemon juice to the egg whites, add 35 grams of sugar in portions, and whip the egg whites until hard foaming (the container for egg whites must be water-free and oil-free). I won’t describe in detail the specific time for distributing the protein earlier. You can take a look at the post I posted earlier.
9.
Mix the egg white batter with the egg yolk batter, and quickly turn it up and down (first take 1/3 of the egg white batter and pour it into the egg yolk batter and stir evenly, then pour the mixed cake batter into the remaining egg white batter, be careful to flip up and down quickly Mix to avoid defoaming the cake batter and affect the taste).
10.
Pour the cake batter into the mold. Shock a few to get rid of large bubbles. Put it in the middle of the preheated oven and bake it for about 40 minutes at 160 degrees. After baking, buckle upside down on the grill to cool, and demould. Cut the cake into two pieces, put a layer of cream in the middle, put fruit pudding or something, and cover with another piece of cake.
11.
Take out the refrigerated marzipan, take a part, roll it into thin slices (the slice is bigger than the cake), cover it on the prepared cake, and cut off the edges.
12.
Divide the remaining almond paste into four portions. Dip a toothpick with a little bit of food coloring to adjust the color (the amount of coloring is very small, so there is no need to worry about health problems).
13.
Braided. I put the colored marzipan into the piping bag and squeeze it out. I can rub it with my hands directly, but it will be a little troublesome and the rubbing is not even.
14.
Put the braided braid on the cake (you can't braid it so long at a time. You can braid it multiple times, and you just need to braid it).
15.
Let's talk about the practice of Chinese knots. Use red marzipan to squeeze out a long strip (a bit longer, this one is in place). The specific method is not easy to describe, but it is actually very simple. Let's see the picture.
16.
As shown in the figure, fold up the two bottom ones.
17.
As shown in the picture, fold the right one to the left.
18.
As shown in the picture, fold down the top one again.
19.
As shown in the picture, fold the left one to the right and insert it into the circle.
20.
Put the Chinese knot on the cake and press it lightly with your hand to fix it.
21.
Next is writing, posing and so on. Let's play freely.
22.
Thank you Food World and ACA for giving me this opportunity!
23.
Cook well, eat well! Only love and food cannot be disappointed! Come on~~~
24.
Well, I won’t tell you that there are more bows at the back. It’s because the writing is too ugly. I wiped it out, but it’s a little bit left on the surface, so I just covered it with colorful things~ Although the characters are still very ugly. ~Hahaha~
25.
Cut it apart and have a look~ This cake base is made of yogurt corn cake~ The cake without cream, and the fondant cake made with vegan marzipan, healthy and delicious~
26.
Thank you all for your support! I wish the food world better and better! I wish ACA more and more popular!
Tips:
1. The amount of formula can make about 140g marzipan, which can be used to make fondant dolls on cakes. But to make a 6-inch fondant cake, you don't need to make a fondant skin + fondant doll, you have to double it.
2. The color of marzipan is not pure white, it is apricot drip~ So if you want pure white fondant paste, this marzipan is not suitable.
3. If there is no corn syrup, you can use maltose or egg white instead (the finished product made of maltose will have a darker color; the finished product made of egg white will be less viscous. Fondant paste with poor viscosity can be used as a doll, but not suitable for fondant crust. , Will break).
4. Almond flavor is used to enhance the flavor, if not, you can leave it alone.
5. Sponge cake or chiffon cake can be used for the cake base. The specific method is not described in detail here. You can search for related content or read the post I posted before.
