How to make dry pes

Dry Pace is a fondant cake that originated in the UK and is an art cake. Now many Americans like this kind of cake decoration very much. The method of making Dry Pace is not particularly difficult. As long as you follow certain steps, you can make a cake that is both beautiful and delicious. Let’s take a look at the specific method of making Dry Pace. I hope it will be helpful to you. Let’s take a look at this content.

How to make dry pes

Ingredients : 1 egg white (about 40g), 2 teaspoons of gelatin powder, 5 teaspoons of water, 2 teaspoons of glucose syrup or corn syrup, 15g vegetable white oil, 500g sugar. Method: 1. Mix gelatin powder + water, then melt in water. 2. Add syrup and stir evenly. 3. Add vegetable white oil to melt and stir evenly (maintain the temperature of the water so that the liquid does not solidify and remains in a smooth liquid state). 4. Sieve powdered sugar and gum tragacanth into a blender, and add the liquid and egg whites mixed in the previous step. 5. Stir at low speed to mix into a dough. 6. Then switch to high speed (Kenwood 3 speed) and stir for 5 minutes to make it a tough, ductile and smooth finished dry pâté.

Origin of technology

At the end of the 19th century, the famous British artist William Morris advocated a massive "Crafts Movement". In his view, handicrafts are not only the crystallization of human wisdom, but also a precious artistic heritage. Today, more than 100 years later, Morris's views are still repeatedly confirmed. No matter how popular mechanization is, there are still many handicrafts that cannot be replaced or replicated. Sugar flower is one of them. Sugar flowers are not painted with sugar, but are made using Western fondant technology to create sugar flowers that are as beautiful as real flowers but more exquisite than real flowers. Prince Charles and Kate Middleton's wedding cake was decorated with exquisite and lifelike sugar flowers.

Recipe Information

1 egg white (return to the temperature for later use), 250g powdered sugar (sifted), 1 tablespoon Tylose powder (fiber gelling agent: usually hydroxyethyl cellulose, can also be replaced by fried starch, but the taste will be worse), 1-2 teaspoons white oil (or olive oil). Method: Beat egg whites in a mixing bowl until foamy and soft peaks can be pulled out (i.e. sticky and smooth foam). Add powdered sugar several times and stir until it becomes sticky. Finally, add Tylose powder and knead it into a dough with your hands. Rub the white oil in the palms of your hands to warm it up, then knead it into the dough. Cover with two layers of plastic wrap and store in a sealed box for one day. This way the dough will be more elastic.