Rolling sugar cake
By VicentaLakin
Don't you dare make sugar cake without a sugar flipper and without a professional sugar flipper? If you have faith, fight with me
Recipe Recommendations
- sweetening
- roast
- several hours
- senior
Steps for Rolling sugar cake
1
I'll make a roll of sugar
2
Get the sugar powder ready
3
The marshmallow drops into a larger container with a little tweaking of fresh water and put it in the microwave for 20 seconds
4
Take out the chopstick and mix it in the microwave and heat it for 10 seconds
5
The marshmallows are all melted and evenly mixed
6
I'm going to add sugar powder to it
7
Full integration of sugar powder and melted cotton
8
Lazy in the bread bucket
9
I'll have the van rubbed in for about five minutes
10
A little bit of butter out of his hands and a little bit of a lump of sugar
11
An extra layer of membrane to freeze in the fridge for 24 hours
12
Start making the cake body, with a little butter cut in the microwave for 30 seconds, and the temperature in the cold room is not soft
13
Put it in an eggbath for butter
14
Full integration of sugar and butter
15
Every time you add an egg, every egg you add is fully integrated with butter
16
Butter to the pines and powder
17
Flip evenly
18
In the six-inch round cake model with butter on it, it's a little flattened, the oven has a 180-degree mid-level reservation for 40 minutes, then the color is added to the guerilla. Paper
19
Out of the oven
20
Cutting out the cakes high and flat, and making a few cupcakes
21
The sugar flips out of the fridge and rubs it in a smooth face
22
Up and down, the membrane mosaic becomes a large circle
23
Take the right amount of sugar and add a little lemonade
24
I'll make a lump of sugar and glue
25
On the bottom of the cake, the sugar powder is all flat
26
To rip out the tattered tatters of sugar and quickly spread it on the cake body, and spread it with a smooth-handed paste, so that the sugar leather wraps the cake
27
Wrap it up and rip off the top of it and cut off the extra sugar skin
28
Wrap it up and flip the sugar cake
29
Take some of the extra sugar and add the edible pigmentation to the colored noodles
30
Growing strips. Up and down
31
♪ Growing a strip ♪
32
Cut into even strips
33
All around the cake
34
One more long film
35
It's a butterfly
36
Pack it in the middle
37
Stick to the red cake belt interface
38
The rest of the red tumbles into thick, thin, even noodles, curded with an ass
39
It's an engraved flower
40
Take it gently with your hands
41
Stick it and flip it on the face
42
Let's do it all
43
And made a little cup of sugar cake
44
Completed Chart
45
Completed Chart
46
Completed Chart
47
Completed Chart
48
Completed ChartRolling sugar cake Make Tips
When rolling out fondant, be sure to cover both the top and bottom with plastic wrap to make it easier to handle and prevent sticking.