翻糖
翻糖的做法说明
fondant翻糖
这个主要是翻糖蛋糕的覆盖表面的皮。
比上面漂亮的花朵的翻糖皮要软。
这个菜谱是纯白色翻糖。如要彩色翻糖，可在使用时加入食用色素并揉匀。
图片非本人制作。
翻糖的食材和调料
| 糖粉confectioner's sugar, sifted | 2磅 |
| 冷水cold water | 1/4 cup 约60g |
| 无味吉利丁或鱼胶粉unflavored gelatin | 1 tablespoon 约15g |
| 葡萄糖浆glucose | 1/2 cup |
| 食用甘油 glycerine | 1 1/2 tablespoons |
| 食用香精desired flavoring（可不用） | |
| 玉米淀粉 corn starch | 适量 |
翻糖的做法与步骤
- 1.
Add 3/4 of the powdered sugar to the bowl of the stand mixer. Make sure you SIFT!! 在碗里先加入3/4的糖粉。糖粉需要过筛。
- 2.
Allow the gelatin to bloom in the water for 5 minutes. 鱼胶粉和水混合放置5分钟。
- 3.
Slowly heat the gelatin while stirring. As soon as the gelatin is dissolved, the mixture is hot enough. DO NOT BOIL THE GELATIN! 小火加热鱼胶粉一边搅拌至鱼胶粉融化，不要将水煮沸。
- 4.
Add the corn syrup and the glycerin. Mix together. 加入葡糖糖浆搅匀。
- 5.
Turn the stand mixer on medium speed fitted with the paddle attachment. Slowly add the gelatin/cornsyrup/glycerin mixture to the powdered sugar. 打蛋器调制中档，将4的混合物加入糖粉碗中。
- 6.
Once incorporated. Turn the mixer to Medium High and allow it to mix until the mixture looks stringy. (Note: The faster you get the mixtures incorporated into one another and turn it to high to whip will decrease the chance of lumps forming.) 调打蛋器至中高档直至混合物粘稠。
- 7.
Remove the mixture from the bowl and knead it into the remaining 1/4 of the powdered sugar. You may not use all of the powdered sugar depending on the environmental conditions. 将混合物从碗中拿出，并放入剩下的1/4的糖粉揉成团。
- 8.
Wrap TIGHTLY with plastic wrap, then a layer of damp paper towels, then another layer of plastic wrap and allow to rest overnight. 用保鲜膜将其裹紧并在外面放上一条湿毛巾，放置一晚。即可使用。不可放入冰箱冷藏。
- 9.
使用的时候，可在手上沾上少量玉米淀粉进行操作。
