What are the best tips for Marzipan production?
Marzipan is a confectionery made of a combination of ground almonds, egg whites and a flock of overlaid, which is harmonized by granulated sugar. The most important tip for the production of Marzipan is the heating of cooked ingredients to a specified temperature, because cooking of this treatment is a little science. The reasons for the production of marzipan include its eating separately as a dessert, its immersion in chocolate to create a candy or its formation to create shapes that could decorate a larger dessert. The preparation steps will vary depending on how it will be used. Candy Thermometer should be used to be carefully monitored at temperature until it reaches 240 ° Fahrenheit (approximately 116 ° C) and does not get a soft, GOoey consistency. Overheating of the mixture creates a tempered caramel consistency, which can be corrected by adding more water and sugar and then rejection back through heat softens.
It is important to work quickly in the production of Marzipan asMilly a soft caramel is created. The hot pan should be placed in a cold sink of water and ground almonds and egg whites mix until they are thoroughly combined. The heat is re -applied for several minutes, while the clean cutting plate is sprinkled with powder sugar to prevent gluing. Hot Marzipan can be selected on this surface if it eats simple or set it so that it can be immersed in melted chocolate.
Recipe in the production of Marzipan for formed decorations can be changed to include color. After adding ground almonds, a few drops of food color can be added. However, Marzipan may require additional dyes because of its beige basic color, so be sure to have enough coloring at hand to achieve the desired shade.
Thermally secure candy of Marzipan production can be used many small wells with shapes such as flowers or letters. The heated marzipan should be stacked directly into a mold that was slightly sprinkled with PRAvka's sugar, and carefully kept the candies in the holes. Placing the mold in the refrigerator or freezer accelerates the setting process for marzipan and allows it to be used earlier as decoration. Marzipan pieces can be popped up from the mold by turning upside down and pressing or tightening the bottom.