What is a sugar cortex?

Sugar crust pastries or Pate Suchree in French is used for dessert cakes and cakes. Because it is a sweet dough, the roast bark is not suitable for salty cakes or meat cakes. Although sugar peel sometimes refers to sugar -based chocolates or sugar cakes, it is most often used to mean sweet French pastries.

There are different methods used to create a sugar cortex. Some bakers mix everything together in the kitchen robot, while others first mix dry ingredients and sweep butter and sugar together. Usually there are dry ingredients for this sweet cake or cake dough flour, sugar and a little salt. Some bakers use soft butter to sugar into sugar, while others prefer cutting hard -cooled butter pieces into dry ingredients to form a crumbly texture. Some salt is usually added to the French sugar crust, although in this bread traditionally used also unsaltedSLO.

eggs and vanilla culminate the rest of the ingredients that are usually used in the body of sugar crusts. The sugar used is often a icing or confectionery type rather than white granulated. Brown sugar can also be used rather than a white granulated species in the production of sugar crust. The dough ingredients can be mixed manually using a spoon or a kitchen robot can be used. With complete mixing, the resulting sweet dough should form a soft ball; Then it is cooled anywhere from 20 minutes to an hour before baking, depending on the method of baking and recipe.

Before placing in the oven to bake, the dough is emerged and slightly pushed into the bottom and hips of the cake pan. The Lord of the Cake can be round or rectangular, but this style of baking usually has a removable bottom. After the sugar peel is baked, cooled and removed from the cake pan, it can be filled with many different recipe options. Chocolate pudding is popular Pate sucree fills, but fruit is also often used.

CE is common for sugar cure and usually creates a color presentation of desserts. In classic French baking, pastry cream or cremetissier and fresh fruit is used for this type of filling. Fruits used for Pate Suchree can be carefully arranged by alternating types and colors, or the only fruit can be simply placed in a sweet, grooved bark. creme patissier is produced by cooking eggs, milk, flour, sugar and corn starch to create a rich, sweet escort to the bark and fruit.