圣诞小熊

网路上尽显佳节气氛，装饰蛋糕我不在行，所以不能上树桐蛋糕，做史多伦也不容易，家里也没什么材料，想想还是来个翻糖小熊会比较简单:P

外面卖的的现成翻糖都蛮贵的，自己做的话就很便宜了，全部材料不会超过10块钱就有半公斤的翻糖玩玩了。我用的是叫modelling paste, 做法是翻糖fondant（50％〕＋干佩斯gumpaste(50％）。

不晓得姐妹们要食谱吗，还是放上来看看吧！

翻糖的食谱来自WILTON网站。
•1 tablespoon plus 2 teaspoons unflavored gelatin
•1/4 cup cold water
•1/2 cup Glucose
•2 tablespoons solid vegetable shortening
•1 tablespoon Glycerin
•8 cups sifted confectioner’s sugar (about 2 lbs.)
•Icing color and flavoring, as desired

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted, remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Next, place 4 cups confectioner’s sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.

Gumpaste recipe:
Ingredients
500 g icing sugar
1 tablespoon gum tragacanth
1 1/2 tablespoon cold water
2 teaspoon powdered gelatine
2 teaspoon liquid glucose
1 tablespoon shortening
1 egg white

Method :
1. Mix the icing sugar with the gum trag, and sieve. Put in a heavy duty mixer bowl.
2. Sprinkle the gelatine over the water, and wait until it becomes spongy. Then double boil until it turns into liquid again. Add the glucose, stir until it turns liquid too, then add in the shortening . Continue stirring until all are melted.
3. Remove from heat. Pour into the icing sugar, and mix in the egg white. Beat until the paste becomes white and elastic. Remove the gumpaste, put in an airtight container and let it rest for at least 12 hours before using.


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