In ancient China, frosting refers to sugar and rock sugar boiled with sugarcane. Nowadays, "icing" is usually the name of a sugar condiment coated on western cakes. A big category of icing is protein icing, just like the icing used in gingerbread man and gingerbread houses. This is made by adding white vinegar to egg white and powdered sugar until it becomes wet and frothy. Scrubs can be used to make flowers or install them into various shapes, and can be decorated on smooth surfaces. Usually, it is used to make lace decorations for decorating cakes, icing cookies and so on.
Ganpeisi is a kind of powdered sugar, but its texture is slightly different from that of soft candy, so it can make more detailed sugar flowers, which are generally used to make soft candy roses and other sugar flowers. It has good ductility and can be made very thin and transparent. It is also easy to air dry and set. After air drying, it looks a bit like porcelain and feels crisp. Generally used to make fudge roses and so on. It has good ductility and can be made very thin and transparent. It is also easy to air dry and set.
Fancy candy is made of many materials and is the main decorative material for making fudge cakes. It originated from British art cake, and now it is the favorite cake decoration of Americans. Sugar can decorate cakes with colorful colors, mainly because of its unique production technology. There are many kinds of fudge techniques. On the basis of making full use of the ductility of soft candy, we gradually developed profound theoretical and practical experiences such as kneading dough, English icing and royal icing. At present, the domestic sugar-turning technology has developed rapidly, and a large number of experts in sugar-turning technology have appeared.
Now, do you know the difference between them? It should be noted that dried Perth is very easy to dry, so it must be carefully wrapped with plastic wrap or sealed bag at all times. As long as it is exposed to the air a little, it will soon harden. It is suggested that the dried pace be divided into many parts, each part is wrapped with plastic film, and only one part is used at a time, so as to ensure that the remaining dried pace will not be dried due to water loss after repeated opening and wrapping, thus reducing unnecessary consumption.