Flipping candy is mainly made of glucose syrup, white chocolate, powdered sugar, and dinghy flakes.
In the 1970s, the technology of sugar flipping was invented for pastry making, the excellent ductility of sugar flipping can be molded into a variety of shapes, is regarded as a measure of the artistry of the cake, and the technology of the sugar flower is regarded as one of the most difficult skills in the sugar flipping process.
Flipping sugar can decorate the cake colorful, mainly due to its unique production process. Flipping sugar process is more diverse, based on the full use of the extension characteristics of sugar, gradually developed pinch molding, English sugar flowers and royal icing and other deeper theory and practical experience.
Flipping sugar is actually sugar, is sweet. The flavor of the flipping cake depends mainly on the cake part inside it, if the cake part is delicious, then the flipping cake is delicious. Because there is no special flavor in the flipping cream itself, taste-wise, the flipping cake is not as soft as the buttercream cake tastes, but it is very Q-bouncy, and every bite is like eating fudge.
Method of making flipping sugar:
Material preparation: 9g unflavored gelatin powder, 57g cold water, 1 tsp lemon or orange juice, 168g corn syrup, 14g glycerin, 907g powdered sugar, 2.5g white vegetable shortening and so on.
1.Mix gelatin powder and cold water well.
2. Then melt it into transparent liquid under hot water.
3. Then add seasonings (lemon juice, almond flavoring, orange juice, etc.).
4. Then add corn syrup.
5. Then add glycerin.
6, add the corn syrup and glycerin after mixing, this time the liquid is slightly viscous, not smooth, to be again separated from the hot water, let it mix into a thinner liquid.
7. In a large bowl, sift 680g of powdered sugar.
8. Dig a well in the center of the powdered sugar, then pour in the liquid mixed in step 6, preferably with a wooden spoon, the mixture will become sticky.
9, the remaining powdered sugar, sieve part of the operating table.
10, take out the tub of tumbled sugar and put it on the powdered sugar, knead it like a dough, and while kneading, continue to sift the powdered sugar and knead it again in portions.
11, use a spatula to gather the powdered sugar around it. And shovel out any granular crumbs that stick to the countertop.
12: Finally, knead into a smooth, soft dough. The turnovers should end up firm but soft.
13: Rub shortening into the palms of your hands and knead into the turnovers to get rid of the stickiness.
14: After shaping, wrap the turnovers tightly in plastic wrap, then place in an airtight bag or box and store it in the refrigerator for up to 2 months. The turnovers are best used when left for 24 hours.