Il Marshmallow Fondant (mmf) è un impasto ottenuto da zucchero a velo e marshmallow, caramelle americane gommose facilmente reperibili in tutti i supermercati. L'mmf è uno strumento comodo per la decorazione delle torte e ha la consistenza delle paste da modellare, tipo il didò!! Fino a poco tempo fa non sapevo nemmeno cosa fosse, ma da quando il mondo delle torte decorate ha attirato la mia attenzione sto imparando a conoscere tante tante cose...quindi vediamo un pò come si prepara!!
Ingredienti:
150 g di Marshmallow
330 g du zucchero a velo
3 cucchiai
water Method: Put the marshmallow
in a container suitable for cooking in a double boiler, add 3 tablespoons of water and begin to melt everything.
150 g di Marshmallow
330 g du zucchero a velo
3 cucchiai
water Method: Put the marshmallow
in a container suitable for cooking in a double boiler, add 3 tablespoons of water and begin to melt everything.
When the candies are dissolved, turn off the heat and add 125 g of sugar. Mix well.
Place half the remaining icing sugar on the work surface and turn dough over marshmallows.
Cover with the remaining sugar and begin kneading.
may need to add more sugar than what the recipe (I used 370 g), but be careful not to exceed otherwise the dough becomes too hard when cooled. It 'also important that your hands are always covered with powdered sugar because the dough is very sticky.
Continue to knead until dough is soft but very workable.
do not know why but all the recipes I've seen of MMF are seeing the imprint of the finger on the dough, so here is mine too:))
Wrap in plastic wrap and let stand 24 hours outside the fridge before using. Council to keep the dough covered with a film canister and an environment that is not too wet because the kitchen .... so the dough does not dry out and kept for several months. With the MMF can then cover the cake or prepare your decorations of sugar ...
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