翻糖

作者： 小乐猫

fondant翻糖 这个主要是翻糖蛋糕的覆盖表面的皮。 比上面漂亮的花朵的翻糖皮要软。 这个菜谱是纯白色翻糖。如要彩色翻糖，可在使用时加入食用色素并揉匀。 图片非本人制作。

用料

• 糖粉confectioner's sugar, sifted 2磅
• 冷水cold water 1/4 cup 约60g
• 无味吉利丁或鱼胶粉unflavored gelatin 1 tablespoon 约15g
• 葡萄糖浆glucose 1/2 cup
• 食用甘油 glycerine 1 1/2 tablespoons
• 食用香精desired flavoring（可不用）
• 玉米淀粉 corn starch 适量

翻糖的做法步骤

步骤 1

Add 3/4 of the powdered sugar to the bowl of the stand mixer. Make sure you SIFT!! 在碗里先加入3/4的糖粉。糖粉需要过筛。

步骤 2

Allow the gelatin to bloom in the water for 5 minutes. 鱼胶粉和水混合放置5分钟。

步骤 3

Slowly heat the gelatin while stirring. As soon as the gelatin is dissolved, the mixture is hot enough. DO NOT BOIL THE GELATIN! 小火加热鱼胶粉一边搅拌至鱼胶粉融化，不要将水煮沸。

步骤 4

Add the corn syrup and the glycerin. Mix together. 加入葡糖糖浆搅匀。

步骤 5

Turn the stand mixer on medium speed fitted with the paddle attachment. Slowly add the gelatin/cornsyrup/glycerin mixture to the powdered sugar. 打蛋器调制中档，将4的混合物加入糖粉碗中。

步骤 6

Once incorporated. Turn the mixer to Medium High and allow it to mix until the mixture looks stringy. (Note: The faster you get the mixtures incorporated into one another and turn it to high to whip will decrease the chance of lumps forming.) 调打蛋器至中高档直至混合物粘稠。

步骤 7

Remove the mixture from the bowl and knead it into the remaining 1/4 of the powdered sugar. You may not use all of the powdered sugar depending on the environmental conditions. 将混合物从碗中拿出，并放入剩下的1/4的糖粉揉成团。

步骤 8

Wrap TIGHTLY with plastic wrap, then a layer of damp paper towels, then another layer of plastic wrap and allow to rest overnight. 用保鲜膜将其裹紧并在外面放上一条湿毛巾，放置一晚。即可使用。不可放入冰箱冷藏。

步骤 9

使用的时候，可在手上沾上少量玉米淀粉进行操作。

菜谱创建时间：2015-07-08 00:25:02