Plastic Chocolate, Chocolate Sugar Paste #recipes

In recent days, almost never in the kitchen though, I haven’t never tried anything new. I have a lot of my guests from last week for my previous recipe, or recipes from various blogs I made before I did and I satisfied. When this is the case unfortunately I can’t find something different that you will be put in the block. To overcome the discomfort of not being able to update my blog today, despite the lack of any need in the house, I’ve started making the cake. Plastic which is a genre I’ve never tried chocolate(modelling chocolate) I decided to try sugar paste and chocolate. I used my book as a resource made a cake in the House. With chocolate, sugar paste and modeling chocolate because it is so laborious but it’s fun to play house and with the heat of your hand soften and begins to shine. The image to satisfy a lot of people but it’s worth a try I say. This cake, I would like to dedicate it to you my friends who follow me with Bored curiosity.

First we need sponge cake for our cake as usual. This for:

3 eggs at room temperature

1 cup granulated sugar

1 cup flour

2 tablespoons cocoa

1/2 cup vegetable oil

Dough 1 package baking powder

1 package sugar vanilin we need.

Separate the whites and yolks of the eggs. Flour, baking soda, and cocoa together in a bowl let’s eliminate. The whites in a bowl until the foam clap foam, the first standalone! Then add the sugar and thoroughly clap again! When sugar melts, add the egg yolks and clap again! By adding a little of the mixture slowly into the mixer on the lowest ERA in the famous clap! Add the oil little by little all the flour and mix again, let most of them recent. We can be oiled and floured 20 cm and put in a preheated oven at 170 degrees and pour pattern. Our cupcakes for the first 20 minutes without opening the oven door and cook until golden brown. Our cupcake while we make our dough, modeling chocolate and chocolate candy.

Modeling chocolate, Plastic Chocolate)

130 GR dark chocolate couverture

Packed 2 tablespoons glucose

1 teaspoon water

Chop the chocolate into small pieces with a knife. Same way let it melt. 1 tablespoon of the melted chocolate to separate from the oil as much as a small pad of paper, prepare a small bag to fill from the end piece you cut off. Transparency random shapes on a paper squeeze and pop it in the fridge. Add sugar and mix thoroughly with a spoon into the melted chocolate remaining. Is intermittent and the mixture will begin to separate from the oil. We constantly continue to mash with the back of the spoon. When mixture is smooth, the dough is hand picking up another rude let. If you have 30 sec in the microwave. holding, or to thoroughly warm up the same way again. Mash up the pulp with a spoon and add water into it again. Plastic bags or wrap in wax paper and pop it in the fridge.

Chocolate Sugar Paste:

1 tablespoon powdered gelatin

1 tablespoon water

2 tablespoons glucose

250 g caster sugar

60 gr. dark couverture chocolate

2 tablespoons cocoa

20 gr margarine

Put him in a pot with water and gelatin, let down the bottom. Warms and add a bit of the glucose into the gelatin, stirring constantly, let it melt and mix. In another bowl 60 gr. the procedure of a double boiler melt dark chocolate. We eliminate the powdered sugar into a bowl and let glucose into the melted mixture, add the cocoa and melted chocolate. First, a wooden spoon, then with our hands, I’m a little dough as toparlanin yogurali. Flat on a clean surface and let the kneading process. Let me eat the dough well and add the margarine cut up into tiny cubes. Let me wrap it up by adding a little powdered sugar if the dough is too soft. Then put the prepared dough in a plastic bag and pop it in the fridge to cool it.

I used cake frosting the cake ready. I put the remaining sponge cake and raspberry pull apart three times and I covered it with plenty of icing. I put this in the fridge for a little freeze.

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