Download "Как приготовить и использовать САХАРНУЮ ПОМАДКУ - ГЛАЗУРЬ. /Sugar fudge"

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Быстрое, бесхлопотное ТЕСТО "ВОДОЛАЗ" . Пирожки с клубникой ,

Быстрое, бесхлопотное ТЕСТО "ВОДОЛАЗ" . Пирожки с клубникой ,

Channel: Выпечка и кулинария.

ОРЕШКИ СО СГУЩЁНКОЙ, десерт на все времена /Nuts with condensed milk.

ОРЕШКИ СО СГУЩЁНКОЙ, десерт на все времена /Nuts with condensed milk.

Channel: Выпечка и кулинария.

Торт "Захер", у Вас тоже получится. Один из самых популярных тортов в мире. /Cake "Sacher"

Торт "Захер", у Вас тоже получится. Один из самых популярных тортов в мире. /Cake "Sacher"

Channel: Выпечка и кулинария.

Из моего рецептурника. "Шахматный, песочный кекс" с повидлом / Chess, shortcake with jam

Из моего рецептурника. "Шахматный, песочный кекс" с повидлом / Chess, shortcake with jam

Channel: Выпечка и кулинария.

Сдобный и нежный,ТВОРОЖНЫЙ КЕКС по ГОСТу/Curd cake

Сдобный и нежный,ТВОРОЖНЫЙ КЕКС по ГОСТу/Curd cake

Channel: Выпечка и кулинария.

Вкуснейший Медовик с необычным кремом / Honey cake

Вкуснейший Медовик с необычным кремом / Honey cake

Channel: Выпечка и кулинария.

Яблочный пирог без теста. Яблоки в заварном креме / Apple pie without dough. cream apples

Яблочный пирог без теста. Яблоки в заварном креме / Apple pie without dough. cream apples

Channel: Выпечка и кулинария.

кондитер профи мастер

класс

кухня

Выпечка

Домашние рецепты

Кулинария

как приготовить

выпечка и кулинария

теста для детей

в духовке

дрожжевое тесто

мастер класс

десерт

глазурь

украшение

00:00:00

[music] hello my dear friends, today

00:00:03

I decided to record a separate video of

00:00:04

making sugar fudge, it has a

00:00:07

very wide range of uses, it covers

00:00:09

shortbread sponge cakes,

00:00:12

shortbread pastries, custard yeast

00:00:14

buns, baba and Easter cakes are

00:00:17

very easy and simple to prepare, but

00:00:20

you need to take into account some nuances

00:00:22

for cooking you will need mixer with

00:00:24

whisks for dough thermometer and

00:00:27

saucepan it is better to take a stainless steel with a

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thick bottom from the products sugar water and

00:00:31

lemon juice I will definitely

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indicate the quantity in the recipe pour

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all the sugar into the saucepan pour all the sugar with water it is better to take it

00:00:40

hot so that the sugar dissolves faster

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and mix well but gently so that the

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sugar does not scatter along the walls and you will also

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need a bowl of cold water to

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cool the syrup when stirring, the sugar

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has dissolved a little,

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I put the pan on the fire and as it

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does medium and constantly stirring this is

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your syrup until it boils, do not cook the syrup on

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low heat, otherwise the fudge

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will turn out dark and not snow-white until it

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boils syrup, you need to achieve complete

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dissolution of the sugar, if you notice that

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it is already starting to boil

00:01:11

and the sugar has not yet dissolved, remove it from

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the heat, stir until completely dissolved and

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put it on the fire again, and you will also

00:01:19

need a brush and a glass of water;

00:01:21

after boiling the syrup, the walls of the pan

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must be cleaned so that they

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are perfectly clean without traces of sugar and

00:01:28

foam, and this is convenient to do with a wet

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brush, the syrup begins to boil, the

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sugar has completely dissolved, I stop

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stirring it, I move the pan a little to the

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side on the fire so that this foam that

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appears collects in one side and the

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syrup boils on the other, we carefully

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collect it now at boiling, you

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will notice that the foam collects and bakes on the walls and

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turns back into

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sugar, so you must wash it off

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by returning the saucepan to the fire,

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wash it all off the walls, do not reduce the agony,

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watch the syrup boil and

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until it is ready, the

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bubbles do not cover the entire area,

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cover with a lid and continue cook under

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the lid, the steam is washed off the walls of the saucepan

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remains clean and this must be done so

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that the syrup does not become sugary and everything

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that remains on the walls

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crystallizes and when the syrup gets back it

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causes it to sugaren the syrup

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boiled for 4 minutes, see how it

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has changed,

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how many small bubbles and all of them

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I pour lemon juice here over the entire area, stirring

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gently, in general, the syrup must be cooked, do not

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stir completely until it boils until the

00:02:45

sugar dissolves and leave it

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alone,

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I measure the temperature, it must be boiled to

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114 100 15 degrees, here is 114, I turn off

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the heat and remove the split and immediately lower it

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into cold water and let it cool

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now, I’ll show you how to check the syrup for a

00:03:08

soft ball, for this you need cold

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water, a little syrup, scooping up the edge,

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now it’s better not to stir it, and

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put it in cold water,

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the syrup cools down and forms a soft ball,

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if you got all this, then

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cook it enough, but you’re all this

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you will do it while boiling somewhere

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after five minutes and so that the syrup does not

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overcook while you collect the ball,

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it is better to move the pan from the heat

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from above, sprinkle the syrup with water so that

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a crust does not appear and cool it to

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40 degrees; for this you do not necessarily

00:03:44

need a thermometer, you can check it with your hand

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if the saucepan is pleasantly warm, you can

00:03:50

whip up the fondant while it’s cooling, I

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changed the water once because it

00:03:55

heats up very quickly, and now all that’s

00:03:57

left is to turn it back, look at the syrup,

00:04:00

after cooling it remains clean,

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transparent, without sugar crystals; mine is in a

00:04:05

mixer with 5 speeds, knocking it down to 4; the fondant

00:04:08

shouldn’t immediately turn white but

00:04:12

after about two minutes of whipping

00:04:13

it becomes matte, I would even say

00:04:16

pearlescent

00:04:18

if you prepared the syrup correctly,

00:04:20

now it will begin to quickly turn white and

00:04:22

turn into fondant,

00:04:24

but if you overcooked it or did not

00:04:26

tell it, it will not turn white, it will remain the

00:04:29

same liquid transparent also fondant

00:04:31

it may not work if you added

00:04:33

a lot of acid, continue whisking and

00:04:38

look, it changes to just before your eyes it

00:04:41

turns white and becomes thicker, after

00:04:44

the whisk a pattern remains, it

00:04:49

sets very quickly and becomes dense

00:04:51

as soon as you feel that the mixer is

00:04:53

already heavy and you can see the bottom of

00:04:55

the pan, beat enough,

00:04:57

look it

00:05:00

stays tight on the beaters and now it all needs to be

00:05:03

collected with a spoon. The

00:05:06

fondant is dense but it lends itself easily. I

00:05:10

knead this piece until smooth and

00:05:19

get ready for the next one. I clean the

00:05:21

saucepan and see how

00:05:27

elastic it turns out. I collect it all

00:05:29

together into one lump. The tent should

00:05:39

look like this, glossy,

00:05:41

homogeneous without lumps, elastic,

00:05:47

you can see how it is when it breaks,

00:05:49

it is not dry, it does not crumble, it breaks,

00:05:52

it remains in two pieces, remember it well

00:05:55

in your hands until smooth, now I

00:05:59

need to wrap it in cling film so that it

00:06:01

does not dry out and does not get crusty, and in

00:06:03

this form I leave it to ripen for a

00:06:06

day after from the leshka fudge should

00:06:08

remain the same elastic,

00:06:10

snow-white,

00:06:12

if properly prepared, you

00:06:14

can store the fondant in the refrigerator for several

00:06:16

months, look, this fondant has

00:06:18

been lying with me for two months, it remains the

00:06:24

same as it was,

00:06:25

look, elastic, snow-white, at any

00:06:34

time it can be warmed up and

00:06:35

used, I warm up the microwave,

00:06:45

also what kind of chocolate in short pulses

00:06:47

it’s clear that it has become softer; it needs to be heated

00:06:51

to no more than 50 degrees; now

00:06:54

in order for it to be easily used,

00:06:56

I add warm water here, just a little

00:07:00

bit by teaspoon, and stir

00:07:02

until it reaches the consistency that I need;

00:07:04

it shouldn’t be liquid, otherwise

00:07:08

it will drain off. of your product and it will be

00:07:10

transparent, well, look how

00:07:13

beautiful it is, it’s homogeneous without

00:07:16

lumps, and in this form it can be

00:07:19

flavored

00:07:20

and tinted with

00:07:26

this fondant in the next video, I’ll be in the lily of the

00:07:28

valley sand cake for now, don’t miss it,

00:07:31

be sure to watch the tour, it’s prepared

00:07:33

simply and easily, but it turns out very well

00:07:36

cook deliciously with pleasure

00:07:38

decorate your desserts and have a nice

00:07:40

tea party with such fondant your baked goods

00:07:43

will not only be tasty but also beautiful and with

00:07:45

that I say goodbye to you if you

00:07:47

like my recipes subscribe to the

00:07:49

channel and click on the bell so you do

00:07:51

n’t miss a new video thank you Thank you

00:07:53

so much for your likes and comments,

00:07:55

good luck to everyone

Description:

ДОРОГИЕ ДРУЗЬЯ, просмотр рекламы на моих видео это Ваша благодарность за мои труды и помощь в развитии канала. Спасибо за Вашу поддержку. Подписывайтесь на мой канал:https://www.youtube.com/channel/UCPC6bMuLAJUrVJTvD3VZ3wQ?sub_confirmation=1 Канал моего мужа "Сергей Дачник": https://www.youtube.com/channel/UCzuLZ8RCxnaPRW7B2BpzKQg Канал детей "Танюшина Кухня": https://www.youtube.com/channel/UC3SNKskQMqw-7_dMAPiJ7nQ Рецепт : 300 гр сахара, 100 мл воды, 0,5 ч. ложка лимонного сока. Выход помадки 340 гр. Для приготовления помадки лучше воспользоваться градусником, но если его нет, уваривайте сироп до пробы на мягкий шарик. Когда проверяете сироп на готовность кастрюльку лучше снять с огня, что бы не переварить. Если сироп не взбивается, не белеет, значит Вы его переварили или недоварили....а может быть добавили много кислоты. Ingredients: 300 gr sugar 100 ml of water 0.5 teaspoon of lemon juice. Мой канал на Фейсбуке: https://www.facebook.com/unsupportedbrowser Мой канал ВКонтакте :https://vk.com/club93481338 Сдобная,сладкая выпечка: https://www.youtube.com/playlist?list=PLlL2HIqNex-QJ8kg5xNfvw9eETFS7Hf0b Теста: https://www.youtube.com/playlist?list=PLlL2HIqNex-Qf8RwXUY1Rr2_mCj2_gFj3 Пирожки жареные и печёные: https://www.youtube.com/playlist?list=PLlL2HIqNex-RsvBdgycgDqVZScMxMXMns Бисквит и торты: https://www.youtube.com/playlist?list=PLlL2HIqNex-RlT5N0BQIiLwgSDBoFy-Pq Печенье и коржики: https://www.youtube.com/playlist?list=PLlL2HIqNex-TIuOz-8CjzpEUKbHJo70sc

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