Baker's Fondant Tutorial How to get the best results at Bakery

Описание: Hi folks welcome to the day's video, today were doing a tutorial on fondant, In my last video I showed you how to make baker's fondant link to video recipe down the page. It's a very easy recipe to follow but once you've made that you need to make it a usable fondant for cakes etc, and this is what we do, For the recipe it's very simple if you've made up 500 grams of homemade fondant into that you need about 5% white fat known as white shortening, 1st thing you need to do is add in your white shortening into the fondant and pop it into a microwave for around about one minute, once it ready take it out microwave and give it a good mixing round, now maybe a little bit of fat residue on the top of the fondant just take that off, adding fat into fondant does make it go thicker than it would normally do that's not a bad thing, so if you've made your fondant a little bit runny by adding the fat into this it will go thick, but never worry if it's to thick it's fine, now what you need to do is make it more softer by warmer it up, but not too hot if you can't put your finger in it, it's too hot. When you got it to the right temperature what you need to be doing is add in some liquid syrup this is ( 50% water and 50% sugar mix together and clear ) Getting right consistency test on a cake first before adding more liquid, And you're ready for icing the cakes.

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Chapters
00:00 Into
00:34 What we do in the Bakery
01:41 Making Fondant ready to use Commercially
05:07 How to prepare your homemade Fondant
08:05 Using the Fondant for cakes
09:51 Summing up Fondant
Learn how to make Confectionery Fondant from scratch. This old school fondant recipe is the one, and makes the worlds best, that melt in your mouth delicious and this recipe is so easy ! ­
CLICK FOR RECIPE VIDEO LINK :    • Confectionery Fondant How to Make Recipe D...  

Confectionery Fondant How to Make Recipe Demo at Bakery
Granulated Sugar 793g
Water 198g
Glucose 113g
Please note that the Video my differ from the written recipe
Place the sugar and water into a large bowl and stir till dissolved; make sure there are no dry lumps of sugar left at the bottom of the bowl. Place on a hot heat and bring to the boil quickly as possible make sure to keep stirring all the time. Make sure you take off the top of the liquid the impurities as they arise, warm up the glucose and add it in to the boiling liquid keep stirring all the time. Removing all the impurities from the top and keep washing down the sides of the bowl all the time. When ready pour all onto a large slab or a metal with 4 sided tray, best to put your tray into a freezer this helps with cooling down, watch out very hot, The fondant or boiled sugar will naturally flow, it is then splashed on top with cold water and allowed to cool, when ready you can remove from tray and work it with wooden spatula or spoon, or you can also use two bowls one with ice cold water in, and one with your fondant in, this I think is best of cooling, you need to be wooden spatula or spoon and keep stirring, once the fondant has cooled it’s white in colour and forms into a semi solid mass. You can pack up ready to use.
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