Milk marzipan
Description
The recipe won't take much time. Fondant is now widely used not only by professional confectioners but also by amateurs. You can buy it ready-made or prepare it yourself. Serve chilled.
Instructions
- 1
Step 1
Measure the exact amount of ingredients.
- 2
Step 2
Add sifted powdered sugar to the dry milk.
- 3
Step 3
Then add the condensed milk. Tip: it's better to start with half of the ingredients, or even one third. Then you can gradually add the condensed milk and the remaining dry ingredients during the mixing process.
- 4
Step 4
Stir the mixture with a spoon, and then knead it with your hands.
- 5
Step 5
It is most convenient to knead on a silicone mat or at least on a regular office file. Gradually add the remaining powdered sugar and dry milk.
- 6
Step 6
You can add a little starch by dusting your hands with it. But you can also do without it.
- 7
Step 7
The gum paste should be smooth and sticky to the hands—don't try to eliminate this stickiness! Then lightly coat the gum paste with starch and tightly cover it with plastic wrap. Let it sit for 30–40 minutes; it's better not to put it in the refrigerator.
- 8
Step 8
After some time, you will notice that the fondant becomes less sticky and holds its shape better. At this point, you can start making figures. For example, petal cutouts or decorative waves.
- 9
Step 9
You can store ready-made milk fondant in the refrigerator. Before using, moisten it with water and lemon (must be with lemon) or knead with hands moistened with condensed milk.