2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Making homemade sugar dough is a difficult task that few can handle. Nowadays it is not necessary. Sugar dough is available on the market in different colors, different cuts, from different companies and at different prices.
When working with sugar dough there are subtleties and everyone who works with it should know them. Knowing these subtleties will make our work easier and more enjoyable.
Here are some of the intricacies of working with sugar dough
First, you need a rolling tool. For rolling out the sugar dough it is good to use a special polyethylene rolling pin. When using this rolling pin, you save the dough from sticking to it and tearing it.
Second - the table or counter on which you will roll out the sugar dough should be well sprinkled with powdered sugar or starch. Yes the sugar dough will not stick.
This type of dough should be worked quickly so that it does not dry out, harden and lose its elasticity.
If you want to color the sugar dough in another color add a little of the paint and knead until you get the desired color. Once you have the color you need, you need to let the dough set for at least a few hours.
Cakes for special occasions before they are covered with sugar dough, should be nicely smeared with ganache. There should be no air under the fondant.
When we roll sugar dough to cover the cake with it, it's nice to roll out more than we need. This way we will be sure that we will be able to cover the cake with fondant everywhere.
Photo: Mariana
The sugar dough figures must be cut with sharp incisors so as not to stretch the dough.
Another subtlety of working with sugar dough is its storage. If not stored properly, the dough becomes too dry. When drying of the sugar dough, it starts to crack. This makes working with it difficult. When buying sugar dough we need to check if the package is whole.
If we have sugar dough left after working with it, it must be well packed so that we can use it again. We have to wrap the rest of our dough with stretch foil so that no air remains. The sugar dough is stored at room temperature.
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