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36 Pastry & Baking
Asia Pacific
Trigger Fish
Sugar Arts
Publisher’s Note:
Ewald Notter is considered a leading expert in
modern day confectionery arts and is also well know as a competitor
and instructor.Today, Chef Ewald heads the Notter School of Pastry
Arts in Orlando, Florida. (www.notterschool.com)
Sugar Recipe
糖料
1000g Sugar
400g Water
200g Glucose
葡萄糖
10 drops of tartaric acid
(boil to 160
º
C)
酒石酸
(
加热至160摄氏度
)
Equipment
所用器具
Bulb Pump
(wood or metal tube)
球形泵
(
木管或金属管
)
Mat
垫子
Gloves
手套
Hair Dryer
吹风机
Heat Source
加热设备
Pot
锅子
Spatula
刮刀
Marble
大理石板
1. Using your hands, form the pliable sugar into a sphere
by folding it several times in order to get an even
temperature throughout. If you blow sugar with an
uneven temperature, the sugar will always extract more
on the warmer side. The only way to correct this is by
using your hand to cool down the warmer parts.
2. Carefully push a short hole into the sphere. Try not to
cool down the sphere by handling it too much. Cut off
any excess sugar toward the base.
1.
2.