American rolled fondant cream preparation method

Abstract

The present invention provides an American rolled fondant cream preparation method. The American rolled fondant cream includes the following components in weight percentage: 30-40% corn syrup, 5-10% glycerol, 0.5-1% xanthan gum, 15-25% powdered sugar, 25-35% microcrystalline cellulose and 5-10% pure water. The American rolled fondant cream is prepared by the following steps: (1) fully mixing xanthan gum with pure water to obtain a xanthan gum colloid; and heating to dissolve corn syrup and glycerol to obtain a syrup solution; (2) adding the xanthan gum colloid into the syrup solution, and heating and stirring until the xanthan gum colloid and the syrup solution are uniformly mixed; (3) adding powdered sugar and microcrystalline cellulose into the mixture after the mixture is cooled, and continue stirring until the mixture shows a dough-like shape; and (4) pouring the mixture into a flour machine to conduct kneading until the mixture is smooth and tight, thereby obtaining the American rolled fondant cream. The American rolled fondant cream preparation method of the present invention selects new materials and processes to prepare American rolled fondant cream, thus improves the delicate degree and adhesion of the fondant cream, enhances water holding capacity of the fondant cream, and at the same time maintains the rich taste and delicate and tender texture of the fondant cream.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing American-style fondant and the American-style fondant prepared by the preparation method. Background technique [0002] Fondant is made of various materials and is the main decoration material used in making fondant cakes. It originated from the British art cake, and now it is a favorite cake decoration in the United States. [0003] At present, the following methods are mainly used to prepare fondant: stir pure water and gelatin powder or pectin to fully mix and melt, and let it stand; add essence, syrup, glycerin, etc., adjust the temperature to 50°C, add fusion agent, and stir until fully Dissolve and melt; when the temperature of the mixture drops to 30-35 degrees Celsius, pour in powdered sugar and continue to stir until fully blended; pour into the dough mixer and add starch to knead slowly. White oil or refined lard until the product is firm and nonpo...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the disadvantages of poor water holding capacity, too fast air-drying speed, fineness and adhesion of the fondant prepared by the existing preparation process, and to make American fondant by selecting new raw materials and techniques , so as to improve the fineness and adhesion of fondant paste, and enhance its water holding capacity