Gisslen probaking4e

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©2005 National Restaurant Association Educational Foundation. This presentation may be reproduced on paper or overhead transparency FOR CLASSROOM USE ONLY. Notwithstanding the preceding exception, no part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without the prior written permission of the National Restaurant Association Educational Foundation.

Professional Baking, Fourth Editionby Wayne Gisslen

©2005 National Restaurant Association Educational Foundation.

Commonly Used Metric Prefixes

kilo = 1,000 deci = 1/10 centi = 1/100 milli = 1/1000

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Determining the Percentage of an Ingredient Using Baker’s Percentages

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(Total weight of ingredient ÷ Total weight of flour) × 100%

= Percentage of ingredient


Converting a Formula to a New Yield

Change percentage yield to decimal form Divide desired yield by new decimal figure Round up Use weight of flour to calculate weights of

other ingredients (Please note: reprint the numbers in the

example on page 11)

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Four Factors That Affect Gluten Development

Selection of flour Shortening Liquids Mixing methods

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Techniques to Minimize Staling

Protect from air Add moisture retainers Freeze rather than refrigerate Reheat product just before serving

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Main Mixing Attachments

Paddle – for general mixing Wire whip – for beating eggs and cream Dough arm or hook – for mixing and kneading

yeast dough

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The Four Basic Types of Ovens

1. Deck oven

2. Rack oven

3. Mechanical oven

4. Convection oven

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Specialty Items for Baking Breads

Banneton – wood mold for shaping hearth breads

Loaf pan – rectangular pan with flared sides for loaf breads

Pullman pan – straight-sided pan with a removable lid

Muffin pan – has cup-shaped indentations for individual items

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Specialty Items for Baking Cakes

Cake pans – can be round, square, or specially shaped

Sheet pan – shallow, rectangular pan Spring-form pan – cake pan with

removable bottom Tart pan – shallow, with fluted sides Tube pan – deep cake pan with a tube

in the center

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Specialty Items for Molds

Baba mold – thimble-sized mold Bombe mold – dome-shaped mold for

frozen desserts Charlotte mold – round, tapered, flat-bottomed

mold with two handles Charlotte rings – molds of various diameters

and heights used for shaping layered desserts

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The Structure of Wheat

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Image courtesy the Wheat Foods Council


Bakeshop Flours and Their Uses

Strong Flours Straight flour: Bread Patent flour: Best choice for bread Clear flour: Rye bread High-gluten flour: Pizza crusts, bagels, hard-

crusted breads

Weak Flours Cake flour: Cakes, delicate pastries Pastry flour: Pie dough, muffins, cookies, biscuits

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Bakeshop Shortenings and Their Uses

Regular shortenings: Flaky pastries and products mixed by the creaming method

Emulsified shortenings: High-ratio cakes, icings Butter: Cakes, icings, flaky pastries Cake margarine: Cakes, cookies Pastry margarine: Danish pastries, puff pastries,

napoleons

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Fat Content of Milk Products

Fresh, whole: 3.5% Evaporated and condensed, whole: 8% Dried, whole: 27% Fresh, evaporated and dried, skim: trace

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Functions of Eggs in Baking

1. Provide structure

2. Emulsify fats and liquids

3. Leaven

4. Aid in shortening

5. Provide moisture

6. Provide flavor, nutritional value, and color

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Twelve Steps for the Production of Yeast Breads

1. Scaling ingredients

2. Mixing

3. Fermentation

4. Punching

5. Scaling

6. Rounding

7. Benching

8. Makeup and panning

9. Proofing

10. Baking

11. Cooling

12. Storing

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Straight Dough Method

Dissolve yeast in some of the warm water (100˚F–110˚F, or 38˚C–43˚C)

Combine remaining ingredients in separate bowl

Add dissolved yeast Mix until it is smooth and the dough develops

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Modified Straight Dough Method

Soften yeast in some of the warm water Combine fat, sugar, salt, milk solids,

and flavorings Gradually add eggs Add liquids Add flour and dissolved yeast; mix until smooth

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Sponge Method

Combine liquids, yeast, and some of the flour Mix until soft Let ferment until double in size Punch down; add remaining ingredients Mix until uniform and smooth

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Procedure for Punching Dough

1. Pull up the dough on all sides

2. Fold it over the center, and press down

3. Turn dough upside-down in the container

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Formula for Determining the Water Temperature Needed to Control Fermentation

1. Multiply desired dough temperature by 3

2. Add the flour temperature and room temperature, plus 20˚F (7˚C) to account for friction during mixing

3. Subtract the results of Step 2 from that of Step 1

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Defining Artisan Bread

Handmade Uses pre-ferments and sourdough starters No chemical additives No preservatives Uses traditional production methods

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Yeast Pre-ferments

Poolish Biga Levain-levure Scrap dough

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Making a Sourdough Starter

Combine whole rye flour and water –or– Combine bread flour and water, and bury fresh

fruit/vegetables in mixture Cover and let sit at room temperature to ferment Refresh the starter Continue fermentation and refreshing procedures until

fully developed (about 2 weeks)

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During Autolyse:

Flour is fully hydrated Enzymes react with proteins before they are stretched

Results of autolyse: Gluten structure is improved Dough is easier to handle Mixing time is reduced Color and flavor is improved Texture of baked bread is improved

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Baking Artisan Bread

Preheat oven to 425˚F and 450˚F (218˚C and 232˚C)

Inject moisture during first 15 minutes Underbaking is a common mistake Final product has a well-browned, crisp crust

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Crisp-Crusted Breads

Italian Vienna French Hard rolls

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Soft-Crusted Breads

Soft rolls Braided bread Straight-dough rye Pan loaves

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Make-Up for Round Rolls

Scale and round dough Place 2 inches apart on prepared pans Proof and wash with water Bake with steam

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Make-Up for Elongated Loaves

Round and relax dough Flatten and shape into oval Roll up and tightly seal ends Use hands to roll into elongated oval Place seam-side down on prepared pan Proof, wash with water, and slash diagonally Bake with steam

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Make-Up for Pan Loaves

Round and bench loaf-size units Stretch into long rectangle Fold into thirds Roll dough to fit prepared pan Seal seam tightly Place seam-side down in pan and bake

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Sweet and Rich Dough Products

Sweet rolls Cinnamon rolls Brioche Stollen

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Rolled-in Dough Products

Croissants Danish pastries

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Pattern for Cutting Croissant Triangles

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a.

b.

c.

d.

e.

f.

g.


Make-Up for Small Brioches

Roll dough into small round pieces Pinch, but do not detach, a small piece Round both parts on a bench Place large-end first into tin Press the smaller ball into the larger one

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Wreath Coffee Cake Make-Up

Use a sweet or Danish dough Bend roll into circle Slash sides and place on a greased sheet Proof, egg wash, and bake

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Common Quick Bread Mixtures

Soft doughs: Thick enough to roll out and cut

into shapes Pour batters: Thin enough to pour Drop batters: Thick enough to drop from

a spoon

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Quick Bread Dough and Batter Mixing Methods

Biscuit method: Used for scones and biscuits

Muffin method: Used for muffins, pancakes, waffles, and loaf- or sheet-type quick breads

Creaming method: Used for muffin-type products with high sugar and fat content

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Biscuit Method

1. Sift dry ingredients together in a mixing bowl2. Cut in shortening using paddle or pastry knife

attachment until mixture resembles cornmeal3. Add liquids to dry ingredients4. Mix until ingredients are just combined and

form a soft dough5. Bring dough to bench and knead lightly for

about 30 seconds

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Muffin Method

1. Sift dry ingredients together in mixing bowl

2. Combine all liquid ingredients, including melted fat or oil

3. Add liquids to dry ingredients. Mix until flour is just moistened. Batter will appear lumpy

4. Pan and bake immediately

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Creaming Method for Muffins, Loaves, and Coffee Cakes

1. Combine fat, sugar, salt, and milk powder in a bowl

2. Cream ingredients together until light3. Add eggs in two or three stages, creaming

well after each addition4. Add liquids and stir lightly5. Sift together the flour and baking powder;

add to the liquid and mix until just smooth

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Guidelines for Yeast-Raised Doughnuts

Mixing method: Modified straight dough

Proofing temperature: Room temperature

Frying temperature: 365˚F to 385˚F (185˚C to

195˚C)

Frying time: 2½ minutes

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Guidelines for Cake-Type Doughnuts

Mixing method: Creaming Frying temperature: 375˚F to 385˚F (190˚C

to 195˚C)

Frying time: 1½ to 2 minutes

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Guidelines for Preparing and Storing Fat

Use high-quality, flavorless fat Keep fat and equipment clean Strain cooled fat after each use Discard spent fat Keep fat covered when not in use

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Guidelines for Preparing Fritters

Mixing method: Muffin Frying temperature: 375˚F (190˚C) Frying time: Until golden brown on

all sides

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Advance Volume Preparation of Pancake and Waffle Batter

Leavened only with baking powder – make the day before and refrigerate

Leavened with baking soda – premix dry and liquid ingredients and combine right before cooking

Leavened with beaten egg whites – incorporate the egg whites just before cooking

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Preventing Crystallization of Sugar Syrups

1. Cover saucepan and boil syrup for several minutes

2. Carefully wash sides of pan with brush dipped in water

3. Add cream of tartar or lemon juice

4. Add corn syrup or glucose

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Basic Ratios for Whipped Cream

Heavy cream 1 quart Sugar 2–4 ounces Flavorings:

– Vanilla ½ ounces– Liquors 2–4 ounces

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Guidelines for Whipping Cream

Use day-old cream Chill cream and all utensils Use a wire whip (hand) or whip attachment (machine) Sweeten with extra-fine or confectioners’ sugar Add sugar when whip marks are visible Stop beating when peaks hold their shape Add flavorings last Cover and refrigerate when not using

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Basic Meringue Types

Common meringue: Egg whites and sugar beaten together

Least stable Swiss meringue: Egg whites and sugar

beaten over hot-water bath

More stable Italian meringue: Hot sugar syrup beaten

into egg whitesMost stable

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Guidelines for Making Meringues

Fat prevents foaming Egg whites foam best at room temperature Do not overbeat Sugar improves stability of egg white foams Cream of tartar and lemon juice facilitate

foaming

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Procedure for Making Vanilla Custard

Quickly whip eggs and sugar together Scald milk Slowly beat hot milk into egg mixture Heat mixture slowly in double boiler Sauce is cooked when it reaches 185˚F (85˚C) Cool immediately

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Pie Dough Ingredients

1. Flour

2. Fat

3. Liquid

4. Salt

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Pie Dough Mixing Consistencies

Mealy pie dough:Coarse corn meal Flaky pie dough: Thin layers

– Short-flake: Peas– Long-flake: Walnuts

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Guidelines for Rolling Pie Dough

1. Dust bench and rolling pin lightly with flour

2. Rough dough to a uniform ⅛ inch (3 mm)

3. Roll from center outward in all directions

4. Finished dough should be a nearly perfect circle

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Fruit Filling Cooking Methods and Their Uses

Cooked juice method: Canned or frozen fruit

Cooked fruit method: Fresh fruit (except berries)Dried fruits (rehydrated)

Old-fashioned method: Homemade pies made with fresh apples or peaches

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Guidelines for Using Gelatin

1. Measure gelatin accurately2. Stir gelatin into cold water; heat until dissolved3. Stir chiffon base occasionally to prevent gelatin from

setting along the outside edges4. If gelatin sets before egg whites can be added, warm

base slightly5. When folding in egg whites and whipped cream, work

rapidly without pausing6. Fill pie shells immediately

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Procedure for One Four-Fold

Roll dough into a rectangle ½ inch thick Spot butter over ⅔ of the dough Fold unbuttered third over the center Fold remaining third on top Turn one quarter and place on bench Roll into new ½ inch rectangle Fold two ends to the center, and then fold in

half again

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Makeup of Puff Dough Products

Use sharp cutting tools Avoid touching sides with fingers Place units upside-down on baking sheet Refrigerate and rest 30 minutes before baking Keep egg wash from running down edges

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Mixing Procedure for Éclair Paste

Bring liquid, fat, salt, and sugar to a rapid boil Add flour and stir until paste forms Remove from heat, and let cool to

140˚F (60˚C) Beat in eggs a little at a time Paste should be smooth and moist

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Makeup for Strudel

Place dough on cloth Sprinkle or brush butter over dough Sprinkle dough with crumb mixture Spread filling 1½ inch thick Leave 2-inch band empty along edges Use cloth to roll up dough like a jelly roll Brush with butter or egg wash Bake at 375˚F (191˚C) until brown

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Guidelines for Handling Commercial Phyllo Dough

Thaw frozen phyllo completely before opening package

After opening, keep leaves covered Remove only one sheet at a time

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Procedure for Making Tart Shells

Remove refrigerated dough and let rest until pliable Roll out dough on floured canvas Pick up dough using rolling pin Drape dough over tart pan Press dough into corners without stretching Flute edges and trim excess dough Fill and bakeIf baking empty: Line with parchment paper and dry beans Bake until light brown

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Making Tartlet Shells

Roll dough as for tart shells Drape dough over all shells Let dough settle into tins Run rolling pin over dough to cut Press dough firmly into shells Bake as for larger tarts

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Assembly for Unbaked Tarts

Prepare fruit; drain well Spread a layer of pastry cream Arrange fruit on pastry cream Brush fruit tops with glaze Refrigerate until sold or served

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Unbaked Tart Variations

1. Sprinkle bottom of shell with chopped nuts, cake crumbs, cookie crumbs, or breadcrumbs

2. Spread frangipane cream or pastry cream on the bottom of the shell

3. For hard fruits, poach fruits in syrup or sauté them in butter or syrup

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Cake Mixing Methods

High-fat or shortened cakes:

Creaming method Two-stage method Flour-batter method

Low-fat or foam-type cakes:

Sponge method Angel food method Chiffon method

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Three Goals of Cake Batter Mixing

1. Combine all ingredients into a smooth, uniform batter

2. Form and incorporate air cells into the batter

3. Develop the proper texture in the finished product

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Causes of Curdling in Cake Batters

Using the wrong type of fat Using ingredients that are too cold Mixing the first stage of the procedure

too quickly Adding the liquids too quickly Adding too much liquid

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Developing Proper Cake Texture

Use cake flour: low gluten levels help create a fine, light product

Strictly observe all mixing times Add flour toward the end of the creaming,

sponge, and angel food mixing methods Add flour in the first step of the two-step mixing

method Always scale ingredients accurately

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The Function of Cake Batter Ingredients

Tougheners: Flour Eggs

Tenderizers: Sugar Fats Chemical leaveners

Moisteners: Water Liquid milk Syrup and liquid sugars Eggs

Driers: Flour Starches Cocoa Milk solids

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Cakes are done when:

Center of top springs back when touched lightly

Wooden pick inserted into center comes out clean

Shortened cakes pull away slightly from the sides of the pan

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Seven Types of Icings

Fondants Buttercreams Foam-type icings Fudge-type icings Flat-type icings Royal, or decorator’s, icings Glazes

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Guidelines for Frosting Cakes

Cool cakes completely Trim ragged edges and large bumps Brush all crumbs from cake Place bottom cake upside-down on cake circle Spread filling on bottom layer Place top layer right-side up on bottom layer Ice exterior of cake Push, do not pull, icing from center out to edges

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Paper Cone Falling Method

Used to make lines of even thickness on horizontal surfacesHold cone vertically.Touch tip to cake’s surface to attachLift cone 1 inchTrace pattern

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Paper Cone Contact Method

Used to vary the thickness of lines and to decorate vertical surfaces.

Hold cone as if holding a pen Touch tip to surface at a 30- to 45-degree

angle Draw lines as though writing Control thickness by squeezing

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Pastry Bag Decorating Technique

Fit desired tip into pastry bag Roll down top of bag to create a collar Hold under collar with thumb and forefinger Fill bag ½ to ¾ full Turn bag over and gather top together Force icing out by squeezing top with palm

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Components in a European-Style Layer Cake

Optional bottom layer Cake layers Additional specialty layers Dessert syrup Fillings Icings and coatings

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Common European-Style Tortes

Black Forest torte Moch! torte Fruit torte Dobos torte Napoleon gâteau Kirsch torte Sachertorte

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Procedure for Making Swiss Rolls

Similar, though more delicate than American jelly rolls

Use Swiss roll sponge formula Fill with jam, jelly, buttercream, or other dessert

cream Roll as for jelly rolls Ice with fondant or other sweet topping

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Common Forms of French Pastries

Slices: chilled portion sizes of layer cakes, Swiss rolls, or other rolls

Triangles: layered sponge cake filled with contrasting colors of buttercream

Squares: layered sheet cake filled with icing in contrasting colors

Othellos: sponge roll batter mounded, baked, and sandwiched together, then coated

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Versions of Othellos

Othellos: filled with chocolate pastry cream, iced with chocolate fondant

Iagos: filled with coffee-flavored pastry cream, iced with coffee-flavored fondant

Desdemonas: filled with vanilla pastry cream, iced with kirsch-flavored fondant

Rosalinds: filled with rose water-flavored whipped cream, iced with rose water-flavored pink fondant

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Factors That Contribute to Crispness

Low moisture content High sugar and fat content Long baking periods Small size or thin shape Storing in a cool, dry place

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Factors that Contribute to Softness

Low sugar and fat content Honey, molasses, or corn syrup in formulas Underbaking Large or thick shapes Storing tightly covered or wrapped

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Factors That Contribute to Chewiness

High sugar and liquid content, but low fat content

High proportion of eggs Strong gluten development

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Factors That Encourage Spread

High sugar content High baking soda or baking ammonia content Well-creamed fat and sugar Low oven temperatures Slack butter (butter with high liquid content)

in formula Strong flour Heavily greased pans

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Eight Basic Cookie Types

Bagged Dropped Rolled Molded Icebox Bar Sheet Stencil

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Custard Types

Rangetop custards: Cooked on stove top Stirred while cooking Remain pourable

once cooked

Baked custards: Baked in an oven Not stirred during

cooking Hold firm when done

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Guidelines for Baked Puddings

Scald milk before adding to eggs Remove foam Bake in a water bath at 325˚F (163˚C) Pudding is done when a knife comes out clean

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Baking Puddings in a Water Bath

Set pudding mold in a large, deep pan Fill pan halfway up sides of molds

with hot water Bring water to a boil Lower heat, cover, and simmer gently Add hot water as needed

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Procedure for Preparing Bavarians

Soften gelatin in cold liquid Stir gelatin into hot custard sauce

until dissolved Chill until almost set Fold in whipped cream Pour into molds

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Guidelines for Successful Mousses

Fold in egg whites before adding whipped cream

Egg whites folded into a hot base will coagulate and make the mousse firmer and more stable

Never add whipped cream to a hot base

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Popular Frozen Desserts

Ice cream: milk, cream, sugar, flavorings, and sometimes eggs

Ice milk: ice cream with a lower butterfat content Frozen yogurt: ice cream with added yogurt Sherbet: fruit juice, water, sugar, and sometimes milk and/or

egg whites Ices: fruit juice, water, sugar, sometimes egg whites, but

never any dairy Granite: coarse crystallized ices with no egg whites Sorbetto: Italian ice Gelato: Italian ice cream

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Ice Cream Quality Factors

Smoothness: size of crystals in the product Overrun: percentage of air incorporated

while freezing product Mouth feel: should be smooth, but not too

heavy as it melts

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Guidelines for Storing and Serving Ice Cream and Sherbets

1. Store below 0˚F (-18˚C)

2. To prepare for serving, temper between 8˚F and 15˚F (-13˚C and -9˚C) for 24 hours before serving

3. To serve, draw scoop across top of product so the product rolls into a ball inside the scoop

4. Use standard scoops and ladles for portioning ice creams and toppings

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Still-Frozen Desserts

Frozen mousses Frozen soufflés Original parfaits Bombes

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Assembling a Bombe

Line a chilled mold with ice cream or sherbet and freeze

Fill center with bombe mixture, cover, and freeze again

Remove from mold and turn out onto a sheet of genoise

Decorate with whipped cream Serve immediately

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Fresh Fruit Desserts

Uncooked and plain Uncooked with cream Uncooked with sabayon Uncooked with flavored syrup, liqueurs, or wine

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Fruit Storage

Fruits that ripen after purchase:

Bananas Kiwi fruit Mangoes Papayas Pears Peaches Pineapples

Fruits to refrigerate immediately:

Blueberries Strawberries Raspberries Grapes Cherries

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Traditional American Fruit Desserts

Cobblers: large fruit pies without a bottom crust Crisps: no bottom crust with a crumbly

streusel topping Betties: alternate rich cake crumbs and fruit Compote: small slices of cooked fruit served

in its own liquid

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Fruit Garnish Examples

Jams and jellies Marmalades Compotes Candied citrus zest

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Simple Dessert Presentations

Dessert alone Dessert plus garnish Dessert plus sauce Dessert plus garnish and sauce

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Dessert Garnishes

Fresh or poached fruit Ice cream or sorbet Whipped cream dollop Petits fours sec Chocolate curls Confections

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Complex Dessert Presentations

Contain one or more dessert items, sauce, garnish, or both

Use small portions, but combined to create an appearance of abundance

Desserts must complement and harmonize with each other

Use large dinner plates to avoid overcrowding desserts

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Examples of Matching Dessert Elements

Chocolate soufflé with chocolate sauce Medley of chocolate desserts Fruit dessert with matching fruit sherbet

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Examples of Contrasting Dessert Elements

Poached pears with vanilla ice cream and chocolate sauce

Hot desserts served with frozen desserts Creamy desserts with a slightly tart sauce

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Chocolate

True chocolate couverture:

Cocoa solids Sugar Cocoa butter

Chocolate coating: Some cocoa butter

replaced by other fats While easier to handle

and less expensive, it lacks the shine, texture, and flavor of genuine couverture

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Chocolate Tempering Temperatures

115˚F to 118˚F (46˚C to 48˚C) – melting temperature

78˚F to 79˚F (26˚C) – cooling or tempering temperature

86˚F to 88˚F (30˚C to 31˚C) – reheating temperature

Do not reheat above 88˚F (31˚C)

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Procedure for Tempering Chocolate

Chop chocolate into small pieces and place in a dry saucepan

Set pan in a bowl of warm water Stir constantly until chocolate melts and reaches

115˚F (46˚C) Remove pan from warm water Continue stirring until chocolate cools to 78˚F (26˚C) Reset pan in warm-water bath Stir until it reaches 86˚F (30˚C)

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Making Filled Chocolate

Fill molds as if for solid chocolates After a few moments, pour out liquid chocolate,

leaving a thin coating Let set Fill molds ¾ full with desired filling Pour tempered chocolate on top of filling

and let set

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Making Chocolate from Two-Part Molds

Paint inside surface with tempered chocolate Clip open-bottom molds together Pour in chocolate until almost full

and tap the sides After a few moments, pour out excess

chocolate Leave to cool

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Working with Marzipan

To color, add tinted paste or food dye while mixing

Use stainless steel bowls, as aluminum discolors marzipan

When molding, keep unused portion in a bowl covered with a damp cloth

Store in an airtight container

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Molding Marzipan Fruits

Divide marzipan into equal portions Roll by hand into perfectly smooth balls Using real fruit models, shape marzipan Let dry overnight Color by applying food colors with a brush

or a sprayer

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Working with Pastillage

Make certain all equipment is perfectly clean and dry

Use stainless steel bowls, as aluminum discolors pastillage

Roll paste to a thickness of ⅛ inch (3mm) Turn objects occasionally so they dry evenly

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Working with Nougatine

Pour cooked nougatine onto a marble slab As it sets, flip with a spatula so it cools evenly Flatten with oiled rolling pin Place patterns on nougatine and cut with

heavy, oiled knife

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Basic Procedure for Boiling Sugar Syrup

Slowly stir sugar and water in heavy pan over low heat When sugar dissolves, raise heat to medium high Stop stirring, place sugar thermometer tip in liquid If coloring, add food dye at 260˚F (125˚C) At 275˚F (135˚C), add dissolved cream of tartar Boil rapidly until desired temperature is reached

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Procedure for Spinning Sugar

Lightly oil two wooden rods Spread out paper on floor Bring boiling sugar syrup to 300˚F (149˚C) Remove from heat and plunge pan bottom

into cold water Remove from water and let stand to thicken slightly Dip wire whip with cut ends into hot sugar Wave solution over rods to catch long threads Lift mass off rod and coil or shape as desired

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Procedure for Poured/Cast Sugar

Place oiled mold on oiled marble slab Heat boiling sugar syrup to 330˚F (165˚C) Plunge base of pan into cold water Remove and let stand to thicken slightly Pour syrup into mold to desired thickness Cool for five minutes Remove mold When fully cooled, remove from marble

with palette knife

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Procedure for Pulled Sugar

Heat boiling sugar syrup to 320˚F (160˚C) Plunge base of pan into cold water Remove and let stand to thicken slightly Pour onto oiled marble slab; let cool Before hardening, begin folding edges into center When cool, lift up, and stretch and fold until it crackles Cut into pieces and place under sugar lamp Stretch and fold pieces 12–20 times

until they are pearled

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Procedure for Blown Sugar

Roll hot pulled sugar into ball. Indent with wooden rod. Replace rod with blowpipe and seal. Inflate slowly, shaping object as it grows. Heat end to detach, shape stem with fingers. To make round objects, hold pipe upwards. To make long objects, point pipe downwards.

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Gisslen probaking4e

Self Improvement

stainless

sift dry ingredients

cold water

ice cream

fruit juice

egg whites

frying time

plunge base