{Introduction to Pastry} – Working with Heated Sugar – Bomboane si cum lucram cu zaharul fierbinte
Pastry Workshop
Pastry Workshop
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Ingredients

  • Temperature
  • Test
  • Soft Ball Stage
  • 235-240 F/112-115C
  • At this stage, the syrup has approximately 85% sugar concentration and when dropped in cold water, the syrup forms a soft, pliable ball. Fondant is cooked to this stage.

Instructions

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