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https://www.youtube.com/watch?v=s5Oe0LmBLlw&t=88shttps://www.youtube.com/watch?v=s5Oe0LmBLlw&t=88s
These are the blown sugar i have shaped.first week it was very good and shiny but afterwards its lost shine and was melting..Anyone could advised how should i store or kept the showpiece as it was in first week.
By Cooking the sugar atthe right temperature
choose sugar quality, cooking the sugar at thomperatur exacte
Add water and brown sugar and it creates a gloss. or you can use egg wash
to make your sugar showpiece shinny use the perfect sugar and to make sure u get to check the perfect temperature
if you need the camming your showpice nice shiny need to follow some steps:
Incorporate more air while pulling sugar
Plus l'air que vous incorporez tout en tirant sur le sucre, le brulant de vos rubans sera, bien que le dépassement (le dépassement du sucre peut le rendre trop fragile. En outre, pour le sucre soufflé, essayez de travailler avec un sucre relativement plus froid qui donne plus de bonbon au souffle que le Sucre chaud. Évitez tout type d'humidité ou de sucre à l'aide de mains nues car cela peut entraîner des taches et des empreintes digitales
to make shyne sugar showpiece you need sugar glove thermometer, slitpat, copper pan, light torch
sugar, water, and glucose put all in pan and boil till 150 pour in slipat let cool down till you can star to work mis by hand your sugar, drawee mix again till you have consistancy and shyning also. you can start your showpiece.
The more air you incorporate while pulling the sugar , the shiner your ribbons will be , though overdoing it (overruling the sugar can make it too brittle . Also for blown sugar try to work with relatively colder sugar that gives the blown sugar better shine than the hot sugar ., Avoid any kind of moisture or touching sugar with bare hands as that can lead to smudges and fingerprints .
