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Icing Sugar Mix

Icing sugar mix is easy to operate and not easy to fail, and the finished product is smooth. It can be used as egg white alternatives in all kinds of baking products. The Icing Sugar mix is a multi-functional product.
It can be used to make the decoration of gingerbread house icing, to make meringue or even the delicate Macaron as well.

 

 

 

Ingredients

Sugar, sorbitol, maltodextrin, egg white powder, acetylated distarch phosphate, cream of tartar(lactose, potato starch, calcium phosphate monobasic, calcium dihydrogen pyrophosphate), cyclodextrin, carboxymethyl cellulose nature, vanilla flavor, milk flavor.

糖、甜味劑(山梨醇)、麥芽糊精、蛋白粉、乙醯化磷酸二澱粉、塔塔粉(乳糖、馬鈴薯粉、磷酸二氫鈣、酸性焦磷酸鈣)、環狀糊精、羧甲基纖維素鈉、香草香料。

 

Application

Nougat: 
1. Icing sugar mix 90g, water 90g. Whisk them to ready for using.
2. Put sugar 230 g, glucose 900 g and salt 10 g in a saucepan, stirring to dissolve and brushing down any sugar on the side of the pan with heat. Once all the sugar is dissolved, bring to the boil and cook until it reaches 145°C on a sugar thermometer.
3. Gradually pour the step 2 into the step 1 and stir them well. 
4. Add melted butter 140 g and milk powder 225 g into step 3, and stir all the materials well.
5. Spray pan oil on the baking sheet, and pour the batter on the cloth. Add some nuts and shape it to about rectangle. Once cool, cut the nougat to desired sizes and wrap each piece in cellophane or waxed paper.
1.  Ginger bread house icing: Icing sugar mix 50g, water 50g with the electric mixer and quickly whipped 7 minutes until stiff peaks form and add 250~ 300 g of powdered sugar three times to mix. (Decorated icing do not need to add extra sugar)
2.  Meringue: Icing sugar mix 100g, water 60g with the electric mixer and quickly whipped 7 minutes until stiff peaks form, pour into the piping bag and squeeze about 20g (a circle) on the baking pan. Baked at 130 degrees for about 20 minutes. 
3.  Macaron: 
    1) Icing sugar mix 40g, water 40g with the electric mixer and quickly whipped. 
    2) Sieve 60 g of almond powder, 130 g of powdered sugar and stir twice with a spatula into the step 1. Mix it evenly until no particles.
    3) Pour the batter into piping bag and squeeze a circle on baking sheet. (the size about 3CM diameter)
    4) Knock out the air of Macaron by knocking from the top to the bottom.
    5) Baked at upper temperature 160 degrees/lower temperature 120 degrees for about 20 minutes then turn off the temperature. Open the oven door with a small chink for another 20 minutes of baking time. *Before baking, If there are holes, you can use your fingers to smooth the holes and then into the oven, and then the skin will appear smoothly.
 

 

Skill

1.The temperature must arrive to 145 ℃ or more when cooking the sugar, otherwise the nougat will not able to be shaped.
2. If the electric mixer is household type, reduce the materials properly in order to facilitate the handle.
3. The whipping white egg is afraid of the oil since the oil on your container will prevent the egg whites from whisking completely. Remember to wipe out all the oil on the container before using it. Also, the butter has to be added after the egg whites are completely whisked.
4. Before adding nuts and folding, the sugar’s temperature is still high. You can wear thick glove first, and then wear the food-grade gloves to prevent from being burned.
5. Since the sugar could be sticky, spraying some baking oil on the gloves and baking sheets previously is recommended.
6. When cooking maltose, it does not need to be stirred all the time, mainly because it is easy to turn into fondant if it keeps being stirred.

Q&A

Q1. How to know if the icing sugar mix has been whipped completely?
A1. When it can be pulled up like the whipped cream. 

Q2. What can be an alternative when there is no maltose?
A2. Sugar 162g and water 38g, stir continuously around 2 minutes and 40 seconds in replace to the maltose. *Although you can use the above method to replace maltose, but the candy’s  taste will be a bit different

Q3. How to measure if the sugar has been cooked to 145 ℃?
A3. According to the step 2, cook it about 6 minutes 40 seconds to 7 minutes. However, we still recommend using the electronic thermometer to measure more accurately.

Q4. Is it necessary to melt the butter directly in the pot?
A4. It can be placed in a heat-resistant container and put in the oven to be dissolved or use the water heating.

Q5. For the step “heating sugar to 145℃”, does it mean to keep the fire small or turn off the fire after the temperature is reached?
A5. If the sugar is cooked to 145℃, add it to the whipped icing sugar mix directly. However, if the icing sugar is still not ready, please turn the small fire in order to keep it warm. Starting from icing sugar mix is recommended. In the meanwhile, the sugar can be cooked so that both of them will be finished at the same time. 

Q6. What can I do if there is no baking pan oil?
A6. You can use salad oil instead. But please do not attach too much in order to keep it from affecting the flavor of candy.

Q7.What kind of the butter is better to use?
A7.Any shape of the butter can be used. (Unsalted butter is recommended)

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