Classical Pastry, dear pastillage~
yuuhuuuu~
second klass tok classical pastry,
not badla, besh3..
hmm, rini blaja PASTILLAGE, a.k.a sugar dough.
resepinyer...-gelatin 1.25%-cold water 14%- icing sugar
100%-cornstarch
12.5%-cream of tartar
0.1%
method die mudah jer,
first, gelatin campur dgn air sejuk, biarkan kembang kejap.
pastu cairkan gelatin atas air panas, (double boiling method).
lastly just all in one method,
senang citer campur je sume sekali dalam mixer..
dah siap~ taadaa~
kemudian, decorate sugar dough tue mengikut kreativiti masing2..
senang kan?? redah jew!!
indrawasih : hendak seribu daya, tak nak seribu dalih..
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