[tomato formula] sugar crabs -- happy crabs in love

[tomato formula] sugar crabs -- happy crabs in love

Introduction:

"A lot of eggplant fans are crazy about the fun of turning sugar. Turning sugar can realistically present the objects they want to do, and the color is pure and gorgeous, which gives people a strong sense of visual impact! The little crab of the tomato family lives by the sea, with blue sea and white clouds. When he sees the sea, he feels very happy, and his happy smile is beyond words. Little crab's smile can also tell us that he is in love... Happy days are about to begin. Let's walk into him... "

Production steps:

Step 1: put the sponge cake on the mounting platform, and apply white cream on the surface and side of the cake.

Step 2: after smearing the whole cake, put the cake into the freezer and freeze it

Step 3: take a piece of sugar cream, squeeze a little blue pigment

Step 4: pull the cream with both hands and knead it with both hands to make the pigment and cream mix evenly into a blue cream

Step 5: roll the blue sugar cream with a rolling pin into two circles of 8-inch cake

Step 6: use the kneading pad to turn the rolled sugar skin on the cake

Step 7: pull down the side sugar crust by hand to make it more close to the side of the cake

Step 8: after pulling the cake completely, press the palm of your hand against the side of the cake again

Step 9: after that, press the sugar trowel on the side of the cake and flatten the top of the cake

Step 10: then use the sugar turning tool to cut off the extra sugar turning skin on the side

Step 11: the sugar shop is finished. Put the cake into the refrigerator and continue to freeze

Step 12: take a little white sugar cream, add a little water, heat it in water until the sugar melts and becomes adhesive

Step 13: just knead the remaining blue sugar skin into a ball again, and then roll the long dough with a rolling pin

Step 14: then cut two strips of the same width with a knife

Step 15: take one of them, fold both ends toward the center, and then brush with sugar to make adhesive

Step 16: take another one and cross it from the bottom of the previous step

Step 17: cut off the extra part, brush with sugar and make a bow

Step 18: put the remaining strips around the bottom of the cake

Step 19: then stick the bow knot in the center of both ends, and use the sugar turning tool to make the shape of the bow knot and put it into the refrigerator

Step 20: knead dry pace balls of three colors and different sizes

Step 21: take part of the red dry pace and knead it into a smooth ball

Step 22: put three lollipops in the center of the cake

Step 23: insert the prepared red dry pace into the stick

Step 24: another white dry pace, knead into a small ball

Step 25: also use the lollipop stick to insert both sides of the top of the red dry pace,

Step 26: take a small piece of dry red pace and knead it into a water drop.

Step 27: use the sugar turning tool to cut the big part

Step 28: make another one, and then stick the crab pliers on the cake

Step 29: knead three red drops of different sizes on the cake.

Step 30: make the other side as well, then take the white dry pace, knead three white drops of different sizes and stick them on the cake, and make the other side as well

Step 31: take the black dry pace, roll the dry pace into a piece of dough, and then cut the smiling face and mouth with scissors.

Step 32: then carefully glue the crab's mouth and eyes

Step 33: roll the remaining white dry pace into dough

Step 34: press out the letters with the letter mold

Step 35: press happy birthday and stick it around the cake

Step 36: This is a lovely crab cake

Materials required:

Ganpace: 454g

Black pigment: appropriate amount

Blue pigment: appropriate amount

White fruit paste: 200g

Fantanggao: 600g

Red pigment: appropriate amount

8 inch sponge cake: one

Note: 1, the sugar crust of the cake shop should be rolled out more than 8 inch cake twice. Don't be too thin. 2. When paving, gently pull with your hand, and use sugar turning tools to improve the plasticity. 3. Don't rush to turn sugar. Practice makes perfect. Practice will make perfect.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet