翻糖食谱和做法 ~ 做好大概有 1kg 。（食谱来自Sarah Lim）
材料（所以材料烘焙材料店有卖）
A：吉利丁粉 5tsp = 25g（gelatin powder）
水 1／4 杯 = 大概是62ml（water）
B：葡萄糖浆 1／2 杯 =125ml（liquid glucose）
C：白油 2tbsp =30g（shortening）
D：甘油 1tbsp =15g（glycerine）
无色香草精 少许
E：糖粉 900g
做法
1）将A搅匀，待放5分钟，然后隔水煮溶.
Stir A until well mixed,soak for 5 minutes. Then, double-boiled A until dissolved.
2）加入B拌匀至糖浆溶解，在加入C煮溶化，离火。
Add in B & stir until dissolved, add in C shortening & remove when dissolved.
(add in liquid glucose) (add in shortening)
3) 离火后加入D拌匀，待稍凉备用。
After remove from double-boiled, add in D & mix well, leave to luke warm.
(add in glycerine)
4）将E倒一半去钢盆内，中间留一个坑，
Divide E icing sugar into half portion, half put into a big bowl & leave a concave in the middle.
其余的糖粉倒在桌上，备用。
Put another half on the table,ready to use.
5）把（2）倒入钢盆内，用木舀顺时钟慢慢搅动，
Add (2),the liquid mixture into the bowl, Stir it with wooden scoop in clockwise,
混合后倒在桌面的糖粉上
Stir until icing sugar and liquid glucose well mixed, pour it onto the icing sugar on table.
(I don't use big bowl, so i just do it on my working desk)
6) 用手慢慢揉进糖团中。
Use hand to knead it together gently.
7）继续拉长搓揉，把糖粉混入继续搓揉，至不沾手为止。
Continue to rub and knead, add in icing sugar and continue knead it until not sticky.
8) 用保鲜膜包好，放进密封的塑胶盒，完成。
Wrap in plastic wrap, Keep it in air-tight case. The fondant is Done.
(the pic shown is DOUBLE the recipe,so will have around 2.5kg)
**this recipe will do abt 1kg-1.5kg
** 温馨提示**
刚刚揉好的翻糖是有一点软的，因为还有温度在，待冷了就会比较硬一点的。
如果真的觉得太软可以加一点糖粉去揉，如果太硬手上可以抹一点白油在揉均匀。
我通常是隔天才加入颜色的。
**Warm Reminder**
The fondant will be soft when just rub, because of the heat.
It will cool down after a while.
If its too soft or sticky, u may add in some Icing sugar/corn flour to rub in.
If too hard, put some shortening on ur finger and rub it.
Leave the fondant to stay for 1 night, add in the colour u wan on the next day.
** 每个室温的度数不一样，材料自己调整一下。
**Every room temperature is different, so u may adjust the recipe yourself.
** 做好后的翻糖建议在1个星期内用完。。不然他会变干很难做造型。。。
**Please use the fondant within 1-2weeks, or else it will getting harder & hard to do modeling.
材料（所以材料烘焙材料店有卖）
A：吉利丁粉 5tsp = 25g（gelatin powder）
水 1／4 杯 = 大概是62ml（water）
B：葡萄糖浆 1／2 杯 =125ml（liquid glucose）
C：白油 2tbsp =30g（shortening）
D：甘油 1tbsp =15g（glycerine）
无色香草精 少许
E：糖粉 900g
做法
1）将A搅匀，待放5分钟，然后隔水煮溶.
Stir A until well mixed,soak for 5 minutes. Then, double-boiled A until dissolved.
2）加入B拌匀至糖浆溶解，在加入C煮溶化，离火。
Add in B & stir until dissolved, add in C shortening & remove when dissolved.
(add in liquid glucose) (add in shortening)
3) 离火后加入D拌匀，待稍凉备用。
After remove from double-boiled, add in D & mix well, leave to luke warm.
(add in glycerine)
4）将E倒一半去钢盆内，中间留一个坑，
Divide E icing sugar into half portion, half put into a big bowl & leave a concave in the middle.
其余的糖粉倒在桌上，备用。
Put another half on the table,ready to use.
5）把（2）倒入钢盆内，用木舀顺时钟慢慢搅动，
Add (2),the liquid mixture into the bowl, Stir it with wooden scoop in clockwise,
混合后倒在桌面的糖粉上
Stir until icing sugar and liquid glucose well mixed, pour it onto the icing sugar on table.
(I don't use big bowl, so i just do it on my working desk)
6) 用手慢慢揉进糖团中。
Use hand to knead it together gently.
7）继续拉长搓揉，把糖粉混入继续搓揉，至不沾手为止。
Continue to rub and knead, add in icing sugar and continue knead it until not sticky.
8) 用保鲜膜包好，放进密封的塑胶盒，完成。
Wrap in plastic wrap, Keep it in air-tight case. The fondant is Done.
(the pic shown is DOUBLE the recipe,so will have around 2.5kg)
**this recipe will do abt 1kg-1.5kg
** 温馨提示**
刚刚揉好的翻糖是有一点软的，因为还有温度在，待冷了就会比较硬一点的。
如果真的觉得太软可以加一点糖粉去揉，如果太硬手上可以抹一点白油在揉均匀。
我通常是隔天才加入颜色的。
**Warm Reminder**
The fondant will be soft when just rub, because of the heat.
It will cool down after a while.
If its too soft or sticky, u may add in some Icing sugar/corn flour to rub in.
If too hard, put some shortening on ur finger and rub it.
Leave the fondant to stay for 1 night, add in the colour u wan on the next day.
** 每个室温的度数不一样，材料自己调整一下。
**Every room temperature is different, so u may adjust the recipe yourself.
** 做好后的翻糖建议在1个星期内用完。。不然他会变干很难做造型。。。
**Please use the fondant within 1-2weeks, or else it will getting harder & hard to do modeling.
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