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Marzipan is nothing like the almond-sugar mass is cooked by special technology. It is very important in order to succeed, bring the sugar syrup to the right stage. I am writing about it already in the recipe. Do not neglect the temperature regime. As this recipe without the addition of proteins and exactly the right stage of heated sugar syrup is key to supply was tight as the batter, and not blurred. From ready-made marzipan, you can: — sculpt various figures and decorating or pastry; cut into small pieces and add to the dough for baking, instead of candied fruit you can stuff them with sweets or make small balls from marzipan and dipped in chocolate; — and yet all that tells You is Your imagination:-) If you are working with marzipan it is too sticky, sprinkle the marzipan and hands with powdered sugar as the dough is sprinkled with flour.