Bean paste for fancy colors

0.7k - 180 минут 6 порции

Bean paste (shiroan) has all the qualities of a good cream for the flowers - it is stable, dense, holds its shape well, gives a clear terrain, tolerates frost, Matt. The cooking process is not difficult, but monotonous. The taste of the beans there is a very slight pleasant aftertaste. Suitable for decoration vegetable pastries. Help yourself!

Ingredients for Bean paste for fancy colors

Step by step instruction of cooking Bean paste for fancy colors

Шаг 1

For cooking pasta use the TM "Mistral": white beans and fine sugar. The white bean is used as the paste will stain.

Шаг 2

Beans to soak for 12 hours in plenty of water, then wash, boil for 5 minutes boiling, cover with cold water, then peel. It is convenient to use pressing one edge, then the beans "jumps" from the shell. Clean the beans, rinse, cover with water 2-3 cm above the surface of the beans, cook for about 50-60 minutes with occasional stirring on a slow fire. Beans should be soft after boiling well.

Шаг 3

Wipe portions of beans on a thick sieve. If the beans are bad and the skin - add a few spoons of the broth from the pan or clean water. You need to wipe the beans to a puree and separate the "tails", which are very hard. After the first stage of the wiping - left a couple of spoons of waste. You can wipe the beans 1 or 2 times, after that the sieve remains essentially pure.

Шаг 4

The bean puree has a smooth, silky consistency.

Шаг 5

Then need to press the puree of excess fluid. For this a thin cloth (preferably worn but thick, gauze NOT to use!) lay a sieve over, securing edges, pour puree. First, to interfere with a spoon, then tie the edge of the fabric and squeeze the maximum hands. The output is a smooth, pliable mixture (the yield is approximately 900 g).

Шаг 6

Measure out the sugar, put the puree and while stirring heated to boiling. At this stage, add flavorings to taste.

Шаг 7

When heated the mixture becomes very fluid literally pours from the blade.

Шаг 8

As boiling becomes thick. It is very IMPORTANT not to overcook the mixture, as in the cooling of the digested mixture will be literally stone. You need to bring the paste to a thick semolina porridge when the mixture is when you tilt the spoon lingers on her, then falls.

Шаг 9

The pasta is completely cool, stirring occasionally. You can leave at night under the film to cool. Cold pasta gives clear contours. Ready paste turned about 1 kg.

Шаг 10

For coloring paste, you can use any colors, color is rich.

Шаг 11

Using a pastry bag with nozzles and nail to transplant flowers in your liking. If you have experience and shears - can transplant the flowers directly into the cake, but for beginners it is best to freeze decoration, as the flowers of the paste remain soft, not frozen, to work with them very carefully! Flowers after the freezer to quickly thaw the cake, do not lose their original form, well cut with a knife.

Шаг 12

All cakes (except the top) grease currant jam. For decorating use pasta, it is perfect for borders and to use a variety of flower heads.