Page 54 - PastryNA2012_2

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Sweet Spectrum
52 Pastry & Baking North America
7.
1.
3.
5.
2.
4.
6.
1. Equipment: Funnel, starch mold box and
imprinting stick, and candy thermometer.
2. Prepare the starch mold.
3. Ingredients: sugar, water, and liquor.
4. Clean off sugar crystals on side of pan with a
brush.
5. When liquid reaches 119°C add liquor.
6. Pour liquid from pan to funnel.