HI READERS
NOW, I WOULD LIKE SHARE A SOME KNOWLEDGE ABOUT A SUGARWORK. FIRST, WE GO TO INTRODUCTION..
Sugar sculpture, the art of producing artistic centerpieces entirely composed of sugar and sugar derivatives, is an art that is rapidly garnering support. There are many competitions that include sugar sculpture, and popular television networks, such as Food Network, televise many of these events.
Sugar showpieces can be composed of several different types of sugar elements. All begin with cooking sugar, and possibly an acidic agent and/or non-sucrose sugar product to avoid unwanted crystallization, to the hard crack stage, around 300 °F (149 °C).
When all components are completed, they are welded together using a gas torch. The sugar is melted, and then joined together.
TYPES OF SUGARWORK
Pulled sugar
Once the sugar has been cooked, the now-liquid sugar is poured onto a silicone rubber mat (e.g., Silpat). Any coloring is now added. The sugar is then folded repeatedly into itself, until the sugar is, while still flexible, cool enough to handle. The sugar is then stretched out and then folded on itself repeatedly. This process incorporates air into the sugar, and gives it a bright lustery sheen. The sugar can then be sculpted by hand into various shapes, made into ribbons, or blown.
PULL SUGAR
BLOWN SUGAR
In blown sugar, a portion of pulled sugar is placed on a rubber pump which is tipped with either wood or metal. Pumps are most commonly hand pumps. While being blown, the sugar can be shaped, often into animals or flowers. Blown sugar cannot be quickly cooled by dipping it in water, so chefs must use fans to cool the sugar, all the while rotating it, so that it does not come out of shape. This technique is very useful in making balloons for wedding cakes.
blown sugar
CAST SUGAR
In this technique, sugar is poured into molds. This technique produces more sturdy pieces than pulled and blown sugar, and is almost always used for the base and structural elements of showpieces.
CAST SUGAR
PASTILLAGE
A thick sugar paste, similar to gum paste, is molded into shapes. When dried, it is hard and brittle. Made with gelatin, water and confectioner's sugar, it hardens quickly and can be shaped for a short while by hand, and after hardening, with electric grinders, cutters, sandpaper and assorted files.
pastillage sugar
PRESSED SUGAR
Granulated sugar is mixed with a minimal amount of water, and is put under pressure. It hardens into a solid piece. Though this is used for showpiece bases, it is less often used because of the time required to produce it, and its lesser aesthetic value.
Pressed sugar
ROCK SUGAR
The liquid sugar is blended with a small amount of royal icing. The heat from the sugar causes the air incorporated in the icing to rapidly expand, causing the mixture to grow to several times its original volume. The mixture is quickly poured into a lined dish, and placed into a blast chiller to set. This process produces a sugar mass with the texture of volcanic pumice, the color of which is determined by the color of the sugar syrup.
rock sugar
SPUN SUGAR
Sugar syrup is made into long extremely thin strands which can be shaped to make things like birds nests. The sugar is gathered on a fork or a special tool designed for spinning sugar and is flicked in long strokes over succeeding pipes.
spun sugar
SUGAR WORK : HOW TO WORK WITH SUGAR
• Use the right sized pot.
==> Whatever the amount of syrup you're making, you want the initial sugar and water mixture to come about halfway up the sides of the pot. If it's too small, cooking sugar takes forever and you risk it boiling over. Use too large a pot and the sugar will cook so quickly that you're likely to overcook it.
• Medium to high heat is ideal for boiling sugar.
==>Again, too low and it takes forever; too high and it cooks too quickly.
• Combine your sugar and water off the heat, and stir it just until the sugar is evenly moistened.
• Avoid stirring the sugar if at all possible once you put it on the stove. Agitation can cause the sugar to crystallize.
• If you have to stir it, use a clean stainless steel spoon.
==> If you use the same spoon, the temperature difference between the residual sugar on the spoon and the boiling sugar can cause it to crystallize. Also, spoons made from other materials like wood or plastic could have foreign particles or residual fats on their surface that could (you guessed it) cause the sugar to crystallize.
• Use a pastry brush dipped in water to wipe down the sides of the pot during the first few minutes of cooking.
==> If the sugar mixture sloshed onto the sides of the pot, you'll want to wipe down the spatter. The best way to do this is by dipping a pastry brush in a little water and running it lightly around the interior of the pan just above the sugar-line. The water won't cause the sugar to crystallize.
• Use an interfering agent to prevent crystallization.
==> Interfering agents are usually acids like lemon juice, vinegar, or cream of tartar. These interrupt the binding process of the sugar crystals and help prevent crystallization. Just a teaspoon or two should do the trick.
• Watch the pot of boiling sugar like a hawk.
==> Sugar can be slow to get going, but once it reaches a full boil, it can move swiftly through the stages. A candy thermometer helps you keep an eye on how fast the temperature is rising. Until we feel more comfortable recognizing the stages of sugar, we'll try to resist our usual multi-tasking tendencies and stay close to the stove!
• Use the right sized pot.
==> Whatever the amount of syrup you're making, you want the initial sugar and water mixture to come about halfway up the sides of the pot. If it's too small, cooking sugar takes forever and you risk it boiling over. Use too large a pot and the sugar will cook so quickly that you're likely to overcook it.
• Medium to high heat is ideal for boiling sugar.
==>Again, too low and it takes forever; too high and it cooks too quickly.
• Combine your sugar and water off the heat, and stir it just until the sugar is evenly moistened.
• Avoid stirring the sugar if at all possible once you put it on the stove. Agitation can cause the sugar to crystallize.
• If you have to stir it, use a clean stainless steel spoon.
==> If you use the same spoon, the temperature difference between the residual sugar on the spoon and the boiling sugar can cause it to crystallize. Also, spoons made from other materials like wood or plastic could have foreign particles or residual fats on their surface that could (you guessed it) cause the sugar to crystallize.
• Use a pastry brush dipped in water to wipe down the sides of the pot during the first few minutes of cooking.
==> If the sugar mixture sloshed onto the sides of the pot, you'll want to wipe down the spatter. The best way to do this is by dipping a pastry brush in a little water and running it lightly around the interior of the pan just above the sugar-line. The water won't cause the sugar to crystallize.
• Use an interfering agent to prevent crystallization.
==> Interfering agents are usually acids like lemon juice, vinegar, or cream of tartar. These interrupt the binding process of the sugar crystals and help prevent crystallization. Just a teaspoon or two should do the trick.
• Watch the pot of boiling sugar like a hawk.
==> Sugar can be slow to get going, but once it reaches a full boil, it can move swiftly through the stages. A candy thermometer helps you keep an eye on how fast the temperature is rising. Until we feel more comfortable recognizing the stages of sugar, we'll try to resist our usual multi-tasking tendencies and stay close to the stove!
boiled the sugar
use thermometer to makesure the temperature sugar was raise
its not a blood but pull sugar. lay it, use a hand glove when handle it
knead the sugar. its very hot.
after you knead. it will become like this
make a flower petals
rose from pulled sugar
that all for today... thank you
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