٣ طرق مختلفه لعمل سكر الايزومالت isomalt sugar

Basic Ingredients: Isomalt Sugar Powder: 500g (half a kilo). Water: 50g. Colors and Effects: (Orange or yellow liquid food coloring, gold powder food coloring, and white "titanium dioxide" for creating the grain). Molds and Shaping Supplies: Silicone sphere mold, toothpick, scissors, sugar lamp, and torch. Detailed Steps: 1. Cooking the Isomalt: Place 500g of isomalt sugar and 50g of water in a saucepan over heat. Begin by stirring continuously until the sugar is completely dissolved. Stirring is crucial to prevent the sugar from burning at the bottom and turning into caramel, as the isomalt must maintain its clear transparency. Continue cooking and stirring until the mixture reaches a temperature of 180°C. 2. Pouring and Coloring the Sugar into the Mold: Pour the hot sugar into individual cups (like cardboard coffee cups). Fill the silicone mold (the Sapphire) 80% full with clear, unblemished sugar. To create the rose's center: Add a concentrated drop of yellow or orange food coloring in the center, then add a teaspoon of gold powder. The secret to the veining: Add a touch of white food coloring. The white color causes a slight fizzing within the sugar, and this fizzing creates the veining and decorative lines resembling a rose inside the sphere. You can use a toothpick, moving it from the bottom up, to distribute the colors and adjust the internal effects as desired. Leave the remaining bottom of the mold empty to serve as the base for the branches later. 3. Removing and Polishing the Ball: After removing the sugar balls from the mold, let them cool for about 15 minutes to room temperature. Do not expose them to heat while they are very cold, as this may cause them to burst. Use a torch (flame) held at a 45-degree angle (indirectly) and gently pass it over the ball to remove any dullness and restore its shine and complete transparency. 4. Drawing the Sugar and Shaping the Rose Petals: Use isomalt sugar colored green (or the color of the leaves) to create the branches and petals. The sugar should be gently warmed and slightly cool while being drawn to give it a strong shine. Draw the sugar from side to side, then gather it and cut it with scissors at a 45-degree angle to create a pointed tip for the petal. If the sugar cools, expose it to a heat lamp to soften the tip slightly so you can bend and curl it with the angled branch. Begin attaching the petals around the base of the ball sequentially from left to right to ensure even leaf proportions. (A complete rose requires approximately 40 petals and requires patience and consistent practice.)