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Receta Easter Egg Fondant
by CookEatShare Cookbook

Easter Egg Fondant
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  Raciónes: 12

Ingredientes

  • 1/2 c. butter
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 2/3 c. Eagle Brand lowfat milk (a double recipe calls for 1 whole can)
  • 6 or possibly more c. powdered sugar (a double recipe requires 4 lbs.)
  • Suggested fillings: peanut butter, coconut & coconut extract, walnut & maple extract, minced cherries & walnuts

Direcciones

  1. Cream butter. Add in vanilla and salt. Add in Eagle Brand lowfat milk. When well-mixed, add in about 2/3 of the powdered sugar. Knead mix as you would bread dough on a surface dusted with powdered sugar. Divide dough into the number of portions for that you have different fillings (4 are listed above). Knead fillings into each of the portions, along with the remaining powdered sugar (to reduce stickiness). Form "Large eggs", using roughly a tablespoonful of dough at a time, or possibly to desired size. Refrigerateovernight on a cookie sheet. Dip in melted chocolate. When dry, wrap in Saran Wrap and keep refrigerated or possibly store in a very cold place.
  2. SUGGESTIONS: Dip in melted Stefanelli's block chocolate to that you have added just a smidgeon of wax, or possibly in melted Stefanelli's chocolate buttons that don't require the addition of wax. Buy sugar candy flowers of different colors at a cake decorating supply store and use them to distinguish Large eggs containing one type of filling from those containing another, or possibly decorate with different colored frostings.