By Nadene Hurst, Julie Springall
Книга на английском языке известных английских декораторов кондитерских изделий Надин Хёрст и Джули Спрингэлл, посвященная приготовлению и оформлению рождественских тортов. Представлено около 20 тортов, как с традиционным дизайном, так и совершенно новых. Для украшения тортов используется сахарная помадка.For the English, sugar paste (fondant) cake ornament is actually an paintings. Nadiene Hurst and Julie Springall are specialist cake decorators in England, focusing on royal icing and sugar paste.Step-by-step directions with photographs stick to factor lists so finished they contain even the instruments and fabrics essential to re-create those difficult tarts. every one cake starts with both a conventional wealthy Fruit Cake or another gentle Fruit Cake, and you'll select whichever you wish. A recipe for royal icing is via directions for masking muffins and cake forums and for piping undefined. The designs of the truffles comprise basic ones like Stars, bushes, Ribbons, and Bells, and extra tricky ones corresponding to Taffeta and Holly, culmination (made of marzipan), and yuletide Rose (made of gum paste).Some of the truffles defined are undying. The Crown of Holly, the canopy recipe, is fantastically draped with a two-tone yellow sugar paste and a mass of holly leaves and berries made from gum paste. middle of the night Snowflakes is easy adequate for rookies; lined with darkish blue sugar paste, snowflakes made up of royal icing are conscientiously piped on most sensible. There also are smooth muffins just like the brightly coloured 3 Kings, that's crowned with gold stars springing out on wires, and Festive Drapes, a powerful construction adorned with gold holly leaves, pearl pears made up of marzipan, and pink taffeta drapes made from sugar paste.The recipes are definitely complicated and time-consuming, and youll have to discover a solid cake-decorating offer shop for the instruments and fabrics, however the outcome will amaze and astound and be worth the attempt concerned.
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Книга на английском языке известных английских декораторов кондитерских изделий Надин Хёрст и Джули Спрингэлл, посвященная приготовлению и оформлению рождественских тортов. Представлено около 20 тортов, как с традиционным дизайном, так и совершенно новых. Для украшения тортов используется сахарная помадка.
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For this reason, rackings are never so drastic that a little turbid juice is not left in the cask, and the wines, both red and white, are kept as long as possible on their lees between rackings. After the malo, the ﬁrst racking tends to be aerobic, in order to allow most of the carbon dioxide to escape (but not all, for its presence also helps preserve the wine), and in order to admit a little oxygen in to aid the wine’s development. Further rackings—and in Burgundy, there should usually only be the need for one more before preparation for bottling, as too many would risk the wine drying up and losing its fruit—will be anaerobic, without the presence of air.
It is the same fungus as that of noble rot, yet it is rarely noble in Burgundy, and always disastrous for Pinot Noir. Any seriously lengthy outbreak of rain will encourage rot, if the temperature remains high. The thinner the skin of the fruit, the quicker it will set in. And rotten grapes give rotten wine, wine without colour, which will tend to be high in volatile acidity and which will not clarify well. Spacing out the bunches and removing of some or all of the covering leaves to aid aeration can help (see above).
The resulting wine will be dry and astringent. Even Lalou Bize-Leroy, with her 13 hectolitres per hectare concentrated 1993s, did not leave them more than 15 months in cask. Indeed, an exception to my rule, she is now regularly bottling after 10 to 11 months. Most top red Burgundy is bottled between February and May on its second year: earlier if the vintage is a bit weak, and also earlier if a lot of new wood has been used in its élevage. BOTTLING, PARTICULARLY HAND BOTTLING AND CONTRACT BOTTLING On the principle that great wines should be handled with personal care, a number of larger concerns, as well as the tiny domaines which have always done it, have reverted to hand bottling by gravity rather than by machine.
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