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Marzipan In Pattaya


Blueeyes1999uk

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peeled Almonds, custard sugar and Rosewater!

There hundreds of secret and open secret recipes..

Basic Recipe:

Both recipe call for extra fine ground blanched almonds. In commercial bakeries the almonds are finely grounded by passing them through granite rollers. The finer the almonds the better your results will be.

The uncooked Marzipan is kneaded together until smooth and is then stored in an airtight container or plastic bag over night.

For cooked Marzipan add the sugar to the water in a saucepan and cook until the sugar is dissolved. Add the almonds and cook it until the batter stops sticking to the pan. Remove from heat and place onto a marble slap, wooden board or a sheet pan. While still warm knead first with a wooden spatula and then by hand until smooth. Store in an airtight container or plastic bag.

Marzipan can be softened by adding small amounts of syrup to it, if too soft add additional powdered sugar to it.

Marzipan uncooked

1/4 pound ground blanched almonds

1/4 pound powdered sugar

1 egg white

1/4 tsp. salt

Marzipan cooked

3 cups sugar

1 cup water

4 cups ground blanched almonds

.....hope this helps.. it's definitely the grading of the resulting grounded Almonds and the quality of rose water/ orange water!

I don't know any supplier in P. but why not to approach one of the Chefs in the larger Hotels?

Edited by Samuian
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