ROSA DE AZÚCAR

Chef Hugo Fernandez

Chef Hugo Fernandez

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Traditional Gum Paste

Ingredients
500 g powdered sugar
1 tablespoon CMC or Tylose
30 g pasteurized egg white
1 tablespoon glucose
1 tablespoon vegetable shortening

🌸 Preparation
1. Mix the powdered sugar with the CMC.

2. Add the egg white, glucose, and shortening.

3. Mix and knead until a smooth and pliable paste forms.

4. Wrap in plastic wrap and let it rest for 8 hours before using.

🌸 Tip
If it's too sticky:
add a little more powdered sugar.

If it's dry:
put a little shortening on your hands while kneading.

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