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(Premier Login Gingerbread) Forum Owner Posted Mar 24, 2008 11:25 AM
I noticed everyone talking about gumpaste recipes. The one I have
always favored is Nicholas Lodge's. It doesn't require cooking
anything on the stove and can be stored in the freezer year after year
and thawed out to be used. The Tylose you need to make it you can
order from his website and is really cheap. One container makes the
2Lbs. and 2lbs is ALOT of paste.
This is easy to use, easy to color, seems to be humidity proof, and
hardens fast and well.
He posts it on his website free for anyone to use but I cut and pasted
it:
Tylose Gumpaste
Tylose is an alternative product to use in making gumpaste instead of
gum tragacanth. The advantage of the tylose is that the paste is less
expensive, easier to make, holds up better in humidity and is whiter
in color. The 55g container makes approximately 3 pounds of finished
gumpaste.
The following recipe will make approximately 2 pounds of gumpaste.
4 - Large Egg Whites
1 - 2 lb. bag 10x powdered sugar
12 - Level teaspoons Tylose (Available in our online store)
4 - Teaspoons shortening (Crisco)
1. Place the egg whites in a Kitchen Aid mixer bowl fitted with the
flat paddle.
2. Turn the mixer on high speed for 10 seconds to break up the egg
whites.
3. Reserve 1 cup of the powdered sugar and set aside.
4. Turn the mixer to the lowest speed and slowly add the remaining
sugar. This will make a soft consistency royal icing.
5. Turn up the speed to setting 3 or 4 for about 2 minutes. During
this time measure off the tylose into a small container.
6. Make sure the mixture is at the soft peak stage. It should look
shiny, like meringue and the peaks fall over. (If coloring the entire
batch, add the paste color at this stage, making it a shade darker
than the desired color.)
7. Turn the mixer to the slow setting and sprinkle the tylose in over
a five second time period. Next, turn the speed up to the high
setting for a few seconds. (This will thicken the mixture.
8. Scrape the mixture out of the bowl onto a work surface that has
been sprinkled with some of the reserved 1 cup of
powdered sugar. Place the shortening on your hands and knead the
paste, adding enough of the reserved powdered sugar to form a soft but
not sticky dough. You can check by pinching with your fingers and they
should come away clean. Place the finished paste in a zip-top bag,
then place the bagged paste in a second bag and seal well.
9. Place in the refrigerator for 24 hours if possible before using to
mature the paste.
10. Before use, remove from refrigerator and allow the paste to come
to room temperature. Take a small amount of shortening on the end of
your finger and knead this into the paste. If you are coloring the
paste, add the paste color at this stage.
11. Always store the paste in the zip-top bags and return to the
refrigerator when you are not using the paste. Will keep under
refrigeration for approximately 6 months. You can keep the paste
longer by freezing. Be sure to use zip-top freezer bags. If you will
be freezing a batch of paste, allow it to mature for 24 hours in the
refrigerator first before placing into the freezer.