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★Online Classes★
For more online classes please visit: hanbitcho.com/course/
Making marzipan is actually so quick and easy! Do try it - and wait for the stollen pound cake recipe.
▶Homemade Marzipan◀
Almond Powder (or almond flour) 100g
Powdered Sugar 62g
Almond Extract 4ml (or kirsche)
Egg whites 15g
① Sift the almond powder/flour and powdered sugar.
② Add in the almond extract and egg whites.
③ Mix it well.
④ Combine everything together into a dough.
⑤ Wrap it well and store in air-tight container.
▶How to store◀
You must wrap it well with cling film and put it in an air-tight container. (or else it’ll DRY OUT) Store in the fridge up to 3 weeks (up to 2 months in the freezer). I know that shelf life is much longer for store-bought marzipan, but this is home-made so best to keep the shelf life short to be on the safe side.
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★My Ingredients★
Dark Couverture Chocolate: amzn.to/3nmcJxJ
White Couverture Chocolate: amzn.to/3Gf8zQU
Valhrona Cocoa Powder: amzn.to/3lPdvnc
Snow Sugar: amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: amzn.to/3DNN1J5
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Food Processor: Hanil (amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
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★Online Classes★
For more online classes please visit: sugarlane.kr/english
★Instagram★
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blog.naver.com/oasis8jd
#marzipan #almonds #stollen #sugarlane #조한빛 #슈가레인