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Every pastry chef has such a dream, with the most sincere enthusiasm, presenting the best works. However, many meals are not as difficult as we intuitively think, and seemingly simple recipes may contain devilish details of techniques that take a long time to practice.
Before we have introduced the tools of Korean mounting, for many beginners, the feminine shape of Korean mounting flowers and the number of diligent practice is directly proportional, the pursuit of delicate beauty of the art of mounting, for the skills of the dessert master also has very high requirements, not only in the skillful use of tools, but also the color collocation and the test of squeezing skills.
In addition to the most basic flower type, the arrangement of flowers and the combination of colors are the most important, and the natural and casual beauty has created a unique style of Korean mounting.
Recognize bean paste
Korean squeezed flowers like to use the white bean paste of the white pine bean, the characteristics of this bean paste is that the texture is dense, the color is whiter, the taste is more delicate, and the white bean paste bought outside will be added sugar in order to preserve, and the sweetness will be replaced by preservatives. However, the low-sweetness bean paste with the addition of maltose can be selected, which has better elasticity and is not too sticky.
You can also directly choose mung bean paste or red bean paste, but the mung bean paste color is darker and the texture is stronger, and the red bean paste itself is darker in color and more difficult to adjust. However, some people will directly use red bean paste to squeeze red flowers, which can reduce the amount of pigment.
Bean paste can also be made by yourself, which is more time-consuming, but the advantage is that it is natural and additive-free. The method is to soak the white pineapple beans in water for 4-5 hours, then peel and then slowly boil, after cooking, drain the water and siev, and then put it in the pot to fry the excess water dry, and fry to the desired softness and hardness, mix evenly while hot and sugary, the process should be continuously stir-fried, to prevent burning, and after cooling, you can get the white bean paste.
Squeeze the mixture of bean paste
Due to the high hardness of the pure bean paste, it is impossible to use it directly to squeeze the flowers, so we can choose to add milk, cream or whipped cream to mix well, increase the smoothness, which makes it easier to squeeze.
Mixing bean paste needs to prepare materials, unsalted cream 60g, bean paste 1000g, milk 80g, vanilla essence 5ml, vanilla essence can be made by themselves, soak vanilla pods with rum, leave for a month and other aromas can get natural vanilla essence. Milk and cream can also be replaced with 90g of whipped cream.
First, put the milk and cream in the mixing pot, start the blender at low speed, start adding bean paste in small pieces, add all of them and beat at high speed for 2 minutes. Finally, add vanilla extract and stir well until the overall softness is smooth and complete.
In the Korean mounting will use 100% pure fresh milk korean white cream, the color is whiter, in fact, the color of the unsalted cream is close to the Korean white cream, may wish to replace the use. Some people like to use fermented cream because the aroma is heavier, but the color is darker, and the color of the bean paste is a little yellower.
Milk can be switched to durable milk and is less likely to spoil. If you are an all-vegetarian, you can also use vegetable whipped cream instead. The bean paste made with milk is more transparent, and if you add whipped cream to beat the bean paste, it will have a matte texture.
Squeeze the preservation of bean paste
If the bean paste has been mixed with milk or whipped cream, because it is easy to spoil, it is recommended to use it as soon as possible, and if it is placed in the refrigerator, it can be stored for 2-3 days. The adjusted bean paste is not easy to store, it is recommended to only do the amount needed each time, do not do too much. If it is a pure bean paste of dairy products that has been unopened and has not been added at all, it can be refrigerated for about a week.
Color grading and color matching
The use of toner is particularly important in Korean mounting. Color grading is divided into two kinds of toner and paste, which can be adjusted according to personal habits. Color powders include natural fruit and vegetable powders such as chlorella, matcha powder, cheese powder, sunflower seeds, blueberries, strawberries or pumpkin powder. The other is food coloring powder, which has many types of colors, which can easily be mixed with a variety of colors, and even each color system can be divided into many different shades of color.
All you need to do after choosing a good color powder is to mix the colors, and the color mixing techniques are usually divided into two types.
Mix colors in the bowl: If there are more colors mixed, in addition to placing them in the squeezed flower bag, you can also adjust the desired color in the bowl before putting it in. Add the desired color to the bean paste bowl without deliberately stirring well, and a slight poke with a spoon can be filled into the squeeze bag. The color that jumps out of this way will be different from the beginning to the place, and it can show a natural and vivid feeling, like when squeezing the leaves, it is very suitable for presenting in this color mixing way.
Mix colors in the squeeze bag: A common method when mixing two colors, before filling the bean paste into the squeeze bag, determine how the two colors are distributed at the edges or cores of the petals. The side of the tip of the spout is squeezed out of the edge of the petal, and the wider side is close to the core.
Tip: Add the bean paste as much as possible for the second time, so that the bean paste filled in the second time is slightly integrated with the first bean paste. After filling in the two-color bean paste, if you want to exchange the position where the thick and thin lines appear, you only need to adjust the direction of the flower mouth.
Color grading skills
The biggest problem that many beginners encounter when practicing at home is that they can't tune out the desired color. On the one hand, there is no concept of color science, do not know how to mix, on the other hand, because the amount of toner used in color grading is quite small, can not be accurately measured like recipes, often accidentally lost.
If you want to master the color grading method more quickly, you can weigh it in a calculated way, and then use the color card to select the desired color, and then use the closest color powder as the base, you can adjust the desired color change according to the color comparison on the color card. In this way, even different brands of toner or paste will not worry about too much difference.
Select a predetermined primary color on the color card, then find out the most detailed color and find out where that color is on the color card. According to the atmosphere you want to present, make the overall color adjustment on the cake. For example, the blue system is added in the spring, the yellow system is added in the summer, the coffee color is added in the autumn, and the black system is added in the winter.
The following summarizes some commonly used color collocations, the flowers decorated on the cake, in addition to the use of different shapes to make changes, the color matching will also affect the atmosphere presented by the cake, even if it is the same flower type decoration, as long as the color is changed, the visual feeling is also very different.
Progressive color/similar color: Choose the same color with high similarity or different shades to match, and the overall tone is consistent.
Contrasting/Complementary Colors: Use colors that are more different and appear to have an enhanced focus.
Even if there is a single color system, as long as the ratio of toner and bean paste is adjusted, it can show different shades of gradient tone.
Color grading is like a fun adventure game, with a variety of different variations, sometimes carefully tuning out the imaginary appearance, but instead after a momentary misstep, there are eye-catching colors.
Color matching method
The mounted cake is like a painting, and the combination of colors almost affects the harmony of the overall composition. In addition to basic color concepts, there is a faster way to simply find the right color combination.
First of all, choose a favorite color photo or picture, the type of picture is basically no limit, you can choose the photo of the real flower, if you prefer a strong sense of color, you can choose oil painting.
Then list all the colors on the picture, and use these color systems as the colors on the mounted cake later.
According to the color system to determine the main color and color matching, according to the size of the color distribution area on the picture, divided into the main color and color matching, the main color of the large area can be used as the color of the large flower or cake, and the color of the small area is used on the flower, berry or leaf.
Finally, the mounted cake is finished according to the listed colors, and these colors are combined onto the cake, and the beautiful work is completed.
The never-withering flowers are not only full of romantic atmosphere, but also soothe the busy soul.
In fact, like the tea ceremony, the flower is like a seemingly effortless process, and the careful tasting is the soul of the pursuit of artistic extremes and delicate beauty.
Every calm, every flower that blooms at the fingertips, should be given by a romantic creator.
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