nedjelja, 11. rujna 2016.

Šećerne ružice / Sugar roses

Šećerne ružice
Šećerne ružice
Scroll down for recipe in English...

Ružama sam okružena od rođenja. Ruže u dvorištu, uz plot u bašti, pa čak divlje u polju! I prava je kazna sad živjeti u stanu, još malom i bez mogućnosti imat ih makar na balkonu... Ni balkona, ni pitara! 
Ali ružama se ipak okružim, s ružama se družim u trenucima sjete ili tuge. One su mir, nada i ljubav... ljepota ! Pa makar bile od krpe ili svile, tijesta, glinamola... ticina kao ove danas!

Priprema:
Recept za fondan ( ticino ) je tu... http://zlicomivilicom.blogspot.ba/2016/04/fondan-za-figurice-i-oblaganje-torte.html

Postupak u slikama pogledajte u našem video receptu...


Za središte ili početak ružice uzeti jedan komadić fondana, snažno ga zavrtjeti između dlanova i oblikovati valjak od 4-5 cm dug i 6-7 mm u širine. Ruke pobrašniti škrobnim brašnom ili šećerom u prahu. Raditi brzo jer se od topline ruku topi. Fondan cijelo vrijeme držati u najlon vrećici. Valjak prstima stanjiti što je moguće tanje, rub svesti skoro na ništa ... Početak preklopiti u trokut pa ostatak omotati oko njega puštajući ga ukoso prema dolje. Stisnuti malo da se na dnu spoji i višak neka ostane ...
Za prvi red latica uzeti 3 loptice približno iste veličine. Lopticu na pobrašnjenom dlanu stanjiti i razvući u nepravilan krug. Na dnu stisnuti da se dobije udubljenje ... Gornji dio ruba prstima još stanjiti i laganim dodirima svinuti prema vani... Izgleda kao obod šeširića, ali uži i tanji ... ne mora i ne treba biti iste širine svugdje...
Neka je nepravilan!
Držati kratko prste na dijelu koji se i na koji se lijepi ... toplina je ta koja stvara uvjete za spajane... Na to mjesto nasloniti laticu ovijajući je oko srca i spuštajući malo ukoso drugu stranu latice.
Početak i kraj neka se preklapaju ...Drugi red latica je potpuno isti samo što su veće...Za treći red oblikovati 4 loptice i dalje koliko traži, ali da su latice uvijek veće...
Ako se tokom rada srce malo iskrivi, iskoči ili bilo što vam se dogodi, ispraviti pomoću čačkalice kojoj otkidati oštri završetak. Višak koji se stvara ispod nožem ili prstima otkidati... Kad je ruža gotova mekana je i treba je nasloniti na nešto što će podržavati latice i čuvati formu. Najbolje u nešto s malim udubljenjem, kao stalci za jaja... 
Ružicama ukrasite torte koje su prekrivene fondanom ili maslac kremom. Druge podloge ih otapaju! 
Ovo su ipak šećerne ruže, lijepe, slatke i unikatne! Imaju dušu i vrijednost koju im dajete svakim dodirom.


Šećerne ružice

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Sugar roses

Sugar roses

I'm surrounded with roses from birth . The roses in the garden , and even wild in the field ! And it's a penalty now live in an apartment , small and without the possibility of having them even on the balcony ... There is no balcony , no vase !
But with roses I still surround myself... with roses hanging out in moments of melancholy or sadness . They are peace , hope and love ... beauty ! Even if the roses were of cloth or silk , dough , modeling clay ... Ticino as these today !

Preparation:
The recipe for fondant ( Ticino ) is here ... http://zlicomivilicom.blogspot.ba/2016/04/fondan-za-figurice-i-oblaganje-torte.html 

The procedure in the pictures look at our video recipe ...


For the center or start roses take a piece of fondant , strongly spin it between your hands and shape the roll of 4-5 cm long and 6-7 mm in width . Hands dust with starch flour or powdered sugar . Work quickly because of the hand heat it melts . Fondan all the time keep in a plastic bag . Stones fingers attenuate as thin as possible ... Start switch in the triangle while the rest of the wrap around him , letting him obliquely downward . Squeeze a little to the bottom of the joints and the excess shall remain ...
In the first row of petals take 3 balls of the same size . Ball on floured palm slimmed and turned into a vicious circle . At the bottom squeeze to get a recess ... The upper part of edge fingers still slimmed down and gently touches bent outward ... It looks like a brim hat , but narrower and thinner ... does not have and does not need to be the same width everywhere ... Let there be incorrect !
Keep your fingers on the part that is the bonded ... heat that creates the conditions for connection ... This place recline petal the coating is around the heart and down slightly at an angle other side of the petals . The beginning and end of an overlap ... The second row of petals is exactly the same except that the larger ... For the third row to create four balls , but they are always larger petals ...
If during the work the heart of the rose a little twisted , jumped or whatever happens to you , correct using toothpicks which rob the sharp end . The surplus that forms below with your fingers or with a knife rob ... When the rose is made ​​it is soft and needs to rely on something that will support and protect the petals form . It is best to put a rose in something with a small recessed , as racks for eggs ... With roses decorate cakes that are covered with fondant or butter cream . Other substrates dissolve them ! These are still sugar roses , beautiful , sweet and unique ! They have a soul and the value you give them each time you touch .

Sugar roses