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Sparkling Spun Sugar, The Betty's Way GBBO

Wednesday, September 21, 2016 0:58
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(Before It's News)

 photo Bettys Baking Secrets ident_zpsswblamou.jpg

Its now Great British Bake Off Season here in the UK, and in honor of that each week Betty's will be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book! Here is week five of their delicious hints and tips, and week four on how to create a delicious Croquembouche.

NOTES IN THE MARGINS

Sparkling Spun Sugar, The Betty's Way  Make a Mess
Create Spun Sugar in a friend's kitchen.
Why?  It's messy

Golden Syrup 
Temperature is important

It mix is too cold, the strands will be too thick.  If too hot, they will be too thin.

The ideal consistency is like warm Golden Syrup.
 Stand Up Tall 
You'll need a little height to work with the sugar. (In the film, Lisa is stood on a kick stool!)

Don't make it too early, it will only last for an hour or so.

Cleaning Up 
Cleaning up can be tricky, but not if you do this:  Fill the pan with water, bring it to the boil, then tip it away.

Sparkling!

If only washing up was so easy.

This is the final part of our series about how to create a Croquembouche. Find out how to create spun sugar to decorate your masterpiece in next week's episode of Betty's Baking Secrets.

www.bettys.co.uk/bettysbakingsecrets

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

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