Chinese Food
Basic chocolate transfer, cream transfer
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I like baking. I like the process of making. I enjoy it very much... I especially like transfer printing. I like the process of completing a picture by myself quietly... There are many people asking about transfer printing. So I sorted out some of my own experience. The following content is for reference. It is also a record of my own study. I'm humble. Please forgive me for any mistakes. Reprint please indicate the source
Cooking ingredients
Cooking Steps
Step1:Before you do transfer, you need to make some preparation. Mounting bag, black and white chocolate. If you do cream transfer, of course, you need to prepare cream (it seems to be a nonsense) and pigment. You can print black and white oil paper or PET chips for transfer, and the drawings required for transfer. This is suitable for people.
Step2:Print the picture you want to transfer and put it under the oilpaper or PET sheet. Outline the pattern with the melted chocolate mounting bag..
Step3:Collocation is as like as two peas. according to the color of the original picture, use white and color to tone out the color that is close to the original. Of course, you can also change the color at will. As long as the color is reasonable, it looks good. It is not necessary to be exactly the same as the original picture. If you want to finish a picture with a strong sense of hierarchy, you need to adjust colors of different shades. It's really a troublesome thing. Sometimes you need to adjust more than 20 colors for a picture. Or even more. The cartoon picture is better. The figure is more complicated.
Step4:Here is the back of the color. This is not finished yet. After finishing all the filling, cover the pattern with a layer of white Qiao. Just like the one on the right side of the picture. After finishing, draw a circle of outline with white Qiao outside to protect the inside tick line.
Step5:Refrigerate when finished. Transfer chocolate for at least 20 minutes. For cream, refrigerate for longer.
Step6:Take it out after freezing and molding. Turn the picture over. You can decorate the cake... If the transfer is a word, you must turn the word over and print before drawing. The picture is the opposite word. Otherwise, the reversed word is the opposite. This must be remembered.
Step7:Take it out after freezing and molding. Turn the picture over. You can decorate the cake..
Step8:Take it out after freezing and molding. Turn the picture over. You can decorate the cake..
Step9:According to the style of the pattern and your own understanding, you can make different styles of transfer cakes. Isn't it very happy to see that the beautiful cake comes from one's own hands
Step10:Beautiful cake..
Step11:Beautiful cake..
Step12:Beautiful cake..
Step13:Student work
Step14:Student work
Step15:Beautiful cake..
Cooking tips:My chocolates are made of caribou black and white chocolates. There are all kinds of chocolates on Taobao. It is worth mentioning that water should not be allowed to melt the chocolate, otherwise the chocolate will agglomerate. The pigment is Wilton or americolor. I use americolor's pigment more. I feel americolor's color is good-looking. In addition, I prefer oil pigment. Oil pigment is easy to dissolve in chocolate. Ordinary pigment will have some small particles. The pigments of Wilton and americolor are oily. I have set up a transfer course. Interested friends can add me wechat consultation. A lot of people will ask if they can make those complicated pictures after learning? In class, the teacher will teach some methods and skills. Only in class, listen carefully, understand attentively and practice constantly when you go home. Master leads the practice by himself. Only he practices carefully. In practice, he sums up the deficiency and experience
