Cream piping and Korean piping.
Cream and Korean decorating are two of the most popular techniques for cake decoration, each with its own unique characteristics, and today I will take you through the charm of these two techniques.
Introduction of piping.
Cream piping. Cream decorating is an operation process that uses the piping nozzle to squeeze fresh cream into different lines or lace flower patterns on the birthday cake embryo or other products. The piping nozzle of cream piping is generally used in the United States Wilton (Wilton) brand, so it is also called Wilton piping.
Korean-style piping. Korean mounting is a mounting method derived and developed on the basis of Wilton's mounting method. Delicate and beautiful, with pastel colors, the essence of which lies in the making of cream cream. The flower type is more three-dimensional, the flowers are luxuriant, the shape is realistic, not too much pursuit of deliberate equality and neatness, romantic and beautiful.
The difference between piping.
01The materials used are different.
The raw material used for cream decorating is cream, which is divided into two types: vegetable cream and animal butter.
Margarine has a harder texture, doesn't melt as easily in the mouth, and has a slightly creamy feel. However, margarine has good stability and is easy to whip, so it is a commonly used raw material for cream decorating in the past. Compared with vegetable butter, modern people who pay attention to green and healthy prefer animal butter with a delicate and creamy taste. However, animal butter is easy to collapse when heated, and it is not resistant to storage, which tests the operation skills of the decorator.
Korean decorating mainly uses white bean paste, which is a bean paste paste made from white kidney beans.
Or use cream cream, which is a by-product of dairy products, which is mainly made with butter and powdered sugar, and the process is more complicated.
02 The choice of cake base is different.
Cream piping: sponge cake base, chiffon cake base.
The texture of the whipped cream decorating is lighter, and the softer and more elastic cake embryos can be supported, and the texture of the cake and the texture of the whipped cream are more compatible.
Korean-style piping: heavy oil cake base.
Heavy oil cakes have more sugar and oil content, a firm texture, and a certain ability to support the cream cream on top. A small amount of piping can be matched with a sponge cake base, but the chiffon cake base should never be used, because the butter-based cream has a certain weight, which will cause the chiffon embryo to collapse.
03 The choice of toning pigments is different.
Cream decorating can be used for oil-based pigments, water-based pigments, paste-like pigments, etc.
Korean decorating mostly uses gel-like pigments and paste-like pigments.
Because of the use of water-based pigments, it is easy to appear insoluble in water and oil, resulting in some fine water droplets. Because the cream is oily and has less water content, the powder pigment is not suitable for the cream decorating, and some fine particles are prone to appear, which affects the texture and aesthetics.
04. Different scenarios.
Because of its delicate flower shapes and rich colors, cream piping is more commonly used as an everyday pastry decoration in a dessert shop or café.
Because of its simple, smooth lines and rich layering, Korean decorating is especially suitable for decoration of special occasions such as wedding cakes and birthday cakes.
Korean-style piping has won widespread praise for its clean, smooth lines and rich layering, while cream piping has attracted many pastry chefs with its delicate flower shapes and rich colors. Whatever the technique, patience, meticulousness and skill are the cornerstones of our appreciation and appreciation of the art of pastry. Whatever the skill, it is an important part of the art of pastry and deserves our in-depth study and appreciation.