[Explanation] A beautiful woman from Dunhuang, with creamy skin, dressed in a red dress, with light green cloak wrapped around her arms, dancing in the lotus bushes, standing on a base full of Dunhuang murals... This is not a clay sculpture, nor is it a tide Playing with figures, but edible fondant cakes.
Recently, in a baking school in Guangzhou, "Generation Z" fondant master Su Dingkai chatted with reporters about his fondant cake "Dunhuang Flying Fairy", and told the story of Western-style pastries gradually becoming popular in the Chinese market.
[Concurrent] "Generation Z" fondant Su Dingkai
(Fondant cake) At the earliest time, it was in the British royal family, and some cakes would be used on the birthday of the prince’s wedding. Let’s take us as an example. When we first learned it, in 2013, people in our country were actually following the British one. Style, as well as American style and Japanese style, until 2015 and 2016, one of our national styles slowly rose up, and then until the beginning of recent years, we slowly have our own domestic things , our own culture, there are many products like our national style now.
[Explanation] Su Dingkai introduced that the fondant cake uses fondant as the main material instead of fresh cream, and uses powdered sugar, syrup, and pectin to roll out the sugar skin and match it with chocolate cake embryos. Various shapes.
Compared with traditional cakes, because of the protective film of sugar skin, fondant cakes can be placed for a long time, which also provides rich creative space for fondant makers.
[Concurrent] "Generation Z" fondant Su Dingkai
Therefore, if a student of Fondant has art skills, one of his progresses will be faster, that is, his learning progress will be faster. Like some friends and colleagues of mine, they used to do dough sculptures and sculptures, including foam sculptures. I have done it before, and then switched to our food industry fondant. All things can actually be interoperable.
[Explanation] Su Dingkai's fondant cake "Dunhuang Flying Immortals", three lifelike sugar figures, from hair to fingertips are very fine.
According to him, in order to make the sugar figurine stand upright, the sugar skin should be rolled thin and the weight should be strictly controlled. Some key support points should be wrapped with hair-like iron wire and hidden in plastic wrap inside the sugar skin to support The whole look.
[Concurrent] "Generation Z" fondant Su Dingkai
When I was making it, the most difficult thing was actually the structure and brackets inside it, such as how to arrange the three of them reasonably, and the decoration of some of its clothes, because in some places there will be steel bars or bars inside. For supports such as iron wire, it is actually more difficult to hide these supports.
For example, the lotus flower can still be broken piece by piece. At that time, it was made piece by piece, and it was made with our sugar. If a piece is broken, you can take a look. It seems to be made with our sugar. We can make a radian we want, and then the shape can be completed, and then the color is also painted on the back, that is, our fondant can now reach a state of 1:1 reduction.
[Explanation] Su Dingkai has been a fondant teacher in Guangzhou for more than 6 years and has trained thousands of students, but he is still improving his craft.
Su Dingkai said that many Chinese consumers now pay attention to health and control sugar intake. His school is also developing new fondant raw materials to adapt to the changing market.
[Concurrent] "Generation Z" fondant Su Dingkai
Because I have been in this industry to put it bluntly, and my whole youth is here. It has been almost 10 years since 2013. Making fondant is a thing I have always insisted on, that is, after the fondant is finished, it can always be with me. You, until 10 years later my kung fu is here, I can see a process on the top from the bottom, and I have improved.
Then this is a kind of satisfaction, it can be said to be vanity, but what really wants me to persevere is love, because if you say that you can't calm down and do it, you can't complete it.
[Explanation] In Su Dingkai's baking school, the reporter found that more and more "post-95s" and "post-00s" are learning fondant craftsmanship.
While teaching, Su Dingkai also grows with his students. He hopes that in the future, he can apply more traditional Chinese skills to his sweet career.
Fang Weibin, Wei Jeff, Liu Shiying reported from Guangzhou
Responsible editor: [Li Yan]