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Decorative motifs applied to jellied pastries - using support of unleavened crust which is absorbed
Decorative motifs applied to jellied pastries - using support of unleavened crust which is absorbed
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机译：应用于果冻糕点的装饰图案-使用无酵饼皮的支撑物，该无酵饼皮被吸收
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摘要
Decorative motifs, e.g. of real or simulated truffle, are applied to the jelly surfaces, e.g. of pork pies; mounted on a support of unleavered pastry, which absorbs water from the jelly, and disappears or becomes translucent. Truffle may be simulated by a suspension of charcoal powder in gum arabic solution, which may be brush applied to the pastry support. Time consuming and skilful application of decoration direct onto jelly surface is obviated.
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