Pastry model Edelweiss, Ø 70 mm

Pastry model Edelweiss, Ø 70 mm

Springerle model Edelweiss Ø 70 mm. This pastry model made of food-safe synthetic resin shapes dough with a clear edelweiss motif with a diameter of 70 mm. The Edelweiss springerle model Ø 70 mm is unbreakable and waterproof and releases dough more easily than wood. What is it suitable for? For Tirggel, Anisbrötli or Anisguetzli, speculoos and decorations made from marzipan or fondant - also ideal as a small gift or souvenir. How is it used? Depending on the dough, lightly oil or flour the model or sprinkle with baking starch. For thickly rolled out dough, press the model into the dough; for thin dough, press the rolled out dough into the model. For aniseed rolls, roll out the dough to a thickness of about 8 mm, flour the surface well, stamp, cut out, dry at room temperature for 12-24 hours and bake on the lowest rack at 150 °C for 12-15 minutes until the biscuits are lightly baked through. For marzipan decorations, first sprinkle the model with baking starch, roll out the marzipan on powdered sugar or baking starch, press the model into the mass or press the mass into the model depending on the thickness, carefully loosen and cut out. The Edelweiss springerle model can also be used to create intricate cupcake decorations. After use, clean directly with a brush in water; if there are dried residues, soak briefly until the mixture comes away.