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Gumming

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. one-quarter pint of water
  2. one-third oz. of salt
  3. two oz. of powdered sugar
  4. Milk
  5. one-half Ib. of softened butter
  6. one lb. of sifted flour
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. In the case of certain small cakes, especially those served at tea, it is usual to gum their surfaces in order to make them glossy.
  2. For this purpose a thin solution of gum arabic is used, and it is smeared over the cakes as they leave the oven, by means of a small brush.
  3. Cakes may also be gummed with a syrup formed from milk and sugar, which mixture may be used instead of gum arabic with advantage.
  4. 2365—GALETTE PASTE Hollow out one lb.
  5. of sifted flour and put in its midst one-third oz.
  6. of salt, two oz.
  7. of powdered sugar, one-quarter pint of water, and one-half Ib.
  8. of softened butter.
  9. Mix, taking care to include the flour only by degrees;
  10. thoroughly knead, that the ingredients may be well combined, and mass the paste together without making it too elastic.
  11. Leave it to rest in the cool for at least an hour;
  12. then roll it out thrice, at intervals of eight minutes, for the reasons given under the directions for puff-paste.

Plating

Cookware for this recipe

  • Chef's knife
  • Sieve
  • Rolling pin