mixed starch paste craft dough for edible flowers part 2

This is a video from a series of many that shows how to make a mixed starch paste using different kinds of flours and gelatine. This medium is very good for making edible flowers that last long and are resilient to humidity. Kindly watch the video, leave comments, click on the 👍 sign below it and subscribe to my channel. Thanks in advance. Floral Dreams – Handcrafted Mixed starch paste with Gelatin Soak 5 Gms of non-flavoured gelatin in 30ml of water, Keep aside for 10 mins to bloom. Heat gelatin mixture till all granules dissolve (on a pan of boiling water or 10 second blasts in the microwave). Add in 2 tsp cooking oil 2 tsp vinegar 2 tsp food grade glycerin 2 tsp liquid glucose or corn syrup 1/2 tsp sodium benzoate (optional) 1/2 tsp potassium sorbate (optional) 25 Gms glutinous rice flour 40 Gms plain rice flour 15 Gms corn flour 15 Gms Maida Mix the above together. Mix this liquid into the rice flour mixture and cook for a bit and then steam for about 10 mins. Remove and cool the dough by kneading. Do not add extra rice flour now, let dough cool completely and then add rice flour if dough feels sticky. Texture of dough will vary depending on the local humidity conditions. Dough is ready to use, roll out with dusting of corn flour or rice flour, cut petals and vein them, frill them and create flowers. Dough will keep at room temperature for about 5 days maximum, depending on the humidity in the room, if well packed and kept air-tight. Dough will keep in the fridge for about a month if well packed and kept air-tight. To use, transfer dough to keep at room temperature for 24 hours (ideal) and then use. Dough will keep in the freezer for about 2 months, if kept well packed and air-tight. To use, transfer dough to fridge for 24 hours (ideal) and then keep at room temperature for 24 hours (ideal) and then use. Troubleshooting only to be done once dough has been kept at room temperature for 24 hours. If dough feels dry after a few days, then add a little bit of corn syrup and knead well. If dough feels sticky, then add a little arrowroot powder and knead well, If dough does not feel pliable enough, add a little shortening and knead well. Texture of dough changes with temperature that it is at. Happy flower making!!!