The sac a few is the most used tool in pastry, it is usually a bag with conical shape where from the tip the cream is released.
Just on the tip of this cone to create different shapes you can insert various tips, we can have round hole tips, open star, flower, wave and many others.
Types of sac a few
The few sacs can be two types, professional and do it yourself.
The professionalthe same time they are divided into two categories: disposable and washable, these are the best because they allow the use of the spikes quoted above in a “simple” way.
The only way to get Instead, we say that they are a remedy of the last moment, the ways to build them are two, use a bag for food where a hole will be created on a corner that will allow the exit of the cream, or roll in the shape of a cone a sheet of baking paper.
Of course, in this DIY version it will be much more complicated to use a decorative tip, but we say not impossible.
Fill and use the sac a few
Now we see how to use the sac to a few professional, but still the explanation is similar to the sac to a few DIY.
First we put a tip in the sac a few so that it remains stuck in the exit hole of the cream.
Now we proceed with filling, if we have a high glue glass (that of the dive blender is fine) we put the sac a few in there and roll on the glass the top of the sac a few so that it stands alone.
At this point with a spoon insert the cream inside will be a game of boys.
If you don’t have the glass, the process is the same but most slender because you will have to keep the sac a few with one hand and with the other fill.
Now that the cream is inside it will just channel the cream down and roll the top to prevent it from getting out of there.
It’s all ready to start decorate your cakes, you just have to press the bag and the cream will come out of the only available output, so now it’s up to you to become more and more good at using it and creating decorations like those of the best pastries.
