MACO PASTE
Marc's Cornstarch Paste

Ingredients
1 Cup Cornstarch (130-132 grams)
1 Tbsp Tylose Powder (CMC powder will do if you dont have tylose)
1/4 Cup Cornstarch (35 grams for kneading purposes)

1/4 Cup Glucose (you can use corn syrup for alternative but glucose will be better ) (90-92 grams)
1/4 Cup Water (2 oz)
1 Tbsp Vegetable Oil

Shortening for kneading (Crisco or Puratos)

for the procedure please check the video

Notes:
Paste dries not that hard but holds it shape, which i love because i can play with petals while its still drying completely
* when drying dont cover the petals or leaves made because if put on closed container and not yet dry the outputs will have molds, please wait for it to dry completely before storing finished output
* when it is still in paste form or dough form, please store in the fridge it will last for 2-3 weeks or up to 2 months.
*dried output can last for 1 year, (when making flowers using this paste a fan helps dry it faster)
*since the paste or the dough is stored in the chiller or fridge, take what you will use only and let it thaw at room temp for 30 mins to 1 hour and knead with shortening, if in a hurry and rushing things, you may put on micro on medium high 3-5 sec only and knead
* you can put flowers on cake and inside the ref and it wont melt when you take it out
*if you want the output harder you can add more tylose by dipping it on tylose powder and knead, just like how you treat fondant
* the additional 1/4 cup of cornstarch can be used all if you want the paste harder is you find it soft =)

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