Icing

Gorgeous high-rise cakes with all sorts of sophisticated decorations attract us with their delicate design. They are not only incredibly tasty, but also from one of their species the heart rejoices and appetite appears. What culinary artists have not learned to decorate their confectionery creations - fresh fruits and berries, confectionery creams, sugar mastic, chocolate and, undoubtedly, icing. Snow-white graceful swans, fantastic flower bouquets, fabulous castles - all this can be made from icing.

Aisle or royal glaze is a protein-sugar drawing mass that is used to make a variety of confectionery jewelry. Icing is usually snow-white, although many people like to color it with food dyes.

A rather thick plastic mass is made by rubbing fresh egg white with powdered sugar with the addition of acidulants - lemon juice or dry citric acid. In addition, glucose syrup or a small amount of glycerol is often present in the icing composition, which significantly increases the plasticity of the mass.

The finished icing products taste good on their own, so can be a nice addition to tea. But mostly the resulting sweet lace is used as jewelry for various confections.

You need to be able to use icing, so there is a certain order of work with this magic mass. First of all, special templates are made on paper, which are subsequently transformed into fairy butterflies, flowers, baskets, crowns, glasses, rings, as well as parts of huge castles and palaces. Plastic film is placed on these paper sketches, which is lubricated exclusively with olive oil, thereby preventing icing from sticking.

At the next stage, the icing is placed in a cornet (pastry bag) with the necessary nozzle or in a plastic bag in which the corner is cut. According to the consistency, the self-cooked icing should not be too liquid (it spreads and loses its shape) or too thick - it is difficult to squeeze out the mass. It is to avoid such problems that many confectioners prefer to buy ready-made icing in specialized stores.

Icing is deposited either on the prepared film, followed by drying or directly on the surface of the finished dough confectionery, which has a fairly dry surface. You cannot deposit icing on biscuit, pastry cream or other wet surfaces. Products that must be stored only in the refrigerator are not suitable for these purposes - icing decorations are installed on them immediately before serving.