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Custard glaze for decorating products
45 min (your 45 min)45 min your 45 min
Protein glaze for gingerbread and cakes. After application to the article, it freezes after 1-2 hours.
Egg white - 60 g (2 pcs.), Sugar - 180 g, Sugar powder - 100 g, Water - 70 g, Citric acid - at the tip of a knife
Products are prepared according to the recipe of custard glaze.
How to make custard icing for cakes: Sugar is poured into a saucepan, water is poured in. 
Bring the sugar and water to a boil, remove the foam. Cook for about 10 minutes (boil to 114-115 °). 
At the same time egg whites are beaten till stable foam and till volume increase by 5-6 times. 
Check the readiness of the syrup (the sample for the ball is weak). To do this, ice water is poured into the cup. A teaspoon is collected with a little syrup, poured into ice water. If the syrup immediately sets into a clear ball, which can be easily compressed between the fingers, the syrup is ready. 
Without stopping whipping, the hot sugar syrup is gradually poured with a thin jet. 
Sugar powder and diluted citric acid are filled in parts. 
The total whipping time is 35 minutes. The readiness of the glaze is determined by a pattern on the surface that does not swim. 
The custard glaze for decorating the cakes is ready. The custard glaze decorations have less gloss than the raw glaze, but are more stable when stored. 