The recipe for aysing
Icing or royal icing - a popular decorationfor various confectionery products. With the help of aysing, you can create real confectionery masterpieces: as if woven from the finest lace patterns, they are attractive and appetizing looking on festive cakes, cakes, gingerbread. The recipe for aysing knows the country of councils.
Decoration of cakes and pastries with aysing - Interesting and fascinating class. It will take a confectionery bag, drawings of patterns with patterns, a dense plastic bag or a regular polyethylene file for documents to decorate with an aysing.
The ready-to-weight aysing for creating ornaments using a confectionery bag with a thin tip Patterns are extruded along the contours of patterns that can beDraw on paper with a simple pencil or print it on the printer. A sheet of paper with a picture is pre-laid under a plastic bag or placed in a file.
When using the pouch from the aysing created the necessary patterns, you need leave them to dry at least 12 hours (it is better more). The finished decorations harden, then they can be used to decorate cakes and pastries. By the way, if you dry the products from the aysing not on a flat flat surface, but, say, on the surface of a bottle on one side, the decorations will turn out to be three-dimensional.
It should be remembered that products from aysing are very fragile, and it is better to cook jewelry with a littlereserve. It is also important to remember that aysing is "afraid" of moisture, and therefore culinary masterpieces, decorated with ayzing, can not be placed in the refrigerator. It is best to set scenery from the aysing on a cake or cake just before serving to the table.
The recipe for aysing
To prepare an aysing you will need:
egg white - 1 pc.
powdered sugar - 1 glass
Citric acid or lemon juice - very little
Preparation
Carefully separate the protein from the yolk: the yolk should never get into the royal icing. Sugar powder sift through a fine sieve.
With a fork or a whisk (not a mixer!) Whisk the protein to a light foam. Continue to beat, gradually add the powdered sugar. Whisk continue until solid peaks form.
A teaspoon of lemon juice, diluted with water in half, add to the protein mass almost at the very end. Ready to put in a confectionery bag and begin to squeeze out patterns.
From an aysing it is possible to mold ornaments, as from plasticine. To do this, add more sugar powder to the mass, until a dough suitable for molding is formed. Finished products must be dried.
