Icing. Recipe and ways to use royal glaze

There is no limit to the creations of human hands. We admire the thin transparent lacy patterns made of thread with the help of a needle or crochet hook, a delicate and whimsical lace lace, cut out of wood or twisted from metal wire. But it turns out, a delicate fancy lace can be created from whipped egg whites and sugar and decorate various culinary products. Aising, or royal icing - is the art of creating the finest lace weave and pattern of protein glaze. Of course, this is not a simple occupation, it requires certain skills and skill. But in the hands of skillful needlewomen who are hungry for the use of their creative abilities, not only in creating interior decorative garments or clothing elements, but also in culinary business, a simple confectionery bag filled with white lush protein mass can become a real tool of the artist and designer.

How to make aysing? The recipe for its manufacture is this: in a container filled with ice or very cold water, beat egg white with a glass of very fine (sifted) sugar powder until it turns into a lush, dense, well-shaped form. At the end of whipping, add one teaspoon of lemon juice to the protein to make the mass more plastic. It is very important to whip the protein not with a mixer, but with a fork or a whisk. The lesson is quite labor-intensive, but in any creative process, the preparation of the material and the basis for creativity is a very important process. Aising, the recipe of which is given above, can be produced in various consistencies. The more liquid protein drawing mass is squeezed out with the help of a cornea, and if you add more powder to the protein, you get a thick mass from which the figurines are molded with hands.

The next stage of the work is the creation of protein lace. To do this, use a stencil on which contoured patterns are applied. The stencil is laid under a dense transparent polyethylene film (the office folder-file is quite suitable), which will be the basis (canvas) for drawing a pattern. From polyethylene dried protein pattern can be easily removed and constructed from the finished parts of complex volumetric lace compositions on the surface of pastries and cakes. To make protein laces lag behind polyethylene, it can be oiled with olive oil.

For drawing instead of confectionery bag is also quite suitable office file, the corner of which is neatly cut off. A small part of the protein mass is placed in a bag and squeezed out along the stencil outline. First, a sample is made to determine the desired mass density. If the mass is too liquid, it will spread, and the lace will not work. The protein of the desired consistency should be squeezed out in the form of a thin volumetric and continuous thread, forming on the surface an elegant thin lace cloth. To obtain a successful aysing, the protein mass recipe can be changed by adding water or sugar powder to the protein, depending on the desired density.

Patterns applied on polyethylene need to be dried. They dry for two or three days. The drying time depends on the thickness of the lines and the density of the mass. After complete drying, the protein lace is carefully removed from the film. It is best to do this by placing a film with a pattern on the edge of the table, and slowly bending it down, carefully remove the dried products. Thin lace is brittle enough, so it is recommended to make details for decoration with a margin. And accidentally broken protein lace will be a delicious addition to evening tea.

Very impressive looks volume aysing. Ornaments of cakes in the form of corona, transparent openwork forms, balls and sculptural compositions are made using various devices that serve as the basis, frame, giving the desired shape. So, to get a lacy transparent ball or hemisphere, inflated balloons are well suited, a protein pattern is applied to the surface of which is oiled with olive oil, and after it dries, the ball is pierced and blown off and then taken out. Quite complex sculptural compositions are collected from individual parts, which are glued together with egg white.

Parts from the protein mass are stored long enough in a box with a lid at room temperature. Keep them in the refrigerator can not, in the cold, the protein liquefies. In advance, before a holiday, prepare ornaments in the technique of aysing. The recipe for this sweet hand-made miracle is simple. But on a festive day on the table will be a delicious product in the form of a thin transparent sweet lace.