By means of culinary mastic it is possible to turn even the most usual cake or pie of a home cooking into the real masterpiece of culinary art. The main types of mastic which were widespread especially are gelatinous, dairy and mastic from a marshmallow.
Dairy mastic it will be necessary For preparation of such mastic for you: Powdered milk;
Icing sugar; Condensed milk.
Connect all ingredients in the ratio 1:1:1 and to vent carefully until weight becomes similar to soft plasticine. Mastic is ready. Its color, usually, never is snow-white, but taste of such product – just delightful.
Gelatinous mastic This recipe is more difficult, but also the result turns out excellent. Their gelatinous mastic it is possible to mold figures of more delicate work. To prepare mastic on the basis of gelatin, it is required: Water; Gelatin; Icing sugar. To wet 2 tablespoons of gelatin in cold water and to leave at several o'clock then to put a saucepan with a gelatine water on fire and to bring to full dissolution of lumps. It isn't necessary to boil a gelatine water at all, otherwise it will lose the gluing properties, and its odor will become rather unpleasant. When gelatin completely to be dissolved, enter into it 2-3 glasses of icing sugar and carefully vent the formed weight. To give to mastic color necessary for you, you can add food color, however if dye has the liquid form, you should increase amount of icing sugar that weight was dense. If you don't wish that mastic had a luscious sweet taste, add to it a little lemon juice. Mastic from a marshmallow of the Marshmallow represent zephyrous airy candies, sometimes two-color. These candies will also form a basis for confectionery mastic. To prepare mastic, you need a pack of candies (about 100 g). Add one tablespoon of water to candies and put in the microwave for several minutes. Add 1.5 glasses of icing sugar to the formed sweet weight and don't forget to stir slowly constantly, if necessary powder. This type of mastic is ideal for production of small elements for decoration of cake. Chocolate chocolate and honey in calculation 2:1 will be necessary for mastikava. Carefully vent ingredients and mastic is ready. Chocolate can be taken both black and white. Several useful tips:
For production of mastic use only carefully processed icing sugar, otherwise the ready-made product will be nonplastic. Ready mastic can be stored both in the fridge, and in the freezer.