Brilliant and smooth glaze will perfectly decorate any confectionery. Over it it is possible to put patterns from cream, figures from mastic or color topping from sugar. And the choice of color and taste of glaze depends only on personal preferences.
It is required to you
- For glaze
- prepared without heating:
- 200 g of icing sugar;
- 3–4 tablespoons of carrot
- cherry
- beet or spinach juice;
- 2 tablespoons of lemon juice;
- 2 egg whites.
- For glaze
- prepared with
- heating:
- 300 g of sugar;
- 100 g of water;
- 3–4 tablespoons of carrot
- cherry
- beet or spinach juice.
- For coffee glaze:
- 200 g of icing sugar;
- 2 tablespoons of a strong hot natural coffee;
- 1 h desi spoon.
- For glaze with cocoa:
- 200 g of icing sugar;
- 2 tablespoons of cocoa powder;
- 3–4 tablespoons of hot milk;
- 1 tablespoon of a desi;
- 5 g of vanillin.
- For a chocolate cover:
- 100 g of chocolate;
- 3 tablespoons of water;
- 100 g of icing sugar;
- 1 tablespoon of a desi.
- For transparent glaze:
- 200 g of icing sugar;
- juice of a half of a lemon;
- 1 tablespoon of dry white wine.
- For green pistachios glaze:
- 100 g of sugar;
- 50 g of the peeled pistachio nuts;
- 3/4 tablespoons of fragrant pink water;
- several crystals of citric acid;
- 1 handful of greens of spinach.
Instruction
1. Mix the sifted icing sugar, protein, lemon juice. For orange color of glaze add carrot juice, for violet – beet, for burgundy – cherry, and for green – spinach. Carefully stir that mass became homogeneous without lumps.
2. Fill in sugar with water for preparation of glaze on fire. Warm up mix and you cook constantly stirring slowly with about 5 minutes to a condition of a thick syrup. Remove the formed sugar foam a wooden spoon. Pour out syrup on a plate, add juice at will and stir a spoon or a knife to a firm state. When glaze cools down and will harden, knead it slightly moist hands. And before using, kindle glaze over steam.
3. For coffee glaze mix the sifted icing sugar, strong hot coffee and the melted desi. Carefully pound a wooden spoon before receiving brilliant glaze.
4. Sift icing sugar and cocoa powder in a bowl for preparation of glaze from cocoa. Pour in hot milk and add the softened desi, pour vanillin and stir to a uniform state.
5. Prepare a chocolate cover. Break chocolate on small pieces, fill in with hot water. Put on slow fire and heat until chocolate isn't dissolved completely. Pour icing sugar, add the melted desi and pound.
6. Water an Easter cake or rum baba with transparent glaze. Mix sugar and lemon juice, add white wine and pound until weight doesn't become dense.
7. Surprise the guests with green glaze. Small you istolkit the peeled pistachio nuts. Add sugar, pink water and citric acid to nuts. At spinach cut off backs, wash up it, lower in the boiling water and you cook about 5 minutes, without covering a pan. Its green color will so best of all remain. Wring out spinach from water and several times wipe through a sieve. Add spinach puree to nut meat and stir to a uniform dense state.