More recently, the snow-white sugar sweet confectioners were used only to cover Roma Bab and Cupcakes "Strips" from sand dough. Today, with the help of this classical confectionery glaze, almost all pastries decorate - from cupcakes and gingerbread to cakes and Easter cakes.
Basic recipe for cooking sugar sweets
The following ingredients will be required to prepare classic sugar lipsticks:
- bulk sugar - 500 g;
- warm water - 150 ml;
- fresh lemon juice - 1 tbsp. l.
Approximate time cooking time - 35-45 minutes.
Cooking Basics for Sugar Sweets
In a thick-walled casserole, connect sugar and water, the mixture is negotiated for several minutes on medium heat until the sugar sand is completely dissolved. After boiling, remove the dishes from the fire and collect the foam formed on the surface of the syrup. Then a damp rag or culinary brush neatly erase sugar crystals adhered to the inner walls. Next, put the dishes on the fire. Welcome boiling syrup for 4-6 minutes without stirring. Approximately a minute before the end of the cooking, add freshly squeezed lemon juice to the sugar mixture.
Removing "Samples on the ball"
Now is the time to make the so-called "sample on the ball." Mount the spoon with a small number of syrup and lower the prepared container with chilled water in advance. Remove the frozen sugar mass from the spoon and try to form a ball from it (it should be soft and plastic). If the ball does not work out, boil the syrup for another 1-2 minutes, then make a sample again.
Note! To avoid digesting the syrup, take a skeleton with a fire from the fire or reduce it to a minimum.
Cooling sugar syrup
After successful "samples to the ball", it is necessary to cool the sugar mixture to 40-50 ° C as quickly as possible. To do this, recall it into a wide bowl and put on the package with ice. So that the syrup cooled faster, mix it with a wooden spatula periodically. Check the temperature of the mixture is more convenient with a special kitchen thermometer.
Sugar mixing
After that, cooled to the recommended temperature, the syrup thoroughly sweat the mixer on medium-high revolutions (for the mixer, use the hook-hook for the kneading test). During the beating, the sugar concentrate will gradually change the golden shade on the snow-white. The homogeneous plastic texture and light matte shine are the main signs of the readiness of the fudge. On average, the process of transformation of liquid caramel into a ductile mass takes no more than 15 minutes. Finished lipstick should "get sequished" - put it in plastic container, cover with a damp cotton cloth and place it in the refrigerator. A day later, sugar glaze can be used for its intended purpose.
On a note! Chilled lipstick before decorating confectionery is shifted into heat-resistant dishes, slightly kneaded with a wooden blade and warm up to 50 ° C in a water bath.
Secrets of working with sugar sweet
If you first work with sweet sweet, pay attention to the recommendations of the experienced confectioners:
- To color the basic white sweet, you can use freshly squeezed juices from bright fruits and vegetables, strong coffee, berry toppings, vanilla extract and alcoholic beverages (such as brandy, rum, liqueur) are most often used as flavors.
- Properly cooked sugar lipstick simultaneously plastic and fuel, so stucco figures and other decorative elements for label design are easily formed.
- Sugar glaze perfectly withstands long-term storage, so it is often harvested by the future. The finished sweet is wrapped with moistened with parchment or gauze, shifted into a sealed container and placed in the refrigerator. Similarly, they keep the remnants of unused glaze.
Thanks to traditional sugar sweet, even simple everyday life will look like a rich, spectacularly and smart.
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