In order to prepare the glaze, you need the following ingredients:
900 grams of sugar powder,
150 grams of protein,
Lemon juice – 1 tablespoon
Food dyes to give glaze of color.
You can use flavors, but do not indulge with them hard with them.
The preparation of the glaze occurs as follows: first you need to separate the egg protein from the yolk and mix thoroughly, then pour this yolk into the pan. If you are too lazy to mix manually, use a mixer, but you need a nozzle nozzle. If you knock them out manually, then you need to use only a wooden spoon, or stainless steel. If you whip with an ordinary aluminum spoon, the mixture will just darken. Next, pour ready sugar powder into the protein. About half of the whole mixture, and immediately you need to add lemon juice. Beat all this slowly. If you use a mixer, then you need to put it at a minimum speed. Next, gradually add the remaining powder, and make sure that the mass becomes homogeneous, plastic, and there was a characteristic shine. The finished mass is very thick and flows very slowly. If you want to fill the cake with powder, then the thick mass is not suitable – in this case, you will need a more liquid mass. If you decide to apply any pattern with powder, then the thick mass will be just right. To glue parts from glaze, you need a very thick mixture that does not even flow down the spoon. Such glaze can be applied immediately on the surface of any confectionery product, or prepared it in.
You can prepare the following types of glaze at home:
Coffee glaze.
It is prepared as well as ordinary sugar glaze, only 100 grams of strong black coffee must be added to the water. Make sure that coffee of the proper quality, otherwise you will ruin your icing.
Special coffee glaze.
This glaze must be cooked in deep utensils, only add 100 grams of sugar and 50 grams of ordinary coffee. As soon as this mixture becomes thick and viscous – remove it from the fire and add three more egg proteins to it, then put it on the fire again and gradually stir. The fire should be very small. After turning off the fire – the glaze must continue to whip, and so on until it is completely cooling.
Chocolate icing for cake.
Put 100 grams of black chocolate in a small vessel, and dilute it with water in an amount of 20 grams. In another pan, heat approximately 50 g of butter, after which the oil can be added to chocolate in small doses to the namesake until the icing becomes the necessary concentration. This glaze is recommended for puff cakes.
