Aising at home - recipes for glaze and ideas for baking

Aising at home - a recipe, with which you can decorate any confectionery product with lace, filigree patterns. Snow-white sugar-protein drawing mass is able to acquire different colors, shape and consistency and, despite the "icy" name, to give baking a cozy, warm and lively appearance.

How to make an aysing?

Aising at home is varied and, depending on skill, patience and correctly mixed components, is able to decorate items with a voluminous pattern. Traditionally, the sugar-protein mass has a white color, which can be diversified with food dyes, and achieve plasticity with glucose syrup or glycerin. Aising at home is a recipe that even novices can cope with if they follow the rules for making it.

1. Freshly prepared aysing should immediately be applied to the surface. It can not be cooked "in reserve", because the mass can lose the necessary consistency.
2. Do not make the aysing too thin - it will spread over the surface, and too thick it will be difficult to squeeze out of the bag.
3. Aising is applied to the surface with a confectionery syringe or bag. This can be a baking surface or covered with a food film template.
4. Aising is dried at room temperature, depending on the size, from one to three days.

Aising from sugar

Sugar aicling is the most accessible way of decorating confectionery. It is prepared from three components: egg white, powdered sugar and lemon juice, which, when combined, must turn into a homogeneous mass. The main thing when mixing - do not whip everything in foam, but simply break the structure of the protein and prevent the presence of oxygen bubbles.

Ingredients:

• egg white - 1 pc .;
• powdered sugar - 250 g;
• lemon juice - 1/2 tsp.

Preparation

1. Whip the egg whites with a fork.
2. Add the powdered sugar and whisk gently.
3. Enter the lemon juice.
4. Aising sugar at home is a recipe in which the consistency of the mass depends on the further way of application.

Flexible aysing - a recipe at home

Aising - a recipe with which you can embody the most intricate lace patterns . For this decor, flexible aysing is used, which can be made from components purchased in specialized stores, or prepared from the usual supermarket assortment. The plastic mass is applied to the silicone mat-stencil and dried in the oven.

Ingredients:

• powdered sugar - 20 g;
• tylose - 20 g;
• boiling water - 70 g;
• starch - 40 g;
• dry protein - 5 g;
• corn syrup - 5 g.

Preparation

1. Pour tylozu with boiling water and mix.
2. In the resulting gel, add sugar powder, starch, dry protein and corn syrup.
3. The resulting flexible aysing can be stored for a long time in the refrigerator, heating the mass before work.

Egging without eggs

Aising without protein gives an excellent opportunity to decorate the product with a mass prepared without animal products, which is odorless and tasteless. The recipe is suitable for people who are intolerant of eggs or who do not have access to pasteurized egg whites. The glaze is prepared simply and exceeds other versions by the availability of components.

Ingredients:

• powdered sugar - 160 g;
• water 40 ml;
• lemon juice - 10 ml;
• dye.

Preparation

1. Mix the powdered sugar with lemon juice.
2. Add water.
3. Enter into the mass of food color and mix.
4. Aysing with his own hands must be sent off immediately, as the mass quickly dries up.

Eissing on albumen - recipe

Eissing on albumin is an economical and safe variant of decoration. Often dry albumen - albumin, is used when painting a large number of products, since this component is consumed more profitable than egg whites. Albumin is specific for taste and smell. To beat off unpleasant sensations, vanillin or lemon juice is added to the mass.

Ingredients:

• albumin - 10 g;
• water 75 ml;
• powdered sugar - 500 g;
• vanilla powder - pinch.

Preparation

1. Mix albumin, powdered sugar and vanilla powder.
2. Pour in water and whisk with a mixer for 6 minutes.
3. This aysing is suitable both for drawing contours, and for pouring.

Chocolate aysing - recipe

Chocolate ayzing - one of the most popular options for decorating baking: it is beautiful, fragrant, extremely tasty and does not cause difficulties when applied to the desired surface. You can make a glaze of ordinary chocolate bars , but it's better to create a viscous and plastic mass of cocoa and vegetable fats by yourself.

Ingredients:

• milk - 80 ml;
• vegetable fat - 125 ml;
• powdered sugar - 720 g;
• oil - 130 g;
• vanilla extract - 10 g;
• cocoa powder - 180 g.

Preparation

1. Combine the butter with the fat.
2. Add the cocoa and vanilla.
3. Gradually enter the powdered sugar.
4. Pour in milk and beat with a mixer until it is airy.
5. The glaze is thrown off and sent to the freezer for freezing.

How to make golden aysing?

Brightly decorated confectionery products are always attractive and enthrall. You can obtain this magnificence with the help of colored dyes. It should be noted that the addition of food coloring directly to the aysing is not recommended: the mass can badly break up. It is more reasonable to paint finished aishing with a natural brush, manually.

Ingredients:

• color kandurin gold - 10 g;
• vodka - 30 ml.

Preparation

1. Before you paint an aysing in gold, make sure it is dry.
2. Dilute the dye with vodka.
3. Stir the mass thoroughly.
4. After dipping the brush into the solution, carefully apply the first layer.
5. For a more saturated color, apply several layers.

Painting gingerbread cookies by aysing

Painting with aysing is a great opportunity to make a confectionery product more interesting and appetizing. Confectioners-beginners should start with the list of gingerbread . They have a smooth, dense and dry surface, which facilitates the work during application. With sugar-protein aysing, even an inexpressive carrot can turn into a masterpiece.

1. Using the recipe for sugar aysing, prepare a more dense mass for drawing and liquid for pouring. If desired, add dyes.
2. On the surface of the carrot, apply a contour, trying to withstand the same gap.
3. Pour a large area of ​​liquid glaze, evenly spreading it over the entire surface.
4. The next step is the application of the reticulum. In order for the mesh to be even, mark the center, and draw horizontal lines. Overlap them vertically.
5. Make a pattern on the mesh, using the technique of embroidering with a cross.
6. When the pouring dries, apply a volumetric pattern in the form of a twig.

Lace from an aisle

Lace from aysing - one of the most effective ways of decorating confectionery. Typically, ornate patterns are used to decorate cakes , since laces are plastic and take any shape. To produce them, you will need flexible aysing, a silicone patterned mat, a trapezoidal spatula, and also patience and dexterity.

1. With a ready-made mixture at hand, apply it to the mat.
2. Using a spatula, spread the mass over the entire surface.
3. Dry in the oven at 100 degrees for 8 minutes.
4. Carefully remove the lace from the rug.

Flowers from Ayssing

Decoration with aysing allows you to give the products a unique look, turning them into works of art. Baking, decorated with flowers, is always elegant, solemn and is very popular. For a floral pattern, you should prepare a thick and viscous glaze that holds the shape well and does not spread over the stencil.

1. Transfer the image of flowers to the tracing paper.
2. Type glaze into the tool and trowel with a spatula, removing excess.
3. Draw aysing all non-filled lines and leave the picture to dry.
4. Carefully remove the pattern from the paper and decorate the cake with it.

Butterflies from Aysing

Figures from aysing give color and emphasize the theme of the product. In order for the figures to acquire volume, they need to be dried on a curved surface, even if they are drawn on a flat pattern. In this way, they are used to make individual parts for complex products or to create a crown, butterflies and other small figures.

1. On the picture, put the parchment and, using aysing in a syringe, apply a contour.
2. Pour a large area inside the contour with liquid aysing.
3. From the sugar paste blind the butterfly's body.
4. Fix the wings with an aysing and leave the product on a sheet of paper in a folded state.