Custard Glaze for Decorating Products
by Editorial Staff
Custard glaze for decorating gingerbread and cakes. After application to the product, it hardens in 1-2 hours.
Cooking: 45 minutes
Ingredients
- Egg white – 60 g (2 pcs.)
- Sugar – 180 g
- Powdered sugar – 100 g
- Water – 70 g
- Citric acid – on the tip of a knife
Instructions
- Pour sugar into a saucepan, pour in water.
- Bring sugar with water to a boil, remove the foam. Cook for about 10 minutes (boil down to 114-115 °).
- At the same time, beat the egg whites until a stable foam and until the volume increases by 5-6 times.
- Check the readiness of the syrup (the test for the ball is weak). For this, ice water is poured into a cup. Take a little syrup with a teaspoon, pour it into ice water. If the syrup immediately grabs into a transparent ball, which can be easily squeezed between your fingers, the syrup is ready.
- Without stopping whipping, gradually pour in hot sugar syrup in a thin stream.
- Powdered sugar and diluted citric acid are poured in parts.
- The total whipping time is 35 minutes. The readiness of the glaze is determined by the pattern on the surface that does not float.
- The custard glaze for decorating the cakes is ready. Decorations made from custard glaze have a lower sheen than those made from raw but are more stable during storage.
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