An excellent material for creative imagination - sugar mastic! It is indispensable in decorating cakes and sculpting all kinds of products that will decorate your culinary creation. And what a developing and useful activity for children! It is unlikely that any of the family members will refuse to participate in this fascinating process.
To understand how to make mastic, a few tips will help you. You should know that it is of several types, but its main component is sugar. You can choose between mastic on gelatin and mastic with the addition of condensed milk. Be sure to pay attention to the quantity and set of products that are included in its composition. This will determine the curing time of the original product.
How to make a mastic that dries quickly? It will be needed if the guests are on the way, and there is very little time. In this case, you will have to use a gelatin recipe. If you need a more flexible, pliable mass for making small parts or figures, then use the milk option.
To learn how to prepare mastic for the cake, we need to clarify what tools we need for this. This is a board and rolling pin for rolling, a round knife (this is usually used to cut pizza), kitchen scissors, a roll of food polyethylene and a ruler.
Getting to the cooking process. The first stage in us is as follows: soak a package of agar-agar (gelatin) in cold water. Everything is simple here, there is an instruction. Gelatin must swell well. Pour the swollen gelatin into the pan, put on a small fire. Bring to a boil, but do not boil, otherwise we’ll ruin everything. Remove from heat.
How to cook mastic for the cake - the second stage. Pour the sifted icing sugar onto the table in the form of a slide. Pour the gelatin into the groove made. Getting to the batch. Knead until the consistency becomes plastic, pliable and homogeneous. Do not allow the condition when the mass begins to crumble. As soon as she began to stick off her hands, stop the process. Roll it into a ball and be sure to wrap it in cling film, otherwise it will dry out.
The recipe for making mastic for the cake
We take:
- powdered sugar - 600-650 g;
- agar-agar - a package;
- cold water - 60 ml;
- lemon juice - 1 tbsp. l
If you want to diversify the color scheme, then add liquid food colors to the mastic . Use only part of the total mass. Make a notch, pour in a few drops and knead again. Wrap the finished ball also with polyethylene. Products from this type of mastic are too hard after drying, so they are unsuitable for use.
The recipe for mastic for a cake based on condensed milk suggests the presence of the following ingredients:
- icing sugar - 180 g;
- condensed milk - 250 g;
- milk powder - 200 g;
- lemon juice - 1 tbsp. l .;
- brandy or cognac to taste and desire.
The principle of preparation is mixing products. Sift the dry ingredients. We pour the slide on the table, pour the condensed milk into the recess. Everything else is similar to the first recipe. The products of this mastic are quite edible, although they also dry out over time.
How to make mastic of the correct consistency? If the mastic turned out to be too small, add lemon juice to it. If, on the contrary, it sticks to your hands, powdered sugar will correct the situation. Add the required amount. All mastic products are stored for a long time. Only for this create the right conditions. Dry cardboard containers work well.
How to make mastic - this is an original decoration for desserts based on gelatin and condensed milk - we have examined. But these are not all recipes for making mastic. Another type is prepared on the basis of marshmallows (marshmallows). It is extremely easy to work with it, it will not make you nervous, sticking to your hands.