There is no limit to the creations of human hands. We are delighted with the thin transparent lace patterns made of thread with a needle or a crochet hook, the delicate and bizarre lacy of lace cut from wood or twisted from metal wire. But it turns out that a thin fancy lace can be created from egg whipped with sugar and decorate with it various culinary products. Aising, or royal glaze, is the art of creating the finest lace weaves and patterns from protein glaze. Of course, this is not an easy task, it requires certain skills and mastery. But in the hands of skilled needlewomen, eager to use their creative abilities not only in creating interior decorative gizmos or clothing items, but also in culinary, a simple pastry bag filled with white fluffy protein mass can become a real tool for a graphic designer and painter.
How to make an icing? The recipe for its manufacture is this: in a container filled with ice or very cold water, beat egg white with a glass of very fine (sifted) powdered sugar until it turns into a lush, dense, well-kept mass. At the end of whipping, add one teaspoon of lemon juice to the protein to make the mass more plastic. It is very important to whip the protein not with a mixer, but with a fork or whisk. A lesson is rather laborious, but in any creative process the preparation of material and the basis for creativity is a very important process. Aising, the recipe for the preparation of which is given above, can be made of various consistencies. A thinner protein drawing mass is squeezed out using a cornet, and if you add more powder to the protein, you will get a thick mass from which the figures are molded with your hands.
The next stage of work is the creation of protein lace. To do this, use a stencil on which contour patterns are applied. The stencil is placed under a thick transparent plastic film (an office file folder is quite suitable), which will be the basis (canvas) for applying the pattern. From polyethylene, a dried protein pattern can be easily removed and complex volumetric lace compositions can be constructed from finished parts on the surface of cakes and cakes. To make protein lace easier to lag behind polyethylene, it can be greased with olive oil.
For drawing, instead of a pastry bag, a stationery file is also quite suitable, the corner of which is carefully cut. A small part of the protein mass is placed in a bag and squeezed out along the contour of the stencil. First produce a test to determine the desired density of the mass. If the mass is too liquid, it will spread and lace will not work. The protein of the desired consistency should be squeezed out in the form of a thin volume and continuous thread, forming an elegant thin lace fabric on the surface. In order to get a good icing, the protein mass recipe can be changed by adding water or powdered sugar to the protein, depending on the desired density.
The patterns applied to polyethylene must be dried. They dry for two or three days. Drying time depends on the thickness of the lines and the density of the mass. After complete drying, the protein lace is carefully removed from the film. It is best to do this by putting a film with a pattern on the edge of the table, and slowly bending it down, carefully remove the dried products. Thin lace is quite brittle, so it is recommended to make parts for decoration with a margin. And accidentally broken protein laces will be a delicious addition to evening tea.
Volumetric icing looks very impressive. Cake decorations in the form of a crown, transparent openwork shapes, balls and sculptural compositions are made using various devices that serve as the basis, a frame that gives the desired shape. So, to obtain a transparent lace ball or hemisphere, inflated balloons are well suited, on the surface of which, coated with olive oil, a protein pattern is applied, and after it dries, the ball is punctured and deflated, and then removed. Sufficiently complex sculptural compositions are assembled from individual parts, which are glued to each other with egg white.
Details from the protein mass are stored for a long time in a box with a lid at room temperature. You can not store them in the refrigerator, in the cold, the protein liquefies. In advance, before the holiday, prepare jewelry using the technique of icing. The recipe for this sweet handmade miracle is simple. But on a festive day a delightful item will appear on the table in the form of a thin transparent sweet lace.