Sugar glaze for biscuits

Everyone has his childhood memories, his bright flashes, which are not-no, and he will offer obliging memory. And now the pictures of those days when he was happy with a child flashed, he was happy with a new toy or delicious pastry, lovingly prepared by his mother or grandmother. Its taste can not be forgotten even after years. Is it so often the mothers of modern children are pleased with the taste of soft, sweet, melting homemade cookies in their mouths? But this is not so difficult, and if you still cook the filling or glaze for the cookie, decorate it with candied fruit - the children's admiration will not have a limit, and a mother who knows how to cook such delicious food will seem to the fairy fairy child.

Today, we will not discuss baking recipes, but learn how to make a biscuit glaze, because a good fudge can do wonders: it makes beautiful any pastry, gives it the missing sweetness, preserves it for a long time and masks all the flaws in production.

How to make the glaze for cookies ?

Immediately determine that the types of glaze is very much, we will consider the most common:

• The main sugar fondant is brewed from sugar and water, the ingredients are taken in the proportion of 1: 0.75. Sugar is dissolved with hot water, stir, clean the walls of the saucepan from the sticky sugar with a wet cloth and put on a strong fire. After the boiling of the syrup, foam is removed, the walls of the dishes are wiped again, covered with a lid and cooked until the sample is placed on a soft ball. At the end of cooking, add 5 drops of liquid citric acid for every 100 g of sugar. It is necessary to measure the acid precisely, with its surplus, the fudge will fail badly, with a lack - it will crystallize.
• The main sugar icing for baking easily turns into a pink, for this at the end of cooking, you need to add half a tablespoon of rum;
• To get protein lipstick sugar powder is beaten with protein in a water bath for 5-7 minutes, then removed from the fire and continue to beat for another 7 minutes, 1 protein takes about a quarter of a glass of powdered sugar. Finished glaze smeared cookies after it has cooled. This decor is also suitable for Easter cakes;
• A glass of powdered sugar pour into the bowl, pour there 2 p. L. Milk, grind to a gruel-like condition. Pour into the mixture 2 tsp syrup, you can use corn or inert. Beat until the mass is smooth and shiny. If the composition is very thick, a little more syrup is added during the whipping process. You can use a white shaving brush, but you can divide it into bowls and tint with different food colors. Baked products are dipped in the baking glaze or applied with a brush;
• To make vanilla glaze, a glass of sugar powder should be mixed with vanillin and 4 tablespoons. Boiling water. Blend the mixture with a wooden spatula to a homogeneous paste;
• Dark sugar icing for biscuits (creamy) is prepared from sugar and 20% cream (they should be taken in a glass), 2 large spoons of cocoa powder and 20 g of butter butter. Rinse all the ingredients in one mass and boil in a small saucepan on a very low heat until thick.

Original decorations for baking

Very glazed look frosting for cookies in the form of chocolate leaves. To do this, grind the tiles of ordinary dark chocolate, dissolve it with warm water and warm it in a water bath. Then take leaves of fruit plants or berries, you can from a rose bush, wash, rub with a napkin, cover with melted chocolate. After the chocolate has solidified, the leaves are removed. Received decorations can decorate cakes.

Exquisitely look strawberries in strawberries, they are lowered into it only up to half, they allow to drain excess and spread out to solidify on foil. It turns out a magnificent independent sweetness or an exquisite decoration for baking.