The final touch in almost any sweet pastry is icing.
Without it, the pastry has an unfinished appearance, and the taste of the dessert is incomplete.
Sugar icing - general principles and subtleties
It would seem that there should be no secrets in the preparation of sugar glaze. Mixed a couple of ingredients and ready. But as it turned out, this is not all. Sugar icing is different, and cooking methods have significant differences.
The main ingredient of any sugar coating, as you would expect, is sugar. It is possible to use for the preparation of sugar glaze, as usual granulated sugar, and icing sugar, brown sugar and even cane.
Additional ingredients can be butter, egg whites, cocoa and coffee, fruit juices, vanilla, chocolate, cream and much more. Cocoa and coffee should be used only the highest quality, this product does not contain impurities. For high-quality icing, purchase natural high-fat dairy products and fresh eggs. Juices that are part of some types of sugar icing should be freshly squeezed, packaged will not work.
Sugar icing, depending on the method of preparation and ingredients, can be white or colored, transparent or matte, sour or sweet. In any case, bright, colorful, sugar-coated pastries always look elegant and very appetizing.
In addition, sugar icing is prepared very simply and quickly, and unlike a variety of creams, put it on desserts is not difficult.
Sugar icing “Scalded”
Ingredients:
220 grams of sugar;
four egg whites.
Cooking Method:
Pour into a small saucepan squirrels, add sugar.
Whisk the mixture with a whisk.
Pour a glass of water into a larger saucepan, boil.
Place a small saucepan with a sweet mixture over a large container of boiling water. Whip the icing sugar in the water bath for about five minutes.
Remove the glaze container from the heat, beat for another five minutes.
Scalded sugar icing is smooth, dazzling white and shiny. Put it on the cooled pastries.
Sugar icing “Yummy”
Ingredients:
70 grams of sugar. powder;
a pinch of salt;
20 grams of plums. oils;
25 ml of milk;
vanilla.
Cooking Method:
In a small saucepan, cauldron or saucepan with a thick bottom, melt the butter.
Pour in the milk, add salt and powdered sugar.
Actively stirring, bring the mass to the consistency of the cream.
In the ready-made icing sugar, put the vanilla, mix.
If in your opinion the cream turned out thick, add a little more milk.
This icing is perfect for any sweet pastry.
Chocolate icing
Ingredients:
350 grams of powdered sugar;
50 ml of milk;
40 grams of cocoa;
vanillin - at will;
one article spoon plums. oils.
Cooking Method:
Soften the butter.
Pound it with cocoa and vanilla.
Pour the icing sugar, rub it again. The most convenient way is to make a fork.
Slowly pour in the milk, bringing the consistency of sugar to a uniform state.
Sugar glaze “Caramelnaya”
Ingredients:
120 grams of brown sugar;
220 grams of sugar. powder;
two art. spoons of butter;
75 ml of milk.
Cooking Method:
Melt the butter in a saucepan, pour in the milk, bring the mass to a boil.
Add brown sugar, bring to a boil again, remove from heat.
Add one hundred grams of powdered sugar, beat the mixture.
Put in the appetizing sweet mass of the remaining powder.
Beat about five minutes to a viscous consistency.
Orange sugar icing
Ingredients:
orange;
180 grams of sugar. powder
Cooking Method:
Rinse the orange, squeeze the juice, strain. For the preparation of orange sugar glaze enough 100 ml.
Heat orange juice.
Sprinkle the powder a little bit, gradually bringing the icing to the desired cosist.
Sugar Creamy Glaze
Ingredients:
40 grams of powdered sugar;
120 ml of 35% cream;
one article spoon plums. oils.
Cooking Method:
Pour the cream in a small saucepan, put the butter. Stir the mixture over low heat until the butter is completely melted.
Remove the container with the cream from the heat.
Add the powdered sugar to the hot creamy mass, beat the sugar glaze until completely cool.
Lemon sugar icing
Ingredients:
Art. a spoonful of freshly squeezed lemon juice;
50 grams of butter;
320 grams of powdered sugar.
Cooking Method:
Mix all ingredients in one container.
Beat the glaze until smooth. The mass should be gentle, lush.
Thanks to lemon sugar glaze, your baking will acquire a unique citrus aroma and a pleasant taste with sourness.
Colored icing sugar
Ingredients:
200 grams of sugar. powder;
20 ml of milk;
20 ml of sugar syrup;
5 ml almond extract;
food colorings.
Cooking Method:
Mix powder and milk to a creamy state.
Add syrup, almond extract. Beat until the sugar icing is smooth and shiny.
Spread the mass in separate containers, add to each dye of the desired color.
Colored sugar glaze when solidified becomes hard, while not losing the brightness of colors. Ideal for applying small drawings.
Brownies with curd and bananas in icing sugar
Ingredients:
two art. spoons of chocolate icing;
80 grams of brown sugar;
40 grams of flour;
half a pack of butter;
180 grams of soft cottage cheese;
two eggs;
dark chocolate bar;
two medium sized bananas;
a pinch of salt.
Cooking Method:
Melt finely chopped chocolate and butter in a water bath.
In a small bowl, lightly beat one egg with 50 grams of sugar.
Combine chocolate and egg mixture, add salt, flour. Stir.
Separately from the mass you have turned, chop the rest of sugar, bananas and cottage cheese in a blender. Cover the mold with foil, pour in half the chocolate dough, put a few spoons of banana filling on top of it. Continue to alternate the dough with the flavoring.
Bake 30 minutes. The oven temperature should be 180 degrees.
Cool the finished brownie, spread the chocolate icing on top. Serve, pre-cut into portions.
Yoghurt cake with berries and sugar icing
Ingredients:
280 grams of classic yogurt without additives;
four eggs;
220 ml of vegetable oil;
one vanilla pod;
240 grams of sugar;
one tsp crushed orange and lemon zest;
200 grams of flour;
1 tsp. baking powder;
400 grams of any frozen pitted berries;
150 grams of biscuit crumbs.
200 grams of caramel sugar coating.
Cooking Method:
First, oil the baking dish, sprinkle with sponge cake, put it in the fridge.
In a small bowl, beat egg yolks with yogurt, vanilla pulp, vegetable oil, citrus peel, half a glass of sugar.
Add sifted flour and baking powder. Stir well.
In another container, beat the proteins with salt, add half a glass of granulated sugar, stir until all the grains of sugar are completely dissolved.
Into the dough, add berries, stir.
Enter the protein mixture in small portions into the delicious berry mass, stirring the dough constantly.
Remove the cooled form from the fridge, pour in the dough.
Bake a cupcake an hour, setting 160 degrees.
Pour the finished yoghurt cake with caramel icing.
Sugar icing in chocolate-caramel tart
Ingredients:
160 grams of butter;
120 grams of flour;
one egg yolk;
80 grams of sugar. powder;
200 grams of chocolate sugar coating;
60 grams of cocoa;
one article spoonful of corn syrup;
130 ml of 35% cream;
one and a half cup of chopped hazelnuts.
Cooking Method:
Mix cocoa with flour and salt.
Separately, beat 120 grams of butter, yolk and powder.
Combine both masses in one. Knead the dough uniformly. Set aside for 15 minutes. Lubricate the round shape with butter, put the rested dough into it, spread it on the bottom and sides with your hands. Bake in the oven for half an hour.
Mix in a saucepan a glass of sugar, corn syrup, 60 ml of water. Boil the mixture until you get a beautiful honey color.
Remove the pan from the heat, pour the cream into the caramel, mix. Add chopped hazelnuts, put on fire again. Tomite 10 minutes to dark honey. Cool it down.
Pour the caramel mixture onto the finished cake. Bake in the oven for 10 minutes.
Decorate cooled tart with sugar glaze patterns.
Vanilla Cookies in Sugar Glaze
Ingredients:
100 grams of vanilla sugar glaze;
half a cup of sugar;
a pinch of salt;
one egg;
130 grams of butter;
500 grams of flour;
vanilla - to taste.
Cooking Method:
In a small bowl, mix the flour and salt.
In another bowl, beat the softened butter and sugar with a mixer. The mass should be fluffy and homogeneous.
Add egg, vanilla to the sweet mass, mix.
Pour the salted flour, knead the dough.
Roll out two square layers with sides of 15 cm. Gently wrap each in a separate film, put in the refrigerator for an hour.
Roll the cooled layers, the thickness should not exceed 5 mm.
Cut out cookies using cookie cutters or a sharp knife.
Bake 10 minutes, turning on the oven at 160 degrees.
Decorate vanilla cookies with icing sugar.
Cherry pie with icing sugar
Ingredients:
240 grams of flour;
260 grams of cottage cheese;
a pound of cherry;
130 grams of icing sugar;
four eggs;
some dry yeast;
a pinch of salt;
20 ml of cherry liquor;
30 grams of butter;
30 ml of vegetable oil.
Cooking Method:
Beat the icing sugar with the yolks until smooth. Pour in vegetable oil, without stopping to interfere. Actively beat another two minutes.
Add cottage cheese, mix.
In another container, dissolve the yeast in milk, add flour, mix. Put the curd mass here.
Pour in the cherry liqueur and whipped with salt protein. Knead the dough. Roll out the dough layer, put it in the prepared (oiled) form.
Put the cherries on the dough, trim.
Bake an hour at 180 degrees.
Cool the finished cake, pour sugar icing.
Sugar icing - Tricks and tips
- Sugar icing for tarts, cakes, biscuits, pastries is considered successful if it is not too thick or thin. Properly prepared glaze fits well and quickly sets.
- If you need to pour donuts or muffins on icing sugar, make it slightly watery, but for gluing products it is better to prepare a thick icing.
- It is not difficult to prepare icing sugar at home: first, tar the sugar, and then sift.
- When cooking sugar icing, do not use aluminum cookware.
- If there is chocolate in the sugar glaze recipe, purchase only a high-quality product with a high content of cocoa beans. In no case do not take porous tiles - such a glaze will not harden.
- Chocolate sugar icing made from chocolate is thick and hardens quickly; made from cocoa - goes thinner, hardens longer.
- In order for the icing sugar to bake on baking, it should be quicker to cool.
