Aising, or Edible lace. Aising for lace own hands

Aising for lace making their own is not very difficult. However, the process of decorating desserts requires a special creative imagination from the cook. After all, if you do not know how to draw, you will hardly get beautiful and elegant figures. Although some mistresses resort to one trick. They make patterns using different patterns.

Today we will tell you how to make aysing for lace yourself. In addition, your attention will be presented to the master class on drawing various patterns. Using the tips below, you can decorate absolutely any desserts.

general information

Before you tell us about how to make lace aysing with your own hands, you should tell us what it is all about.

Aising is a sugar-protein drawing mass, which is designed for making volumetric patterns decorating confectionery. Initially, such a foundation turns white. But if there is a special need, then it can be done and colored by adding various food colorings.

Features of preparation

Aising for lace is done quickly and easily with your own hands. After meeting all the prescription requirements, you should have a fairly thick and plastic mass. As a rule, it is obtained by grinding the sifted powdered sugar with fresh egg white. Also, to these ingredients, an acidifier (for example, fresh lemon juice, cremortartar, dry citric acid, etc.) is necessarily added. This is necessary in order to make the protein mass more plastic and supple.

How to make an aysing plastic?

As mentioned above, aysing for cake or other confectionery products should be as flexible as possible. Sometimes this effect is difficult to achieve, adding only one acidifier to the basis. In this case, experienced culinary specialists need to additionally use glucose syrup or a small amount of glycerin. However, the last ingredient can make the protein mass so sticky that it will be problematic to peel it off from the polyethylene substrate. This is why it is recommended to use this component when the subsequent aysing detachment is not supposed. As a rule, this happens in cases when the protein mass is deposited directly on the surface of the dessert.

Other ways to create

Aising with their own hands can be done not only with the use of protein. After all, to create such a drawing mass, there are other ingredients. For example, the use of albumin is a very popular way of preparing a confectionery base. One kilogram of this substance replaces about 316 egg proteins. In addition, there are other ingredients that are most often used not at home, but in industrial production.

Aysing: recipe, master class on preparation of protein mass

When you see the final results, many people have doubts about whether they will be able to make such decoration with their own hands. On this I want to say one thing: do not try - do not know.

In general, it should be noted that aysing for a cake, as well as other confectionery products, is not so difficult as it seems from the very beginning. The main thing is to strictly observe all prescription requirements. Otherwise, the protein mass will not produce such a consistency, which is extremely necessary for the preparation of various laces and patterns.

So, the aysing, the photo of which is presented in this article, requires the use of the following products:

• Egg white chicken fresh - 1 pc .;
• Powder from sugar sifted - about 250 g;
• Lemon juice is fresh or citric acid is dry - about ½ dessert spoon;
• Glucose solution strong - dessert spoon (apply as desired).

Process of preparation of products

Before you do the aysing at home, you should prepare all the ingredients. To begin with, egg white must be carefully separated from the yolk. In this case, the hit of the second component to the first is unacceptable. Otherwise, the decoration will not work.

Having freed the protein from the yolk, it should be placed in a deep bowl and slightly beaten with a fork. The task of this procedure is not to make a lush and persistent foam, but to break the viscous structure of the component, converting it into a liquid mass. Excess air bubbles in the aysing mass are not welcome.

As for powder, then it should be done with a coffee grinder or buy it in a shop already ready. If you can not buy this product, we recommend that you simply sift the sugar through a very fine sieve. As you know, a sweet loose ingredient always contains a certain amount of powder.

The process of preparing an elastic mass

So, it's time to tell you about how the aysing is done. The recipe, the master class for the preparation of this delicacy will certainly help you decorate cakes and other confectionery.

After the egg whites are slightly beaten with a fork, it should be gradually poured sugar powder. In this case, the ingredients must be triturated regularly until a homogeneous mass is obtained.

After a few minutes of intense stirring (approximately in the middle of the preparation), add the dry citric acid to the sweet egg white. If you decide to use fresh lemon juice, it is better to pour it in the end, together with a strong solution of glucose. By the way, at the end of the resulting homogeneous mass should be added and the desired food color (if desired).

Thus, by adding sugar powder portionwise to the egg white and intensively all grinding, you should get a stable, uniform viscous and plastic mass. This prepares the preparation for the aysing.

Types of the rice protein mass

We told how to make a liquid drawing mass. But sometimes cooks need flexible aysing. How to cook it? This requires more sugar powder. In other words, it must be added until the protein mass stops sticking to the palms. As a result, you should get an aysing-mastic. She can well cover curly cakes or cakes. To do this, the resulting mass should be slightly dusted with powdered sugar, and then rolled into the desired shape with a rolling pin. By the way, in mastic, as in liquid aysing, you can also add food coloring, giving it one or another shade.

For what use?

As you can see, aysing for lace (the recipe of protein mass was considered above) does not require the use of many expensive and rare products. It is made from the very affordable and simple ingredients that are available to every hostess.

So why do we need such a mass? As a rule, it is used for the preparation of unusual patterns designed to decorate cakes and pastries. Although often culinary uses a sweet drawing mass and to create an independent dessert. In this case, various figures and patterns are made from an aysing. If you decide to please your loved ones with original sweetness, then we suggest forming a Christmas tree, various animals, snowflakes and so on.

Forms of jewelry

Those cooks who do not know how to beautifully draw patterns, use stencils for aising. It can be children's books with large flowers, animals, butterflies, snowflakes. In this case, you will get flat ornaments that can easily be stuck in the surface of a cake or cake.

If you need to do a three-dimensional pattern, then we suggest using a spread of the book. This method is often formed by fluttering butterflies and other laces.

There is one more original technique, thanks to which you can independently make a complex design. For example, houses, carriages, carriages, cars, etc. For this it is required to make in advance the stencils of individual parts of the object, apply the protein mass to them with the aid of a cornet (through a film) and leave at room temperature for 2 days. After this time the aysing will completely freeze. In the future, all the details of the three-dimensional design should be combined with each other, using for this purpose a thick sugar syrup.

We decorate the protein patterns

Now you know how to use stencils for aisching. But if you do not just need to make beautiful bulk or flat patterns, then we offer to decorate them with the help of pastry beads, popsyushek and others. However, it is recommended to do this immediately after the protein mass has been applied to the stencil. After hardening an aysing becomes firm, and to paste to it already nothing will be possible. At least if you do not use such a component as a thick sugar syrup.

The procedure for working with the rice protein mass

If you do not know how to draw patterns yourself with the help of aysing, then we recommend using predefined templates. And you can just apply children's coloring books. So, let's consider in more detail how to work with the drawing protein mass.

1. A polyethylene film is applied to the selected paper template or placed in a normal transparent document bag. The main advantage of such a bag is that the protein mass leaves it very well. If you doubt it, then for better detachment of the formed products, the polyethylene film is smeared with a small layer of olive oil.

2. Freshly prepared rice protein mass is placed in a special cornet, which is pre-coated with a suitable nozzle. If you do not have such a confectionery bag, then the usual plastic bag, in which you want to cut a corner, will do.

3. Squeeze the aysing on the stencil, or rather, on the polyethylene film laid on it, it should be slow and even. If you have artistic skills, you can do without templates, drawing with a protein mass, only armed with imagination. It should be noted that aysing is often planted directly on the surface of the finished confectionery. At the same time, you should know that the drawing mass should never be applied to a cream, biscuit or other damp surfaces.

4. After the aysing has been deposited, it should be left to dry at room temperature. This can take you about 1-3 days, depending on the size of the pattern and the humidity of the room.

5. Dry decorations and details are carefully removed from the substrate, and then used for their intended purpose. It should be noted that this action is better at the edge of a flat surface, starting with the angle of the polyethylene film, which is carefully pulled down.

In view of the fact that such decorations are very fragile, they should be prepared with a margin in quantity. If the products are broken during removal from the substrate, they can be used as a separate dessert and simply served to the table along with the tea.

Helpful Tips

Now you know how to easily and quickly make at home an ashing mass. To make sure that you have prepared the sweet base correctly, you should look at its consistency. Classic aysing should not drain on inclined surfaces. In the event that the mass is liquid, the formed products should first be dried to a thickening in a horizontal position. And only then put on a curved surface.

If you need to get openwork spherical products, then the protein mass is required to be applied to greased olive oil inflated balls (air). After the cream has dried, they are pierced, and then the shells are removed from the resulting decorations.

Method of storage

Ornaments and figurines made from an aysing can be stored for a rather long time if they are placed in boxes and kept at room temperature. In this case, the humidity of the room should not be too high.

It should also be noted that the patterns of the protein mass can in no case be stored in a refrigerator. After all, after a stay in the cold air, they quickly liquefy. That is why the pre-formed decorations are placed on cakes and pastries only before serving to the festive table.