Aising: what is it and how to cook it?

Confectionery is loved by everyone. Cookies, muffins, cakes, pies, cakes - all this enhances the mood. And when they are also beautifully decorated, they look more appetizing doubly. Professional confectioners create works of art, which sometimes it is a pity to eat. Housewives today also do not lag behind them in wanting to make a real holiday for their relatives.

Decoration of sweets

The decoration of cakes and other baking is very diverse. Since ancient times, they are decorated with different creams, fruits, chocolate chips, nuts and coconut shavings. A more complicated variant is filling the jelly, coating with sugar fondant, chocolate glaze (ganache). We came to us and foreign notions: marzipan mass, mastic and aysing. These are more complex varieties covering baking, including a variety of figurines and decorative elements. Decoration from the aysing is considered the top of the confectionery art. Some masters create masterpieces, from which they are simply breathtaking. However, knowing some secrets, each mistress with a certain skill and patience will be able to impress her guests.

Ising - what is it?

From English this word is translated as "glaze", the full name is "royal glaze" (Royal Icing). Aising came to us from England, where the confectioners at the court of the monarchs decorated cakes in this way. It is a mass for drawing and creating edible jewelry based on protein and sugar. Aising can be different in composition and consistency depending on the purpose: contour decor, air decorations or modeling products.

Kinds:

• Plastic - it is used for sculpting ornaments and creating lace. Assistants to you here will be a silicone mat for aysing and molds (silicone molds). Weight is placed in the base, slightly dried, carefully removed and decoratively placed on the cake. Plastic ailing somewhat differs from the classical - in composition it is closer to mastic.
• Classic - a more liquid mass, which is applied directly to the confectionery, or the decor is done on a stencil, and after hardening, the details are added to the figures. Has a very fragile structure.

We will tell you how to make a classical aysing for gingerbread, cookies, cakes and other baked goods.

Cooking process

The recipe for aysing is really incredibly simple. You will need:

• Powdered sugar - 150 grams,
• Raw egg white - 1 pc,
• Lemon juice - 1 tsp.

From this composition, a rather large volume of mass is obtained, which is enough to decorate a small cake or a kilogram of gingerbread. Any pastry looks much more appetizing with such a decor as an aysing. How to cook it? Let's consider this process step by step.

1. Separate the protein from the yolk. Take care not to drop a drop of yolk into a bowl of protein. If this happens, it is better to take another egg.
2. Whisk the protein with a whisk or a mixer at a low speed. Do not whip it into a lush foam - just mash it into a uniform state.
3. In small portions add the sifted powdered sugar, not stopping to whip the mass.
4. At the end, pour the lemon juice, which will give glaze shine.

The perfect decoration for the confectionery is ready. Nothing complicated, right?

Consistency

The amount of powdered sugar and whipping time can vary slightly depending on what your glaze is intended for. Aising is usually distinguished by density:

• Mass consistence of thick sour cream. It is obtained by using a slightly smaller volume of powder. It reminds us of our usual sugar icing, which is decorated with Easter cakes. Used such an aysing for gingerbread and cookies, the top of which is filled with a uniform even layer. The readiness of the mass can be checked by running a knife along it. For some time there remains a trace from the cut, which gradually smoothes out, and the glaze again becomes homogeneous and perfectly even. If this does not happen, then you have beaten the mass too much, and such an aysing for pouring is no longer suitable - the top of the cookie will be ribbed and uneven. However, do not worry, because you just prepared the next version of the glaze.
• Soft peaks. Such an aysing is ideal for inscriptions and contours of drawings, linear decor, which is applied directly to the confectionery product. Readiness is checked very simply: remove the spoon or corolla from the protein mass - the glaze should hang from it with soft peaks, slightly curving depending on the rotation of the spoon.
• Solid peaks. This is a denser mass. When getting a spoon, the glaze stretches behind it and remains on the surface with firm solid peaks. This aysing is ideal for squeezing patterns from a confectionery bag with different attachments directly to a cake or biscuit. Also, this glaze is suitable for complex ornaments that are first squeezed out onto a stencil, and after solidification they are assembled into figures.

Little Secrets

Royal glaze seems to be something incredible, and you are afraid even to try to do it? Do not worry, use the classic recipe, pay attention to some of the nuances, and you will see - cooking aysing will be easy. At you necessarily all will turn out!

Colour

Glaze can be made colored using food colors. To do this, divide the mass into several parts and add the desired shade to each. Dyes come with different properties and intensity, so add a little color, mixing the mass well. Use the instructions printed on the package.

Powdered sugar

Preparation of an aysing is possible only with a powder - sugar here will not approach, as will not have time to be dissolved and will make weight heavy. Moreover, it is desirable to sift the sugar powder before this, saturating it with oxygen. If you have a good electric mill, you can grind powder from granulated sugar yourself.

Consistency

You can adjust the density of the mass. If you beat it too much and it turned out to be too liquid, just add the powdered sugar. If the icing is very dense, it will be difficult to squeeze out of the pastry bag. In this case, add egg white to it.

Storage

If you did not use the whole mass at once, you can store it in a tightly closed container for 3-5 days. Remember that in the air the glaze hardens quickly. You can use the remaining aysing for the cookie. Its recipe can be anything, except for a damp, too porous baking.

Lemon acid

If desired, such a glaze component, like lemon juice, can be replaced with citric acid.

Creating figures

If you create voluminous figurines, squeezing the mass onto the stencil, lubricate it with a slightly olive oil beforehand for easier separation of dried parts. Usual sunflower oil here will not work.

To create three-dimensional colors and other figures, apply the glaze to the stencil, and then put it on any curved surface. For example, a flower can be placed in a cup, spreading the leaves outward; Butterflies - on the fold of the book (when they dry, you will get the effect of fluttering).

Incredibly beautiful large three-dimensional ornaments from aysing: shoes, carriages, houses, towers and more. It seems that this can not be done, but in reality everything is not so terrible. These figures are made up of a number of individual parts that are pre-applied to the stencil and dried, and then are joined together by a cream.

Remember that the average drying time of the glaze is 12 hours, so it should be applied to the ready cake in advance. Aising for biscuits also takes time to dry out, otherwise the biscuits simply stick together. Preparation of voluminous or prefabricated figures, which are preliminarily applied to a stencil, begin better in a day, so that they can dry out well and easily assemble. Do them with a margin, because the parts are very fragile and can break during the assembly process.

Common Mistakes

Like everything was done according to the recipe, but the aysing did not turn out? Here are the most common mistakes that can completely ruin the glaze:

1. Lemon juice should be added clearly according to the prescription - one teaspoon per protein from one egg and 150 grams of powder. If you put too much protein, the icing will get too fragile.
2. Carefully add the powdered sugar, depending on the required consistency. Too much liquid will spread over baking, too dense it will be difficult to squeeze out of the pastry bag. Adjust the density of the aysing with protein and powder.
3. The drying of the glaze requires air. Do not put the decorated product or drying details of future figures in the refrigerator - the aysing will become drowsy and flow.
4. For the same reason, do not apply mass to cream or wet biscuits. Ideally applied to dry cookies and cakes, previously covered with a base - mastic, marzipan, ganash.

Accessories

You can not do without ancillary accessories if you are cooking an aysing. What it is? First of all, a confectionery bag. With a classic royal glaze of any density it is impossible to work with your hands, so you can not do without a confectionery bag or syringe. Using different nozzles, you can create beautiful patterns, but more often the glaze is drawn with straight lines. True assistants will be pencils for aysing, acting like a syringe, but with their help, very thin lines are created.

Stencils, silicone mats and molds help to create complex patterned ornaments that are hard to do by hand. To put a pattern or its details it is possible on simple baking paper, having preliminary laid under it the drawn out contours of the future product.

Decoration

Professional confectioners create real works of art from aysing. It is not for nothing that it is called the royal icing - the confectionery decorated with it is truly worthy of kings. We will uncover some secrets of the masters, using which, you can prepare beautiful ornaments from the aysing at home.

Biscuit

Covering the glaze with cookies and gingerbread is an excellent start for training. Drawings can be either the simplest or the most complex ones. Aising for biscuits, the recipe of which can be any (well suited sand and ginger), can be of two types: soft peaks (for contours and drawings) and the consistency of thick sour cream (for pouring).

If you want to completely fill the surface of the cookie with glaze, apply a contour around the edges, let it dry slightly and fill the rest of the area with a soft mass. The contour will restrain it, not letting it miscalculate. Use thin-tip nozzles or aysing pencils to apply fine lines and patterns.

Lace of Kings

Unbelievably beautiful looks thin lace, which decorate cakes, using aysing. What it is? This edible decoration from the glaze is very fine work. There are three ways to create it:

• Application on a silicone mat with plastic glaze. After drying, this lace can be bent and laid as you like. It is quite convenient in work, but it is not possible to prepare it from the classical glaze.
• Drawing a lace-shaped pattern directly on the surface of the cake using a pastry bag with a thin nozzle or pencils for an aysing.
• Drawing lace on the stencil. After drying, they are carefully transferred to the baking.

Aising: master class

The air lace covering the cake with a dome, or the decoration with balls looks very beautiful, and it seems that it is impossible to do it by hand. However, after learning a couple of secrets, each mistress can perform such a miracle. Of course, in this aysing will help. How to cook it? Introducing the step by step instructions:

1. Take the usual inflatable ball. Wash it well and blow it up to the size you want to see the final decor.
2. Prepare the glaze to the consistency of solid peaks. A softer mass just drains away, and the pattern does not come out.
3. Fill the confectionery bag with a thin nozzle or pencil for the aysing.
4. Extrude the glaze with a thin branched thread around the bowl, imitating the lace, braiding the ball completely or half.
5. Leave to dry for at least 12 hours. After that, puncture the ball and pull out the remains carefully.

Just a magical decoration for the cake is ready!

Conclusion

From this article you learned everything about the aysing: what it is and how to cook it. Adhering to simple rules, even at home you can create unmatched culinary masterpieces worthy of the highest praise.