Confectionery mastic: a recipe and tips for cooking

Confectionery mastic is the most common material for modeling and decorating flour products (cakes, pastries). Its composition is quite extensive, but the main component is the powdered sugar. Cakes, decorated with this pasta, are increasingly attracting the attention of their admirers - this is truly beautiful and delicious.

Ways of making this pastry paste at home are sufficient. The most simplified version is pasta from marshmallow candies - a bit of zeal and you will get a great mastic. The recipe will be described a little later. Marshmallow in translation means marshmallow, but it differs significantly from the usual marshmallow, it is candy-souffle to the touch resembling dense foam.

They are produced under different names and in various transparent packages: "Merry springs", "Sweet feast", "Bon-Paris souffle", Marshmallows, "Mallow-Mix", etc. The color range can be varied: blue, red , White, monochromatic. They are often interwoven with two colors like a pigtail.

For cooking, one-color or white soufflé woven with a different color will suit you better, then you will get a very beautiful mastic. The recipe suggests several methods of preparation, but more on this later. You can paint the paste yourself, using the minimum amount of liquid food colors. You can also use natural dyes: spinach, beetroot.

Some useful tips for making mastics

• Any paste (no matter how it is made) is sensitive to humidity, so that it does not shine through, you need a cake covered with sugar mastic to protect from high humidity. As a basis, use butter cakes or dry biscuits.

The cake should not be overly saturated with liqueur or syrup. A cake decorated with this material should be stored in plastic bags or hermetically sealed boxes.

• To sugar mastic is not torn, it should be rolled out at least 3 mm thick. After all, under the thin paste, all the roughness of the cake is visible. It can be rolled out on a table, pre-sprinkled with starch or powdered sugar, and between 2 sheets of polyethylene coated with vegetable oil.

• To make your mastic shine, you need to take honey and vodka in equal proportions and cover the already formed cake with this solution and you will see how your sugar mastic will shine. The recipe is simple enough and effective.

• If you use a cream cake, before you cover it with paste, you need to keep the cake in the refrigerator until the cream stops. And already after rolling mastic. The recipe for its preparation, we now describe.

All of the above tips will help you make a beautiful and elastic paste for preparing culinary masterpieces.

Marshmallow paste recipe

Composition:

-muffle Marshmallow - 150 g

-consumer powder 200 g

-Starch 100 g

-milk or lemon juice 10 g

-blood oil - a teaspoon

Mixing the powdered sugar with starch results in plasticity. During cooking use a liquid: milk, water or lemon juice. If you prefer sour taste, then use lemon juice, milk in this case will not affect the taste. The ductility is also affected by butter.

Starch and sugar powder must be sieved, so that we get a homogeneous and without lumps of mastic. Recipe, although uncomplicated, but requires care and accurate compliance with all the subtleties. The soufflé must first be melted - put it in a microwave oven, add a little liquid (milk or lemon juice) and put it in a microwave oven, if this household appliance is not at home, a water bath will do.

For a microwave oven, the time should be set in stages, first leave for 10 seconds and see what happened. On a water bath it is easier to melt, because You observe and control the whole process of melting candy. As a result, the mass should turn out thick and viscous.

If there is a desire to give the paste color, it is better at this stage to add a few drops of dye and stir. Do not add any more, otherwise the mass will be too bright and unnatural. Now gradually and gradually add the sifted starch and powder - carefully mix.

As soon as the mass is well thickened, we spread it on a table topped with starch. To prevent the paste from sticking to the hands, it must be lubricated with butter and kneaded as a regular dough. Do not forget to constantly sprinkle powder and starch.

The main thing is not to miss the moment when the material will become smooth and will not stick to your hands. Ready mastic wrapped in a film and sent to the cold. If you wrap it in a bag, you need to release the air so that a crust does not form. In the fridge, she should spend at least half an hour, then from it you can sculpt figurines.

You can prepare the mastic in advance, in ready-made form it can be stored both in the refrigerator (up to 1.5 months) and in the freezer (up to 6 months). Before molding the frozen mastic should be warmed at room temperature, without unfolding from the package.