One of the modern ways of decorating cakes and other confectionery products is aysing - a plastic mass that can maintain its flexibility for a short period of time, allowing the pastry cooker to mold out the most bizarre shapes and patterns. There are many aysing recipes: in some cases it is liquid and is used to decorate cookies and gingerbread, and in some - pasty and very sticky. The latter, as a rule, is molded using special molds and used for decorating cakes.
Flexible aysing - recipe
Let's start with the recipe for flexible aysing, the very one that can keep its shape, transforming into stunning three-dimensional patterns. For its preparation you will need a couple of ingredients from a specialized shop for confectioners, but everything else is completely available in any average market.
Ingredients:
- tyloza - 1 tbsp. a spoon;
- powdered sugar - 1 tbsp. a spoon;
- starch - 2 tbsp. spoons;
- dried egg whites - 1/4 tsp.
Preparation
Pour tylozu a quarter cup of boiling water and mix until a clear gelatinous mass is formed. Add the remaining ingredients and continue mixing until you get a sticky and thick paste. Decoration with this aysing should be done immediately.
How to make aysing for gingerbread?
Drawing with aising for biscuits and gingerbread is made by hand, using special confectionery nozzles and the bag itself, to reproduce the lines of the required thickness and shape.
Ingredients:
- egg white - 1 pc .;
- powdered sugar - 185 g;
- lemon juice - 15 ml.
Preparation
Before cooking, wipe the dishes and cornstarchs with vinegar to get rid of the debris that may prevent the whipping of the protein. Turn egg white into a lush and firm white foam, and then start to pour sugar powder to it. Beat a homogeneous glaze, complement it with lemon juice. Overflowing the glaze into the bag can begin to work.
Snowflakes from aysinga
If you do not know how to work with aising, the below demonstrations will help you to cope with this. First, we will learn how to work with liquid aysing, which is used to paint gingerbread and cookies, using the example of snowflakes.
Fill the bag with the aysing and select the nozzle with the narrowest nose, proceed to the painting of the cooled cookie or stick.
Draw 6-8 thin lines, starting from the center and moving to the edges. Hold the tip of the nozzle a centimeter away from the surface of the cookie, without pressing it closely, and as if unfolding and stretching strips of aysing on the biscuits.
Decorate the skeleton of our snowflake in small details, placing short strips and small points of the aysing throughout the product in an arbitrary manner.
Allow the decor to freeze for about 4-6 hours.
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Flowers from Ayssing
With the help of liquid aysing, you can decorate cakes, capkakes and other products with cream, first letting the drawing dry on parchment, and then transferring it to dessert.
After preparing an aysing, paint it in any desired colors, and then proceed to the decor. Even a child can cope with this design.
Using a narrow oblong nozzle for a pastry syringe, lay the flower petals out of the sugar coating on the parchment sheet. Designate the flower base in a different color.
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Leave the glaze completely dry, preferably overnight, and then, carefully separating it from the parchment, transfer to a confectionery product.
Butterflies from Aysing
Where it is easier to work with flexible aysing, for work with which special silicone molds are required.
Apply an aysing spoon on the edge of the mold and use a plastic spatula to spread it, filling all the cells.
Leave the aysing dry all night, then gently pull it out of the mold and attach it to the cake.
