Sweet sugar. Recipe with photos. Step-by-step photos. Gurmel

If you, like me, love sugar icing, for example, in sandy cakes, buns or gingerbread, then present the classic version of snow-white sugar-sweetheart. A detailed description of cooking with "flight analysis", that is, with work on errors, if any.

Need:

• Sugar - 400 g
• Water - 100 ml
• Citric acid solution - 20 drops

Cooking:

I wish you to prepare what we need.

Limonic acid solution.

♦ I recommend that you prepare it with a reserve, as the farm is needed. In addition to the fact that we use this solution as an anti-crystallizer for cooking a fondant, it can be used in a clean or even more damp condition to extinguish the soda, acidify sauce or compote, and other cases where acid is necessary. So, the proportions are:

• Hot water - 2 ppm
• Lemon acid (dry) - 1 tsp.

We stir the citric acid before dissolving the crystals, incense into a small jar with a dense cap, sign, to avoid trouble, and store, using the need.

We still need kurthikor Castrelkawith a comfortable handle, spacious bowl, spoons, brush, mixer with hooks "hook", ice, pipette, kitchen thermometer,if there.

I will try to repeat the important points several times, which cannot be neglected when making sweets, so that you do everything.

So, started.

Memind sugar and water with water in a saucepan or bucket, we put on the middle fire.

After boiling, it is necessary to remove the foam. And it is necessary to do it quite quickly, as the syrup is quickly boiled.

To do this, put a saucepan so that boiling was on the one hand, then the foam is going on the other and it is quite easy to assemble.

You can generally remove the saucepan from the fire and remove the foam.

Why do it?

In the process of cooking on the walls of the saucepan, sugar crystals are formed. Finding back into the syrup, these crystals seek the program to all syrup that crystalline should be the same size, but we need crystallization is very small, so these enveloping syrup misconception of the sugar particle must be washed away.

You can make it a wet tassel or fork on which you wrap a little gauze (bandage).

I am straight lowering the brush into a glass with water and my wall, some water falls into the syrup - not scary.

Now we need without stirring, respect the syrup to samples on the "Soft Ball"If you have a kitchen thermometer, it simplifies the preparation of sweets at times, simply bring syrup to a temperature of 114-115 degrees.

If there is no thermometer, then check the readiness of the syrup so.

First thing - remove the saucepan from the fireSince while you are doing experiments, your syrup is hopelessly digested. Even while I made a photo, the arrow of the thermometer crawled to 116.

On the ice cube I drip a drop of syrup, it should instantly cool. Sometimes they advise pour a bit of syrup into cold water, but it is more convenient for ice, because the syrup can quickly pull out from the water, which will cause doubts from an inexperienced culinary - was there a ball?

Remove the drop with my fingers and try to make a ball.

What should he be?

I will say so - the ball must happenBut should not be harsh, like caramel, so that they can be knocked. If the ball is too hard - the syrup is digested. What to do? Add some water, mix and put cooking to the desired result.

The correct ball is soft, and from a small amount of water, which appeared from melting ice, may later flush.

If the ball turned out, the syrup on fire is not returned.

If not, we continue cooking to a winning ball.

As the syrup is boiled quickly, the total time is 4-5 minutes with quite strong boiling, then do not tighten with the next breakdown and do not forget Remove syrup from fire before carrying out experiments.

The finished syrup must be completely transparent, at all stupid.

At the end, add the required amount of citric acid solution into the syrup. Syrup is no longer on fire!

Neatly and carefully drip smooth 20 drops From pipette, mix.

What gives acid? Why is she in fond?

In essence, we are preparing a suspension sugar solution. When cooled, it is very quickly suachaded, but he suaches as he will do, and we, to get a gentle and plastic sweet, you need to suck it right. Therefore, adding a certain amount of acid, we suspend the crystallization reaction so that it occurred a little later, with intensive whipping, and was shallow, which will give an excellent product.

If you add little acid, syrup is crystallized too quickly, if much, it is too slow, and may not crystallize at all. It is important to find an accurate ratio, and this will give you only personal experience.

In one of my culinary books, it was written that good lipstick can be prepared without adding acid, but for this you need to pour a lot more water and cook longer, then, in the process of cooking, an invert sugar is formed, which acts similarly to acid. This technique is used in the preparation of dairy sweets.

You probably already understood that we are waiting for the whipping of the syrup, but first we need to quickly cool. How?

We put a saucepan with water in a bowl of cold water, and better with ice.

I usually put in cold water first, mixing the syrup, because at the bottom it is cooled faster, and then the water in the bowl is changing, adding ice and leave to the desired cooling. Cool syrup to 40-50 degrees.

Before whipping syrup is completely transparent!

If the syrup was transparent and without impurities, but potted hotthen, most likely, little acid. You can continue to cool further, but to put on fire and even drop 2-4 droplets (oriented to the crystallization rate - it is important not to overdo it!), Warm up to transparency and cool again.

Properly welded syrup can be taken up to the state of lipstick just strong wooden spatula. What I did before.

But much better is whipped by lipstick with hooks. Having tried one day, it does not want to return to the spatula, and faster and better.

We start to beat.

Time for it can leave from 2-3 to 10-15 minutes. Why such difference? It all depends on the subtleties of the roasting of the syrup and the correct acid ratio. Even one mistress, the whipping time may be different - yesterday, the lipstick was whipped in 3 minutes, and today for 10. The main thing is to be bombarded! By the way, I got the most silky lipstick if you beat her about 10 minutes.

If there has been a lot of time, and it does not whiten, it may mean that: 1) syrup is not unnoval; 2) a lot of acid.

I happened to me, unfortunately. Attempts to add a newly welded syrup without acid success were not crowned. I recommend that you use this syrup when cooking a compote jiele instead of simple sugar.

The correct syrup behaves like this.

Begins to fumble upon whipping ...

Continues to more curl or even begins to feel ...

It is already clear that the lipstick will turn out!

And this is ready lipstick.

It is not sticky, but plastic.

Crystalline small, even some oily taste, like a good honey. I can not believe that it's just sugar!

Lipstick does not flow, but not hard.

If she has become such a rigid, which will even crumble, then you can add a little bit, straight a few drops, boiling water until the lipstick is at all cooled.

We shift the fondant into the container or bowl, cover from the tangle. Lipstick rushes 12-24 hours. But this does not mean that it is impossible to use it immediately after cooking.

That's how it cuts, slightly viscous, like honey.

For glazing, we separate a piece of the desired size, put into the bowl and slightly heated - on the water bath or in the microwave.

Attention! Lipstick you can not heal above 60 degrees - She flies.

In the microwave we can talk about reading seconds!

You can add some water in warm lipstick to get a thinner layer on the finished product, if you need it.

When cooled the fudge quickly hardens, so the baking should be glazed pretty quickly, and keep a bowl over warm water, for example.

Briefly repeat the action plan and important points:

• Memind sugar and water.
• We put cooking on the middle fire.
• After boiling, remove the foam.
• During cooking, syrup do not interfere!
• After about 3-4 minutes of active boiling, check for readiness ("soft ball"). If syrup is ready, remove from the fire. Not ready - thanks. Remove the saucepan from fire during the sample !!!
• In the finished syrup we pour acid.
• Cool syrup.
• Be whipped lipstick.
• Cover from tangling.

Even the simplest buns look much more appetizing if they are covered with sweet.

Bon Appetit!