Sugar sweet: the subtleties of winemaking

Sweet or confectionery glaze - a finishing touch to the preparation of desserts. Without it, many of them seem so appetizing, as with her. On the preparation of confectionery coating or sweet and will be discussed in this article.

Generally, of course, the icing and sweet in terms of professional chefs - are two different things. The first differs from the second lower ductility as sweet cures slower than the glaze. However, there is nothing criminal in order to equate the two confectionery additives to the same group. After all, they use the exact same: to decorate cakes, pastries, cakes for Easter, cakes, pies, etc.

So, what is sweet? Fudge or fondant called boiled sugar syrup - a basic version, the classic sweet. Make it at home is not difficult: for this sugar syrup and water is cooked, which then rapidly cooled with ice and then whipped mixer. Quite simply, and even a novice cook can get great fudge, if you follow the instructions.

The principle of conversion of sugar and water in the fondant is that thick sugar syrups tend to saccharification - formation of fine crystals of sugar, which due to its softness and texture to impart a sweet particular. For the fineness of the crystals, however, need to make a few special steps - at home for that when boiled in syrup added citric acid, which inhibits the growth of crystals. It is believed that the ideal ratio is sweet to 30% of water to the total mass of sugar.

Various variations of sweets today there are many. Depending on the presence of milk in the recipe they are divided into three major groups: sugar, milk or cream and creme brulee (with lots of pre-heat treated milk or cream). During cooking sweets can add fruit and berry components, respectively, such options are called sweet fruit. Also add sweet cocoa powder, crushed nuts and other ingredients that are responsible for such a variety of confectionery additives. To start better learn how to cook basic or classic version of sweet.

The classic recipe of sweet

You will need: 500g sugar, 150g of water, 1 tablespoon lemon juice, ice.

How to cook a traditional sweet confectionery. Pour sugar into a saucepan, add water, turn on medium heat and boil stirring all to dissolve sugar to boil - turn off the stove and remove the foam. Adhering sugar from the walls of the pan should be removed wet brush - they can cause the formation of large crystals that break the consistency of fudge. Further back on the fire, boil without stirring about 4min and pour 1 tablespoon lemon juice, syrup, boil down to continue for a further minute. Willingness is determined by the sample on the soft ball: you have to scoop up one-third teaspoon of fondant, dipped in cold water, frozen syrup with a spoon to remove the fingers of his need to roll the ball, which must be pliable and soft. If turned a ball, should immediately remove the pan from the heat. Pour the syrup into a wide bowl, top decomposed pieces of ice, to give mass to cool to about 40 degrees (this will take 15-20min). Next spoon first, and then beat with a mixer sweet - a total of 10-15min. When whipping sweet will gradually turn white and thicken. Willingness to fudge determined on her mind: she is non-sticky, very thick plastic. Ready-made sweet for better crystallization better on day leave, putting in a plastic container at room temperature, covered with a damp cloth, and on top - the cap. Further, it can be put into the refrigerator for storage. To use the right amount of sweet taken and heated slightly with constant stirring to a fluid consistency, better - in a water bath. To impart color at this stage can be added to sweet beet juice or cocoa.

Complex cooking fudge seems at first glance, but in reality everything is much simpler, is only a try and you will be able to see this. Well, we will tell about the two popular variants of sweets.

Fudge recipe

Need: 100ml double cream, 40g butter, 1 cup sugar, a pinch of vanilla.

How to cook fudge. In a saucepan pour heavy cream, add sugar and put the butter, include low heat and bring everything to a boil stirring constantly, otherwise the mixture will burn. Uvarov mixture until creamy acquisition, in cold water to lower drop sweet, then, if she froze and well rolled into a plastic ball, remove the fudge from the heat - it's ready.

Sweet can be used not only to cover the pastry, and pour into molds and submit yourself as a dessert.

Recipe protein confectionery sweets

You will need: 300g icing sugar, 2 egg whites, 2 tablespoons lemon juice.

How to cook sweet protein. Chilled whipping whites with a pinch of salt until they are 3-4 times do not increase in volume. Continuing to whisk, gradually introduce the powdered sugar and lemon juice. Sweet of the proteins should get strong, lush. Further, it is possible to add syrup, jam or food coloring and immediately used for other purposes.

Technically sweets to the protein variant is not enough because it does not heat treated - in fact it is the beaten egg whites. Nevertheless, this option is also called sweet glazes, and it is used quite often.

Subtleties of cooking sweet

• It is important not to digest sweet: if the ball rolled up, but it's too hard and non-plastic, so the mass is already digested and sweet of it will not work. If the ball, on the contrary, does not roll, so it must be further heated, stirring frequently.
• Rapid and uniform cooling - one of the main conditions for the proper crystallization syrup, so it is important to perform this step correctly. If there is no ice, you can pour the syrup in cold water, but carefully so that it covered only the top sweet, not forming indentations in her column. Or a container of sweet can be put into a large size, filled with ice water.
• If in the process of cooling on a sweet crust was formed, the array needs to be heated again and add more lemon juice.
• After cooling, sweet, you must first mix gently with a spoon or spatula, and only then - a mixer. When to stop beating? When weight gain and cream color will be similar in consistency to cream.
• By appointment sweet can be used immediately.
• To add color or other flavors in the finished sweet you can add syrups, juices, coffee, liqueurs, brandy, rum, liqueurs, jams and preserves.
• When stored in the refrigerator should be sweet food wrap film, otherwise it may dry out.

Try to cook sweet home with their own hands and feel like a real pastry chef!