Confectionery mastic

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Ingredients for making pastry mastic

Ingredients for making pastry mastic:

1. Gelatin (powder) 5 teaspoons
2. Water ¼ cup
3. Glucose liquid ½ cup
4. Vegetable margarine 2 tablespoons
5. Liquid glycerin 1 tablespoon
6. Essential vanilla liquid teaspoon floor
7. Icing sugar 500 grams

To decorate:

1. Sugar syrup 30-40 milliliters
2. Food colors (yellow and green) as needed
3. Sugar (yellow) 30-40 grams

• Main Ingredients
• Serving 1 serving
• World Cuisine

Inventory:

Deep aluminum bowl - 2 pieces, Tablespoon, Teaspoon, Glass (capacity 240 milliliters), Frying pan, Stove, Fine mesh strainer, Deep plate, Green aluminum rods, Kitchen pot holder, Art brush, Aluminum metal spatula, Wooden skewer - 2 - 3 pieces, Styrofoam, Rolling pin, Heart shape cookie, Fridge, Plastic wrap, Set of stacks for cutting plasticine, 300 ml jar (with sugar syrup)

Cooking pastry mastic:

Step 1: prepare the gelatin.

First of all, take a deep aluminum bowl and pour the right amount of gelatin in the powder into it. Pour it ¼ cup of clean distilled water pre-boiled and cooled to room temperature. Then mix the mass with a tablespoon and let the ingredient soften and absorb all the liquid within 5 minutes.

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Step 2: melt the gelatin.

Now we take a deep frying pan, pour ordinary running water into it so that it is half full of liquid and put the container on a stove that is turned on at a medium level. When the water begins to boil slightly, install a bowl of gelatin in the pan, holding it with a kitchen tack. Melt the ingredient to a liquid state without lumps and grains, intensively stirring the gelatin with a tablespoon. This is the safest way to avoid burning or hardening this ingredient.

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Step 3: combine all the liquid ingredients.

When the gelatin reaches the desired consistency, and this will happen in about 15 - 20 minutesWithout removing the bowl from the water bath, add ½ cup liquid glucose to the gelatin and continue to mix the mass with a spoon. We maintain the components of the mastic in a water bath for 2 to 3 minutes until they mix until smooth. After adding 2 tablespoons of vegetable-based margarine, Ranma or Cow is fine, but coconut fat margarine is best. Continue stirring the ingredients until the fat is completely melted. After the liquids are combined and the mass becomes uniform, remove the bowl from the water bath and put it on the kitchen table. Add a little liquid essence to it. And the last thing we introduce is liquid glycerin. Mix the mass with a tablespoon until a uniform texture and set the bowl aside, allowing the liquid mixture to cool slightly, it should be warm, but not hot!

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Step 4: prepare the icing sugar.

Now we take a deep bowl and sift the right amount of powdered sugar into it, this process is needed in order to get rid of the knocked down sweet lumps which very often come in bags with powdered sugar.

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Step 5: knead the mastic.

While the powdered sugar was sifted, the liquid mass cooled slightly, it's time to start mixing the mastic. In a hill of powdered sugar we make a small depression with a clean hand. Pour into it a liquid mixture of gelatin and other important ingredients. Take a tablespoon and start kneading the mastic. When the cutlery ceases to help, and the mixture becomes thicker and denser, we continue kneading with clean and dry hands until the mastic becomes uniform, smooth, malleable and at the same time plastic. A little sugar powder may remain at the bottom, it will be needed for rolling, so just pour it into a deep plate and proceed to stain the mastic.

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Step 6: color the pastry mastic.

Confectionery mastic is painted like any other, to begin with, using a metal kitchen spatula, divide it into as many pieces as you want to get shades in the end. In this recipe, we will show you how to sculpt calla flowers and decorate a cake. Therefore, we divide the mastic into 2 parts, leave the largest one white, the second divide another 2 parts and paint it in green and yellow. This is done very simply, in each piece of mastic one by one we add a drop of food coloring with a wooden skewer and after that we knead the semi-finished product to a uniform color. If the mastic will turn out more than necessary, it’s okay, you can store it in the freezer before packing it in plastic wrap.

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Step 7: sculpt calla flowers.

Well, now the most interesting part is sculpting callas, it is very easy. First, take a small piece of yellow mastic the size of a cherry and roll it into a ball. Then, with the fingers of our hands we form an oblong "pistil" of oval shape from it. Take a piece of green aluminum metal rod and dip its tip into a jar of sugar syrup. Carefully put the yellow "pestle" on the greased end of the rod. Then, using a regular art brush, lubricate this piece of mastic with sugar syrup, leaving a small, dry space on the bottom, on which the flower itself will be molded. And dip the yellow pestle in yellow sugar. We insert a twig with a "pestle" into the foam and in the same way we sculpt the blanks for the remaining colors. Then sprinkle the modeling board with a small layer of powdered sugar, tear off a piece the size of a walnut from white mastic and roll the white mass with a rolling pin into a thick layer up to 1 - 2 millimeters. Cut the heart in white mastic using a large cookie mold. Take a stack with a rounded end and make waves along the edges of the heart. Then, using a stack with a pointed tip, we draw a small strip, starting from the sharp end of the heart and ending between the rounded halves of the heart. Now the flower will be more natural, but this process is not necessary, you can simplify the molding and immediately begin to form calla lilies. Now we take a cone-shaped nozzle, which is part of the stack of stacks, set it on the table, take a white heart from mastic and wrap it around the nozzle. Lubricate the base of the heart at the junction with sugar syrup and lightly press the almost-formed flower with the fingers so that it connects more tightly. After 1 - 2 minutes, grease the lower end of the yellow "pestle" with sugar syrup. Remove the white calla base from the nozzle. And we pass an aluminum rod with a "pestle" into it. Slightly press down the bottom of the base of the flower so that the petal sits on the pestle more tightly. In the same way, we form the remaining callas. After we make green mastic using leaves for cookies, they can be large - pointed or wide - oval, as you like best.

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Step 8: decorate the cake.

Sprinkle the tabletop with a small layer of powdered sugar, and roll the white mastic into a layer up to 2 - 3 millimeters thick. We transfer it to the cream base of the cake greased with cream and dress the dessert in an elegant "white coat" prying the edges of the mastic under the bottom of the cakes. Next, we act at will and decorate the cake with callas, as well as green leaves, and come up with any composition you like.

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Step 9: serve the pastry mastic.

Confectionery mastic is used immediately after cooking. If there are leftovers, then it is stored in the freezer, previously packaged in plastic wrap for 1 month. From this mastic, you can sculpt not only flowers, but also any other decorations for any desserts, especially children enjoy this process! Cook with pleasure! Enjoy your meal!

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Recipe Tips:

- - Instead of vanilla essence, you can add fresh, only squeezed or concentrated lemon juice to the mastic, as well as any fruit essences in small quantities, 2-3 drops per the above mass of ingredients.

- - Do not forget that any mastic is afraid of water, so after you decorate a cake or any other dessert with this sweet mass, it is advisable to store such sweets in a dry place or in a tightly closed cardboard box.

- - If there is no sugar syrup at home, it is easy to make it, just melt 100 grams of sugar in a small saucepan with 2 tablespoons of pure distilled water to a uniform stretching consistency. Pour the mixture into a jar and let cool completely to room temperature, then use as directed.

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