This article describes how to make natural food colorings.
All industrial confectionery and other products in grocery stores contain a lot of chemical dyes. This can be seen if you look at the product composition label.
- For a long time now, many housewives have been baking various pastries, cakes, cookies and other delicacies for their households and guests.
- But how to decorate a product so that it is original and beautiful?
- You can add homemade food coloring to creams, whipped cream and mastic.
- It's very simple, read all the necessary information in this article.
How to make natural red food coloring with your own hands?
Natural food coloring is made from the juice of vegetables and fruits. To do this, you need to squeeze the juice or simply boil the grated fruit in water. For example, to make natural red food coloring with your own hands, you will need 1 beetroot. Do the following:
- Peel the beets.
- Grate it on a grater board on a large section.
- Place in a saucepan, add water so that it slightly covers the pulp of the vegetable, and turn on the gas.
- Add a few drops of 9% vinegar, but no more than half a teaspoon.
- Cook for 3 minutes - no more!
- Strain through a strainer to remove the pulp. The juice is ready - it is a natural red food coloring.
Add this dye to creams or doughs to create a red tint.
How to make natural blue food coloring?
Blue (purple) color is used when creating cakes or other confectionery. Typically, confectioners paint mastic, which is used to make decorations for products. To make natural food coloring of blue color, you need to get juice from the following fruits and vegetables:
- Black or purple grapes
- Blueberry
- Blackberry
- Fresh blue cabbage
- Frozen eggplant peel
To get the dye you need to do the following:
- Grind the berries in a meat grinder, finely chop the cabbage and eggplant skin.
- Then fill with water, put on gas for 3 minutes, add a few drops of 9% vinegar.
- Strain and use to create a unique color.
Natural dye quickly turns sour. Therefore, it should only be done once and used within 2 days. It is better to store on the bottom shelf in the refrigerator, where the temperature is lower and the air is cooler.
How to make natural orange food coloring?
The orange paint is bright and juicy. A dough product decorated with this color will be appetizing and beautiful. To make natural orange food coloring, you will need carrots. To obtain it, follow these steps:
- Grate the carrots on the large section of a grating board.
- Melt in a frying pan butter and then add the carrots. The proportion of carrots and oil is 1:1.
- After 5-7 minutes, the carrots will soften and release juice. You can already use it.
- Remove the pan from the stove and squeeze the juice out of the mixture through cheesecloth.
You can also get orange paint using orange zest. Do the same thing with this fruit as with carrots.
How to make natural green food coloring?
Green shades are natural and juicy. They are also used to color cream and mastic. To make natural green food coloring, you need to buy a bunch of spinach.
- Scroll the greens through a meat grinder.
- Transfer the pulp to a gauze napkin and squeeze out the juice. It can already be used as a paint for confectionery masses.
If you want to get a shade of green, but more intense, then simmer the juice of spinach leaves over a fire for half an hour.
How to make natural yellow food coloring?
Yellow is the color of the sun. Not a single cake or pastry decoration is complete without it. To make natural yellow food coloring, you need to buy saffron.
- Grind this plant in a meat grinder or through a coffee grinder if it is dry, and dilute with a few tablespoons of warm water.
- Can be diluted with vodka or alcohol, but with water 1:1.
- After 24 hours, strain the infusion through cheesecloth.
If you want a less intense color, then grate the lemon zest and squeeze the juice out of it. Turmeric also gives the yellow color.
How to make natural beige food coloring?
Beige is the color of naturalness. It can also be made from products and there is no need to use chemical dyes if you need to decorate the confectionery product. To make natural food coloring beige colour, confectioners use tomato paste. Depending on the shade, the amount of tomato is added to the mass. The more it is, the faster you will get a “dark beige”, closer to orange shades. Tomato does not affect the taste of the product.
How to make natural white food coloring?
A white tint is also needed when creating confectionery products, despite the fact that creams prepared according to many recipes are obtained white. To make natural white food coloring, you should use milk powder, cream, sour cream or even cottage cheese. Powdered milk need to be dissolved and the cottage cheese mixed in small quantity warm water. Then the resulting mass is rubbed through a sieve and the lumps are removed.
How to make natural black food coloring?
Black and dark shades are also used to decorate individual parts. You can create this color dye at home - in your kitchen. To make natural black food coloring, the following products are used:
- Black olives. They need to be grated and boiled in a small amount of water. Then strain and remove the pulp.
- Dutch ultra cocoa. It contains a lot of chocolate and is therefore darker than regular cocoa.
- Squid ink.
Use olives and cocoa powder to make dye for sweet dishes, and squid ink for lean and salty dishes.
How to make natural purple food coloring?
It was described above how to make natural blue or purple food coloring using blueberries, dark grapes or eggplant peel. Experiment and mix berries and vegetable juices to create different shades of purple or blue.
Mixing Natural Food Colorings: Rules
If you plan to work as a confectioner at home - making confectionery products to order, then you will spend a lot of money every day. food paint. It can be stored in the refrigerator, but no more than 2 days, and you can mix already created shades to get new ones. For example:
- The color of the sea is obtained by mixing blue and green.
- Blue and all its shades - when mixing green and red.
- Dark (black) shade - green, blue and red.
- Pistachio - yellow and blue.
There are rules for mixing paints. They also work for mixing natural food colorings.
This circle shows what happens if you mix primary colors.
- For example, when red and blue are dissolved, the result is purple.
- When obtaining secondary and tertiary colors, you need to mix those colors indicated by the corners of the triangle of the secondary color.
- For example, when you mix secondary green and primary yellow, you get tertiary - yellow-green.
It's simple: look for the dyes of the desired color in your refrigerator and mix them according to the rules of this circle to get the desired shade.
How to make brown natural dye at home?
Many novice confectioners think that brown dye at home is made only with cocoa. This ingredient can be used if you need to make a decoration on sweet cake or cake.
But what if you need dye for a salty dish? You can use coffee. It must be brewed and strained through a sieve - the dye is ready.
Brown dye is also made from caramel:
- Boil sugar with a little water in a ratio of 5:1.
- Heat until mixture turns brown.
- Then remove from heat and add some water.
Important: Do not burn the sugar so that the caramel does not taste bitter.
How to get pink natural dye?
Pink food coloring is one of the most popular dyes used to create creams and mastics with this shade. Wherein chemical dye pink color is dangerous, as it can cause allergies or even bronchial asthma.
Make pink natural dye at home. You can get it from strawberries and raspberries. Scroll the berries through a meat grinder and squeeze out the juice. A more delicate shade will be obtained if the juice is boiled with water.
How to get blue natural dye?
The blue tint is rarely used in jewelry, but it is still needed sometimes. To get blue natural dye, you will need red or blue cabbage. Its leaves need to be crushed and the juice squeezed out. You can boil the crushed leaves in water to get a soft blue color.
What natural dye is best to use for cream, mastic, cake icing?
When creating cream, mastic and icing for cakes, it is important that these masses are uniform in texture and color. Therefore, it is better to use natural dye in liquid form. Vegetable or fruit juice or boiled liquid will help make the mass beautiful in color. It is worth noting that there are natural food colors that are used in food production in the preparation of various products. These include the following additives:
In addition, there are absolutely safe natural dyes. They can be divided into several types:
- Gel- used for coloring creams, mastics and dough. Consists of glycerol and glucose.
- Liquid— color the cream, help make inscriptions and drawings on the mastic using an airbrush.
- Dry- get divorced in boiled water. Used to color dough and cream.
- Kendurin- allows you to achieve a pearlescent shade of cream, mastic or dragee. It consists of natural silicate, which gives this effect.
Accordingly, in addition to natural juices, gel, liquid, dry dyes and kendurin can be used to color creams, mastics and glazes.
What natural dye is best to use for confectionery, dough, and baked goods?
For dough products, chefs use natural dyes in the form of juices, as well as natural food gels and dry coloring powders to create confectionery products.
What natural coloring is best to use for drinks?
If you need to make a drink of an original color, then you can add berry and fruit juice or those natural dyes that are diluted with H2O. For example, natural gel, dry and liquid paints.
What natural dye is best to use for coloring eggs?
All Orthodox Christians paint eggs in preparation for Easter. Previously, this was done using onion peels. Now for modern housewives A variety of colors are available.
What natural paint is best to use for painting eggs? You can use both berry and fruit juices, but first you need to pour in a little vinegar. Natural dry and liquid paints are also used, which can be purchased at a grocery store.
Can you use brilliant green as food coloring?
When you need to make a mastic mass or cream for a green-colored cake, in the summer it is easy to create it from the juice of spinach leaves. But what to do in winter, when this greenery is not available, and Easter is still far away, and food paints are not yet sold in stores? Can green paint be used as food coloring?
Remember: Zelenka is not a food product!
But many confectioners use a solution of brilliant green to color confectionery mixtures. Just add one drop of this product to get a rich green tint. This amount does not give off any foreign smell or taste.
Video: Food coloring. A simple DIY recipe. Red.
Today in stores you can easily find a fabulous variety of food colors that will decorate any baked goods in all the colors of the rainbow. That's just chemical composition These dyes are often of concern. Especially when it comes to sweets for children, when you need to make or order a birthday cake for your baby.
Below are the cooking methods natural dyes for creams and glazes.
Light pink dye
The soft pink icing and cream are created using raspberries.
In this case, you can make a completely raspberry cream. In this case, the cake will require 180 ml of raspberries. Or you can simply paint the cream or icing with crimson paint. To do this, take 2 teaspoons of concentrated raspberry juice for 1 glass of cream.
White-pink color
Created using strawberries.
Everything is exactly the same as with raspberries. 180 ml strawberries per volume of cream or glaze per cake. And then it's clean strawberry cream. Or 4 teaspoons concentrated strawberry juice per glass of cream or glaze.
Intense pink
Many people are afraid to paint cakes with beets. What if instead of a cake you end up with beet salad? Do not be afraid. Will not work. The beetroot glaze will be red and will not impart the aroma of borscht to the dessert.
The beets should be baked in foil until cooked. But you can just boil it. Whichever is more convenient for you. The main thing is that the vegetable does not lose its color. Then rub on fine grater.
The exact amount needed to color the crushed beets is determined by how intense the color you want to achieve. Usually the ratio of beets: glaze is 1 to 8.
Do not be afraid. The glaze will become intensely pink, but not taste like beetroot.
Pink-violet shade
Creams and glazes of similar colors are obtained using blackberries.
The recipe is similar to using raspberries and strawberries.
Truly blackberry cream requires adding 120 ml of blackberries per serving. For tinting, you can take 4 teaspoons concentrated juice per glass of cream or glaze.
Orange paint
Orange colored creams and glazes are as easy to obtain as red ones. Sometimes it is recommended to add citrus fruits, mainly orange, for an orange color. But this method is not very effective.
Significantly brighter Orange color purchase creams and glazes that contain carrot juice.
And again, don’t be afraid of what carrot juice will do to the cake. carrot cake. He won't. The juice is rich in color and only a little is needed.
The standard dosage is 3.5 tablespoons of carrot juice per 1 cup of cream or glaze.
Yellow dye
Yellow frosting or cream is very easy to make. Just add a little turmeric to them.
You just have to be very careful with turmeric, as this spice is hot. And unlike harmless beets, they add spice and their own specific taste to the glaze. Therefore, if you put a little more of it than required, you can easily ruin the baked goods.
To prevent such an incident from happening, turmeric should be added not immediately to the glaze or cream itself, but to the amount of liquid that is planned to be added to them.
Most good ratio- This is ½ teaspoon of turmeric powder to 2 tablespoons of liquid (preferably milk). Next, the liquid with turmeric dissolved in it should be added to 1 cup of cream or glaze.
Green color
As for coloring the cream and glaze in green color, then not everything is clear here.
Most effective way- This is the addition of spinach leaves chopped in a blender. But the color is not too intense.
For example, the icing on this cake required two whole cups of chopped spinach to color it. It's clear what it is a large number of Herbs can add their own flavor to the cream or glaze, which is completely inappropriate for sweet baked goods.
Therefore, green creams and glazes with spinach have to add other bright flavors, for example, a large amount of mint.
Still, some people can't eat this spinach cake. They say that sweetness leaves behind a nasty aftertaste.
Yellow-green tint
This shade is achieved by adding 8 teaspoons of mashed avocado pulp to 1 cup of cream (glaze) to the cream or glaze.
But the dish is not an acquired taste, since the taste of avocado is clearly felt.
It can be seen that even spinach or avocado, the dye is not too bright and has its own taste that is inappropriate for dessert.
Light lilac color
Light lilac and white-lilac are obtained using blueberries.
For blueberry cream (glaze), take 120 ml of blueberries per serving (per cake). For a simple touch-up use 8 teaspoons of concentrated blueberry juice per glass of cream. But in this case the color is not so bright.
Violet and blue dyes
For all their apparent artificiality, the violet and blue colorings for the cream in the glaze may well be natural. True, preparing them is quite troublesome.
To create purple and blue food coloring we will need a large head of red cabbage.
It needs to be cut in large pieces, add water and let it cook. Water should be poured as little as possible so that it only covers the cabbage.
Cook the cabbage for 15-40 minutes. Depends on the variety. The main thing is that the cabbage broth acquires an intense purple hue.
As soon as this happens, remove the cabbage from it. And we continue to boil the broth itself until it evaporates. It will take quite some time to evaporate. Since the broth from under one large head of cabbage should turn into only ¼ cup of dye.
This is what it should look like in the end.
Or simply add the resulting purple dye to icing or cream, and end up with purple baked goods.
Or add a pinch of baking soda to the purple dye, which will instantly turn the purple dye into blue.
From which you can then easily prepare any blue cream.
And don’t be afraid to spoil the taste of your baked goods with cabbage spirit. He won't be there.
On trade shelves there is a wide range of synthetic dyes that help create rich color Dessert.
It is very easy to work with coloring compounds of synthetic origin, they are stored for a long time and do not deteriorate under the influence of external factors (humidity, sun rays and temperatures of different indicators).
However, if you prefer to use exclusively natural compositions as dyes, even if the color turns out to be more faded, but 100% nothing will happen allergic reaction kids, then it’s worth learning how to cook them from different natural products, familiar to the body.
Dyes natural origin isolated from animal and plant sources by physical means. Such coloring compositions are actually not subjected to chemical modification, only in exceptional cases when it is necessary to preserve the product longer (in factory production conditions). Root vegetables, leaves, and other products of plant origin are often used as raw materials for obtaining natural food coloring.
In mass production conditions Dyes of natural origin are available in the form of granules, powders, liquids or oils.
The brightness of coloring compositions in such a production process depends on the time of year the product is harvested, its growing conditions, and other things. The main advantage of coloring compositions of natural origin is the fact that they can be prepared independently at home. Look around, because you will probably find a whole set of everything you need in the refrigerator or on the shelves in the pantry.
Natural dyes: list of primary colors
For coloring culinary products natural food compositions use primary colors: yellow, red and blue. Yes, they are not as bright and rich as products of synthetic origin, but they are clearly safer for the human, and especially children's, body.
The shortcakes are baked like regular biscuit bases until done. And ours turn out so beautiful.
Now let’s take a closer look at the origins of each natural color:
Preparing food coloring is very simple: finely chopped selected ingredients are poured with acidified water in a small amount. The mass is placed on the fire and brought to a boil, after which the composition is filtered. Another option for extracting red juice: the product is finely grated or kneaded in a mortar and strained to remove the pulp.
IN pure form The blue color is obtained from indigo paste mixed with starch. On a scale food production use Indigo carmine paste (black-bluish color), which forms a pure blue solution. The indigoid dye is isolated from individual species shellfish
Although orange colors for coloring culinary products can be obtained from a whole range of products, both familiar and familiar to us, and those that are not readily available. Look at all the types of ingredients presented in the photo, you will recognize each of them, but not all of them will be found on the shelves of retail outlets.
When visiting creative culinary inspiration, then you can experiment and try to make new colors for coloring desserts.
As a rule, visitors to restaurants and cafes pay attention not only to the taste of the dishes served, but also to how they are decorated. Therefore, chefs try to decorate this or that dish as best as possible. Most attention in in this case devoted to sweets and desserts. At home, you can also create various patterns from cream and sprinkles.
It's best to learn how to make food coloring at home rather than buying it at the store. The result will be no worse, and it is not dangerous to health. This homemade dye is used to color sauces, jellies, mastic, cream and much more.
What types of food colorings are there?
Food colors can be both synthetic and natural. In turn, synthetic ones are divided into liquid, dry and gel. diluted in a small amount of liquid to give the dish the required shade.
Powdered dyes are diluted with boiled water, alcohol or vodka, and, if desired, applied to baked goods in dry form. Protein mass To create patterns and creams, as a rule, they are colored with liquid dyes. They are quite often used in airbrushes or in sugar mastic as a water substitute.
Liquid food coloring is very similar to gel food coloring, but the latter is thicker and more concentrated. It is used in coloring creams (not protein ones), glazes, mastics and doughs. With it you can create both delicate shades and rich and bright colors.
How to get natural red dye
This dye can be obtained using the juice of berries, fruits and vegetables that contain red color, it can be:
- beet;
- strawberry;
- currant;
- pomegranate and other food products.
But you can get red food coloring from more than just fruits; try using deep red tomatoes, red peppers, and paprika powder. But nevertheless the most beautiful colour obtained from beets.
You can get red dye from beets as follows:
- Wash the root vegetable thoroughly under running water, peel it, and then grate it. Fill the beets with water. You don’t need a lot of liquid, it should just cover the grated vegetable. Place on low heat and cook for an hour.
- Please note that the pan must be covered with a lid. Add a little to the broth citric acid(1/2 teaspoon), this will prevent it from discoloring. Once cooled, the red food coloring should be strained and then used.
How to make black food coloring
Black food coloring can be obtained in several ways:
- First way. Mix five drops of purified glycerin with an activated carbon tablet.
- The second way is how to make black food coloring at home. Black color can be obtained by mixing artificial dyes of several colors. For example, take red, yellow and blue food colors and mix thoroughly - you will end up with a black color.
- The third way is how to make black food coloring at home. Take cuttlefish ink. Get them in Lately quite easily, they are sold in almost every large hypermarket. But despite the fact that the ink has practically no taste, there is still a certain specific taste, and therefore it is not recommended to use such black food coloring for mastic or other sweet dishes.
How to make egg dye
Yellow food coloring (recipe): add turmeric (3 tablespoons) to a boiling vinegar solution. Remember that turmeric is quite a strong dye, so before working with this dye, be sure to wear rubber gloves to protect your hands from staining.
Pink: Chop 4 cups of raw beets and add them to the bowl with the eggs. If the eggs seem brown instead of pink at first, don't be discouraged. Once they dry they will be a nice pastel shade.
Food coloring for blue eggs is made as follows: add 3 cups of chopped purple or red cabbage to the solution. In order for the eggs to turn blue, they should be kept in the solution for half an hour. If you want to achieve a blue color, then put the eggs in the refrigerator and let them sit there in the solution all night.
Orange Color: Gives eggs a beautiful orange tint. onion peel(four glasses). To get a brighter color, as in the previous case, without removing the eggs from the dye, leave them in the refrigerator overnight.
DIY silver food coloring: Place 2 cups frozen blueberries in a container and add 2 cups clean water. Wait until the mixture warms up to room temperature and then crush the berries. Let it sit a little longer, then strain the solution. Place in dye Easter eggs and put it in the refrigerator - let them stay there until the morning.
Beige dye
To make your own beige food coloring, use tomato paste. Color saturation depends on the quantity of this product For example, if you add a lot of tomato to the cream, it will become more orange in color than beige. Tomato paste does not change the taste of the dessert.
If you have prepared several different natural dyes in advance, you can create new colors from them if you wish. To do this, you just need to mix the existing ones. For example, to get a sea green color, you should mix two dyes: green and blue, and for blue tint you need to add green to red. Mixing red, blue and green produces black. A beautiful pistachio shade can be achieved by mixing blue and yellow dyes.
Yellow
To color a dish yellow, chefs most often use lemon. The lemon zest is finely grated, and then the juice is squeezed out of it, which turns into liquid food coloring. Dissolved in warm water Turmeric also produces a beautiful yellow tint.
Green color
To get a rich green color, they most often use fresh spinach. It is ground in a meat grinder or rubbed through a sieve. Then the mixture is boiled for 30 minutes, after which it is filtered.
Blue and purple colors
These colors can be obtained from blueberries, dark grapes or eggplant skins. Can also be used for this purpose purple cabbage, which is pre-cut and boiled. Sugar can be used to create a brown color. To do this, sugar is mixed with water (5:1) and placed in a frying pan. Do small fire and fry the sugar, remembering to stir it constantly. Gradually the mixture begins to acquire a brown tint. Add a little more water to it and strain. In addition to sugar, brown color can be obtained using cocoa, coffee or chocolate.
Why are artificial dyes harmful?
Today, a large number of artificial colors are produced, which are used to give dishes attractive appearance. But it is not always known what exactly is included in these synthetic dyes. It often happens that their composition can only be determined through lengthy laboratory studies.
Not in all cases, manufacturers are ready to comply with standards, and often hazardous components in dyes exceed the permissible content. They can not only cause allergies in people, but also have a negative effect on nervous system, cause oxygen starvation and, worst of all, provoke the formation of tumors. Therefore, it is better not to consume such products at all, but instead learn how to make food coloring at home.
Conclusion
There are two types of food coloring: synthetic and natural. The first of them are most often made from chemical ingredients, so it is wiser to give preference to natural ones. Natural food colors are made from herbal ingredients(usually these are vegetables and fruits).
You can create such dyes yourself at home and use them to decorate all kinds of dishes.
Colored glaze can safely be called an invention in the field of cooking, which has become unique in its kind.
You will be surprised how to do colored glaze, because this is an incredibly simple process, despite the fact that the product is in confectionery irreplaceable.
Colored icing covers gingerbread cookies and is applied to marshmallows, cupcakes, cakes and pastries. In general, the sweet mass can make desserts even more tasty and beautiful, and even has the ability to increase energy value.
The glaze is a combination of sugar and protein. In order for it to have a bright color, you need to tint it and bring it to a certain consistency.
Commonly used as additives different products. It can be vanillin, juices, cocoa, cream (low fat), sl. oil, etc.
They make the surface of the glaze matte or mirror-like, the taste – sour or sweet, and they differ in color. Professional confectioners do not hide the recipe for colored glaze.
It is for this reason that every housewife can master the recipe in her own kitchen. This is exactly what I propose to do after reading my article.
Basic principles of cooking
There are several ways to prepare colored glaze. It could be glaze with heat treatment and deprived of it.
Confectionery products do not always require a baking process. The taste of the glaze will vary slightly depending on the cooking method.
The difference lies in the cooking process and ingredients.
If the glaze is made without heat treatment, you need to take vegetable or fruit juice or chicken. proteins, lemon and sugar. powder I recommend sifting the last product before mixing with lemon juice and protein.
Fruit juice should be added to the mixture, depending on what color of glaze you want to get in the end. The components must be mixed thoroughly with each other.
That's it - color homemade frosting When it’s ready, all you have to do is cover the baked goods with it.
If you are processing the glaze, you need to take water, sugar. sand, juice First of all, mix the sugar and water and put it on the fire until the mixture boils.
When you get syrup, you need to remove it and pour in the juice. As the mixture cools, it will begin to harden.
There is another option for preparing colored glaze to paint desserts. It must be admitted that this option is in unprecedented demand.
Often, you can see it on baked goods, on which decorative elements are painted in color. You might get the impression that the colored glaze is similar to the one that covers the cakes, but in fact this is not the case at all.
It is necessary that the colored mass be dense, not crumble, and also have an even structure.
Below is a recipe for how to make this colored glaze at home.
Colored home glaze
Components: 1 pc. chickens protein; 200 gr. sah. powders; 1 tbsp. lemon juice; food dye.
Proportions sah. powders are indicated for 1 piece. chickens squirrel.
Cooking algorithm:
- Chicken The protein needs to be poured into a bowl, but before doing this, remove all the fibers. Otherwise, the glaze will be spoiled.
- I sow sah. powder through a sieve. I mix it with chickens. protein. I beat the mixture until it turns white.
- Pour in lemon juice and continue whisking. It is necessary that the glaze be thick, because only with such a mixture will it be possible to draw thin lines. It is for this reason that you may need a little more sugar. powders.
- I introduce the dye. I apply the coating using pastry syringe. But if you don’t have one, you can take a bag made of polyethylene or parchment.
Bright glaze with vanilla for gingerbread
Gingerbread glaze is translucent. Looking at it, you can see a lot of white stains. Thanks to it, the last step in preparing delicious gingerbread is taken.
Its composition is simple, but it is important to follow the cooking algorithm exactly as indicated in the recipe.
Components: half tbsp. water; vanilla powder; 1 tbsp. sah. sand.
Cooking algorithm:
- I boil the water along with the sugar. sand. It is necessary for them to appear on the surface big bubbles. Typically, this process begins when the syrup is heated to 100 degrees.
- I remove the broth from the heat and let the mixture cool. I add vanilla or some other flavoring.
- I cover the gingerbread cookies with icing when it reaches room temperature (from 32 to 40 degrees). You should not work with hot mixture, because you can get burned and ruin all the baked goods.
- I put the finished gingerbreads on the wire rack and leave them aside for a couple of hours. During this time, the excess glaze will drain and the mass will harden.
My advice to you: if you are glazing small gingerbread cookies, you should put them in the mixture and remove them using a slotted spoon. But glaze large cakes with a kitchen brush.
Professional colored glaze
Colored glaze is used by professional confectioners. This type It is characterized by a dense structure, it amazingly retains its brightness, does not break, does not flake and hardens well.
Components:
half tsp almond extract; corn syrup; 2 tbsp. sah. powder (you can use sugar sand); 4 tbsp. milk; dyes.
Cooking algorithm:
- I mix the sugar. powder with the specified amount of milk. The mass will look like a viscous mixture.
- I introduce the extract and syrup. I'm whipping it up. The mixture will become shiny.
- I spread the mixture into molds. I introduce the dye. You can take the same fruit juice. To draw small drawings I take a simple syringe, and to cover a large surface I advise using a brush.
Colored creamy glaze
It will be possible to make at home a glaze that is not hard, but not soft either, which can be tinted in different colors. Also, feel free to use it in its original form.
Ingredients: 2 tbsp. sah. powders; 1 tbsp. cream; 1 tbsp. sl. oils; van. powder.
Cooking algorithm:
- Pour the cream into a bowl for cooking. I put the next I heat the oil. The mass needs to melt.
- I introduce sah. powder and vanillin.
- I beat the mixture with a mixer until I reach the desired consistency. I add dyes.
Pink icing
The cooking algorithm is simple, you can do it at home raspberry glaze bright pink color. But in fact, you can make it in any color and taste.
Enter carrot, beet, cranberry or apple, orange or strawberry juice. The choice is entirely yours. Just know that you need to use only natural juice!
Ingredients: 500 ml raspberry juice; 700 gr. Sahara.
Cooking algorithm:
- I grind the raspberries using a sieve; if you have a juicer, you can use it. The juice will be pure, without a single seed.
- I boil it down by adding sugar. You need to make a syrup that will be thick.
- I pour it into a bowl. The glaze will thicken. I use it for baking.
It is important not to miss the right moment to cover the baked goods beautifully.
Orange yellow glaze
Ingredients: 1 tbsp. sah. powders; 2-3 tbsp. orange juice; zest.
Cooking algorithm:
- I squeeze the juice out of an orange. I remove the zest.
- I mix the juice, sugar. powder and zest together. The mass will turn out thick, like sour cream. With the help of sah. adjust the density of the powder.
- I apply it to dessert using a spoon. In a couple of minutes the glaze will dry and the dessert can be served with tea.
- It is important that the glaze has the right consistency - not thick, but not too runny. In this case, it will not roll off the baked goods. It is very easy to control this characteristic. You need to watch out for sugar, water or wife juice.
- Thick icing can be used for drawing or gluing desserts together, for example, when making a gingerbread house.
- I recommend pouring flowing glaze fresh donuts, pies or cookies.
- To ensure the glaze lays evenly, brush the surface of the dessert with jam.
- You can diversify the glaze in color, and even without harm to the body, if you introduce delicious jam into its composition. The result will be a very tasty and beautiful glaze.
Create real ones culinary masterpieces in your kitchen, delighting your loved ones not only on holidays.
Involve your kids in making the frosting and enjoy the treats together! Bon appetit!
My video recipe
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