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➠ Protein glaze with gelatin to prevent crumbling

Protein glaze with gelatin to prevent crumbling

2432

Kitchen Russian

Calorie content 85.8 kcal

Portions 4 port.

Cooking time 10 min.

Proteins * 3 gr.

Fats * 0.1 g

Carbohydrates* 19.3 g

Protein glaze with gelatin to prevent crumbling

Content

This glaze perfectly holds its shape and does not spread. After drying, it forms a light crust and remains soft inside. When sliced, this glaze does not crack. For cooking, you will need egg white, gelatin mixture for jelly with any taste, granulated sugar and a powerful mixer.

Ingredients

Egg white 1 PC. Granulated sugar 110 g Jelly mix 90 gr. Vanilla sugar 10 gr. Boiling water 120 ml

Cooking process

Break the egg and separate the white from the yolk. We do not use the yolk. And chill the protein in the refrigerator. We measure out the required amount of regular sugar and vanilla sugar. We measure the required volume of boiling water. Pour granulated sugar, vanilla sugar, jelly mixture with any taste into a mixer bowl or a volumetric bowl, add protein.

Turn on the mixer and start whisking. At the same time pour in boiling water in a thin stream.

Beat for about five minutes. The mass should become thick, dense, and begin to form short peaks behind the rim.

Cover the cakes with the finished glaze. It is especially convenient for her to decorate "hats" on baked goods.

Such glaze also acts as a cream, since it dries only on the surface, and the inner layer remains soft and delicate. This option is especially good when the Easter cakes are dry.

Bon Appetit!