There are many ways to decorate sweet foods. One of the most successful and beautiful are candied flowers. This method allows not only to preserve the grace of the flower and leaves, to give the dish an aesthetic and elegant look, but also allows this beauty to be eaten.
It is necessary
- - large enamel or porcelain cup;
- - brush;
- - parchment paper, tracing paper or foil;
- - gum arabic or egg white;
- - sugar;
- - flowers to be candied.
Instructions
Step 1
Fill a quarter cup with water, place in a hot water bath and dissolve 12 grams of gum arabic, stirring constantly. After bringing it to complete dissolution, remove the dishes from the heat and let the solution cool.
Step 2
In the meantime, prepare the syrup: pour 100 grams of sugar with a quarter cup of water, put on fire, bring to 80 degrees Celsius and refrigerate.
Step 3
Apply gum arabic solution to both sides of the petal or leaf with a brush. Next is sugar syrup. Then evenly sprinkle the surface of the plants with fine-grained sugar, previously passed through a sieve (but not powdered!). Leave the plants on parchment paper to dry. Flowers candied in this way can last for several months
Step 4
To sugar flowers with egg white, beat the white into a thick lather and use a brush to apply a thick layer to both sides of the leaves and petals. After that, sprinkle the plants with granulated sugar, put on foil or tracing paper and put in the oven for 2 hours on the quietest fire. Plants, candied in this way, are stored no more than 5 days, but they look more elegant.
Step 5
Cover the finished products with a thin crust of sugar and protein.
