artisan
Quote: chiran-n

Huska, I have a question. There is poorly ground powdered sugar (and in a huge amount of 10 kg! - I bought it unsuccessfully).
Can it be used for such glaze? What do you think?

yes ... this is not 20 bags of bad baking powder ... and you put it in her cream, in sour cream, instead of sugar
chiran-n
Yes, it's a pity))) Sugar is worth 25r, and powder is 100r per kg ...

I took it first for a test - super powder. Then I ordered 2 boxes .... And there is finely ground Sugar! Comrades are cheating ...
artisan
Then check it out, and what to do ?!

So, comrades, you are not my comrades

Should I draw snowflakes now? And me this ... in general, at least someone put up the stencils
Elya_lug
artisan, so here's the Special for you forum page background from snowflakes
Husky
Irin, I don't even know. In principle, it is not necessary to squeeze it out, but directly either you dip it, or you almost water it with a spoon. So the size will not interfere too much. I just don't know how it will be with food. Maybe it will creak on your teeth. Sugar, in such a small amount of protein, will not go all out.
chiran-n
He's not big there ... I even poured a pack of mastic into the mastic - tolerable, even tightened it)))) But the quality of the mastic Well, at least somehow it must be used))) We will try!
And not sugar will crunch, but snow!
Husky
Quote: chiran-n

And not sugar will crunch, but snow!

Exactly !! Through your lips, the truth speaks!
LLika
I can't wait to make a Christmas tree
Quote: chiran-n

Poorly ground powdered sugar available
So in our stores they sell powder in packs of 150 g, so only the name, that powder, but when you rub it with your fingers, the structure of the particles is felt so directly. It is scary to give it to the glaze, suddenly, due to the grain size, the glaze will crumble and crumble from the Christmas tree
The thought turned me over the other day, I’ll ask around the shops, and suddenly they have "Glaze" lying under the counter, with which the cakes are covered on top. Who bought it, how does it stick to the dough?
artisan
I came to get bored. Luda, how many ml. in your glass?
Elya_lug
LLika_7, I used purchased glaze, it normally sticks to pasques, there is less trouble, the result is the same. The money is more expensive, as part of the sah. powder, starch and citric acid. Beat the protein, add the pack.
Husky
There are 250ml in my glass. Flour is included, if without a slide, then 145gr. Oksana, 20 grams there, 20 grams here - you can adjust the number of eggs. Better pay attention to baked goods. In the notes, I specially put information on how to bake choux pastry correctly.
artisan
Thank you. but I have already kneaded .... the main thing is that I have enough nerves and strength to bake .. I made two doughs ... yours and, as they wrote, Zubovoy
Bulka
Yes, a cool Christmas tree))))) I also saw it at Yakhontova's at "7" and also planned to figure it out .... Luda, and that little ... little dragon under the Christmas tree Mona closer ... well, I don't know how to sculpt with imagination ... and in general I don't know how to sculpt .... he seems to be not very difficult for you
Husky
Bulka, we have MK how to make a dragon.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=152765.0
Also when I started doing it, well, nothing complicated. And how did you start. then I did the whole day off and that's what I got. What a new look. Below in this MK, I exhibited my dragon. There seems to be not bad to see.
Bulka
Quote: husky

Bulka, we have MK how to make a dragon.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=152765.0
Also when I started doing, well, nothing complicated. And how did you start. then I did the whole day off and that's what I got. What a new look. Below in this MK, I exhibited my dragon. There seems to be not bad to see.
Lyudochka, thanks for the reference, I'm running to watch
Lady with @
I just made a markup for the Christmas tree on plain paper and thought ... but how to bake? For eclairs, the leaf is oiled.
Girls, has anyone, besides Lyudmila, already baked the Christmas tree in the oven, and not in the airfryer?
Or go to the store, or buy baking paper ...
chiran-n
I'm on a simple bake - oiled it a little and a mustache!
Lady with @
Quote: chiran-n

I'm on a simple bake - oiled it a little and a mustache!
Already!!!
Sponge moistened with rust. oil, and with tangential movements oiled, so as not to overdo it. Then I will report on how it will "move away" from this paper)
artisan
I baked on a silicone mat The template for it, the pattern shines through and forward!
LLika
I wanted to make a garland for the Christmas tree from jelly balls. That's what I did.
Choux pastry herringbone Choux pastry herringbone
The length of this thread is 53 cm and one more is the same.
Conclusion: not suitable as a garland. Too heavy and too fragile.
Jelly by dr. Oetkera is more like agar than the jelly we are used to. The girls who work with agar will probably understand me - the peas are not jelly "shaking", but brittle.
For comparison: In the middle, peas are sized for false caviar. In beads, the balls are three times more (sorry for the photo, the fotik breathes in incense).

Maybe someone will find a use for a multi-colored necklace in a different decor, then I will post more work on bugs:
1. I usually freeze the oil for jelly balls in a 0.5 liter jar, it turns out great. But for such large peas, a high capacity is needed, since they are heavy, fall quickly, do not have time to cool down normally and therefore deform.
2. Peas of all colors were squeezed into one jar. Firstly, the oil warmed up quickly, and secondly, they turned from lemon-yellow to gray-brown-raspberry, that is, each color must be done separately.
3. They lay together on the same plate and by the morning they seemed to have faded and also all repainted among themselves. I took gel paints, maybe if painted dry, such a shedding would not have happened.

mamontenok
Lyudochka, I brought you a report. I liked the recipe and the idea very much. True, my tree is a little avitaminous, but I think I'll fix it as soon as I buy other paints from Lily.
Choux pastry herringbone
dereza
Hello, very, very dear pastry chefs! I am still a beginner pastry-cake maker, I read you actively, I study, I am gaining my mind, and finally I decided to share the result. This is my first post and, with great gratitude to Lyudmila-Huske, I raise maybe the Temko with a Christmas tree, which is not very relevant today. Although, maybe someone else wants to please the family with such a Christmas tree for the old new year :). Sorry, a lot of text - I'm worried.
Choux pastry herringbone
Giraffe
A good Christmas tree turned out. The whole winter is still ahead for such baking, and in summer it is green
dereza
Giraffe, thank you very much! :) In addition to this Christmas tree for the holidays, I created seven more of these trees - six small ones for the teachers for my daughter in the kindergarten, and gave one more large mother-in-law.
please
how beautiful! thanks for your work, and such a master class!
kalibry
Thank you very much for MK. Such beauty!
Sater
Charming Christmas tree!) I will definitely try to make it for the New Year's table! Thank you!)
Irina.
Husky- Ludmila, thanks for MK.
Thanks to you, I decided to make Christmas trees, made 2 pieces for identical cakes on NG. I made snowflakes with a margin, so there is still one Christmas tree. Only the crown did not have time to arrange, I wanted to make a star.
It seems that everything is not complicated, but it took me so much time or I was in no hurry, I did everything straight with such pleasure that the New Year mood immediately appeared.
Choux pastry herringbone

Choux pastry herringbone
vedmacck
Yo-mine! How did I look at such a recipe? Ah ah ah! What wonderful Christmas trees!
Irina.
vedmacck- Tatyana, make for Christmas or Old New Year.
vedmacck
Irina., we do not mark them. Well, sometimes Old New Year when it falls on the weekend. So not this year.
mur_myau
It's beautiful in its ingenious simplicity. And the trees in the forest are more intact.
Cixlida
Hassochka, I have my thanks) We ordered a cake (this is my third one to order), they said there were cars. the rest does not matter) And the cars do not matter what, so there was full scope for registration. For a long time I looked at the Christmas tree, and decided. Here's the result:
Choux pastry herringbone Choux pastry herringbone
Relatives ate all the spare parts, very tasty icing) Since the cake is winter, I smeared the ends with Swiss meringue and sprinkled it with powder, nothing melted and did not crumble.
Sima
Lyudochka, how much is a glass? 200 or 250gr
Larisa11
Thank you for mk. But thanks to you I started baking cakes.All my life I dreamed of doing this, but I did not succeed, and there was no one to prompt. Accidentally came across this site, and that's it. As I saw your microns and away we go. Thank you.

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