Pastries and pastries are a favorite delicacy of many. And if our culinary masterpieces are still decorated with mastic, then you will get a real holiday not only of the belly, but of the eyes and soul!
It is necessary
- Milk mastic:
- - powdered milk
- - condensed milk
- - icing sugar
- Gelatinous mastic:
- - gelatin
- - icing sugar
- - citric acid or lemon juice
- Marshmallow mastic:
- - water
- - marshmallows
Instructions
Step 1
Milk mastic:
In a deep bowl, mix equal proportions of milk powder, condensed milk and icing sugar. Then we knead all this thoroughly, like dough. You should get a mass that resembles plasticine. This type of mastic is very tasty, but not suitable for snow-white sculptures and decorations, because its color is closer to beige and it cannot become snow-white.
Step 2
Gelatinous mastic:
2 tbsp. tablespoons of gelatin are poured with cold water for several hours. After that, we put the gelatinous liquid on the fire and stir it so that the lumps dissolve - an absolutely homogeneous mass should be obtained. Never bring to a boil! Gelatin loses its properties and smells terrible. Next, add 2, 5 cups of powdered sugar there and carefully, patiently mix the mass. At the end, add a pinch of citric acid or a few drops of lemon juice. This version of the mastic is more complicated than the first, but small decorations can be sculpted from it: carved leaves, delicate petals, and so on.
Step 3
Marshmallow mastic:
a tablespoon of water is added to 100 grams of marshmallow candies and all this is sent to the microwave. Then slowly, constantly stirring, add 1, 5 cups of powdered sugar there.
