Many bakers ask advice and instructions on how to decorate cookies. Well, this is a difficult task, because there are many ways to decorate cookies are cookies that have arrived! Here are a few guidelines for novices and experienced bakers are just to help create their own ideas for cooking decorating.
DECORATING COOKIES before cooking
Cookies can be decorated before baking with materials that can withstand the heat of cooking. Some things that may be on your cookies before bakingare:
colored sugars or natural sugars such as pearl sugar
jimmies-non pareils, silver and gold confetti, sprinkles and other
-Raisins and dried fruit such as blueberries
Nuts
These elements will be included in almost all the cookies of dressing a little 'and give a festive look.
Paint a masterpiece
You can also paint your cookies before baking them. Make a edible food paint out of an egg yolk mixed with a few drops of food coloringand paint the cookies with a clean brush. The paint dries during cooking and give the cookie a colorful, glazed appearance. This is a fun activity for kids!
A little 'trompe l'oeil
The people at Better Homes and Gardens have a creative recipe for Colored Cream Dough ([http://www.bhg.com/bhg/story.jhtml?page=2&storyid = 2Ftemplatedata%%%%% 2Fbhg 2Fstory & 2Fdata 2F11429.xml catref = SC1407]), which is a paste made of frosting consistency that can be transmitted to a cookie,Bag pasta baked with a writing or star tip, and then. The result is a cookie that, as boring, but the icing on the difficult and look baked.
After cooking DECORATING COOKIES
Decorating cookies after baking them requires that you use some kind of liquid substance, which is baked in cookies, or used as an adhesive to bring other elements of the application of authority. Typically, this takes the form of frosting, icing or melted chocolate.
Glaze vs. Icing
There isa big difference between frosting and icing. Glaze is thick and has guided the forms as rosettes and shells like those you see the edges of a birthday cake. It remains soft to the touch and has a creamy consistency, and most people think it tastes better because the taste of creamy butter sauce. Glass, on the other hand, is a thin liquid, and thins as it dries, it hardens very evenly over the surface of your cookie. This is the icing on the benefitsBeautiful, professional results.
Working with frosting
You can use frosting in two ways. One possibility is to simply use a knife or rubber spatula to spread the glaze over the entire surface of your cookie. The other option is to make the icing into a pastry bag or decorating bag fitted with a small tip and piping of fine lines, city or rosettes of icing on cookies. In both cases, when was the icing to the cookie, you can further embellish is applied using colored sugars,Pareils not, or any of the decorative elements in the decoration before baking as above. Christmas Cookies.com has a delicious recipe for Buttercream Frosting at http://www.christmas-cookies.com/recipes/recipe.php?recid=306. For detailed instructions on piping frosting from Better Homes and Gardens [http://www.bhg.com/bhg/story.jhtml?page=3&storyid =% 2Ftemplatedata% 2Fbhg% 2Fstory%% 2Fdata 2F11430.xml & catref = SC1407]
Working with frosting
Veil is a bit 'moredifficult, but with its smooth surface produces the best results of the work! Icing should always be directed to a cookie, because it is outside the margins, if spread with a knife. Once you apply ice silver confetti, or other breaks, as with the frosting above, before it hardens. Christmas Cookies.com has a excellent recipe for Royal icing on http://www.christmas-cookies.com/recipes/recipe.php?recid=42. There is also a recipe for powdered sugar icing (http://www.christmas-cookies.com/recipes/recipe.php?recid=288) that dries less hard than Royal Icing and has a glossy surface. Martha Stewart's website features an excellent article on how to pipe icing on the cookies for professional results (http://www.marthastewart.com/page.jhtml?type=content&id=channel172011&catid=cat258).
Melted chocolate
Almost all cookies can simply dipping in chocolate or chocolate flavor will be decorated. You can also dressthe cookie with chocolate chips every day for a gift or serve at parties. Dark chocolate is a simple process, but some rules that must be performed in sequence so that it becomes a success. Colored for Easter, white chocolate with food coloring in pastel colors applied try. Use the gel, paste or powdered kind of food color, because the liquid can be taken to make the chocolate chips.
What you need
You can use chocolate chips or baking chocolate (the kind that comes in 1 oz squares) andThe same process applies if you use dark chocolate or white chocolate. A small amount of reduction must be added at a ratio of 2 tablespoons shortening for 1 cup of chocolate chips or pieces of chocolate in cooking.
Double boiler
Chocolate and shortening in the upper half of a double boiler or in a metal container that was filled in a pot of boiling water. The water should be hot but not boiling, because the steam generated by boiling water could getMoisture in dark chocolate that makes it curdle. Let melt the chocolate over hot water and stir occasionally until it reaches a liquid consistency.
Microwave
Place your chocolate in a bowl and reduce the microwave and microwave on medium power security for 1 minute. Mix. Microwave next 20 seconds, stir again. Keep doing this until the chocolate is almost melted. Remove from microwave and stir until completely dissolved.
Draft
Depreceive an end of the cookie, or half of the cookie, or even the whole cookie in melted chocolate. Do you keep the cookies on a wire rack to harden the chocolate. If you want you can sprinkle the walnuts, coconut, or chopped pareils over the melted chocolate before it hardens.
Drizzling
Scrape the melted chocolate into a Ziplock baggie. Cut with sharp scissors, a tiny corner of the baggie. Top wire cookies with zig-zags of melted chocolate. Cool until the chocolateset.
With these simple techniques will help you to produce a variety of beautiful looking cookies at Christmas and throughout the year.
Copyright 2004 Mimi Cummins. All rights reserved.
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