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Protein glaze for Easter bread
Snow-white, thick, completely safe protein glaze for Easter bread is prepared based on a cooked protein mass, as is done in the making of Swiss meringue. As a result, the egg white, which is the main component of the glaze, is not raw; it is sterilized. This glaze stops sticking approximately 12 hours later.
Preparation time: 10 minutes.
Yield: 1 portion for 5-6 medium-sized Easter breads.
Calories: 264 kcal. per 100 grams of the dish.
Ingredients
- egg white from two eggs – approximately 70 g;
- white sugar (better to use fine sugar) – 140 g;
- lemon juice – 1 tsp;
- fine salt – a pinch.
For quicker drying, a tablespoon of powdered sugar may be needed.
Preparation
1. Prepare the ingredients for the glaze for Easter bread. Lemon juice can be replaced with a pinch of citric acid.
2. Since the preparation occurs in a water bath, you need to find a container for whipping that fits tightly on the pot in which the water will boil and its bottom does not touch the surface of the boiling water. Place the egg whites and sugar in such a dish.
3. Pour water into the pot, place it on the heat and bring to a boil. On top of the pot with water, place the container with the protein mass. Whisk continuously, stirring the mixture until the sugar dissolves. At this stage, you should not whip the egg whites, but merely achieve the disappearance of the sugar crystals. If you do not do this, then the egg white will cook at the edges of the bowl, while all the sugar will collect in the center.
4. This process is quite quick – it takes about 1.5-2 minutes. As soon as the sugar dissolves, remove the dish from the water bath.
5. Immediately add a pinch of salt here.
6. And for the stabilization of the egg whites – lemon juice.
7. Without delay, while the egg white is hot, start the whipping process, gradually increasing the speed of the mixer to maximum.
8. Whip until a thick and viscous white mass is obtained.
To make the protein glaze for Easter bread dry faster on the tops of the cakes, you can add a spoonful of powdered sugar, passed through a sieve. The glaze can be applied in a thick layer by dipping and rotating the cake directly in the bowl. A little festive sprinkle and special decorations will give the snow-white top an even more festive appearance.
