What is a glaze or how to decorate baking. Confectionery Glaze - Composition, Recipes and Types Glaze
Glaze
- J. German. Watering, Murava, glass gloss, indoable through fire on stone (clay) dishes. Glaze, glaze, irrigated ... Dictionary Daly
Glaze
- thick sugar syrup for the preparation of candied fruits, for plating ready-made flour products. and 1 more definition Dictionary of Ozhegov
Glaze
- Thin glass layer on the surface of ceramic products, formed by melting and subsequent frozen ... Construction Dictionary
Glaze
- - vitreous protective and decorative coating on the ceramics attached by the firing .. Historical Dictionary
GLAZE
- and, mn. No, g. 1. Glossy glass-shaped alloy, which covers the clay, faience and the like. dishes. Charm - cover ... Dictionary of foreign words
glaze
- (on ceramic dishes), for the first time at Poroshina, 1764; See Christians 58. Of it. Glasur is the same; cf. Tooth-Goetz 209. Hardly a mustache ... Etymological Dictionary of Fasmere
glaze
- Eye "Ur, glaze, MN. No, · Women. (· Him. Glazur). 1. Special glossy alloy, which are covered with dishes (not ... Explanatory Dictionary Ushakov
Icing In cooking, they call the top coverage of some confectionery (cakes, cakes, cookies, gingerbread, pies), fruits and berries. It is subtle, dense and has a sweet taste.
Probably the term " glaze "Educated from the German word" glasur ", which occurred from" GLAS "(which means" glass "). In addition to culinary art, the same word is used in ceramics to designate a vitreous protective and decorative coating fixed by the root.
Glazes are different. The most convenient and easy way to prepare is mixed egg protein and sugar powder. To obtain the desired fragrance and colors, you can add cocoa powder there, fruit or berry juice, concentrated syrups.
Alone prepared glaze It must be moderately temperate, but at the same time sufficiently thick enough so that it covers some surface, while lying, and did not give up. It is necessary to adjust its consistency in one direction or another to the addition of either several droplets of the liquid or powdered sugar.
This (natural) chocolate with a high percentage of cocoa oil, used as glazing, is called "cuter".
In confectionery, covered exclusively icing , there is a defect - mattness, that is, the absence of a beautiful gloss. This can be avoided if it is possible to lubricate their surface with a thin ball of fruit jacket, a thick apple or plum jam (in other words, "Protect" the surface of the product). As a result of this simple trick, the glaze will not only acquire a wonderful gloss, but even more will cover.
Large products are most often processed with glaze coating with a brush, and then put in a short period of time in the oven so that such a sweet sheath dries. Small - just plunge and put to succeed. Sometimes the icing is poured baking or fruit.
Home recipes icing
Home Recipe White Sugar Glaze
Required:
- 1 egg protein,
- 0.5-0.75The sugar powder.
Cooking:
- In a small bowl, it is necessary to pour egg protein and, continuously whipping it, add (sift through the siter) sugar powder.
- Obtained ultimately white sugar glaze There must be sufficiently thick and at the same time fluid.
Note:
To improve the taste of white sugar glaze, you can drop into it a few drops of lemon juice.
Home Recipe Chocolate Glaze
Required:
- 150g powdered sugar,
- 3st. Little water,
- 2st cocoa powder,
- 2st melted butter.
Cooking:
- Sugar powder and cocoa powder should be together to argue through a small siter, then add hot water to them, and at the very end - melted butter.
- Gently and thoroughly mixed all the components until the brilliant homogeneous mass is obtained.
Home recipe raspberry (strawberry, kalinovaya, currant, cranberry) glaze
Method number 1.
Required:
- 200g powdered sugar
- 3-4st. Malina juice (strawberries, viburnum, red currant, cranberries),
- 1st'd. Litted Driver.
Cooking:
- The sugar powder is required to be sifted using a dapper into a small container, add the selected berry juice and hot water to it, thoroughly rubbing with a spoon or a spatula to obtain a brilliant mass with a homogeneous consistency.
Method number 2.
Required:
- 1 egg protein,
- 0,5st sugar powder,
- 3-4st. Low the juice of raspberries (strawberries, viburnum, red currant, cranberries).
Cooking:
- Egg protein you need to beat with sugar powder, adding it gradually (one teaspoon).
- For giving glazers Pink or reddish, it is also necessary for a little bit (droplet behind a droplet) to enter the available juice of berries.
Note:
It is better if the sugar powder used is freshly hammer. For this, you can grind sugar on the coffee grinder.
Home recipe lemon (orange) glaze
Required:
- 1 egg protein,
- 200g powdered sugar
- 1 lemon juice or orange.
Cooking:
- The protein is needed to beat with sugar powder, falling asleep on one teaspoon, without interrupting the whipping process.
- After - to add lemon or orange juice along the droplet.
Confectionery glaze It is a sweet semi-finished product, which is designed to cover various confectionery products. This product adds a more attractive appearance to desserts and improves their taste characteristics. Even the most ordinary cupcake after the coating of the icing is acquiring a special taste and aroma. Often the confectionery glaze covers rolls, cakes, candy, waffles, as well as ice cream, marshmallow and sweet raws.
Currently distinguished the four main types of this semi-finished product.:
- chocolate glaze (Ganash) - twenty-five percent consists of natural cocoa products, and in this number twelve percent of cocoa oil is included;
- dairy icing - includes dry cocoa (15%), milk powder (12%), cocoa oil (5%), milk fat (2.5%);
- white glaze - it includes cocoa oil (10%), milk powder (14%), fatty milk product (2.5%);
- sugar glaze - seventy-eight percent consists of dry substances, as well as from sugar and purified water.
In addition, there is still royal glaze, but it is usually used not as a cream, but to create confectionery decorations. From such a semi-finished product, it is convenient to do both simple figures and very complex compositions.
It is also very often a mirror and colored confectionery glaze. In the first case, the product is prepared with gelatin, and in the second - with food dyes. When mixing these two semi-finished products, it turns out an unusual, but very original glaze.
To date, buy confectionery glaze can be almost every store with sweets. It usually has a kind of chocolate tile or small disks (see photo). Before use, a sweet semi-finished product must be melt to a temperature of 55 degrees. Also melted glaze can also be sold, for example, in tubes or buckets.
How to make a confectionery glaze at home?
To properly prepare a confectionery glaze at home, it is recommended to consider some subtleties in the process of its preparation..
- Home icing should not be too liquid or very thick. In both cases, the product will be inconvenient to work. By consistency, the confectionery glaze should resemble sour cream.
- For the manufacture of glazes, it is better to use homemade sugar powder. In addition, it is very easy to make it yourself. To do this, it will only take carefully grind sugar sand in a coffee grinder.
- Conventional water can be replaced with natural lemon juice. It will give the glaze more rich taste and aroma. At the request, lemon juice can be mixed with water.
- Eggs are recommended to add eggs. These products compact its consistency, and also endowed with a yellow tint.
- If the glaze is prepared for cakes, it is recommended to include butter. So sweet semi-finished product becomes gentle and soft, and the consistency resembles cream.
- Confectionery glaze will be many times brighter and more attractive if you add food dyes in it, thanks to which the product can be absolutely in any color.
- It is not recommended to prepare this product from porous chocolate.
In the table proposed, the table shows several ways to cook home confectionery glaze, which we recommend using each of you.
|
Name |
Ingredients |
|
|
classical icing |
Two hundred grams of sugar powder, four tablespoons of hot boiled water. |
The ingredients are mixed in the same dish and are put on the minimum fire. After the glaze is boiled until it acquires a smooth consistency. Often it takes no more than seven minutes. The finished product is used immediately after cooking. |
|
glaze with egg yolks |
A half cup of sugar powder, three tablespoons of orange juice, five egg yolks. |
The first thing for yolks is mixed with orange juice, after which they are thoroughly whipped with a mixer. When hitting into the mixture, powder is gradually added, and everything is mixed until a homogeneous consistency is obtained. The finished glaze is applied to the cookie or any other flour product and is sent to the oven preheated to one degrees. |
|
glaze with romom |
Three tablespoons of Roma, a glass of sugar powder, a tablespoon of water. |
Powder is sieved through a fine sieve, connects with the specified liquids and is carefully laid. Then the finished glaze is applied to sweet products. |
|
chocolate glaze |
A tablespoon of butter, sugar powder and chocolate (one hundred grams), three tablespoons of water. |
Chocolate is flooded with the necessary amount of water and heats up until it is completely molded. In the resulting chocolate mass, oil and powder are added, after which everything is peathed into a homogeneous mixture. |
|
skin glaze |
One egg squirrel, a teaspoon of lemon juice, a glass of sugar powder. |
The protein is whipped until the foam appears, the powder is sieved in it and juice is added. The mass is thoroughly mixed, and after it is filled with a special syringe, with which various patterns can be made from this type of glaze on the desserts. |
The main advantage of the above-mentioned glaze species is that they include only natural components. Based on this, such sweet semi-finished products can be safely considered useful for the body.
Confectionery glaze is a very tasty semi-finished product and an indispensable product in the preparation of a variety of desserts.
The first is refractory, with a spill temperature of about 1000-1420 ° C: the second is low-melting, with a spill temperature of 600-1280 ° C.
What is the glaze and its properties
The first are used for polish firing porcelain, partly half-polware and fine-chamber goods. The second is used for the polished roasting of faience, soft porcelain, majolica and pottery.
Fritt - the basis for the production of glaze. For its manufacture, melted quartz sand or broken glass is poured into cold water. Then it is subjected to grinding and mixed with water.
Glazers are transparent and deaf (opaque). The opaque glaze (enamel) is obtained by adding insoluble or semi-soluble compounds to a transparent glaze or due to the development of the glazes at the corresponding temperature mode of the fine-dispersed crystalline or gas phase.
Glazes are also there shiny and matte, colorless and colored.
The glazing is made by dipping the product in the glaze (glaze shouting), watering the products with icing or spraying glaze on the product.
Below are the features of the action of oxides on the properties of glaze.
What is the glaze - the actions of oxides for the properties of glaze
Silica - Increases the refractory and viscosity, lowers the effect of temperature expansion (k. etc.) silica is introduced in the form of quartz sand, kaolin, clay. Very subtle grinding grinding can cause thin small trisces on the glazed surface, the so-called CEK.
Oxide titanium - increases chemical stability, promotes crystallization, can be swirling.
Zirconia oxide - Glush icing, increases its chemical resistance and federation. It is introduced in the form of a zircon (zirconium silicate) and zirconium oxide.
Oxide tin - Heavy glaze is strongly. It significantly increases the moisture resistance of the glaze.
Oxide cerium - Silencer.
Born anhydride - Strong crying, gives shine and increases the hardness, reduces the tendency to the ceka (lowers to. t. p.). It is usually introduced in the form of a bee or boric acid.
Alumina - increases refractory, reduces the possibility of the appearance of Ceke.
Oxide iron - Painting oxide, strong smooth. The presence in the glaze is usually undesirable.
Oxide chromium - Painting oxide (green), increases chemical stability, gives hireness and smoothness.
Oxide lead - The most strong smooth. Promotes a wide melting interval during firing. It gives the products a particularly beautiful shine, promotes a good spill to a very poisonous. Ented in the mixture (a mixture of raw materials) in the form of turkey.
Oxide of media - weakly affects spill and shine. Staining the glaze in the blue (oxidative medium) and in the red (reducing medium) color.
Calcium oxide - Weak sludge in low-melting glaze. Supplement it causes mattness. Strong crying in refractory glazes. Reduces the tendency to the Cope, contributes to crystallization, but somewhat reduces the melting point of the glaze when firing. It is introduced in the mixture in the form of marble, chalk, soils.
Magnesium oxide - stronger crying, promotes the hardness, strength and elasticity of the glaze.
Zinc oxide - A good crying, greatly reduces to. t. r., Shuffling the glaze, in which MGO is present. The reducing medium restores to Zn and also disappears.
Sodium oxide - Strong crying, very much increases to. T. R., Increases the tendency to the ceka, lowers the hardness, strongly weakens chemical resistance, slightly reduces the melting interval, tells it a good shine. Entered into the mixture in the form of soda, borants.
Alexander Gushchin
For the taste, I do not pass, and it will be hot :)
Content
Many hostesses love to prepare homemade desserts. Cupcakes or cake with chocolate glaze will delight adults and children, especially if you clearly stick to the preparation recipe. Glyasazhe from white or dark chocolate will be an excellent option for decorating dessert Bird's milk, biscuit cakes and other home baking.
How to make chocolate glaze for cake
So that the fudge is the desired consistency, it is important to determine for which purpose it is planned to be used. The technology depends on whether the matte or glossy mixture must be obtained. The classic chocolate glaze on the cake is preparing easily and quickly. Each hostess has its recipes and secrets of cooking sweets for pies and cupcakes, however, you can take into account several basic rules of how to cook chocolate icing for a cake:
- The consistency should not be very thick or liquid. The ideal option will be a creamy mass, because it is more convenient to apply it on the product. Such a mixture will quickly freeze.
- If it turned out a very liquid composition, it is recommended to add a spoonful of powdered sugar. Too thick dilute with a spoonful of warm water.
- Pudder is better made from sugar with a coffee grinder. Ready powder need to additionally sift.
- If we replace water with lemon juice, then the chocolate glaze for the cake will be acidified, which will give an unusual taste of a sweet dish.
- If you need a lean option, just melt the tile.
- Many recipes provide for the addition of cream oil for greater softness.
- If you apply jam from berries or fruits on the product before glazing, then the mass will be perfectly smooth.
Chocolate glaze - recipe
You can make a lot of confectionery tiles or cocoa: depending on what kind of chocolate glaze recipe for the cake you liked. It is possible to use the resulting composition to apply the inscriptions, connecting cortex, decorating. An experienced hostess knows that the glazzed pies always look more attractive than untreated, so it is worth spending a few minutes to prepare the composition. The classic basis involves the use of sugar, cocoa, milk or water.
Below are several photos of recipes describing how to cook chocolate glaze for the cake. Before using the fudge, it is recommended to cool a little so that it does not spread through the dish. If you use oily cream, cool the mixture even more. Distribute better tassel. A special taste will be given a little vanillina, rum, cinnamon or brandy.
From cocoa
Presented photo Recipe will tell how to cook a delicious plastic mass for confectionery decorating. When frozen, it turns out a dense glossy crust. To prepare such a mass, it is recommended to take the dark cocoa powder grade and high-quality butter. Chocolate glaze from cocoa is suitable for covering cupcakes, sweet pies, cakes or desserts of cream-like consistency, such as souffle.
Ingredients:
- milk - 4 spoons;
- butter creamy - 50 g;
- cocoa - 1 spoon;
- sugar - 4 spoons.
Cooking method:
- Melt oil on slow fire.
- Add to saucepan Sugar sand with milk.
- Cook to completely dissolve sugar.
- Sift cocoa powder through a sieve, add to the dairy mixture.
- Heat all about two minutes.
- Before decorating a cake to cool the composition.
From cocoa and milk
Many recipes involve the use of cocoa powder with milk, sour cream or cream. Such a combination of ingredients makes the coating brilliant, soft, dense. There are many photos of recipes involving different proportions of products. Experimental, you can constantly get the glaze from cocoa and milk of different shade, taste. The originality will give coconut chips, nuts, confectionery sprinkle.
Ingredients:
- milk - 3 spoons;
- vanillin;
- sugar sand - 5 spoons;
- cocoa powder - 6 spoons;
- creamy butter - 50 g.
Cooking method:
- Connect all components in an enameled bowl.
- Water bath, constantly stirring the composition.
- Check availability, pinning some glazing on a saucer. A drop should be frozen immediately.
From chocolate
The easiest way to cook glazing is to melt the tile of dessert chocolate. You can use white, dairy or dark varieties, depending on personal preferences. Chocolate glaze for - a quick way to decorate the product (as in the photo). For the prescription below, you need to take a tile with a cocoa content of 72%.
Ingredients:
- milk - 5 spoons;
- chocolate without additives - 100 g
Cooking method:
- To break the tile, put in a bowl, lubricated with butter. It is impossible to add water.
- Add milk to ensure the desired eye density.
- A bowl with products to put on a water bath.
- Heat to full melting at a temperature of 40 degrees. Constantly stirring the composition with a dry spoon until it melts.
White chocolate
If home cake is preparing for a special occasion, you can use white chocolate for glazing. With such a coating, dessert will become truly elegant. Mass suitable for decorating rolls, cakes or cream jelly. The glaze of white chocolate for the cake can be prepared with cream, condensed milk, vanilla. Below is a classic recipe with a photo.
Ingredients:
- sugar powder - 180 g;
- chocolate white - 200 g;
- milk - 2 spoons.
Cooking method:
- Felt a tile, put in a bowl.
- Put the container on the water bath.
- Add candy powder.
- Pour a spoonful of milk.
- Constantly stirring the mass until a thick homogeneous paste is obtained.
- Remove a bowl from the stove.
- Add a spoon of milk.
- Beat a lot of blender.
- Use the product until cooled.
On sour cream
The mass prepared for this recipe will be thick, with a characteristic acidic taste. The glaze for cocoa cocoa with sour cream is suitable for dense home cakes or, you can cover its traditional sausage with nuts. It will not block or be silent, but will fall at the immediately beautiful mirror stroke. If you wish, you can additionally decorate the product with oil cream, nuts, zucats.
Ingredients:
- sour cream - 2 spoons;
- cocoa - 2 spoons;
- powdered sugar - 4 spoons;
- vanilla sugar is half a teaspoon;
- creamy oil - 1 spoon.
Cooking method:
- Connect powder, sour cream, vanillin and cocoa in a bowl.
- Put on a weak fire.
- Cook for 3-5 minutes, constantly stirring.
- Remove a bowl from fire.
- Add butter, mix.
- Apply on the cakes before cooling.
Mirror
Especially beautiful and festively on home pies looks out. Prepared with special syrup or with the addition of a small amount of gelatin. Such a lot is very beautifully frozen on the surface of the product. If the glyaszh will be obtained with bubbles, you can skip it through a sieve before applying to the pie. You will need a thermometer: it is possible to use a mass when it cools up to 35 degrees.
Ingredients:
- glucose syrup - 150 g;
- water - 135 ml;
- sugar - 150 g;
- milk condensed - 100 g;
- gelatin - 15 g;
- chocolate - 150 g
Cooking method:
- Gelatin pour 65 ml of water.
- Place sugar, syrup, water in a bowl.
- Put on a small fire.
- Constantly stirring the composition until sugar is dissolved.
- Put into another bowl of broken chocolate, condensed militant, gelatin.
- Pour hot syrup. Be a blender and cool to the desired temperature.
Chocolate and cream
The presented recipe is classic, so it will definitely not let novice cooks. Chocolate glaze from cream and chocolate will make even the simplest cake refined. To cook glazing you will need a little time and standard set of products. Chocolate tile for the recipe can be dairy, white or dark. Due to the cream and oil, the mixture will be shiny, plastic, thick.
Ingredients:
- chocolate - 100 g;
- cream 30% - 3 spoons;
- creamy butter - 40 g.
Cooking method:
- Felt chocolate tiles, put in a clean, dry bowl.
- Put on a water bath.
- Add oil.
- Stir the composition to homogeneous consistency.
- Beat cream.
- Gently mix cream with chocolate mass.
With butter
One of the easiest and most proven preparation methods for the glazing of confectionery products are chocolate chocolate and oil. Chocolate can be chosen to their taste, however, prefer an option without additives. If you want to decorate dessert nuts or berries, put them on top of glazing.
Ingredients:
- semi-sweet chocolate - 125 g;
- butter creamy - 50 g;
- thick cream - 3 spoons.
Cooking method:
- Place the ingredients in a metal bowl.
- Heat on a water bath, stirring.
- Before use cool.
Milk chocolate
This recipe is suitable for those who are going to please the households with cakes, cupcakes, rolls from a thin dough. The fragrant glaze of milk chocolate for the cake will be sweet, with the original aftertaste. The surface of the glazed cake will be matte, and if you want to achieve a mirror glitter, you need to add to the oil.
Ingredients:
- low-fat cream - 150 g;
- chocolate - 180
Cooking method:
- Tile is blocked, placed in a bowl.
- Add cream.
- On slow heat heated to obtain a homogeneous mass.
How to cover chocolate icing cake
It is important to know not only how to prepare a mass for decorating a cake or cupcake at home, but also how to fill the product with a sweet mixture. Glazing is a simple procedure: even a beginner hostess can decorate the cake. The main rule - the chocolate must cool down a little, but do not thicken, so that the composition does not start draging from the cake or did not turn into a lump.
Chocolate chocolate cake decoration is recommended for a rubber tassel. If you are preparing a dessert from a dense dough, try using for an additional layer of lubricant jam from apricots or peaches, from strawberries. Deliver the root, leave for a few hours.
After that, you need to put the cake on the lattice and you can proceed to its design: to pour chocolate, leveling the surface with a spatula or rubber tassel. If desired, the product can be additionally decorated with nuts, berries, confectionery sprinkle. Cool the cake for several hours in the refrigerator or on the balcony.