The tasty and beautifully issued food including cakes, can give great pleasure. Who prepares houses confectionery delicacies for a holiday table, tries to give them a unique look. If time isn't enough for creation of a masterpiece, then glaze comes to the rescue. There are many options for its preparation and skills are necessary. And here will be able to create glazed smudges on delicacy also the beginning hostess.
Glaze is a confectionery trick which will help to create a masterpiece from any pastries. It is mirror, opaque or color. Special products aren't required, they practically are always present at kitchen. For creation of ideal surfaces from glaze the skill and practice are necessary, and it is beautiful to issue edges of pastries in the form of smudges also the young confectioner will be able.
Prior to the experiment nevertheless it is recommended to study step-by-step photos or to look at video recipes with comments of experienced culinary specialists. Prepare necessary tools and products or to replace with what is near at hand, but it is obligatory to observe a cooking technique.
Smudges from mirror glaze
At all recipes of creation of glaze there are irreplaceable components, such as gelatin and glucose syrup solution. It is possible to replace one forms of gelatin with another, it is just necessary to calculate quantity and water temperature for soaking. And here syrup can't be replaced. It is included for elasticity and get prettier skhvatyvayemost of ready glaze. It is possible to buy thickener in specialized shops or to order online.
Preparation of a classical basis will require the following ingredients:
- dark chocolate – 200 g;
- condensed milk – 120 g;
- granulated sugar, syrup – on 150 g;
- gelatin – 15 g;
- water – 75 g.
Stage-by-stage process of preparation of glaze:
- To put gelatin in a cup, to fill in with warm water and to leave for swelling.
- In a separate bowl to put on a plate: and to heat sugar, syrup, water to full sugar remelting. Not mix mix, only slightly to shake capacity.
- After boiling of weight to take temperature the culinary thermometer and to remove from fire on reaching 105 degrees.
- Kindle chocolate on a water bath and add a condensed milk.
- To move chocolate mix, podstyvshy syrup and gelatin to a bowl of the blender.
- Shake up the submersible blender at a low speed to uniform consistence. It is important to hold correctly the tool for beating in relation to bowl contents. The tilt angle shouldn't be more than 45 degrees and rotate a bowl, but not the blender.
- Pour a ready-made product in a container or a plastic bag, to press densely to the surface of glaze and remove in the fridge for 12 hours.
Decoration of ready cake
- Get гляссаж from the fridge, check for elasticity and warm up up to the operating temperature in a microwave/oven with the minimum heating.
- On reaching 30 - 32 degrees to shake up on small turns the mixer and to pour in a pastry bag. Choose a nozzle at will (it is possible to apply a usual tablespoon).
- Take out cake of their fridge and start drawing original drips. There is a lot of variations, to choose to you! Council: not do dense floods of a glyassazh. It is better to put with rare strips and different height. At the same time their full running off on a substrate is inadmissible.
- The top of cake can be decorated with fruit, to spread out the candied candied fruits or pikes of whipped cream. Put a ready masterpiece during cold for a couple of hours and it is possible to give to a table.
One small cunning: mirror glaze can be prepared in advance and to store in the fridge in densely closed package within 30 days.
Color smudges
At application of usual white chocolate various food colors / gels are used. For achievement of a desirable shade, they are added drops taking into account that the stiffened glaze on couple of tones more intensively.
It is possible to prepare the painted glazurovka on the basis of milk, cream, water.
Option 1
This compounding provides the following proportions of components:
- butter and cream – on 50 g;
- chocolate (any, it is possible even air) – 100 g;
- dyes – on preference.
Step-by-step management:
- In the enameled pan to pour cream and to bring to the boil.
- On drops to add paint, to stir a scapula.
- Further to put the crushed chocolate, oil and to mix before softening.
- To slightly cool mix and to vent vigorously the mixer to a viscous state.
- Pour weight in a plastic bag, cut off a corner.
- To apply smudges on the cooled surface of confectionery arbitrarily. To distribute the remains of a glyassazh on a product surface the pallet.
- Decorate top with any berries, ready culinary topping or handmade pryanichka.
Before giving on a table to sustain in cold not less than 5 hours.
Option 2
Ingredients:
- icing sugar, chocolate crumb, water, flour – on 5 dessertspoons;
- desi – 70 g;
- food color.
Way of preparation:
- In a bowl to mix water, oil and to heat.
- Pour a crumb, mix and hold on weak fire.
- Mix and sift dry components, parts to mix in on a plate. To mix constantly that it didn't skomkovatsya.
- On drops to add paint and to knead continuously before formation of uniform brilliant consistence.
- Remove from a plate, cool up to 25 – 28 degrees and start decoration of cold preparation of cake or any dessert.
Simple option of drips
It is the lightest and not less interesting option of decoration of cakes.
From necessary components there are enough chocolate bars, sugar and milk/water.
- In a frying pan to kindle sugar in milk.
- Throw crumbs of chocolate and cook to density of caramel, but not burn through.
- Pour in a glass with a nose and stir so far mix won't cool down to room temperature.
- Pour out accurately on the center of cake and a knife smoothly to distribute filling to edges. Not too quickly, that didn't flow down streams down. Further at desire to add composition with confectionery counters.
Include imagination, experiment. The original dish prepared and issued independently in house conditions, will deliver a lot of pleasure for eyes and a stomach. Enjoy your meal!