Glaze is used in order that cakes and cakes remained fresh longer, but first of all it is ornament. Glossy glaze - one of types of a sweet covering which is capable to turn confectionery into the real masterpieces. It is simple to prepare such glaze in house conditions. Other its names - mirror or гляссаж.
Basic recipe of mirror glaze
For preparation of usual glossy glaze we need to take such products:
- glucose-150 syrup гр.;
- sheet gelatine - 12 гр.;
- condensed milk - 100 гр.;
- granulated sugar - 150 гр.;
- water - 70 ml;
- white chocolate (to kindle on a water bath) - 150 гр.;
- food color - several drops if necessary.
Prepare so:
- Wet gelatin in cold water.
- In a small pan pour out water, syrup of glucose and pour out sugar. Bring the received mix to the boil and stir slowly before receiving a sugar syrup.
- Mix the kindled chocolate and condensed milk, add syrup to mix. Let's cool down a little and put previously wrung out gelatin. Mix carefully. At this stage it is possible to add food color.
- Mix everything the mixer or the blender at a small speed, avoiding emergence of bubbles. Close mix food wrap and send to the fridge for 12 hours or for the night. If you press then weight and it will spring, so all of you made correctly.
It is possible to store glaze in the fridge up to 30 days. Before filling of a product it needs to be warmed up in the microwave oven or on a water bath and to mix the blender.
Instead of glucose syrup solution it is possible to use honey in the same quantity. It is also possible to use an invert syrup which is used by confectioners instead of honey and treacle. It isn't difficult to prepare it. Such products are for this purpose necessary:
- granulated sugar - 350 гр.;
- water - 150 ml;
- citric acid - 2 гр.;
- baking soda - 1.5gr.
Preparation:
- Ware for preparation has to be with a thick bottom and a skintight cover without openings. In it mix sugar and water, put on average fire and stir slowly mix to sugar remelting. Add citric acid.
- Bring syrup to the boil, densely close ware a cover and you cook on slow fire about 20 min. In the course of cooking the cover can't be lifted.
- Remove syrup from fire, let's it cool down slightly and add soda. Foam which will accumulate in 15-20 min. that it dispersed quicker has to turn out, stir slowly syrup.
- If foam didn't leave completely, add a tablespoon of water and warm up syrup once again.
From this quantity of products it turns out 400 гр. syrup. On density it reminds flower honey, only without aroma. Yellow color. It is necessary to keep it in hermetically close container about a month at the room temperature.
Chocolate гляссаж
Prepare the following ingredients:
- sugar-1 glass;
- water - 150 ml;
- sheet gelatine - 15 гр.;
- cocoa - 80 гр.;
- cream of 25-30% of fat content - 150 ml.
Now do the following:
- Fill in gelatin with a half of a portion of water.
- In a ladle mix sugar and the remained water and weld syrup.
- In syrup sift cocoa through a small sieve, constantly stirring slowly with weight with a spoon, bring to a uniform state. Remove from a plate. Warm up cream up to the temperature of 80 °C, enter gelatin.
- Dobavavte creamy weight in chocolate, stir and miss through a strainer.
What cakes decorate glyassazhy
Often cover with mirror glaze mussovy and jelly confectionery, souffle. They have, as a rule, an ideal smooth surface that is an indispensable condition for achievement of effect of a mirror. For preparation of these desserts often use confectionery rings. If such glaze is used for usual cakes, then cover then only a top, at the same time glaze flows down beautiful drips on each side.
Product covering glaze
Glyassazhem cover mainly frozen cakes and cakes. Heated can knife them. Correctly to cover a product, follow such instruction:
- On a lattice establish the frozen dessert, and under it a plate or a tray where surplus of a covering will flow down. If cake of any unusual form, then establish it on a dish of the smaller size.
- Then just fill in cake or cakes from the middle or on perimeter, trying to make so that гляссаж covered also dessert sides.
- Then take the pallet or a wide knife and carry out on a cake surface, thereby, removing surplus of a covering from its surface. So the surface of cake will turn out more equal and mirror. However, you can pass this step if there is no confidence in the ability.
- Lift a product on hands and kind of collect by the pallet the formed glaze threads to bottom edge of cake.
- After that put cake on a special substrate and send to the fridge for 5-6 hours that the product slowly thawed, and glaze finally grabbed. Decorate to the taste, for example, with sweet pearl topping or mastic flowers.
Rules on work with mirror glaze
That гляссаж evenly I laid down on cake, follow such rules:
- it is necessary to keep glaze before use in the fridge not less than 12 hours. At the same time it has to be covered with a film, glaze, but not ware;
- before application гляссаж it is necessary to warm up to the so-called operating temperature – from 27 to 40 °C. It is possible to be guided by consistence also: glaze has to be not too fluid;
- fill in only the frozen or strongly cooled cakes. Before filling in a product, run over it hands to remove frost or condensate. If not to make it, glaze can begin to flow;
- the flown-down glaze can be collected and used once again. It is impossible to freeze it, otherwise it will lose that mirror gloss for the sake of which it is applied. But it can be mixed with a new portion of the glaze welded according to the same recipe.
The main mistakes on work with glyassazhy
Here we will consider the main mistakes which can be allowed during the work with glaze, and ways of their correction.
Mistake No. 1
Mirror glaze for cakes covered a product with very thin layer, illuminate sides. Or on the contrary - I covered a product with too thick layer, I laid down lumps, not completely "I closed" sides.
Reasons:
- syrup turned out thin or is half-cooked or digested;
- operating temperature of glaze isn't sustained;
- incorrectly dissolved powder gelatin or didn't wring out sheet, having filled with excess liquid which made ready glaze liquid;
- the covered product isn't frozen completely.
How to correct:
On the covered product to receive an ideal smooth surface it won't turn out any more. It is possible to disguise gleams on sides a decor (sugar topping, chocolate shaving, berries, a chocolate tape).
Mistake No. 2
In mirror glaze at preparation vials of air which at a covering remain on a surface of an enrobed goods were formed.
Reasons:
- too "furious" hashing in the course of preparation;
- misuse of the blender. Before to include it, accurately dangle it that there was an excess air.
How to correct:
- pass гляссаж through a sieve with very small cells (it is possible several times);
- if bubbles are closer to a surface, several times strike ware with glaze in a surface of a table and remove the risen bubbles a spoon.