16 Recipes For Mirror Glaze

Cooking 2023

Table of contents:

16 Recipes For Mirror Glaze
16 Recipes For Mirror Glaze

Video: 16 Recipes For Mirror Glaze

Отличия серверных жестких дисков от десктопных
Video: Mirror Glaze Cake 2023, February
Anonim
Image
Image

1. Recipe on chocolate and condensed milk:

  • 75 g water
  • 150 g sugar
  • 150 g glucose
  • 100 g of condensed milk
  • 12 g gelatin (180 bloom) or 10 g gelatin (200 bloom)
  • 150 g white chocolate (milk, black)
  • dye

Pour gelatin in the leaves simply with a large amount of cold water (if powder, then pour 6 parts of water into 1 part of gelatin, you get a gelatinous mass, then we use all of it). Bring water, sugar and glucose to 103C, you can immediately add a dye. Pour condensed milk over chocolate, add gelatin, you can add more color. Punch with a blender. Cover with cling film and refrigerate overnight. Working temperature 33-35C. But focus on the consistency of the glaze.

2. Glaze with cocoa powder (I love her very much):

  • 25 g water
  • 115 g cream
  • 160 g sugar
  • 50 g cocoa powder
  • 6 g gelatin

Soak gelatin in cold water. Bring water, cream and sugar to a boil. Add squeezed gelatin. Pour cocoa powder into a glass, pour out our boiling mixture, break through with a blender. Cool in the refrigerator overnight. Working temperature 35C.

Image
Image

3. Glaze on chocolate and cream:

  • 265 g chocolate
  • 6 g gelatin
  • 175 g cream
  • 40 g water
  • 30 g glucose
  • 25 g odorless vegetable oil

Soak gelatin in cold water. Melt the chocolate. Bring the cream, water and glucose to a boil, pour over the chocolate, add the gelatin, pour in the butter and beat with a blender. Working temperature 37C.

Image
Image

4. Colored frosting on cream:

  • 180 g sugar
  • 45 g water
  • 200 g cream
  • 35% 45 g milk
  • 60 g glucose syrup
  • 6 g gelatin

Soak gelatin in cold water. Bring the cream and milk to a boil. Bring water and sugar separately to 110C, add to cream and milk. Stir in glucose, bring to homogeneity over the fire. Add gelatin. Working temperature 30C.

5. Berry glaze on pectin:

  • 90 g sugar
  • 8 g NH pectin
  • 15 g glucose
  • 195 g seedless berry puree or juice
  • 145 g of water
  • 6 g gelatin

Heat puree, water and glucose. Add sugar and pectin, bring to a boil, stirring occasionally. Boil for 1-2 minutes. Add swollen gelatin. Working temperature 30C

Image
Image

6. Icing on berry puree:

  • 100 g berry puree
  • 70 g milk
  • 45 g cream 33%
  • 25 g sugar
  • 45 g glucose
  • 320 g white chocolate
  • 7 g gelatin

Soak gelatin in cold water. Bring puree, milk, cream, sugar and glucose to a boil, pour out the chocolate. Add gelatin, punch with a blender. Working temperature 28C.

7. Glaze on berry puree:

  • 500 g berry puree
  • 2 vanilla pods
  • 160 g water
  • 150 g glucose
  • 185 g sugar
  • 18 g NH pectin
  • 50 g gelatinous mass
  • 80 g cold neutral glaze

Bring water, puree, vanilla seeds and glucose to a boil. Pour in sugar and pectin. Bring to a boil and simmer for 2 minutes. Add gelatinous mass and neutral glaze. Punch with a blender. Working temperature 70C.

Image
Image

8. Caramel glaze:

  • 170 g sugar
  • 140 g water
  • 140 g cream
  • 23 g sugar
  • 14 g cornstarch
  • 7 g gelatin

Make dry caramel with 170 g sugar. Simultaneously heat water and cream to a boil. Pour into the finished caramel, stir gently. Pour in sugar (23g) with cornstarch, bring to a boil, brew for 1 minute. Add swollen gelatin. Working temperature 25C.

9. Glaze on cream:

  • 180 g cream
  • 260 g sugar
  • 70 g water
  • 20 g gelatin
  • dye

Soak gelatin in cold water. Boil sugar and water to 120C, pour into hot cream, stirring constantly. Add gelatin and color. Punch with a blender. Working temperature 33-34C.

10. Chocolate glaze

  • 130 g sugar
  • 130 g glucose
  • 55 g water
  • 10 g gelatin
  • 71 g milk
  • 15 g milk powder
  • 165 g chocolate
  • dye

Bring sugar, glucose and water to a boil. Mix milk with milk powder, add to sugar syrup, bring to a boil. Add gelatin, pour over chocolate, add color. Punch with a blender. Working temperature 27-28C.

11. Chocolate glaze

  • 795 g sugar
  • 285 g water
  • 160 g cocoa powder
  • 170 g cream 33%
  • 27 g gelatin
  • 100 g dark chocolate

Bring sugar, water, cocoa, cream to a boil. Add gelatin. Cool to 67C, pour over chocolate. Punch with a blender. Working temperature 30C.

12. Chocolate glaze

  • 360 g sugar
  • 120 g cocoa powder
  • 280 g water
  • 210 g cream
  • 22 g gelatin

Pour sugar into a saucepan, sift cocoa on top. Make a spike in the center, and, stirring constantly, add water. Put the saucepan with the pasta on the fire and add the cream. Bring to a boil over medium heat, stirring constantly, cook for 3 minutes. Remove from heat, add soaked gelatin. Strain through a sieve. Working temperature 33-35C.

13. Chocolate icing on condensed milk

  • 22.5 g gelatin
  • 125 g water
  • 225 g sugar
  • 225 g glucose
  • 225 g white chocolate
  • 160 g of condensed milk
  • 90 g neutral glaze
  • dye

Bring sugar, water and glucose to a boil, pour over chocolate, condensed milk and gelatin. Punch with a blender. Add neutral glaze. Punch with a blender.

14. Glaze with praline

  • 600 g almond praline
  • 300 g cream
  • 900 g neutral glaze
  • 100 g of water
  • 16 g gelatin

Heat the neutral glaze to 70-80C. Heat the cream, add soaked gelatin, praline. Punch with a blender. Add neutral glaze and water, punch with a blender. Working temperature 35C.

Image
Image

15. Chocolate glaze

  • 150 g water
  • 250 g sugar
  • 100 g cocoa powder
  • 150 g cream
  • 15 g gelatin

Heat water and sugar until sugar dissolves. While stirring, add cocoa powder, pour in cream. Bring to a boil, stirring occasionally with a whisk. Strain through a sieve. Cool to 5-60C, add swollen gelatin. Working temperature 27-28C.

16. Coffee glaze with chocolate and caramel

  • 10 g gelatin
  • 250 g caster sugar
  • 415 g cream
  • 125 g condensed milk
  • 165 g milk chocolate
  • 84g chilled espresso

Prepare dry caramel, pour hot cream over. Add condensed milk, swollen gelatin, pour over chocolate, add expresso. Punch with a blender. Working temperature 36-38C.

All good and delicious cakes

Popular by topic