Glaze is different ....
It seems to be not so important component of baking, but try without it ?!
Just cover the cake with white sugar fondant or eclairs and the effect is not the same.
And it is worth pouring a modest biscuit with a dark, slightly vanilla glaze and you look - sparkles of delight began to play in the eyes of the little sweet tooth.
Cocoa and milk icing - general principles of preparation
• Cocoa and milk - products on the basis of which it is possible to prepare more than one type of chocolate coating, which allows you to beautifully decorate both simple and more complex pastries. Any icing from cocoa and milk is prepared quickly and quite simply, it can be boiled or cooked without cooking.
• Cocoa - It is best to use dark, powdered, sugar-free, boiling-free. It will give the product a richer chocolate flavor, and the icing itself will have a dark “chocolate” color. In all formulations, it is this cocoa that is indicated, even if the icing does not need to be boiled. Cocoa powder should not contain lumps, so before you use it, you need to reseed or knead it well with a dry spoon.
• Milk should be fresh, the percentage of fat in it only affects the calorie content of “fudge”. Often ordinary milk is replaced with condensed milk.
• In addition to milk and cocoa, the main component of any glaze granulated sugar or icing. You may need to add to the main products: gelatin, starch, chocolate or butter.
• The thickness of the glaze, the duration of its solidification, and the appearance of the coated product depend on the choice of additional components, as well as the method of preparation. Most often, icing for cakes made from cocoa in milk is used. Brilliant, matte, mirrored, soft "fondant" allows you to cook chic desserts, which are almost impossible to distinguish from factory ones.
Glittering cocoa and milk icing for cake
Thick pasty glaze when applied to a confectionery product does not drain. Spread it with a spoon and evenly spread it over the surface with a knife. Butter gives a glossy shine, it must be high quality.
Ingredients:
• 50 grams of sugar;
• 2 tablespoons of small cocoa;
• pasteurized medium-fat milk - 40 ml;
• natural butter - 30 gr.
Cooking method:
1. In a suitable saucepan, mix granulated sugar with cocoa.
2. Gently stir the sugar mixture with a spoon, put in it hot, but not boiling milk, and place it on a small fire.
3. When you are sure that the last sugar grains are completely dissolved, immediately remove from the stove and add the butter.
4. Thoroughly and quickly stir the chocolate mixture with a spoon or spatula to achieve uniformity. It is applied to the sides and top of the cake.
5. Properly prepared glaze has a pasty consistency, hardens quickly without the formation of a dense crust.
A quick recipe for cocoa and milk glaze with chocolate in the microwave
The addition of dark chocolate allows for a richer chocolate flavor. Using a microwave oven greatly facilitates the preparation, literally in a matter of minutes the glaze will be ready.
Ingredients:
• two tablespoons of 72% butter;
• three large spoons of cow's milk;
• one third 100 gr. tiles of bitter 72% chocolate;
• half a glass of sugar;
• Three tablespoons of cocoa powder without sugar.
Cooking method:
1. Half an hour before cooking, remove the butter from the refrigerator. Cut it into small pieces and leave it to soften slightly.
2. Dissolve the entire norm of granulated sugar in hot milk.
3. Add the cocoa to the softened butter and, carefully rubbing it with a spoon, bring the oily mass to homogeneity.
4. Add medium-sized pieces of dark chocolate, pour in sweet milk and put in the microwave for four minutes. Remove and mix thoroughly.
Creamy cocoa and condensed milk glaze for biscuit baking
Creamy chocolate icing is ideal for coating biscuit rolls and cakes. It is prepared on the basis of condensed milk, does not require the addition of sugar.
Ingredients:
• high-quality whole condensed milk - 100 g .;
• 125 grams of dark cocoa powder;
• 100 grams of natural homemade oil.
Cooking method:
1. Cut the butter into slices, transfer to a small saucepan and leave for half an hour. Thaw the slightly melted butter thoroughly with cocoa, add the condensed milk and set to minimum heat.
2. Warm the icing intensively stirring until you get a homogeneous mass and apply it hot on the already baked cooled product.
Glossy cocoa and milk icing for gelatin cake
Gelatin-based liquid glaze is guaranteed to solidify and always lie flat in a thin layer. The products covered by it do not need additional decorations; their surface turns out to be perfectly smooth and mirror-like. Such glaze can be prepared in advance, and before use, it is imperative to warm up to 40 degrees.
Ingredients:
• homemade fatty milk - 135 ml;
• white sugar - 180 grams;
• dark cocoa powder - 60 grams;
• two teaspoons of gelatin;
• drinking boiled water - 140 ml.
Cooking method:
1. In a small bowl, pour gelatin with two tablespoons of cold drinking water and leave for a while to make it swell.
2. Mix cocoa powder with sugar, add diluted milk with boiled chilled water, mix and let warm for 10 minutes over low heat. Be sure to stir so that the sugar grains dissolve.
3. Remove the hot chocolate mass from the heat. Add the swollen gelatin, mix thoroughly to dissolve it well, and cool the icing to 40 degrees.
4. How to apply such a glaze? If cream was applied to the surface and sides of the cake, the product should be frozen in advance, otherwise the warm glaze will melt it and the expected effect will not work.
5. Put the prepared cake on a wire rack mounted on a wide container so that the icing flows into it, and not on the table.
6. Take a warm glaze and pour it on the center of the product. She herself lies in an even layer, enveloping the cake with herself. If there are uncovered places, correct the defect by correcting it with a spoon.
Cocoa and milk chocolate glaze without boiling
Economy version of the glaze for muffins and eclairs, without oil and cooking. Glaze is applied to both hot and cold products and does not harden instantly, which allows you to apply it slowly. It is not suitable for cakes, since when hardening it forms a dense crust, which, as a rule, falls off when the product is cut into pieces.
Ingredients:
• three tablespoons of boiled milk, cooled to "ice" temperature;
• 1 tbsp. l dry fresh starch;
• icing sugar - 75 grams;
• 70 grams of cocoa powder.
Cooking method:
1. Combine potato starch with powdered sugar.
2. Add cocoa and transfer the mixture on a rare strainer into a small bowl.
3. Pour in iced milk and mix to achieve uniformity.
4. Cooked glaze is enough for eight small cupcakes.
Simple icing made from cocoa and milk with powdered sugar, without butter
If you need to decorate a cake, cookies or eclairs with icing, but you do not want to spend butter on this, make chocolate fudge with powdered sugar. It always turns out uniform and quickly freezes. The delicate aroma of vanilla added to it additionally aromatizes the pastries.
Ingredients:
• pasteurized milk - 60 ml;
• 50 grams of cocoa;
• 100 grams of powdered sugar;
• vanilla powder - a small pinch.
Cooking method:
1. Add cocoa and vanilla to the hot milk. Stir well and boil. If the powder is added to cold milk, it will take on lumps that will be difficult to break.
2. Intensively stirring the boiling "chocolate" milk, gradually pour the powdered sugar through the smallest sieve. Warm the icing for a few minutes and remove from heat.
3. From this quantity of products, a sparse and non-liquid glaze is obtained.
4. To make it denser, increase the rate of powdered sugar, more liquid - milk.
Simple shiny icing of cocoa and milk for Crimean cake
The composition of the products does not differ from the usual glaze, the secret lies in the preparation. Cocoa is not mixed with milk, it is added at the end, to the already melted butter, in which sugar was dissolved. Such icing turns out to be quite liquid and even cooled by it, you can water the cakes.
Ingredients:
• 50 grams of fatty homemade butter;
• homemade or pasteurized fatty milk - 80 ml;
• 100 grams of sugar;
• two teaspoons of cocoa (powder).
Cooking method:
1. Melt the butter in a small bucket.
2. Add milk, pour sugar in and continue cooking at minimum heat, stirring slowly until all sugar crystals dissolve.
3. Take a small strainer, pour cocoa into it, transfer it directly into a saucepan with butter and stir. Sifting will help to disperse the powder evenly, without breaking into lumps.
4. Strain the chocolate over a few more seconds and remove from heat.
Cocoa and Milk Frosting for Cake - Cooking Tips and Useful Tips
• To obtain a smooth, uniform glaze, cocoa powder must first be mixed with sugar or icing and only then combined with liquid components. If the recipe requires cocoa to be added to the liquid, do this by sifting the powder through a small rare sieve.
• Excessively thick glaze can be diluted with hot milk, gradually heating it over minimal heat. The liquid will become thicker if you slowly add powdered sugar into it.
• Glaze made from cocoa and milk can be aromatized by adding in small amounts of rum, cognac, vanilla or finely grated citrus zest.
• Do not apply hot cocoa and milk icing to cream-covered cakes. She will not only not linger on it, but will melt the oil that is part of the cream.
• Do not apply glaze on hot baked goods, it will not solidify, and will melt.
• Allow hot glaze to cool slightly before use to prevent it from dripping. But do not cool too much, otherwise it will quickly thicken.
We also recommend preparing a mirror glaze, there will be no one indifferent to your culinary masterpiece!
