/ / Is it possible to freeze the poultry milk for a mirror glaze coating

Is it possible to freeze the bird's milk for coating with mirror glaze

Love to cook various homemade desserts and cakes, but do not know how to effectively decorate them? Look closely at the recipes of mirror glaze.

Firstly, it can be prepared on the basis of various ingredients, and secondly, it is not as difficult as it may seem, and, thirdly, the finished baking looks amazing.

The advantages of mirror glazing areThe fact that the appearance of baking is great, you do not need complex products for cooking, the finished product can be frozen, the mirror glaze can be easily painted with water-soluble paints.

To drawbacks can be attributed only ductilitymirror glaze, the mass is very sweet and can be pulled by a knife when cutting. But this can be avoided if you cut the cooled cake with a slightly warm knife.

The main difficulty in preparing a mirrorglaze is the formation of bubbles. You can avoid them if, when whipping the ingredients, make sure that the bowl is placed at an angle, and during the rotational movement, the mass does not foam, but as if dispersed in waves. But if it turned out that the mass foamed, you need to remove the top layer gently with a spoon.

Mirror glaze is distributed along the idealsmooth surface, preheating to 37 degrees. Baking at the same time should be very cold, ideally, if it is before the coating is in the freezer for about an hour.

In order to prepare a white mirrorglaze use either powdered sugar or white chocolate. In the second case, the glaze turns out to be more smooth and silky, which gives the finished product a perfect appearance.

• 140 grams of white chocolate;

• 100 ml of 35% cream;

• a teaspoon of gelatin;

1. Pour 50 ml of cold water into a glass, dilute gelatin in it. Leave the mass aside, allowing the gelatin to swell.

2. Stir the cream with milk, put on a quiet fire, bring to a boil, remove the saucepan from the fire.

3. Put the chocolate in the milk mixture, chopped into small pieces, stir until it dissolves completely.

4. Add the swollen gelatin and vanillin. Stir, strain the appetizing mass through a strainer.

5. Cover the finished product by cooling the mirror glaze to 35-38 degrees, or put it in the refrigerator for storage, but do not forget to warm it up before applying.

• 150 grams of sugar;

• 10 grams of gelatin;

• 150 ml of invert syrup;

• 150 grams of white chocolate;

• 100 grams of condensed milk 8.5%;

• 5-6 drops of the dye.

1. Pour in a small cup of 50 ml of cool water, dissolve in it gelatin.

2. In a separate container, mix the syrup with the remaining water and sugar, bring the mass to a boil, simmer until all the sugar grains are completely dissolved.

3. In another bowl, melt the chocolate and mix it with the condensed milk.

4.Mix the syrup with a slightly warmed gelatin and chocolate mass, add a few drops of dye. Thoroughly mix the sweet mass, making sure that during the mixing process, no bubbles form.

5. Cool the mirror frosting to the desired temperature, strain, cover the baking surface.

• 60 grams of dark chocolate;

• 230 grams of sugar;

• 10 grams of gelatin.

1. Soak gelatin in water.

2. Mix sugar in the saucepan with cocoa, cream and water. Bring the sweet mass to a boil, remove the container from the fire.

3. Throw chocolate pieces of chocolate and swollen gelatin into the chocolate mass, mix, strain through a fine sieve.

4. Cool the mirror glaze to 37 degrees, apply a cake or dessert to the surface.

Chocolate biscuit, cooked in a multivark, covered with a mirror glaze

• 120 grams of cocoa;

• a glass of granulated sugar;

• Vanillin - to taste.

• a glass of condensed milk.

Ingredients for decoration:

• chocolate mirror glaze;

1. Eggs pre-cool, beat them into a deep bowl, add sugar in small portions, whisking the mixture with a mixer until a thick, dense foam forms.

2. Mix the flour with vanilla and cocoa, sift the dry mixture through a sieve.

3. Slowly pour the flour into the egg mixture, mix the mass smoothly from bottom to top, make sure that no lumps are formed.

4. Lubricate the bowl of the multivark oil, pour the dough into it.

5. Cook the biscuit for 60 minutes, setting the "baking" mode.

6. After the time has elapsed, turn on the heating mode for 15 minutes without opening the multivark cover.

7. Cool the finished biscuit, without removing it from the bowl, with the lid open.

8. In a small bowl, whip the sour cream with the condensed milk to the consistency of thick thick sour cream.

9. Cut the sponge cake into two parts, apply cream.

10. Remove the cake in the refrigerator for six hours, then for an hour or two in the freezer.

11. Pour the cake with heated chocolate mirror glaze.

12. Decorate with walnuts.

Ingredients for biscuit on one cake:

• 100 grams of sugar;

• half a spoonful of soda.

• a packet (200 grams) of butter;

• Vanillin - to taste;

• 100 grams of condensed milk.

Ingredients for decoration:

• chocolate mirror glaze;

• nuts - if desired.

1. Whip eggs in a deep container, add cocoa powder and granulated sugar. Beat again.

2. Add sour cream and soda, mix.

3. Pour the sifted flour, stir the mass until it has a uniform consistency.

4. Bake for 20 minutes at 180 degrees.

5. So you need to cook and cake.

6. To prepare the cream, beat the softened butter, cocoa, condensed milk and vanillin.

7. Lubricate the cakes with chocolate cream, put into the refrigerator for an hour to impregnate, then put the cake for another hour in the freezer.

8. Pour the cooled sour cream with chocolate mirror glaze.

9. Decorate as desired with nuts.

10. Allow to bake for three hours and soak.

Chocolate biscuit on kefir with white mirror glaze

• 60 grams of cocoa powder;

• 400 grams of sugar;

• a glass of ready strong black coffee;

• half a cup vegetable oil;

• Vanillin - to taste.

Ingredients for decoration:

• white mirror glaze.

1. Mix all the dry components of the biscuit: flour, cocoa, soda, sugar.

2. Add two eggs, a glass of yogurt, butter, coffee and vanillin. Beat the dough for at least 5 minutes, it should turn liquid.

3. Divide the mass into two parts, bake them separately for at least 30 minutes at 180 degrees.

4. You can combine biscuits into a cake, having saturated them with any cream: sour, condensed, protein. Or leave in this form.

5. Cool the biscuit or cake in the freezer, fill with a white mirror glaze.

• 250 grams of margarine;

• 500 grams of granulated sugar;

• 400 grams of premium flour;

• 300 grams of butter;

• 60 grams of semolina;

• chocolate mirror glaze.

1. Melt margarine in a microwave oven, cool.

2. Add 200 grams of sugar, soda, slaked vinegar, and eggs, whisk well.

3. Add small amounts of sifted flour. Stir.

4. Divide the mass into two equal parts, bake cakes for 20 minutes.

5. In a small saucepan boil the milk, pour semolina into it, cook semolina porridge without lumps.

6. Lemons thoroughly rinse and grate on a grater directly with zest, mix with semolina porridge.

7. Mix 300 grams of sugar with melted butter, put into manno-lemon mixture. Beat with a mixer. Remove the lemon cream into the refrigerator.

8. Lay one crust on the dish, pour it with the settled cream, cover with the second crust. Remove the bird's milk for 2 hours in the freezer.

9. Fill the cake with chocolate mirror glaze.

10. Soak two more hours in the refrigerator.

• 200 grams of soft cottage cheese;

• 300 grams of blueberries;

• 50 grams of granulated sugar;

• 10 grams of gelatin;

• colored mirror glaze;

• fresh fruit and berries - if desired.

1. Pour gelatin into a small container, pour in cold milk, mix. Put the mass aside, let the gelatin swell.

2. In the bowl of the blender, lay the cottage cheese, washed and dried with blueberries, sand. Whisk, then add the gelatin, mix again.

3. Put the berry mass into a mold, put it into the freezer until it is completely solidified.

4. When the mousse cake has solidified to the desired condition, place the mold for a few seconds in boiling water so that it is possible to remove mousse without problems.

5. Put the blueberry-cottage cheese dessert on the grate, fill it with a colored mirror glaze.

6. If you need to cover only the top of the cake, without touching its walls, you can leave the mousse in shape.

7. Decorate the dessert at will with slices of fresh fruit and berries.

• Preheat the mirror glaze before applying it in the microwave oven, if there is no stove, then in a well-known way - using a water bath.

• If a grill is used to glaze the product, place the baking tray down. Surplus mirror glaze can be assembled and used for anything else.

• Baking before glazing must be frozen - this ensures an even distribution of the mirror glaze.

• Work with mirror glaze should be done quickly, otherwise it will cool down, or lie unevenly.

• Insignificant irregularities in the mirror glaze in the form of bubbles or smeared places can be decorated with nuts, chocolate, meringue.

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